​Vegan Blueberry Lemon Bars

Preheat oven to 350 degrees
Grease an 8×8 Glass pyrex pan
Crust:

In a sauce pan, mix and heat

1/4 cup plus 2 Tbsps algae oil

3 Tbsps Maple syrup

1/4 cup plus 2 Tbsps flour mixed with 1 Tbsp konjac powder 

(Note: it’s important to mix the flour with the konjac powder before adding to the oil)
When mixed turn off heat, add:

1 1/2 cups shredded coconut

Press mixture into greased glass dish and bake at 350 until golden. (I’m not sure how long this takes exactly, I know it’s longer than 10 minutes. I just let it bake until the filling is ready and the top is browned enough.)
Filling:

In a Vitamix, add:

18 oz package fresh blueberries

3 Tbsps Maple syrup

Zest from one lemon

3/4 cup lemon juice

1/4 cup coconut milk

1 Tbsp Tapioca flour mixed with 2 tsps konjac powder

Chia egg replacer (2 Tbsps ground chia and 6 Tbsps water mixed with stick blender)

Blend together and pour into hot pan with crust.

Bake at 350 for 35 minutes and let cool completely then refrigerate before serving.

Top with Coconut whipped cream (on my other post)

Enjoy!!!

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Published by

cookingwithsarahblog

I am a wife and mother of two furkids, Nemo the tiny toy poodle and Riley the awesome tabby cat and a human baby born in March 2017. Our household is completely gluten and dairy free and I love baking new yummy recipes to share with my wonderful friends and family! My recipes are requested a lot, so I decided to start this blog to share these awesome recipes with anyone who is interested. Enjoy!

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