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Elderflower Lemon Bars

Equipment

  • Food processor
  • Parchment paper
  • 8 in x 8 in Baking pan
  • High-speed blender
  • Small saucepan

Ingredients

Crust

  • 1 cup Rolled oats
  • 1 cup Pecans
  • ¼ tsp Salt
  • 2 Tbs Raw Agave
  • 2 Tbs Vegan butter melted

Filling

  • 1 cup Cashews soaked at least 4 hours
  • 16 oz Silken tofu
  • 2 Tbs Lemon zest
  • 3 Tbs St. Germaine Elderflower Liqueur (substitute elderflower syrup for non-alcoholic version)
  • ⅓ cup Lemon juice
  • ¼ cup Evaporated cane sugar
  • ½ tsp Salt
  • 1 Tbs Agar powder

Instructions

Crust

  • Preheat the oven to 350℉.
  • Place the oats, pecans, salt, raw agave, and melted butter into a food processor. Pulse until the ingredients start to clump together but still have some texture.
  • Line the bottom of a baking pan with parchment paper. Add the ingredients from the food processor. Press down firmly and evenly to form a crust.
  • Bake the crust for about 30 minutes or until crispy and slightly browned.

Filling

  • Add the cashews, tofu, lemon zest, and elderflower liqueur to a high-speed blender.
  • Add the lemon juice, evaporated cane sugar, salt, and agar powder to a small saucepan. Bring the mixture to a boil, then reduce to a simmer for about five minutes, stirring frequently.
  • Immediately pour the mixture in the saucepan into the high-speed blender. Blend on high until completely smooth.
  • Immediately pour the filling over the crust. Allow to set in the fridge until completely firm.