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.