Desserts
No-Bake Cashew Lemon Bars
Recipe by Nutritiously Naughty
Tip: Cooking Mode
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Homemade snacks beat shop-bought every time! Try these cashew based, gluten and dairy free, bars for something a bit different. If you don’t have any oat flour then you can just blend oats in your blender cup on low for a few seconds until they have a powdery consistency.
Compatible with
Cooking mode
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For the base
- 20g melted coconut oil
- 45ml maple syrup
- 110g gluten free oat flour
- 50g almonds
For the centre
- 65g melted coconut oil
- 200g smooth cashew butter
- 60ml maple syrup
- 1 zest or large lemon
For the top
- 100g dairy free dark chocolate
- 100g dairy free white chocolate
Utensils
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Step 1
Line a 7×7 inch square cake tin with greaseproof paper
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Step 2
Mix together to the ingredients for the base then press the mixture into the lined tin
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Step 3
Place in the freezer while you prepare the centre
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Step 4
Add the ingredients for the centre to your 500ml Ninja blender cup
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Step 5
Press pulse 3 or 4 times until the mixture is smooth
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Step 6
Spread the cashew mixture over the base layer
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Step 7
Place in the fridge for 2 hours to set
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Step 8
Once set, remove from the cake tin and cut into 16 squares
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Step 9
Melt the dark chocolate and drizzle it over the individual bars
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Step 10
Melt the white chocolate and drizzle it over the dark chocolate
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Step 11
Store in the fridge
