These Creamy Lemon Bars taste like a cross between a lemon cheesecake and a lemon mousse, but with a nutritious, high protein twist. They’re completely dairy free and vegan, and also gluten free. They’re simple to make and don’t require any baking.
Creamy Lemon Bars: Ingredients
Lemon Base:
Almond butter or cashew butter: The nut butters provide a rich, nutty flavour and a creamy texture to the base. They also help to hold the ingredients together.
Lemon zest: The lemon zest adds a vibrant, fresh lemon aroma and flavour to the base.
Lemon juice: The tart and tangy flavour of lemon juice complements the nutty base and adds a bright, citrusy note to the base.
Maple syrup: Maple syrup acts as a natural sweetener – adding sweetness but also contributing a subtle caramel-like flavour that balances the tartness of the lemon.
Ground almonds: The ground almonds provide a nutty flavour and a crumbly texture to the base, adding to its overall richness and structure.
Rolled oats: The oats contribute a chewy texture, and help to bind the ingredients together.
Creamy Lemon Topping:
Soaked cashews: When blended, the soaked cashews create a creamy, velvety texture for the topping, mimicking the richness of dairy-based fillings.
Silken tofu: The silken tofu adds a smooth, custard-like texture
Coconut cream: The coconut cream adds a luscious, velvety richness to the topping.
Lemon zest and juice: Similar to the base, the zest and juice contribute a bright, tangy lemon flavour to the topping, creating a refreshing and vibrant citrus profile.
Maple syrup: This sweetener balances the tartness of the lemon and adds a touch of sweetness to the creamy topping.
Coconut oil: The melted coconut oil adds richness and a velvety mouthfeel to the topping, while also contributing a subtle coconut aroma.
How to Make My Creamy Lemon Bars Recipe
Line a 5×8″ rectangular dish (or similar) with baking/parchment paper, leaving some overhang on the sides (for easy removal later).
To make the oat flour, add the rolled oats to a blender and pulse for a few seconds until a fine flour forms. Oh, and by the way, I’ve added a video below on how to make your own oat flour should you need any more guidance!
Top Tip: Be careful not to over-blend, as it can make the flour gritty.
In a medium bowl, combine the Lemon Base ingredients (almond butter/cashew butter, lemon zest, lemon juice, maple syrup, ground almonds, and the freshly made oat flour).
Mix until well combined and a sticky dough forms.
Top Tip: If the dough seems too dry, add a tablespoon or two of plant-based milk or water.
Press the Lemon Base dough evenly into the bottom of the lined dish, using your fingers or the back of a spoon to create a compact and level base.
Top Tip: Slightly wet your hands or use a piece of parchment paper to prevent the dough from sticking.
Add the Creamy Lemon Topping ingredients (soaked cashews, silken tofu, coconut cream, lemon zest, lemon juice, maple syrup, and melted coconut oil) to a high-speed blender and blend until smooth and creamy.
Taste and adjust sweetness by adding more maple syrup if desired.
Pour the Creamy Lemon Topping over the base, spreading it out evenly with a spatula or the back of a spoon. Sprinkle with a little extra lemon zest for added flavour and visual appeal.
Place the dish in the freezer for 2 hours, or until the topping is completely set.
When ready to serve, remove the dish from the freezer and let it thaw in the refrigerator for 1-2 hours before slicing into bars.
Top Tip: Use the overhanging parchment paper to easily lift the entire slab out of the dish for clean slicing.
How to Make Your Own Oat Flour
Creamy Lemon Bars (Vegan)
Ingredients
Lemon Base
- 1/2 cup almond butter or you can use cashew butter
- 1 tsp lemon zest
- 1/2 lemon juiced
- 1/4 cup maple syrup
- 1/2 cup (45g) groud almonds
- 3/4 cup (80g) rolled oats
Creamy Lemon Topping
- 1/2 cup (80g) cashews soaked in boiled water for 20 minutes (or cold water overnight)
- 100 grams silken tofu
- 1/3 cup coconut cream If you can't find canned coconut cream, place a tin of coconut milk upside down in the fridge overnight then use the creamy topping
- 1 tsp lemon zest
- 1/2 lemon juiced
- 3 tbsp maple syrup
- 1 tbsp coconut oil melted
Instructions
- Line a 5×8" rectangular dish (or similar) with baking/parchment paper.
- Make the oat flour by adding the oats to a blender and pulse for a few seconds until a fine flour forms.
- Combine the Lemon Base ingredients together in a medium bowl and mix until well combined. Press into the bottom of the lined dish.
- Add the Creamy Lemon Topping ingredients to a blender and blend until creamy – taste test and add any more sweetener to your preference.
- Pour over the base, spread out and top with a little lemon zest. Place in the freezer for 2 hours to set.
- When ready to serve, let thaw in the fridge for 1-2 hours. Slice into bars. Store in an airtight container in the fridge.
How to Store: Top Tips
With proper storage and handling, these vegan lemon bars can maintain their wonderful tangy flavour and creamy texture for 5-7 days (or even 2-3 months when frozen).
Here’s how to best preserve them…
Fridge Storage:
- Always use an airtight container or storage bag to prevent the bars from drying out
- Line the container with a paper towel or parchment paper to absorb any condensation that may form (keeping the bars from becoming soggy)
- Don’t stack the bars directly on top of each other, as this can cause them to stick together or become misshapen.
Freezer Storage:
- For best results, freeze the lemon bars in a single layer on a baking sheet or flat surface until completely solid. Once frozen, you can transfer them to an airtight container or freezer bag for longer storage.
- Remove as much air as possible from the container or bag before sealing to prevent freezer burn.
- When ready to enjoy, simply transfer the desired number of bars to the refrigerator and allow them to thaw overnight.
Extra Tips:
- Avoid exposing the bars to heat or direct sunlight, as this can cause the coconut oil and other fats to melt and become rancid pretty quickly.
FAQ
Can I make these creamy lemon bars ahead of time?
Yes, absolutely! These vegan lemon bars are perfect for making ahead of time. You can prepare them up to 5-7 days in advance and store them in an airtight container in the refrigerator. This way, they’re perfect for your weekly meal prep!
Can I freeze them?
Yes, these lemon bars freeze exceptionally well. For best results, freeze them in a single layer on a baking sheet or flat surface until completely solid. Once frozen, transfer them to an airtight container or freezer bag. They can be stored in the freezer for up to 2-3 months. When you’re ready to eat them, simply transfer the desired number of bars to the refrigerator and allow them to thaw overnight.
Are these lemon bars gluten free?
Yes, this recipe is gluten free. The base is made with almond butter (or cashew butter), ground almonds, and rolled oats, which, as long as un-contaminated, are naturally gluten-free ingredients. The topping consists of cashews, silken tofu, coconut cream, lemon zest and juice, maple syrup, and coconut oil, all of which are also gluten. free.
Since there are no wheat-based flours or other gluten-containing ingredients used in this recipe, these lemon bars are suitable for those following a gluten-free diet. However, it’s always a good idea to double-check the labels of any packaged ingredients you use to ensure they are certified gluten-free if necessary.
