In a medium mixing bowl, mix together oat flour, melted vegan butter, and maple syrup. Press into a lined 8X8 in tin to form crust.
In a blender, add all of the ingredients for the lemon bars and blend until a thick, creamy mixture is formed.
Taste and adjust sweetness and tartness, if desired.
Pour filling over crust in the tin and smooth out the batter with a spoon or spatula.
Place the tin in the freezer and allow it to set for 3 hours.
Once the mixture is firm/frozen, allow it to thaw for about 15 min before serving. If you are not serving immediately, transfer to fridge for a few hours to allow it to soften into a cheesecake texture.
