Vegan Lemon Bars
Tangy and light, these vegan lemon bars make a delicious dessert particularly when served with coconut yogurt or vegan ice cream. Using xylitol helps keep the o
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at christinebailey.co.uk.
Cooking tools:
- Food processor
- Blender
- Kitchen scale
- Microplane
- Citrus press
- Oven
- Baking pan
- Parchment paper
- Mixing bowl
- Fine-mesh sieve
- Measuring cup
- Measuring spoon
- Saucepan
- Spatula
- Chef's knife
Worked out from the recipe text; the publisher's method has the final word.
Ingredients
- 125g cashew nuts soaked in warm water for 4 hours then drained
- 225g coconut cream – the top of a can of full fat coconut milk
- 2 Tbsp cornflour
- 125ml Lemon juice (about 2 lemons)
- zest of 2 lemons
- Pinch sea salt
- 60g xylitol
- 1tbsp maple syrup
- 125g gluten-free oats
- 125g ground almonds
- pinch of sea salt
- 3tbsp xylitol
- 100g coconut oil, melted
- 1tsp vanilla extract
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