I really love these Gluten-Free Lemon Squares. They are the perfect dessert.
Place the dates, almonds, coconut oil and salt in a food processor. Blend into a coarse meal. It should come together in the food processor and stick together when you pinch it.
Using your hands press the crust into an even layer into a 8-inch (20 cm) square pan lined with parchment paper. Put in the fridge to firm up.
In a saucepan, off the heat, combine cornstarch, sugar, turmeric and salt. Stir in coconut milk *, lemon juice, lemon zest, soft tofu, stirring with a whisk. If necessary, use an immersion blender. Bring to a boil, stirring constantly. Simmer for one minute and remove from heat.
Pour into crust and let cool in the refrigerator for at least 4 hours. Serve topped with fresh seasonal fruit.
Ingredients
Directions
Place the dates, almonds, coconut oil and salt in a food processor. Blend into a coarse meal. It should come together in the food processor and stick together when you pinch it.
Using your hands press the crust into an even layer into a 8-inch (20 cm) square pan lined with parchment paper. Put in the fridge to firm up.
In a saucepan, off the heat, combine cornstarch, sugar, turmeric and salt. Stir in coconut milk *, lemon juice, lemon zest, soft tofu, stirring with a whisk. If necessary, use an immersion blender. Bring to a boil, stirring constantly. Simmer for one minute and remove from heat.
Pour into crust and let cool in the refrigerator for at least 4 hours. Serve topped with fresh seasonal fruit.