refreshing Vegan delicious lemon bars!

You know what's simply delightful? Lemon bars. They've got that perfect balance of tanginess and sweetness that's just so satisfying, and the best part? They're incredibly easy to whip up from scratch. But here's the twist—I've taken this beloved classic and given it a vegan spin, and let me tell you, it's a total game-changer.

Imagine the same vibrant color, the same crumbly crust you adore, but without any of the refined sugars, gluten, or dairy. That's right, I've veganized this recipe to make it not only delicious but guilt-free too.

Now, you might be wondering, what makes my dairy-free lemon bars stand out among the countless recipes you can find online? Well, let me share my secret. It's all about the ingredients. By making a few simple swaps, I've created a version that's just as scrumptious but entirely plant-based.

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Refreshing Vegan Lemon Bars

Yield: 10-12

Author: Ligia

Prep time: 30 MinCook time: 25 MinInactive time: 1 HourTotal time: 1 H & 55 M

Imagine the same vibrant color, the same crumbly crust you adore, but without any of the refined sugars, gluten, or dairy. That's right, I've veganized this recipe to make it not only delicious but guilt-free too

Ingredients

Filling

• 1 1/4 cup raw cashews
• 1 1/4 tbsp cornstarch
• 1 tsp agar agar
• 1 1/4 cup coconut cream
• 1/3 cup maple syrup
• ½ cup lemon juice
• 1 1/2 tbsp lemon zest

Crust

• 2 1/2 cups sprouted and gluten-free oats
• 6-7 tbsp melted coconut oil
• 3 tbsp coconut sugar or date sugar

Instructions

1. Begin by immersing raw cashews in boiling hot water for a duration of one hour, then proceed to drain them. Start your oven to 350°F and prepare an 8×8 inch baking dish by lining it with parchment paper.
2. In a high-speed blender, combine oats, coconut sugar until finely blended. Transfer this mixture to a medium-sized mixing bowl, then incorporate melted coconut oil. Stir the ingredients together until a loose dough forms. The consistency should allow you to press the mixture between your fingers to form a cohesive dough rather than crumbling. If it appears too dry, consider adding a small amount of melted coconut oil.
3. Spread the dough evenly into the prepared baking pan and bake for approximately 12 to 16 minutes.
4. With the cashews now soaked and drained, combine them in a high-speed blender with coconut cream, corn starch, agar agar ,lemon juice, lemon zest and maple syrup. Blend until the mixture achieves a smooth and creamy consistency. Pour this filling over the pre-baked crust .
5. Bake for a duration of 22-25 minutes. Afterward, allow the dessert to rest for approximately 20 minutes before transferring it to the refrigerator, where it should remain uncovered to cool completely. refrigerate for at least 2 to 3 hours, but preferably overnight, for best results.

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Tag @ligiasfreshbowls on instagram and hashtag it #overnight oats