Avoiding turning on the oven this summer is my goal in life
No bake Vegan lemon Bars are going to help me achieve that goal!
But even better than no ovens is that these Vegan Lemon Bars are gluten free and lower sugar too!
WATCH THE YOUTUBE VIDEO FOR HOW TO MAKE THESE VEGAN LEMON BARS!
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Notes for Success:
An 8″ x 8″ cake pan is the best fit for this recipe
Naturally gluten free recipe and this recipe will also accommodate your favorite sugar substitute
So be sure to check out my article and video about sugar free baking!
Pure lemon extract is always recommended for the best results!
Yield: 12 Bars
Vegan Lemon Bars
Prep Time
1 hour
Total Time
1 hour
Ingredients
For the Crust
- Oats 1 cup (90g)
- Almonds toasted 1 cup (110g)
- Salt pinch
- Granulated Sugar 2 Tablespoons (28g)
- Agave 1 Tablespoon (15ml)
- Coconut Oil or Vegan Butter melted 5 tablespoons (75ml)
For the Lemon Filling
- Sugar ½ cup (100g)
- Water 1/3 cup (78ml)
- Agar ½ teaspoon
- Plant Milk 1¼ cup (300ml)
- Tumeric *for color 1/8 teaspoon
- Lemon Juice Fresh Squeezed 2/3 cup (157ml)
- Arrowroot 3 Tablespoons (21g)
- Lemon Zest from 1 large lemon approx 2 teaspoons
- Pure Lemon Extract 1 teaspoon
Instructions
- For the Crust:
- Combine all the ingredients for the crust in a food processor until it resembles wet sand then press firmly into the bottom of a parchment paper lined 8″ X 8″ pan and freeze until needed
- Combine the arrowroot and the milk and whisk smooth
- Whisk the agar with the water in a medium sauce pot and bring to a boil, reduce to a simmer and cook for 2 minutes stirring constantly.
- Add the sugar, tumeric, lemon juice & lemon zest and the milk/ arrowroot mixture and bring back to a boil.
- Once it starts to bubble lightly remove from the heat, no need to boil for a longer time.
- Add the lemon extract and then pour into the frozen crust gently and then refrigerate to set.
- One it has set to firm cut into bars and serve with a sprinkle of powdered sugar and optional raspberries
Notes
Lemon bars should be kept refrigerated at all times and will stay fresh for up to 1 week loosely wrapped to avoid drying
