Light Vegan Lemon Bars (Without Coconut)
User Reviews
5
Light Vegan Lemon Bars (Without Coconut)
Description
Light Vegan Lemon Bars use a crust of toasted pumpkin seeds and oats processed into coarse crumbs then pressed together, resulting in a crunchy, slightly nutty base. The lemon filling blends silken tofu with lemon juice, zest, sugar, non-dairy milk, and setting agents like tapioca starch and agar agar powder to achieve a firm, creamy filling without coconut ingredients. Turmeric or nutritional yeast add a mild yellow tint.
These bars provide a refreshing dessert with tangy lemon flavor and a balanced sweetness from cane sugar or optional maple syrup. The crust and filling textures contrast nicely, making a treat suitable for vegan diets and those avoiding coconut.
Store the bars refrigerated in an airtight container up to 5 days; the crust softens over time, so fresh serving is ideal. Fresh lemon juice is best for flavor, though bottled juice works. The recipe has not yet been tested for freezing.
Ingredients
For the crust:
- 1 ¼ cup pumpkin seeds raw, aka pepitas
- ½ cup rolled oats old fashioned
- pinch of salt fine sea salt
- 1 teaspoon vanilla extract
- 3 tablespoons maple syrup
For the lemon filling:
- 10 ounces silken tofu See Notes.
- 2 teaspoons lemon zest, from about 2 lemons
- 1 cup lemon juice Fresh is best, but bottled pure lemon juice works in a pinch, from about 7 large lemons
- ⅓ cup non-dairy milk plain or vanilla, of choice
- ½ cup plus 1 tablespoon organic cane sugar Or use ½ cup maple syrup for a refined sugar-free option.
- ¼ teaspoon salt fine sea salt
- 2 ½ tablespoons tapioca starch or arrowroot starch
- 2 teaspoons agar agar powder
- small pinch of ground turmeric or ¾ teaspoon nutritional yeast, optional, for color
Instructions
- Line an 8-inch square pan with parchment paper, allowing it to overhang two sides of the pan for easy removal.
- Place a heavy-bottomed pot or sauté pan over medium heat. Toast the pumpkin seeds and oats until fragrant, about 7 minutes. Pour the seeds and oats into the bowl of a food processor, and pulse several times to chop.
- Add the salt, maple syrup, and vanilla to the food processor. Pulse again to distribute the syrup and further break down the seeds and oats. Check the texture, and squeeze a small amount between your fingers to see if it holds together. It should look like coarse crumbs at this point. Add another teaspoon of maple syrup for stickiness, if needed.
- Pour the crust mixture into the parchment-lined pan. Lightly spread the crumbs around the pan so that it's even, then firmly press into the pan so that it's compact. Place the crust in the refrigerator.
- Rinse the food processor and sauté pan to remove any seed or oat fragments. Wipe clean with a towel if necessary. Set the pan aside. To the food processor, add the tofu, zest, juice, milk, and sugar (or maple syrup), and blend until smooth. Taste the filling, and add a bit more lemon zest or sugar, if desired. Add the tapioca, agar, and turmeric/nutritional yeast, if using. Process for 15 to 20 seconds to ensure all ingredients are blended.
- Place the pot/saute pan over medium heat, and pour the lemon filling into the pan. Stir frequently with a whisk or silicone spatula. When the mixture begins to bubble, stir constantly, and cook until thickened, about 2 to 3 minutes. Remove from heat, and let the mixture cool for about 5 minutes, whisking occasionally so that it doesn't set.
- Remove the crust from the refrigerator, and pour the filling onto the crust. Smooth the top with a silicone spatula. Refrigerate the lemon bars for at least 2 to 3 hours before slicing into 16 squares.
Notes
- Use refrigerated silken tofu, typically found near produce; 10 ounces is about two-thirds of a 16-ounce package.
- Store lemon bars airtight in the refrigerator for up to 5 days; expect the crust to soften after a couple of days.
- For best flavor, use fresh lemon juice, but bottled pure lemon juice is an acceptable substitute.
- The recipe has not been tested for freezing; serve fresh or refrigerate.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Calories | 110kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Cholesterol | 0mg | 0% |
| Sodium | 49mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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