Creamy Lemon Bars

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Creamy Lemon Bars 😍🍋
INGREDIENTS
Lemon Base
1/2 cup almond butter or you can use cashew butter
1 tsp lemon zest
1/2 lemon juiced
1/4 cup maple syrup
1/2 cup (45g) groud almonds
3/4 cup (80g) rolled oats
Creamy Lemon Topping
1/2 cup (80g) cashews soaked in boiled water for 20 minutes (or cold water overnight)
100 grams silken tofu
1/3 cup coconut cream If you can't find canned coconut cream, place a tin of coconut milk upside down in the fridge overnight then use the creamy topping
1 tsp lemon zest
1/2 lemon juiced
3 tbsp maple syrup
1 tbsp coconut oil melted
INSTRUCTIONS
Line a 5x8" rectangular dish (or similar) with baking/parchment paper.
Make the oat flour by adding the oats to a blender and pulse for a few seconds until a fine flour forms.
Combine the Lemon Base ingredients together in a medium bowl and mix until well combined. Press into the bottom of the lined dish.
Add the Creamy Lemon Topping ingredients to a blender and blend until creamy - taste test and add any more sweetener to your preference.
Pour over the base, spread out and top with a little lemon zest. Place in the freezer for 2 hours to set.
When ready to serve, let t.haw in the fridge for 1-2 hours. Slice into bars. Store in an airtight container in the fridge