CREAMY VEGAN LEMON BARS RECIPE
Fresh, creamy, lemony, sweet, sour, and delicious! Oh yes! I am talking about this easy to make dessert which will melt in your mouth! A lemon bars recipe which is not only vegan but also gluten-free. Perfect for every occasion and for every mood. And did I already mention that these cheesecake bars are healthy?! Are you also excited for this mouth-watering dessert?! I hope you are going to love these creamy bars as much as I do.
I made the crust with only 6 ingredients, which are oats, shredded unsweetened coconut, dates, plant-based milk, vanilla extract, and a pinch of salt. You can use nuts instead of the coconut flakes. Walnuts, hazelnuts, pecans are just a few examples. However, I really love the combination coconut and lemon, that’s why I used the unsweetened shredded coconut. Another gluten-free option would be sunflower seeds!
As you might have noticed, I didn’t use refined sugar in the crust. Instead, I used pitted soft dates! They add a nice sweetness and are much healthier than regular sugar. They also help to hold the crust together which is awesome.
The main ingredient of the cheesecake cream is silken tofu. However, don’t worry if you aren’t able to eat soy because you can make this lemon bars recipe completely soy-free. For this, simply use the thick cream of a can of coconut milk. Another possibility would be to use soy-free yogurt (e.g. coconut yogurt) or vegan cream cheese or vegan curd (quark). Because silken tofu is thicker than yogurt and coconut cream though, I would suggest also adding 1 cup of soaked cashews otherwise the cheesecake lemon bars will probably be too soft. Check the recipe notes below to find out how to make these soy-free options!
GLUTEN-FREE LEMON BARS RECIPE
As mentioned before, the crust contains oats. You can use gluten-free oats if you have celiac disease. A grain-free option would be, for example, buckwheat groats. I have also made a version with dried mulberries which also tasted fantastic! As you can see, there are many different variations and most of them turn out delicious.
THESE LEMON BARS ARE:
- Vegan (egg-free, dairy-free)
- Can be made grain-free
- Not too sweet
- Healthier than most other lemon bars
- Easy to make
- Great for dessert or breakfast
EASY TO MAKE RECIPE
Should you recreate this lemon bars recipe, please leave a comment below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I love to see your recreations. If you are interested in other creamy desserts, definitely also check out the following ones (click on the names): Baked Vegan Cheesecake, Fruity Cheesecake, Blueberry Cream Pie.
Lemon Bars Recipe
- One 12.3 oz package firm (350 g) silken tofu liquid drained (*see recipe notes for soy-free alternatives)
- 1/2 cup (120 ml) fresh lemon juice
- Zest from one lemon
- 1/2 cup (90 g) xylitol or sugar
- 3 tbsp (42 g) coconut oil
- 2 tbsp cornstarch or arrowroot starch
- 2 tbsp powdered xylitol or sugar (for dusting)
- 1 tsp vanilla extract
- Pinch of turmeric for color (optional)
- I recommend measuring the ingredients in grams on a kitchen scale.
- Add the dates, vanilla extract, and plant-based milk and blend again until you have a crumbly mixture which holds together when you press it between your fingers.
- Press the crust into a 7x7″ or 8×8″ baking pan lined with parchment paper.
- Preheat the oven to 375 degrees F (190 degrees C).
- To make the filling, blend all the "filling ingredients" in a blender or food processor until very smooth and creamy.
- Pour the cream on top of the crust.
- Bake in the oven for about 35-40 minutes (or until the edges appear slightly dry) and let cool. The center will still be wobbly, but that's fine. It's best to put the baking pan into the fridge for a couple of hours to set. The cream will firm up once it cools. Cut into bars and dust with powdered sugar. Enjoy! Store leftovers in the fridge.
- For a grain-free option use buckwheat groats instead of oats.
- You can use 65 grams nuts of choice instead of shredded unsweetened coconut.
- For a soy-free version, use 1 cup of the thick cream of a can of coconut milk (put the unopened can in the fridge overnight, don't shake it, and use only the thick cream, not the water).
- Another possibility would be to use 1 cup of soy-free yogurt (e.g. coconut yogurt).
- Because silken tofu is thicker than yogurt and coconut cream though, I would suggest also adding 1 cup of soaked cashews (soak in hot water for an hour, then discard the water) otherwise the lemon bars will be too soft.
- You could also use 12.3 oz (350 grams) of vegan curd (quark) or vegan cream cheese instead of silken tofu and leave out the 1 cup of soaked cashews!
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