Creamy Lemon Bars (Vegan)
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.
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 5x8" 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.