Oh, and did I mention that this would be a guilt-free healthy, sweet, creamy lemonade bar? I know what you’re thinking…YASS girl! tell me more.
I have to say that I have always been a sucker for citrus desserts– although I’m not entirely sure I’d pick them over their chocolate counterparts. Nonetheless, I do enjoy a slice of key lime pie or lemon sorbet every now and then. Something about the combination of sweetness and tart sends my taste-buds into a frenzy. Not to mention, citrus desserts can be extremely refreshing in the summer months.
In the past, I have created several versions of the “lemonade bar” but never felt that I had the correct texture or consistency. Normally, my Husband would cringe at the thought of a lemon flavored dessert. The fact that he loved these gave me enough assurance to share the recipe.
The consistency is quite similar to cheesecake since I did use cashews the filling. Cashews are extremely versatile and can be used in a wide range of vegan recipes. They’re also my absolute favorite for desserts like these. The coconut cream that I use from the hardened coconut milk, was virtually undetectable in the final product as the lemon flavor was extremely potent. One thing I noticed in the past was that my lemon treats never came out yellow, at all. I thought I would add turmeric powder to this recipe to give it that “lemony” color. Feel free to omit this if you’re OK with the plain white look.
I hope you have as much fun putting these together (and eating them) as much as I did! If you liked them, let me know!!