You guys! I am so excited to be sharing this recipe! It is seriously one of my favorites I've ever created, and I hope you enjoy it just as much. These squares are refreshing and satisfying, without all the sugar found in traditional lemon squares. I've been keeping these in our freezer and enjoying them for dessert and as a palate cleanser. They are truly so tasty. I hope you love them too!!

Ingredients:

For the Crust:

1 cup oats (mine are gluten-free from Trader Joe's)
1/4 cup almond flour
2.5 tablespoons coconut oil (melted)
1 teaspoon cinnamon
3 tablespoons coconut sugar
Pinch of salt

For the Lemon Filling:

1 cup soaked cashews* (rinse and strain off liquid)
1/2 cup fresh lemon juice (approximately 2-3 lemons)
4 tablespoons coconut sugar
2 tablespoons coconut oil (melted)
2 tablespoons coconut butter (melted)
1 teaspoon vanilla extract
Zest from one lemon (approximately 1 teaspoon)
Pinch of salt

For the Coconut Shell Glaze:

1 tablespoon coconut butter
1 teaspoon coconut oil
1/4 teaspoon vanilla extract
Additional lemon zest for garnish (optional)

Preparation:

For The Crust

Preheat your oven to 350F.
In a food processor combine oats, almond flour, melted coconut oil, cinnamon, coconut sugar and salt and pulse until clumps start to form. This mixture won't be sticky, but should be able to hold together somewhat when you gather pieces with your hands.
In a parchment-lined loaf tin, add your crust mixture and flatten with the back of a spoon or spatula. Spread the mixture as evenly as possible. Pack the mix down flat with the spatula.
Bake the crust at 350 for 20 minutes. It will develop a slight golden hue, but shouldn't change color too much. Set aside.

For the Filling & Glaze:

The lemon filling is best made with a high speed blender like a Vitamix, but if you don't have one you can try using a regular blender or food processor. It will just require more time/scraping down the sides.
Add all of the ingredients to your blender and blend until a smooth consistency has formed. The mixture should not be gritty or chunky, if it looks this way, continue blending. You may need to stir the mixture or use your tamper to get it going initially. It should blend smooth after a few minutes.
Add the lemon cashew mixture to your loaf tin and spread evenly across the oat crust.
Melt your coconut oil and butter in the microwave for 20-30 seconds. Add vanilla and zest once coconut oil and butter has melted. Stir to incorporate and pour over smoothed lemon squares.