Be sure you’ve refrigerated a can of full fat coconut milk, then drain out the clear liquid. You will be left with very thick cream.
Add the oat flour, cashews, almonds, golden raisins, coconut, olive oil, lemon juice, vanilla extract into the blender. Then, use a zester to grate the skin off half a lemon. You can also use a grater to do this.
Blend until the mixture is sticky and no big chunky nuts can be seen. Spoon it out and use your hands to shape it into a rectangle. Use a knife to slightly cut away the edges if you want, to make it sharper.
Cream: Combine the thick creamy from the can of refrigerated coconut milk (after draining out the clear liquid) with the lemon juice and pure maple syrup. Stir until it’s smooth and runny.
Spoon it on top of the lemon bar. Grate a small amount of lemon zest on top of the bar and serve.