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Vegan Lemon Bars

Tangy and light, these vegan lemon bars make a delicious dessert particularly when served with coconut yogurt or vegan ice cream. Using xylitol helps keep the overall sugar content down. These can be frozen for up to 3 months.

Vegan Lemon Bars

Overview

 

Makes 16 bars

Preparation time: 15 minutes

Cooking time: 20 minutes

 

What’s Good About It?

Packed with vitamin C thanks to the addition of lemon. These bars are low in sugar and a good source of fibre and protein to keep blood sugar levels balanced.

 

Did You Know?

You could swap the almonds in the base for another nut – walnuts and pecans are particularly good. Cut the bar into squares and open freeze. You could serve this as a frozen dessert if wished.

Ingredients

 

Filling

125g cashew nuts soaked in warm water for 4 hours then drained

225g coconut cream – the top of a can of full fat coconut milk

2 Tbsp cornflour

125ml Lemon juice (about 2 lemons)

zest of 2 lemons

Pinch sea salt

60g xylitol

1tbsp maple syrup

Base

125g gluten-free oats

125g ground almonds

pinch of sea salt

3tbsp xylitol

100g coconut oil, melted

1tsp vanilla extract

 

 

Instructions

 

  1. Line a 20cm square baking tin with parchment paper.
  2. Preheat the oven to 190C, gas mark 5.
  3. Add the oats, almonds, sea salt, xylitol to a food processor and blitz until fine. Add the remaining ingredients and blend briefly to form a soft dough. If too crumbly add a dash of water.
  4. Spoon the mixture into the baking tin and press down firmly.
  5. Bake for 15 minutes, then increase heat to 375 F (190 C) and bake for 10-15 minutes until lightly golden brown. Remove from the oven then reduce the temperature to 180C, gas mark 4.
  6. For the filling blend all the ingredients together in a high speed blender until smooth and creamy.
  7. Pour the filling over the crust and spread into an even layer.
  8. Bake for 20-25 minutes or until just firm.
  9. Allow the bar to cool completely then place in the fridge for 3-4 hours to firm up.

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