Vegan Lemon Bars

Preheat oven to 375°F. Add the cashews to a bowl and cover with hot water. Line an 8x8 baking dish with parchment paper. In a large bowl, combine the oat flour, almond flour, turbinado sugar, coconut oil, and ¼ tsp salt. Mix until the dough is well combined and press into the bottom of the prepared baking dish in an even layer.

Place the crust in the oven and bake until lightly browned, about 15 to 20 minutes. Remove from the oven and cool.

Drain the cashews and add them to a blender along with the coconut cream, lemon juice, lemon zest, cornstarch, maple syrup, and a pinch of salt. Blend on high until very smooth.

Pour the filling onto the crust and gently shake the baking dish to get an even, smooth layer. Bake until the edges look very slightly dry and the center still appears “jiggly”, about 20-23 minutes. Let rest for 10 minutes, then transfer to refrigerator to let cool completely, uncovered, at least 4 hours or overnight. Cut into squares and top with lemon slices and powdered sugar.