Creamy Vegan Lemon Bars!

Name: Creamy Vegan Lemon Bars!
Total time: 5 min
Ingredients: 1/2 cup coconut butter OR Greek Yogurt – such as dairy-free Homemade Greek Yogurt (120g); 2 1/2 tbsp pure maple syrup or honey (37g); 2 1/2 tbsp melted coconut oil (26g); 1 tbsp lemon juice (15g); zest of one lemon; optional, pinch turmeric for color

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Total: 5

Servings: 7

Cost: $3.98 /serving

Ingredients

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1/2 cup coconut butter OR Greek Yogurt – such as dairy-free Homemade Greek Yogurt (120 grams)2 1/2 tbsp pure maple syrup or honey (37 grams)2 1/2 tbsp melted coconut oil (26 grams)1 tbsp lemon juice (15 grams)zest of one lemonoptional, pinch turmeric for color

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Instructions

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Instructions Line a 9×5 loaf pan with parchment paper. For a crust, you can either use half of my gluten free pie crust recipe OR take 4 full graham cracker sheets and process into fine crumbs, then press very firmly into the bottom of the loaf pan. Gently melt the coconut butter, if using. In a bowl, evenly stir together all lemon bar ingredients except the coconut oil, and let sit until no longer cold. (This is so the coconut oil doesn’t harden upon hitting the cold yogurt.) Stir in the melted coconut oil, then spread on top of your crust. Freeze 3-4 hours, or until firm enough to slice but not rock hard. Store leftovers in the fridge, or freeze and thaw a little before serving.View Nutrition Facts