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Vegan Lemon Bars
8 Serving Plantry

Vegan Lemon Bars

Tags: Gluten-Free, Soy-Free
SERVINGS
8
PREP & COOK TIME
1 hour
CALORIES
500
FAT
31g
CARBOHYDRATES
52g
PROTEIN
8g


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INGREDIENTS

  1. 1 cup raw cashews
  2. ¾ cup oat flour
  3. ¾ cup almond flour
  4. 3 tbsp turbinado sugar
  5. 5 tbsp coconut oil, melted
  6. ¼ tsp + a pinch salt
  7. 1 cup coconut cream
  8. ½ cup fresh lemon juice
  9. 1 tbsp lemon zest
  10. 2 tbsp cornstarch
  11. ¼ cup maple syrup
  12. Lemon slices and powdered sugar (optional)
Allergens: tree nut (cashew, coconut and almond)
Tools: Parchment paper, 8x8 baking dish, Blender
SERVINGS
8
PREP & COOK TIME
1 hour
CALORIES
500
FAT
31g
CARBOHYDRATES
52g
PROTEIN
8g


Get Recipes Delivered

INSTRUCTIONS

1
Make the crust

Preheat oven to 375°F. Add the cashews to a bowl and cover with hot water. Line an 8x8 baking dish with parchment paper. In a large bowl, combine the oat flour, almond flour, turbinado sugar, coconut oil, and ¼ tsp salt. Mix until the dough is well combined and press into the bottom of the prepared baking dish in an even layer.

2
Bake the crust

Place the crust in the oven and bake until lightly browned, about 15 to 20 minutes. Remove from the oven and cool.

3
Make the filling

Drain the cashews and add them to a blender along with the coconut cream, lemon juice, lemon zest, cornstarch, maple syrup, and a pinch of salt. Blend on high until very smooth.

4
Bake the bars

Pour the filling onto the crust and gently shake the baking dish to get an even, smooth layer. Bake until the edges look very slightly dry and the center still appears “jiggly”, about 20-23 minutes. Let rest for 10 minutes, then transfer to refrigerator to let cool completely, uncovered, at least 4 hours or overnight. Cut into squares and top with lemon slices and powdered sugar.

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