Meet Allie.

Allie Mason is the founder of The Health Mason, a
website aimed at empowering women to live healthier, more nutritious, and well-balanced lives. Allie is a certified Integrative Nutrition Health Coach, blogger, and recipe developer, who believes that eating "clean" doesn't need to be difficult or depriving. It is all about balance. Her passion for health and wellness fuels her drive to find simple solutions to eating well, and live a life based on holistic foundations.

Tart Vegan Lemon Squares

Tart Vegan Lemon Squares

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!!

Photo by Sarah Miller

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

  1. Preheat your oven to 350F. 
  2. 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.
  3. 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. 
  4. 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:

  1. 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. 
  2. 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.
  3. Add the lemon cashew mixture to your loaf tin and spread evenly across the oat crust. 
  4. 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. 

Photo by Sarah Miller

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