Vegan Lemon Bars (No Gluten or Dairy!)

coconut oil

🥗Healthier: applesauce

💰Cheaper: vegetable oil

Applesauce reduces fat while maintaining moisture.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Corn syrup is often less expensive.

all-purpose flour

🥗Healthier: almond flour

💰Cheaper: whole wheat flour

Whole wheat flour is a cost-effective alternative.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Granulated sugar is usually cheaper.

Preheat the oven to 350°F.

Lightly spray an 8-inch baking dish with oil.

Press a piece of parchment paper into the bottom of the pan for easy removal.

In a large bowl, add 1 cup of blanched almond flour.

Add 2 tablespoons of melted coconut oil, 2 tablespoons of maple syrup, and 1/4 teaspoon of salt to the bowl.

Stir well until the mixture sticks together.

Transfer the crust mixture to the prepared baking dish and press it evenly into the bottom.

Bake the crust for 15 minutes or until the edges look golden.

Set the crust aside to cool completely.

In a high-speed blender, add 1 cup of raw cashews.

Blend the cashews briefly to break them down.

Add 1/2 cup of fresh lemon juice, 1 tablespoon of lemon zest, 1/2 cup of pure maple syrup, and 1/4 cup of melted coconut oil to the blender.

Blend until the filling is smooth and creamy with no visible chunks of cashews.

Once the crust is cool, pour the filling over the top and spread it evenly.

Place the dish in the freezer and let it chill until the top feels firm to the touch, about 2 hours or overnight.

Once firm, use the parchment paper to lift the bars out of the pan.

Slice into 16 small bars and serve chilled.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens