Name: Creamy Vegan Lemon Dream Bars
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Vegan
Ingredients: Lemon Filling; 2 cups silken tofu; 1/2 cup lemon juice (about 4 lemons); 1 1/2 tbs lemon zest (about 2 lemons); 2 tbs cornstarch; 1/4 cup coconut cream*; 1 tsp vanilla extract; 1/2 cup sugar; 1/4 cup powdered sugar; Crust; 1 cup oats; 1 cup almonds**; 2 tbs brown sugar; 2 tbs maple syrup; 5 tbs coconut oil, melted

Description

Sweet, creamy and full of lemony goodness, these Creamy Vegan Lemon Dream Bars are the perfect light summer dessert.

Ingredients

Scale

Lemon Filling

2 cups silken tofu

1/2 cup lemon juice (about 4 lemons)

1 1/2 tbs lemon zest (about 2 lemons)

2 tbs cornstarch

1/4 cup coconut cream*

1 tsp vanilla extract

1/2 cup sugar

1/4 cup powdered sugar

Crust

1 cup oats

1 cup almonds**

2 tbs brown sugar

2 tbs maple syrup

5 tbs coconut oil, melted

Instructions

Begin by making the crust. Preheat your oven to 400 degrees. In a food processor combine the oats, almonds and brown sugar until they form a crumble. Next, add the coconut oil and maple syrup to the mixture and pulse until it forms a dough. You should be able to pick it up and mold pieces in your hand into a dough. If it crumbles in your hand, add a little more coconut oil. It doesn’t have to be a perfect mold, it just shouldn’t be crumbly.
Line an 8×8 baking sheet with parchment paper and transfer the mixture to it. Gently pat the mixture to flatten it until it covers the bottom of the pan. Bake in the oven for 25 minutes or until it slightly browns. Then remove the crust from the oven and let it cool for 15 minutes.
While the crust is cooling, prepare the filling. Add all the ingredients for the Lemon Filling to a high speed blender and blend until fully combined. It should be a relatively thin liquid. Taste and adjust adding extra sugar or lemon if needed. Place the mixture in the fridge until the crust is finished cooling.
When the crust is done cooling, pour the lemon filling over it and use a spoon to ensure it is evenly set. Sprinkle the top with a little cane sugar so it slightly browns in the oven. Place back in the oven and bake for 25 more minutes.
Remove from the oven and allow them to cool completely before placing them in the fridge. Chill in the fridge for at least three hours. I highly recommend though that you make these the day before you need them and let them cool overnight in the fridge. This helps solidify the crust, the first time I made them I pulled them out of the fridge early and the crust was very crumbly. Garnish with a little powdered sugar and enjoy!