Creamy Vegan Lemon Bars

Always looking for gluten free and lactose free alternatives for sweets.

Recipe from https://minimalistbaker.com/creamy-vegan-lemon-bars/

COOK TIME: 45 minutes

TOTAL TIME: 5 hours 45 minutes (They need at least 4-5 hours for cooling)

Serving: 9 bars

Ingredients:

Filing:

  • 1 cup raw cashews

  • 1 cup coconut cream* (the hardened portion at the top of full-fat coconut milk)

  • 2 Tbsp arrowroot or cornstarch

  • 1/2 cup lemon juice (2 large lemons yield ~1/2 cup or 120 ml)

  • 1 heaping Tbsp lemon zest (1 large lemon yields ~1 heaping Tbsp or 4 g)

  • 1 pinch sea salt

  • 1/4 cup maple syrup (plus more to taste)

  • 2 Tbsp organic powdered sugar (optional // for topping)

Crust:

  • 1 cup gluten-free oats

  • 1 cup almonds

  • 1/4 tsp sea salt

  • 2 Tbsp coconut sugar

  • 1 Tbsp maple syrup

  • 4-5 Tbsp coconut oil (melted)

Method:

  1. Add raw cashews to a mixing bowl and cover with boiling hot water. Let rest for 1 hour (uncovered). Then drain thoroughly.

  2. In the meantime, preheat oven to 350 degrees F (176 C) and line an 8x8 inch baking dish with parchment paper.

  3. Add oats, almonds, sea salt, and coconut sugar to a high speed blender and mix on high until a fine meal is achieved.

  4. Transfer to a medium mixing bowl and add maple syrup and melted coconut oil, starting with lesser end of range (4 Tbsp or 60 g as original recipe is written // adjust if altering batch size) and adding more if it's too dry. Stir with a spoon to combine until a loose dough is formed. You should be able to squeeze the mixture between two fingers and form a dough instead of it crumbling. If too dry, add a bit more melted coconut oil.

  5. Transfer mixture to parchment-lined baking sheet and spread evenly. Then place parchment paper on top and use a flat-bottomed object, such as a drinking glass, to press down firmly until it’s evenly distributed and well packed.

  6. Bake for 15 minutes, then increase heat to 375 F (190 C) and bake for 5-8 minutes more, or until the edges are golden brown and there is some browning on the surface. Remove from oven to cool slightly, then reduce oven heat to 350 degrees F (176 C).

  7. Once cashews are soaked and drained, add to a high speed blender with coconut cream, arrowroot starch, lemon juice, lemon zest, sea salt, and maple syrup. Mix on high until very creamy and smooth.

  8. Taste and adjust flavor as needed. I added a bit more lemon zest and maple syrup. It should be very lemony, and not overly sweet.

  9. Pour filling over the pre-baked crust and spread into an even layer. Tap on counter to remove any air bubbles.

  10. Bake for 20-23 minutes or until the edges look very slightly dry and the center appears “jiggly” but not liquidy.

  11. Let rest for 10 minutes, then transfer to refrigerator to let cool completely (uncovered) - at least 4 hours, preferably overnight.

  12. To serve, slice and sift with powdered sugar (optional). Store leftovers in the refrigerator, covered, up to 4 days, though best within the first 2 days.

This was good but I will definitely be making some adjustments to the recipe. I would have added slightly more lemon juice or lemon zest, it was lemony but i would have liked a bit more lemon flavor. secondly the ratio of the bottom to filing was a bit off, next time i will double the filling recipe so it will be more even. but in general it was pretty tasty and healthy too. the crust recipe is super easy and a great SUBSTITUTE, I am always afraid with gluten free alternatives they either don’t have the right texture or completely fall apart, but this tasted good and stayed intact. i also liked the bits of sea salt in there, it is a good contrast and combination to the sour filing and sweet powdered sugar on top. i will definitely try this recipe again with these few adjustments and then it should be just pefect.

dessert, baking, gluten free, lactose free, veganJackie Wonglemon bars, coconut cream, lemonComment