Vegan Meyer Lemon Bars (Gluten-free, Refined Sugar-free)
Try this Vegan Meyer Lemon Bars recipe, or contribute your own.
Try this Vegan Meyer Lemon Bars recipe, or contribute your own.
- 1 teaspoon vanilla extract
- crust
- 3/4 cup raw cashews
- 1 cup almond meal flour
- 1 cup gluten-free quick cooking oats
- 1/3 cup coconut palm sugar
- 1/4 teaspoon finely ground sea salt
- 3 tablespoons refined coconut oil melted
- 2 tablespoons room temperature cashew milk
- meyer lemon cream
- 1/2 cup coconut nectar or maple syrup (i used 1/4 cup of e
- 1/4 cup coconut butter (there will be no coconut flavor in
- 1/4 cup plus 1 tablespoon fresh meyer lemon juice approximately juice from two med. lemons (or use regular lemons for a stronger lemon flavor)
- 1/8 teaspoon finely ground sea salt
- 1 tablespoon plus 1 teaspoon arrowroot
- Carbohydrate 7.2945984375 g
- Cholesterol 0 mg
- Fat 6.7113540625 g
- Fiber 0.604906261563301 g
- Protein 1.6746290625 g
- Saturated Fat 1.51857609375 g
- Serving Size 1 1 Serving (19g)
- Sodium 59.51725 mg
- Sugar 6.6896921759367 g
- Trans Fat 0.313919 g
- Calories 95 calories
Step-by-step
- Preheat oven to 350 degrees Fahrenheit and line 8x8 inch pan with parchment paper.
- Crust
- Mix together almond flour, oats, coconut palm sugar, and salt in a medium bowl.
- Combine melted coconut oil, room temperature cashew milk, and vanilla extract in a small bowl and then add to dry mixture.
- Cut wet ingredients into dry with a wooden spoon, pastry cutter or two butter knives. Should be small crumbs.
- Reserve 2/3 cup of crumb mixture and pour the rest into lined pan.
- Using clean hands press crust firmly and evenly into the bottom of the pan.
- Cover pan with small towel to prevent drying out while preparing lemon cream.
- Meyer Lemon Cream
- If using a regular blender soak cashews in very hot water until soft (about 45 minutes) then rinse, drain, and blot off excess water. If using a high speed blender there is no need to soak the cashews.
- Add first six ingredients to blender and mix until smooth while periodically stopping to scrape sides (about 3 to 4 minutes depending on blender).
- Add arrowroot, blend in thoroughly. Scrape sides of blender to assure that all arrowroot has been mixed in.
- Pour one cup of lemon cream on crust and spread evenly with spatula.
- Sprinkle remaining 2/3 cup of crumbs evenly on top.
- Bake 32 to 35 minutes until an inserted toothpick comes out clean.
- Place on cooling rack until cool.
- Refrigerate until chilled before serving.
- These bars are best stored chilled in an airtight container but may be served at room temperature if desired.
My Unexpected Culinary Adventure: Vegan Meyer Lemon Bars
As a busy fitness model, time is my most precious commodity. My days are a whirlwind of training, photoshoots, and meetings, leaving little room for elaborate cooking. I crave healthy, delicious options that don't require hours in the kitchen. That's why I was so thrilled to discover this recipe for Vegan Meyer Lemon Bars. I'd always admired the delicate balance of sweet and tart in traditional lemon bars, but the refined sugar and gluten were always a deterrent. This recipe, however, offered a guilt-free indulgence, perfectly aligning with my healthy lifestyle. The preparation itself was surprisingly simple, manageable even on my busiest days.
The initial skepticism quickly dissolved as the aroma of the baking bars filled my apartment. The sweet and tangy scent was utterly irresistible, hinting at the delightful treat awaiting. The process of creating the crust – a blend of almond flour, oats, and coconut sugar – was surprisingly therapeutic. The simple act of pressing the crumbly mixture into the pan was a mini-meditation amidst the chaos of my day. The Meyer lemon cream, a luscious blend of cashews, lemon juice, and coconut nectar, was the star of the show. I used a high-speed blender to make the process effortless, achieving a luxuriously smooth consistency in mere minutes.
The final product was beyond my expectations. The crust was perfectly crisp, providing a delightful contrast to the creamy, tangy filling. The subtle sweetness of the coconut nectar balanced the tartness of the Meyer lemons beautifully. The bars were a perfect balance of healthy and indulgent. These weren't just bars; they were a taste of sunshine, a momentary escape from the demands of my busy schedule. They became a go-to treat for post-workout refueling or a satisfying afternoon pick-me-up. It's incredible how a simple dessert can bring so much joy, especially when it's as healthy and delicious as these vegan Meyer lemon bars.
The ease of preparation made them a lifesaver on hectic days. I even made a double batch, storing half in the freezer for those days when I truly needed a quick and healthy dessert. The freezer-friendly aspect added another layer of convenience to an already simple recipe. This recipe is a testament to the fact that healthy eating doesn't have to be boring or time-consuming. These bars are a perfect example of how delicious and nutritious can coexist, perfectly fitting into even the most demanding lifestyle. Whether you're a busy professional, a fitness enthusiast, or simply someone who appreciates a healthy and delicious dessert, these Vegan Meyer Lemon Bars are a must-try.
Ingredients: (The ingredients list you provided)
Tips and Variations:
- For a stronger lemon flavor, use regular lemons instead of Meyer lemons.
- Adjust the sweetness to your preference by adding more or less coconut nectar or maple syrup.
- Feel free to experiment with different types of nuts or seeds in the crust for added texture and flavor.
- These bars can be stored in an airtight container in the refrigerator for up to a week or in the freezer for up to a month.
I wholeheartedly recommend these bars to anyone seeking a delicious, healthy, and convenient treat. They've become a staple in my kitchen, a constant reminder that healthy eating doesn't have to be a chore. It can be a delightful experience!
