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
I do have a question because it has been in the back of my head for some time now and I just want to understand. Why is boiling things ok in a raw diet and other way of heat processing not ok? Steaming for example is less harmful to the nutrients than boiling…
Hey there, while I’m not avid in the “raw diet” world, I do cook my food, it’s just now vegan food. So not much change there for me. I suggest to look to Dr Greger for most of those answers, as he sites scientific articles rather than opinion for all of his videos and topics.
CLICK HERE for Dr Greger
and also here
Can unflavored gelatin replace the agar? If so- how much?
Thanks
CLICK HERE
These look delicious! I simply have a question about the color. Are they yellow or green? The color varies in the video and I don’t know if that’s just lighting issues.
Thanks! Definitely yellow, and definitely have lighting issues! It’s the story of my “video life” LOL
Awesome on their own but add your fave dark choc (shaved or a melted layer) on the top to give a delicious spin ?
Made it immediately after I saw the recipe! More delicious than I imagined! The only question was when to add the lemon extract…the video and instructions don’t mention it. I just added it at the end and it was fine. Thanks a million!
Oops! Thankyou! You are correct and I will update the post! Thanks for the feedback I am glad you loved them!
Do you think the filling could stand in for curd in a cake, or is it too gummy?
Hmm, I would recommend this updated version for curd CLICK HERE
This recipe was excellent. I substituted coconut milk for soy and finger limes for lemon. The slice was a hit with vegetarians, vegans and other allergies. Such an easy recipe and I loved that it wasn’t too sweet.