Creamy Gluten-Free Cashew Lime Bars

Prep Time:20

Cook Time:48

2 cups sprouted rolled oats
1/4 teaspoon salt
1 tablespoon organic brown sugar
1 tablespoon organic maple syrup
3 tablespoons melted coconut oil
2 tablespoons melted butter you could use coconut oil but the butter gives a better texture and flavor
1 cup cashews soaked in boiling water for 1 hour drained
1 cup organic coconut cream the thick cream from an unshaken can of coconut milk
2 tablespoons cornstarch or arrowroot
1/2 cup freshly squeezed lime juice
2 tablespoons fresh organic lime zest
Pinch of sea salt
1/4 cup organic maple syrup

Add the oats into a food processor and process until they are a fine flour consistency.
Add the salt and brown sugar, give it a quick pulse.
Pour the syrup, coconut oil, and butter in.
Process until combined.
Note: you want a texture that holds together when you press it but isn’t too oily. If you find it too oily, add a bit more oats and give it another good process. If the crust isn’t holding together, add a tablespoon of water.
Press the crust into the bottom of the parchment paper lined 8x8 pan.
Bake at 350 degrees for 15-18 minutes or just until golden brown.
Let cool about 10 minutes before pouring the filling on top.
Turn the oven up to 375 degrees.
Place the cashews (that have been soaked in water) into the food processor and process until creamy.
Add the coconut cream and cornstarch and process well.
Add the lime juice, zest, salt, and syrup and process until well combined.
From here, give it a taste to make sure there is a strong lime flavor. If not, increase the lime juice and zest.
Pour the cashew mixture over the crust.
Bake at 375 for 25-30 minutes or until the edges are dry and the top is set.
Cool for 10 minutes and then place in the fridge to chill completely (at least 2 hours, overnight if possible.)
Cut into small squares (these are very rich!) and serve.

To make these gluten-free cashew lime bars dairy-free, swap the small amount of butter for more coconut oil.

Servings: small squares