Lemon Bars
Vegan, Oil-free, Refined Sugar-free, Nut-free, Gluten-free
Prep: 20 min, Cook: 15 min, Yields: 24 bars
Filling Ingredients:
- 4 cups Japanese sweet potatoes (microwaved, cooled and peeled)
- 1 cup freshly squeezed lemon juice
- 1 cup plant milk (unsweetened)
- 1 cup dates
- Zest of one lemon
- Zest of one lemon OR ¼ cup unsweetened coconut flakes (for garnish, optional)
Crust Ingredients:
- 4 cups rolled oats, ground into flour
- 1 cup dates, pitted (or more, to taste)
- 3 T lemon juice
- ½ cup plant milk (unsweetened), more if needed to adjust consistency
- 1 T vanilla extract (optional)
- Zest of one lemon
Instructions:
- In a blender or food processor, add the crust ingredients in the order indicated and process until the mixture comes together. Press into a 9×13” Pyrex baking dish to form the crust.
- In a high-speed blender, blend the lemon juice, zest, milk and dates into a smooth paste.
- Add the potatoes one cup at a time until well combined. Spread the filling evenly over the crust. Smooth out the surface or make a pattern with a fork.
- Cover and place in the fridge for several hours or overnight. Alternatively, put in the freezer for 4-6 hours and don’t forget to take the dish out at least 15 minutes before serving to let it thaw.
- Garnish with lemon zest or coconut flakes, if you wish, cut and serve.
- Store leftover squares in the fridge or freezer.
Feb 7th 2023
Recent Posts
-
Nutty Biscotti
Vegan, Oil-free, Gluten-free Ingredients:3 cups almond flour 1/2 cup coconut sugar 4 Tbsps cornst
-
Chia Pudding
Vegan, Oil-free, Gluten-freePrep: 5 min, Chill: 2 hours, Total: 2 hours 10 min, Serves: 2Ingredients
-
Chocolate Hummus
Vegan, Oil-free, Gluten-free, Refined Sugar-freePrep: 5 min, Cook: 0 min, Total: 5 min, Yields: abou