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Grease an 8×8 pan with coconut oil or olive oil.
In a large bowl, cut the coconut oil into the cassava flour until it’s crumbly in texture.
Add in maple syrup and water, and continue to mix the ingredients until it’s a thick dough.
Press dough into the pan evenly and place the pan into the fridge to chill while the oven preheats to 350F (or about 20 minutes).
Once the oven is preheated, place the pie crust into the oven to blind bake for 10 minutes. The crust will be slightly soft, but not gooey, and it should not be golden brown.
When the pie crust is baked, let it rest while you make the filling.
While the crust is resting, prepare the filling.
Whisk together the lemon juice, coconut milk, maple syrup, and vanilla extract. Sift in the arrowroot powder and turmeric and whisk again until there are no clumps. Start with 1/2 teaspoon of turmeric- more turmeric will add more of a turmeric flavor. Alternatively, you can use vegan yellow food coloring. See notes.
When the pie crust is ready, pour the filling into the pan and place the pan back into the oven to bake for 20 minutes.
Remove the pan from the oven and let the pan cool for 20-30 minutes before placing the pan into the fridge to chill for 2-3 hours.
Once chilled, slice the lemon bars into 8, 9, or 16 bars.