Creamy Lemon Bars (gf + vegan)

I’ve been on such a lemon kick lately! I originally made this recipe for one of my friends because her fave dessert is lemon bars and I knew she would love a veganized version. To be honest, I was totally shocked at how good these came out. I’m used to the traditional lemon bar with a filling made with eggs, but I broke away from that and went with a creamy version for this recipe. The recipe really couldn’t be any better…these bars are light, creamy, fluffy, fresh, agave-sweetened, gluten free, paleo, vegan and crazy easy to make. WHAT MORE COULD ANYONE ASK FOR?! Seriously perfect, guys.

Happy baking! xoxo

Ingredients

Crust:

1 ½ cups almond flour

¼ cup grapeseed oil

3 tbsp agave

1 tsp vanilla extract

⅛ tsp salt

Filling:

1 can full fat coconut milk, chilled overnight

1 lemon

7 tbsp agave

4 tbsp coconut butter

Steps

  1. Preheat oven to 350⁰F. Line a loaf pan with parchment paper.
  2. Mix together all crust ingredients and press the mixture evenly on the bottom of the loaf pan.
  3. Bake crust for 20 minutes and let cool.
  4. To make the filling, scoop out only the thick cream from the coconut milk can and get rid of the rest of it. Whip it until light and fluffy.
  5. Add agave and zest and juice from the lemon to the coconut cream and whip again until combined.
  6. Melt the coconut just until it is loose and stir-able, but not hot. Fold this into the rest of the filling mixture.
  7. Spread the filling evenly on the cooled crust and chill in the fridge overnight.
  8. Once set, cut into bars and store leftovers in the fridge.

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