Healthier Lemon Bar
These tangy-sweet lemon bars use tofu and tapioca instead of eggs and butter to create a plant-based dessert that hits all your sweet (and sour) spots.
Ingredients
400g Oats, rolled, gluten-free
43g Flax Seeds
1/8 tsp Salt
4 Dates, pitted
1/2 tsp Vanilla Extract
2 tbsp Almond Milk, unsweetened
85ml Coconut Oil
326g Tofu – silken, drained
80ml Lemon Juice
1 Lemon – zested
1 tsp Vanilla Extract
2 tbsp Maple Syrup
2 tbsp Tapioca Flour
1/4 tsp Turmeric, ground
2 tbsp Coconut Oil
Directions
1
Preheat the oven to 190°C. Line an 8x8 baking sheet with parchment paper.
2
Add oats, flax seeds, and salt to the Work Bowl and process on HIGH with the Chopping Blade until it reaches a flour-like consistency.
3
Add the dates, vanilla, and coconut oil. Process on HIGH with the Chopping Blade until smooth.
4
Add the almond milk and process it again. Once it reaches a crumbly consistency, it’s ready to transfer to an 8x8 lined baking pan.
5
Press down evenly.
6
Make the lemon filling. Add the remaining ingredients to the Work Bowl and process on HIGH for 1 minute until you have a creamy, custard-like consistency.
7
Pour the filling on top of the crust.
8
Bake for 40 minutes.
9
Cool and refrigerate for 2 hours. Cut into 9 bars and dust with powdered sugar.
Nutritional information
|
Calories: 270.0 kcal |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
