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Caramel Lemon Bar

Course: Dessert

Ingredients

  • 3/4 cup gluten free oat flour
  • 3/4 cup almond flour
  • 3 tbsp coconut oil
  • 2 tbsp maple syrup
  • Pinch of salt
  • 3/4 cup lemon juice
  • 1 cup coconut cream
  • 1 1/4 cup date powder
  • 2 tsp agar agar powder

Instructions

  • Preheat oven to 350F/180C. Line a 8x8 (20x20cm) baking pan with parchment paper.
  • In a small mixing bowl add oat flour, almond flour, sea salt, maple syrup and melted coconut oil. Mix to combine.
  • Transfer the base to the baking pan and flatten with a back of a spoon, or with your hand. Bake in the oven until golden, 8-10 minutes.
  • While your base is baking make the lemon filling. In a medium saucepan whisk together the lemon juice, date powder, agar agar powder and coconut cream. Cook the mixture on medium heat stirring often, until smooth and thickened into a custard consistency, 10 minutes.
  • Transfer the lemon filling to the baking pan and bake until the edges are slightly brown, about 15 minutes.
  • Let cool for 30 minutes, then put it in the fridge to chill for at least two hours, but preferably overnight.
  • Lift it out of the pan and cut into squares with a clean, sharp knife.