• Rachel

VEGAN LEMON BARS (Gluten-free)

One of my favorite desserts as a kid was lemon meringue pie! Whenever I come across a plant-based lemon dessert, I give it a try. This recipe is super creamy, but still light and fresh with a delicious gluten free crust.


Ingredients:


Crust:

  • 3/4 cup (90 g) oat flour plus 2 tablespoons

  • 1/2 cup (60 g) almond flour

  • 2 tablespoons cane sugar or any granulated sugar

  • 1/4 teaspoon salt

  • 1/4 cup (60 ml) maple syrup

  • 1 teaspoon flax seed meal mixed with 1 tablespoon non-dairy milk

For the filling:

  • 1 cup (130 g) raw cashews soaked in hot water for at least an hour

  • 1 cup (240 g) coconut cream

  • 1 teaspoon cornstarch , optional

  • 1 tbsp lemon zest zest of a lemon

  • 1/8 teaspoon salt

  • 1/4 cup (50 g) sugar

  • 1/2 cup (120 ml) lemon juice

Instructions:

  1. In a bowl, add all the dry ingredients for the crust and mix well.

  2. Then add in the maple syrup and flaxseed milk mix. Press and mix to a make a dough. Press this dough into a parchment-lined 9x5 inch loaf pan and even it out. You can also use an 8x8 inch brownie pan.

  3. Bake in a 350 Fahrenheit (180c) oven for 12-14 minutes or until the center is starting to firm up.

  4. Meanwhile, make the filling. Blend the drained cashews, coconut cream, corn starch, lemon zest, salt, sugar, and lemon juice until very smooth. You want to blend it at least 3 or 4 times for at least 30 seconds for the cashews to break down into smooth cream. Taste and adjust sweetness.

  5. Pour this mixture onto the baked crust. Even it out. Then place in the fridge to set. You can also put it in the freezer for an hour so that it's easier to slice.

  6. Remove it from the freezer and slice it into slices, and serve!

  7. You can store it in the refrigerator for 5 days. And freeze for upto 2 months. Thaw on the counter for 15-20 mins before servingNotes:

  8. Sometimes I turn the oven on to 220F and place the pancakes on a baking sheet inside the oven as I'm making them. This cooks them a little bit further (they can be quite soft inside) and keeps them warm for when you are ready to eat.

  9. When tripling the recipe, I still only use one banana, and 1 TBSP of flax.

  10. You may need to thin the batter by adding more dairy-free milk as you go.

  11. I like to serve with strawberry chia jam and coconut whipped cream!


Notes:

  • Coconut cream substitute , use 1.5 cups cashews and 1/2 cup non dairy yogurt

  • To make without oats, use regular all purpose flour or a gf blend for Glutenfree

  • You can buy whole cans of coconut cream or you just put a can of full-fat coconut milk in the fridge and spoon off the solid cream that gathers on top.

  • Make sure to buy raw unsalted cashews and that you properly soak them. If you have a high-speed blender like a Vitamix, you won't require that much soaking time as the mixer is powerful enough to break them down.

  • You can top the bars with coconut whip, lemon slices, and more lemon zest if you’d like.

TIPS:

  • You can buy whole cans of coconut cream or you just put a can of full-fat coconut milk in the fridge and spoon off the solid cream that gathers on top.

  • For individual vegan lemon bars make these in mini muffin pans.

  • Make sure to buy raw unsalted cashews and that you properly soak them. If you have a high-speed blender like a Vitamix, you won’t require that much soaking time as the mixer is powerful enough to break them down.

  • You can top the bars with coconut whip, lemon slices, and more lemon zest if you’d like.



I don't create these recipes. For original recipe click link below ⬇️

https://www.veganricha.com/vegan-lemon-bars/



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