Step 1

Preheat oven to 350°F.  Grease and 8 x 8″ baking pan.

Step 2

In a large bowl, combine melted vegan butter, maple syrup, and vanilla.  Add gluten free flour and salt and mix until a dough forms.  You should be able to pinch the dough with your fingers without the dough sticking to your hands.  Add a small amount of gluten free flour if dough is really sticky.

Step 3

Use a rubber spatula and your hands to press the dough evenly into the prepared baking dish.  Bake for 16-18 minutes or until the crust has started to brown slightly.

Step 4

Open the can of coconut milk and scoop out the thick cream that has risen to the top of the can.  It should be about 1 cup.  Add all of the filling ingredients to a medium sized sauce pan and whisk until the cornstarch has dissolved.  Heat over medium heat, whisking constantly, until the filling thickens (about 5-10 minutes).  The mixture should be very thick but still pourable.

Step 5

Spread the filling evenly over the crust and bake for another 15 minutes.  Let the lemon bars cool for 30 minutes at room temperature and then refrigerate for 2 hours or until the filling has set.

Step 6

Cut into bars and optionally dust with the powdered sugar.