Clear off the counter and throw on an apron, it's time for a cooking demo with Jill Dalton from the Whole Food Plant Based Cooking Show!
Made with whole food ingredients and bursting with tangy lemon flavor, these bars are perfect as a dessert or even a breakfast dessert!
Easy Plant-Based Lemon Bars Recipe
Servings: 16
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Crust
- 1 cup rolled oats, organic
- ½ cup almond flour
- ⅓ cup deglet dates
- 1 tbsp nutritional yeast
- 1 tsp lemon zest
- ½ tsp vanilla
- 2 tbsp water
Filling
- ½ cup rolled oats, organic
- ½ cup lemon juice
- 2 tsp lemon zest
- ⅔ cup deglet dates
- ½ tsp vanilla
- ½ tsp turmeric
- ½ cup soy milk, unsweetened
- ½ cup potato, peeled and cooked until soft
Optional
- 1-2 tbsp shredded coconut
Instructions
- Preheat oven to 350°F.
- Add all of the crust ingredients except for the water to a blender or food processor and pulse until mixture is finely crumbled.
- Add the water and pulse a few times until mixture sticks together.
- Press mixture into the bottom of a parchment lined 8-9 inch square baking dish.
- Bake for 10 minutes.
- Add filling ingredients to a blender and blend until smooth.
- Pour over crust and smooth the top.
- Bake for 20 minutes.
- If using the shredded coconut, add it to a wire strainer and sift it over the finished bars so that it is a fine sprinkled layer.
- Cool in the fridge for at least an hour before cutting.
- Store in an airtight container in the fridge for up to a week.
