VEGAN LEMON BARS (GLUTEN FREE + 9 INGREDIENTS!)

Is it just me, or is it that time of year again where we’re all just wishing (and semi-impatiently waiting) for it to be Spring? I’m still enjoying my cozy winter meals, but my body is also ready for some fun, light, and fresh flavors.

Enter: the Vegan Lemon Bar. Regardless of the season, this classic dessert strikes a refreshing balance between tart and sweet, all while providing a creamy filling, chewy base, and satisfying bite. Not only is this version Vegan & Gluten-Free, but it’s also only made with 9 healthy ingredients!

These Vegan Lemon Bars are a refreshingly tart & sweet dessert! A healthier take on the classic, they’re made with only 9 healthy ingredients + Sugar-Free.

INGREDIENTS

For the Crust:

1 cup Almonds

1 cup Rolled Oats

2 tbsp Ground Flax + 5 tbsp Filtered Water

1 tbsp Maple Syrup

1/2 tsp Salt

For the Filling:

2 cups Cashews, soaked for at least 4 hours*

½ cup Lemon Juice (about 3 lemons)

Zest of 1 Lemon

1 tsp Vanilla Extract

¼ cup + 3 tbsp Maple Syrup

2 tbsp Arrowroot Powder

⅛ tsp

Turmeric (Optional, for color only)

¼ tsp Salt

Optional: Vegan Powdered Sugar, for topping

INSTRUCTIONS

Preheat the oven to 350F. Combine the Ground Flax, Water, and Maple Syrup together in a small bowl; whisk well, then set aside to let thicken for 5 minutes.

In the meantime, add the remaining crust ingredients to a high-speed blender and process over a low speed until finely ground. Add the thickened Flax “Egg”, then pulse until a thick dough forms.

Line a 9×9” pan with Parchment Paper, then use your fingers to firmly and evenly press the Crust into the base of the pan. Bake in the oven for 10 minutes.

In the meantime, prepare the Lemon Bar filling by blending all ingredients in a high-speed blender until smooth and creamy. Use a spatula to evenly spread this mixture over the Base, then return the Lemon Bars to the oven and bake for 18-20 minutes. The edges of the bar will be slightly firm and pull away from the tin; the bars may look slightly runny in the center, but keep in mind that the mixture will thicken as it cools.

Let the bars cool completely in the baking tin, then use the parchment paper to cleanly remove them and transfer to a flat surface to slice into squares. Top with Powdered Sugar if desired, then serve and enjoy. Leftovers will keep at room temperature for up to 3 days, or in the fridge for up to one week.

NOTES

Ground Flax may be substituted with ground Chia Seeds.

Maple Syrup can be replaced with another liquid sweetener of choice.

I would not suggest replacing the Arrowroot Powder in this recipe; Cornstarch will make the bars too firm, and Tapioca Flour will make them too gummy.

If you forget to soak your Cashews ahead of time, you can either boil them for a few minutes until tender, or pop them in the good ol’ microwave with some water for 2-3 minutes.

Not all Powdered Sugar is Vegan, but you can easily make your own by blending White Sugar at a high speed for 10-20 seconds until a fine powder forms.

RECIPES ADAPTED FROM https://frommybowl.com/