Creamy Vegan Lemon Bars (gluten-free, oil-free, refined sugar free)

0 Preheat oven to 350 degrees F. Line an 8×8 baking pan with parchment paper.
1 In a medium mixing bowl, make the flax egg by adding the ground flaxseed with water. Mix and set aside for 5 minutes to thicken.
2 Add the tahini, maple syrup, and salt to the bowl. Mix with a spatula until combined. Add the oat flour and almond flour. Mix until everything is well combined. If it seems too dry, add a little more maple syrup. It should be a thick dough. Transfer dough into the lined pan and firmly press down with your hands until it is evenly spread into the base of the pan. You want to really pack it down. Bake for 15-20 minutes until lightly golden brown. Let it cool for 15 minutes.
3 In the meantime, make the filling. Drain soaked cashews and add to a high speed blender (I love my Vitamix). Add the rest of the filling ingredients into the blender. Blend on high until very creamy and smooth, stopping occasionally to scrape down the sides. Taste filling and adjust flavors if necessary, adding more lemon zest or juice for tartness or maple syrup for sweetness. You want a very lemony filling that isn’t super sweet.
4 Pour filling on top of the pre-baked crust and spread into an even layer. Tap pan on the counter to remove any air bubbles. Bake for 20-25 minutes, or until the edges dry out a little bit and the center is not liquidy. Let it cool on the counter for 30 minutes. Then place in the fridge, uncovered, to cool completely for at least 4 hours or preferably overnight. After it cools completely, lift the bars out with the parchment paper onto a flat surface and slice into bars. Top with powdered sugar or thin slices of lemon if you want. Enjoy! Store leftovers in the fridge.