Lemon Bars are one of my daughters favourite things ever and she has asked me to make a vegan version every week for I don’t know how long!!!! I had put it off because when I made her the non-vegan ones some time ago, it took forever and I just couldn’t get over how much sugar was in them! Not so with these thankfully. So, here they are finally. It took a bot of tweaking to get these just right.
The base of the first batch was a bit crumblier than I wanted, as I use coconut flour. There is a knack to using it, to avoid this. It really is a simple case of getting the liquid to flour ratio right. If you think yours is too crumbly, add a little more of the melted coconut oil. The base is easy-peasy, no cooking required. The topping is a version of a recipe for Lemon Curd I found on ‘An Unconventional Baker’, a site I only just discovered and really like. I like it to have a really strong taste of lemon, well, my daughter does. But then, she eats actual lemons! Happily this also just happens to be gluten-free as well.
Preparation Time: 30 minutes plus 2 hours soaking for cashews
Refrigeration Time: 30-60 minutes
Will need a blender and a strong roll tin
Makes 12 bars
- 1 level cup coconut flour
- 1/3 cup coconut butter, gently heated until soft
- 1/2 cup any plant milk, I use oat milk
- 1/4 cup date syrup
- 1/2 teaspoon vanilla extract
- 2 tablespoons lemon zest
Lemon Curd Topping
- 3/4 cup cashew nuts, soaked minimum 2 hours preferably overnight
- 1/3 cup date syrup
- 1/4 cup coconut oil, melted
- 1/2 teaspoon vanilla paste or 1 teaspoon vanilla extract
- 3 tablespoons lemon zest
- 1/2 cup lemon juice
- 1 1/4 teaspoons agar agar powder
- Mix all the base ingredients together in a bowl. Check the consistency, it should hold together when pressed.
- Press into a tin and pop into the refrigerator.
- In a blender, mix your soaked and drained cashews, date syrup, coconut oil, lemon zest and vanilla until well combined.
- In a saucepan, combine the lemon juice and agar powder, I use a small whisk. Have the heat on fairly low to begin and heat through, stirring until you see it thicken. Don’t boil, just heat it through and stir until you can visibly see it thicken. Allow to cool a little.
- Add the lemon juice mix to the cashew mix and blend for a few seconds.
- Pour into a bowl or a glass jug to completely cool.
- Remove the base from the fridge and spoon the lemon curd onto the base, it should be fairly thick now and need some moving with a spatula for an even spread.
- Place back into the refrigerator for at least 30 minutes, but an hour or two is even better and the bars will be a lot firmer.
- Cut into 12 even bars.
Keeping Time: will keep for a week in an airtight container in the refrigerator.