Perhaps I’m going a bit too crazy with my new No Bake Dessert craze!?
No way, never! I am obsessed with not turning on the oven this summer and I think you will be too once you try these new No Bake Desserts!
Next up: No Bake Vegan Lemon Bars.
This is a new modern spin on the classic custard baked on top of a shortbread cookie version, and quite frankly I wasn’t sure if I was going to like them!
And I’ll be honest, I didn’t just like them, I LOVED THEM!
This version is way less sweet, less calories and less fat than the original version but by no means does this recipe lack in flavor!
I’m not sure if it is crust or the filling I liked more, or the combination of the two together, but I was surprised that I ate so many of these!
I was supposed to give them away to a friend of mine who loves Lemon bars, but well… they never got to her! Woops!
Check out how to make these little lemon-y gems perfect for a hot summer day!
*In the video I used more water for part of the liquid in the filling, but since filming I decided to make them again with a higher amount of soy milk and it was 100% better, the recipe written below reflects this change
- For the Crust:
- Oats 1 cup (90g)
- Almonds toasted 1 cup (110g)
- Salt pinch
- Granulated Sugar 2 Tablespoons (28g)
- Agave 1 Tablespoon (15ml)
- Coconut Oil or Vegan Butter melted 5 tablespoons (75ml)
- For the Lemon Filling:
- Sugar ½ cup (100g)
- Water ⅓ cup (78ml)
- Agar ½ teaspoon
- Soy Milk 1¼ cup (300ml)
- Tumeric *for color ⅛ teaspoon
- Lemon Juice Fresh Squeezed or Nellie & Joes Brand ⅔ cup (157ml)
- Arrowroot 3 Tablespoons (21g)
- Lemon Zest from 1 large lemon approx 2 teaspoons
- Pure Lemon Extract 1 teaspoon
- For the Crust:
- Combine all the ingredients for the crust in a food processor then press firmly into the bottom of a parchment paper lined8" X 8" pan
- Combine the arrowroot and the milk and whisk smooth
- Whisk the agar with the water in a medium sauce pot and bring to a boil, reduce to a simmer and cook for 2 minutes stirring constantly.
- Add the sugar, tumeric, lemon juice & lemon zest and whisk smooth
- Next add the milk/ arrowroot mixture and bring back to a boil.
- Once it starts to bubble lightly remove from the heat, no need to boil for a longer time.
- Add the lemon extract and then pour into the frozen crust gently and then refrigerate to set.
- One it has set to firm cut into bars and serve with a sprinkle of powdered sugar and optional raspberries 🙂
I do have a question because it has been in the back of my head for some time now and I just want to understand. Why is boiling things ok in a raw diet and other way of heat processing not ok? Steaming for example is less harmful to the nutrients than boiling…
Hey there, while I’m not avid in the “raw diet” world, I do cook my food, it’s just now vegan food. So not much change there for me. I suggest to look to Dr Greger for most of those answers, as he sites scientific articles rather than opinion for all of his videos and topics.
CLICK HERE for Dr Greger
and also here
Can unflavored gelatin replace the agar? If so- how much?
These look delicious! I simply have a question about the color. Are they yellow or green? The color varies in the video and I don’t know if that’s just lighting issues.
Thanks! Definitely yellow, and definitely have lighting issues! It’s the story of my “video life” LOL
Awesome on their own but add your fave dark choc (shaved or a melted layer) on the top to give a delicious spin ?
Made it immediately after I saw the recipe! More delicious than I imagined! The only question was when to add the lemon extract…the video and instructions don’t mention it. I just added it at the end and it was fine. Thanks a million!
Oops! Thankyou! You are correct and I will update the post! Thanks for the feedback I am glad you loved them!
Do you think the filling could stand in for curd in a cake, or is it too gummy?
Hmm, I would recommend this updated version for curd CLICK HERE