Raw, Vegan, Gluten (and Guilt) - Free Lemon Squares!

The origin of these dormmade deserts actually comes from a relatively unhealthy obsession with Hail Merry Miracle Tarts, particularly the Coconut Vanilla Creme tarts. These tarts are completely raw (no baking required!), vegan, gluten free, and most importantly, PN compliant and an "Anytime" desert. I refuse to attempt to talk about their greatness to avoid any sort of disrespect by not speaking nearly highly enough of them. After scouring the Internet of any kind of recipe for Coconut Vanilla Creme knockoffs, I came across Domestic Diva's version of the Lemon tart knockoffs.

Close enough.

Calling for ingredients that can be found at any Whole Foods or Trader Joe's and no baking necessary, this recipe is practically handmade for college students looking for a way to stress eat and avoid its horrific consequences (Freshman 15, Sophomore Slump...you get it). Hit the jump for pictures of my makeshift kitchen counter top and the recipe!

INGREDIENTS
Crust
1 cup raw almonds
1 cup unsweetened shredded coconut
1/4 cup honey
2 tablespoons lemon juice
1 teaspoon vanilla
Zest one lemon

Optional: 1/4 cup of granola (extra crunch!) and 1 tsp. of flax meal

Filling

1 cup raw cashews (or Macadamia nuts) soaked a minimum of one hour
1/2 cup coconut oil
1/3 cup full fat canned coconut milk or homemade thick and creamy nut milk
1/3 cup lemon juice

1/4 cup honey 
2 teaspoons vanilla

grated zest of 1-2 lemons (essential to the lemon flavor, don’t leave out!)1/4 teaspoon salt

Optional: 1 scoop of Vanilla Whey Protein Powder

If you want more coconut flavor, feel free to add more coconut flakes!

DIRECTIONS

For the crust, process almonds in the food processor until you have a meal/flour consistency. I usually just use almond meal and add it directly to the blender. Add in remaining ingredients and pulse until well blended. You should be able to press the mixture together into a crust, add more honey/lemon juice if necessary. Press into greased individual tartlet pans, muffin tins, or make them into a bar using an 8 x 8 pan. I'm not sure what the size of the pan I used was, but it was a smaller baking pan...probably 8 x 8.

The recipe doesn't call for it but I like to leave my crust in the fridge while I work on the filling, just to make sure it hardens enough before I get the filling on it.

For the filling, process/blend all ingredients until silky smooth (multiple minutes) and thick like butter cream frosting or cheescake. Taste and add more sweetener if you prefer, or more lemon! Spread into the awaiting crust and smooth it out with a spoon or spatula, whatever is most accessible to you. Try and efrigerate for at least 12 hours (or overnight); if you're patient enough, the longer the better! If you spread them in the pan, you can cut them up into large bars or cut small bars like I did. Enjoy!!!

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