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
Preheat the oven to 190°C. Line an 8x8 baking sheet with parchment paper.
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.
Add the dates, vanilla, and coconut oil. Process on HIGH with the Chopping Blade until smooth.
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.
Press down evenly.
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.
Pour the filling on top of the crust.
Bake for 40 minutes.
Cool and refrigerate for 2 hours. Cut into 9 bars and dust with powdered sugar.
Nutritional information
Calories: 270 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.
