Vegan Lemon Bars
Serves: 16
Ready in: 30 to 60 mins
Tangy and light, these vegan lemon bars make a delicious summer treat or dessert, particularly when served with coconut vegan ice cream. Using xylitol helps keep the overall sugar content down. These can be frozen for up to 3 months. Recipe courtesy of award-winning nutritionist Christine Bailey
Ingredients:
For the filling:
125g cashews, 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)
finely grated zest of 2 lemons
pinch of sea salt
60g xylitol sugar alternative
1 tbsp maple syrup
For the base:
125g gluten-free oats125g ground almonds
pinch of sea salt
3 tbsp xylitol
100g coconut oil, melted
1 tsp vanilla extract
method:
- Line a 20cm square baking tin with parchment paper. Preheat the oven to 190C/375F/Gas 5.
- Add the oats, almonds, sea salt and xylitol to a food processor and blitz until fine. Add the remaining ingredients and blend briefly to form a soft dough. If the mixture is too crumbly, add a dash of water.
- Spoon the mixture into the baking tin and press down firmly. Bake for 15 minutes, then decrease the heat to 180C/350F/Gas 4, and bake for 10-15 minutes, until lightly golden-brown. Remove from the oven.
- For the filling, blend all of the ingredients together in a high-speed blender until smooth and creamy.
- Pour the filling over the crust and spread into an even layer. Bake for 20 minutes, or until just firm.
- Allow the bar to cool completely, then place in the fridge for 3-4 hours to firm up. Cut into squares to serve.
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