Dessertsminimalistbaker4.8
Creamy Vegan Lemon Bars
Creamy, naturally sweetened vegan lemon bars made with 10 simple ingredients and a delicious gluten-free crust.
👥 9 Servings⏱️ Prep & Cook: 5h 45m⏳ Prep: 5h🔥 Cook: 45 min👤 Minimalist Baker📖 minimalistbaker
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●mixing bowl
- ●baking dish
- ●oven
- ●blender
- ●pan
📝 Preparation Steps
1
Add raw cashews to a mixing bowl and cover with boiling hot water. Let rest for ⏱️ 1 hour (uncovered). Then drain thoroughly.
raw cashews1 cup
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.
sea salt1 pinchtsp sea salt1/4coconut sugar2 Tbsp
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.
cup maple syrup (plus more to taste)1/4maple syrup1 Tbsp
5
Transfer mixture to parchment-lined baking pan 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.
sea salt1 pinchtsp sea salt1/4cup maple syrup (plus more to taste)1/4maple syrup1 Tbsp
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.
cup maple syrup (plus more to taste)1/4maple syrup1 Tbsp
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.
Nutrition Facts
calories
326 kcal
fat Content
24.6 g
serving Size
1 lemon bar
fiber Content
3.3 g
sugar Content
11.4 g
sodium Content
61 mg
protein Content
5.9 g
carbohydrate Content
24.3 g
saturated Fat Content
13.7 g
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