Vegan Strawberry Pink Lemonade Bars

Summer is the season of all things pink. From pink flowers to pink lemonade, there is no shortage of pink petals found throughout nature. Trader Joe's recently sold pink lemons. Craving something sour and sweet, I ventured into the world of concocting pink lemonade bars. 

"The sweet just isn't as sweet without the sour."

Cool, sour, sweet and refreshing, these pink lemonade bars remind me of summer's beauty. From magnetic sunsets to sweet smelling roses, summer is the time to be alive and to feel revived. It's no wonder Cancer and Leo are the two prominent summer zodiac signs. It's the time for at-home barbecues and the season for the proud lion to shine on the range. 
The summer harvest is bountiful and is the most optimal season for good home-cookin'. 

And summer is the season to be different. Outwardly, we express ourselves via fashion, but just like every flower that grows from the earth, each one is unique and contains distinct characteristics. And no two sunsets are alike. Each one is as unique and beautiful as the previous or the future sunsets. 

Pink lemons, differ from traditional yellow lemons in taste, color and skin texture. I recently blogged about my inspirations from blogfest, which the main theme revolved around being different.  So, with a pink lemonade bar in hand, I say, "Tis the season of being different," and enjoy the remaining sunsets of summer. 

"It was early evening when they walked outside, the sky the color of pink lemonade."
-Sarah Addison Allen

Vegan Strawberry Pink Lemonade Bars
Prep Time: 7 minutes
Cook Time: 32-37 minutes
Equipment: 9x5.5x 2.5 bread pan

Ingredients:
1 3/4 cup vegan sugar cookie
2 tbsp vegan butter, melted
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1/2 cup pink lemon juice (or regular)
1/2 pink lemon, zested
1 cup cashew, soaked for at least 2 hours
1 cup coconut cream, from a full-fat coconut can chilled overnight
2.5-3 tbsp agave nectar
2-3 strawberries
2 tbsp corn starch

optional topping: powder sugar

Directions:
Preheat the oven to 350-degrees. Puree the sugar cookies in a food processor into a flour. Mix the cookie with the melted butter until well coated. 

Pack the crust in a bread pan (or 8x8) lined with parchment paper. Bake for 12 minutes. While baking prepare the filling. 

Gently open the can of chilled coconut milk, and scrape out 1 cup worth of coconut cream. Zest the lemon and place all the ingredients into a blender. Blend until smooth. 

Pour the filling on top of the crust and with a knife, poke any bubbles or holes that remain. Alternatively, tap the bread pan on the counter to release the air bubbles. Bake for 20-25 minutes or until the edges are slightly golden. The bars are best cut and eaten once completely cooled in the refrigerator. 

Yum

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