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It seems like we’ve been doing a lot of desserts lately, but let’s face it, who doesn’t like dessert? Kyla made these fresh lemon squares for Easter dinner and they were a hit, and being a hit is the criteria for making it to VegHead.ca. What I really like about these squares is that they have all the lemon punch without too much sugar. Unlike traditional desserts, these squares are made with cashew cream which means you’re not only getting great taste, you’re getting a little protein bump to end your meal. Give these a try. It’s like a bit of tropical sunshine in each bite.

Fresh Lemon Squares
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Fresh Lemon Squares

Course: DessertCuisine: Vegan, gluten free, vegetarianDifficulty: Easy
Servings

12

servings
Prep time

4

hours 
Cooking time

50

minutes
Total time

4

hours 

50

minutes

Ingredients

  • 1 cup raw cashews

  • 1 can of coconut cream (be sure to buy the full fat variety and then use the solidified part at the top of the can)

  • 2 Tbsp cornstarch

  • 1/2 cup of fresh squeezed lemon juice (about two large lemons worth)

  • Zest of one large lemon

  • 1/4 of maple syrup

  • 1 pinch salt

  • 2 Tbsp powdered sugar for dusting the finished squares

  • 1 cup rolled oats

  • 1 cup almonds

  • 1/4 tsp salt

  • 2 Tbsp brown sugar

  • 1 Tbsp maple syrup

  • 4 Tbsp of melted coconut oil

Directions

  • Soak the 1 cup of cashews in a bowl of boiling water for 3 hours.
  • Preheat your oven to 180° C (350° F)
  • Add the oats, almonds, 1/4 tsp of salt and brown sugar to a blender and blend into a fine mealy texture.
  • Transfer the meal to a mixing bowl and add the maple syrup and coconut oil. Mix until a dough forms. If it is too dry add a dash more syrup.
  • Line a 20 cm (8″) square pan with parchment and press the dough evenly into the bottom. You can use the bottom of a measuring cup or something similar if you need to.
  • Bake the crust for 15 to 20 minutes, until the edges begin to brown, then remove from the oven and let cool.
  • Drain the cashews and add them to the blender along with the coconut cream, cornstarch, lemon juice, lemon zest, 1/4 cup of maple syrup and a pinch of salt and blend until creamy.
  • Pour the filling evenly over the crust and bake for 20 to 25 minutes. The centre of the pan should appear “set” and not liquid/runny.
  • Let the squares cool for 1/2 an hour and then refrigerate for four or more hours, until ready to eat.
  • Serve topped with a dusting of icing sugar and a slice of lemon if you’re feeling fancy.

Notes

    Fresh Lemon Squares
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