These lemon lavender bars are just the right amount of tart and sweet blended into one pretty little square! Make them for your next party or to treat your family to a delightfully sweet snack after dinner.
Preheat the oven to 350 degrees.
Line a 9x9 " baking dish with parchment paper.
Combine the flour, sugar, sea salt and dried lavender flowers in a medium bowl (or food processor) whisking until fully combined.
Cut the coconut oil into the dry ingredients with a pastry blender or a fork until the mixture becomes crumbly.
Slowly mix in the plant-based milk until a soft dough forms.
Transfer the dough to the baking dish and press it down evenly on the dish using the bottom of a measuring cup to spread it evenly.
Bake until the edges begin to turn golden brown, about 20 minutes.
Mix the lemon juice, sugar, cornstarch, lemon zest, lemon extract and sea salt in a medium saucepan over low heat.
Increase the heat to medium and slowly whisk in the coconut cream.
Continue to whisky as the filling heats up, about 1-2 minutes, or until thickened.
Remove from heat.
Transfer the lemon filing to the baking dish and bake for an addition l15 minutes.
Remove from the oven and allow to cool on a rack.
Once the filling has cooled and set completely remove from the dish and slice into bars.
Sprinkle with additional dried lavender flowers and or vegan powdered sugar and serve!