Guilt-Free Vegan Lemon Bars
adapted from Namely Marley
Have your Lemon Bar & eat it too! Ancient Grains, reduced sugar, added protein from tofu, and fresh citrus satisfaction! Skip the meal & go directly to dessert with this recipe!
2 C Ancient Grain 1:1 FlourAdd To Cart
1/4 C Lakanto Powdered Sugar Substitutehttps://amzn.to/2XMf5te
2 pinches of salt
1 C (2 Sticks) Vegan Butter (I used Earth Balance Stick (not in tub)), COLD, cut up into cubes
12oz Silken Tofu
1/4 C Coconut Sugar
https://amzn.to/3bKFyQq1/4 C Lakanto Golden
1 Tb ground Flax (mixed with 2Tb water, let sit for 30 min)
1-2 drops of Lemon Essential Oil
1/4 tsp Golden Mellow by Your Super (or 1/8 tsp Turmeric powder)
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Juice & zest of 1 Meyer (or regular) Lemon. Make sure you zest first!
Equal parts Lakanto Powdered & regular powdered sugar (reduces sugar)
Tofu Lemon Filling
Powdered sugar for Garnish
Preheat Oven to 350º
Make the Shortbread Crust
Spray 8 x 8 pan with non-stick spray & line with parchment then spray parchment. The paper should come up off the sides so you have "handles" for easy removal.
In your food processor, add all the shortbread ingredients. Pulse until you get a crumbly meal.
Press this mixture firmly & evenly into the bottom of your pan.
Bake for 15 min
Make your Tofu Lemon Filling
Making sure flax egg has become gelatinous, add all ingredients to your food processor bowl (no need to clean it after you make the crust)
Process until smooth, making sure to scrape the sides down at some point.
Pour over hot crust & bake again until set & no longer "jiggles". about 15-20 min (mine took 15)
Let cool for about 20-30 min on the counter then chill for at least 2 hours. DO NOT TRY TO CUT BEFORE IT IS COMPLETELY CHILLED.
Run a knife along the edges to loosen, then lift the bars out in one piece using the parchment handles
Sift powdered sugar mixture over top.
Slice into desired squares/rectangles, etc.
Store covered in fridge,