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Stack of healthy vegan lemon bars with eggless creamy lemon curd on a buttery oatmeal crust and bite taken out of the top slice.
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5 from 2 votes

Healthy Vegan Lemon bars (Easy, Gluten Free)

An easy vegan take on the classic lemon bars dessert featuring luscious lemon curd baked on-top of a 'buttery' oatmeal crust.
Prep Time10 minutes
Cook Time45 minutes
Setting time (optional)1 hour
Total Time1 hour 55 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American, International
Keyword: dairy free, easter, easy, egg free, gluten free, healthy, healthy dessert, lemon, oatmeal, oatmeal crust, oil free, refined sugar free, soy free, sugar free, vegan
Servings: 12
Author: Gee

Ingredients

Oatmeal crust

  • 1 1/2 cup rolled oats
  • 5 1/2 tbsp nut butter
  • 1/4 cup maple syrup

Lemon curd

  • 1 cup (160g) full fat coconut cream from a can
  • 260 g cauliflower steamed until soft
  • 1/2 cup maple syrup
  • 1/2 cup lemon juice
  • 6 tbsp tapioca starch/flour
  • 2 tsp lemon zest
  • 1/4 tsp turmeric (optional, for colour)

Instructions

  • Preheat oven to 190 degrees C (fan-forced) and line a 9x9 baking tin with baking paper.
  • Add the oats to a food processor or blender and pulse a few times to achieve a rough meal texture. Add remaining oatmeal crust ingredients to the blender and combine until a moist crumbly dough forms (add a dash more maple or peanut butter if it's too dry to hold together.) Press mixture into the base of the baking tin.
  • In a blender or food processor, blend the lemon curd ingredients together until smooth. Pour the curd onto the oatmeal crust and bake for 40-45 minutes or until the edges start to turn golden brown.
  • Allow the lemon bars to cool at room temperature (atleast an hour or so.) Transfer to an airtight and place in the refrigerator overnight to set (if time allows) before cutting into bars and enjoy!

Notes

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