Name: Lemon Bars Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 1 cup oats ((gluten-free if needed) (90g) (*see recipe notes)); 1 scant cup shredded unsweetened coconut ((65 g) (*see recipe notes)); Pinch of salt; 1/2 cup soft pitted dates ((100 g)); 1 tsp vanilla extract; 3 tbsp plant-based milk ((I used coconut milk) (40 ml)); One 12.3 oz package firm silken tofu (liquid drained (350 g) (*see recipe notes for soy-free alternatives)); 1/2 cup fresh lemon juice ((120 ml)); Zest from one lemon; 1/2 cup xylitol (or sugar (90 g)); 3 tbsp coconut oil ((42 g)); 2 tbsp cornstarch (or arrowroot starch); 2 tbsp powdered xylitol (or sugar (for dusting)); 1 tsp vanilla extract; Pinch of turmeric (for color (optional))

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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.

HEALTHY CRUST

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.

CHEESECAKE CREAM

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)
Gluten-free
Can be made grain-free
Soft
Creamy
Lemony
Not too sweet
Light
Healthier than most other lemon bars
Easy to make
Great for dessert or breakfast

EASY TO MAKE RECIPE

This recipe is super easy to make. You probably already have most of the ingredients in your pantry. I’ve used a food processor for this recipe, a blender might work fine as well.

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.

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5 from 2 votes