Lemon bars.
So elusive.
So tricky.
So very not vegan (or gluten-free)…until now.
Friends, vegan lemon bars (!!!) made with just 10 ingredients, naturally sweetened, and gluten-free! I know, I’m excited, too.
The almond-oat crust is adapted from my Peanut Butter and Jelly Snack Bars, and somehow ends up tasting reminiscent of graham cracker crust! It’s my new favorite thing, besides this über creamy filling.
The filling is comprised of soaked cashews, coconut cream, lots of lemon juice + zest, maple syrup, arrowroot starch (for thickening), and sea salt. That’s it!
I didn’t know what would happen if I blended it all up and baked it, but it turns out, it ends up tasting like a lemon bar with a cheesecake-like texture. SWOON!
Friends, you’re going to LOVE these bars! They’re:
Creamy
Rich
Lemony
Not too sweet
Simple
Surprisingly healthy
Portable
& Delicious
These would make the perfect dessert for so many things: Bridal showers (I know), baby showers (I know!), study dates (yass girl), office gatherings (the least exciting, but still really cool). Even if you don’t have anywhere special to be, these would make a delicious treat to have around the house for snacking (but watch out – you’ll want 2 or 3).
If you try this recipe, let us know! Leave a comment it, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram! I’d love to see what you come up with. Cheers, friends! Now excuse me while I dive into one of these magical bars.
Creamy Vegan Lemon Bars
Ingredients
FILLING
- 1 cup raw cashews
- 1 cup coconut cream* (the hardened portion at the top of full-fat coconut milk)
- 2 Tbsp arrowroot or cornstarch
- 1/2 cup lemon juice (2 large lemons yield ~1/2 cup or 120 ml)
- 1 heaping Tbsp lemon zest (1 large lemon yields ~1 heaping Tbsp or 4 g)
- 1 pinch sea salt
- 1/4 cup maple syrup (plus more to taste)
- 2 Tbsp organic powdered sugar (optional // for topping)
CRUST
- 1 cup gluten-free oats
- 1 cup raw almonds
- 1/4 tsp sea salt
- 2 Tbsp coconut sugar
- 1 Tbsp maple syrup
- 4-5 Tbsp coconut oil (melted)
Instructions
- Add raw cashews to a mixing bowl and cover with boiling hot water. Let rest for 1 hour (uncovered). Then drain thoroughly.
- In the meantime, preheat oven to 350 degrees F (176 C) and line an 8×8 inch baking dish with parchment paper.
- Add oats, almonds, sea salt, and coconut sugar to a high speed blender and mix on high until a fine meal is achieved.
- Transfer to a medium mixing bowl and add maple syrup and melted coconut oil, starting with lesser end of range (4 Tbsp or 60 g as original recipe is written // adjust if altering batch size) and adding more if it’s too dry. Stir with a spoon to combine until a loose dough is formed. You should be able to squeeze the mixture between two fingers and form a dough instead of it crumbling. If too dry, add a bit more melted coconut oil.
- Transfer mixture to parchment-lined baking pan and spread evenly. Then place parchment paper on top and use a flat-bottomed object, such as a drinking glass, to press down firmly until it’s evenly distributed and well packed.
- Bake for 15 minutes, then increase heat to 375 F (190 C) and bake for 5-8 minutes more, or until the edges are golden brown and there is some browning on the surface. Remove from oven to cool slightly, then reduce oven heat to 350 degrees F (176 C).
- Once cashews are soaked and drained, add to a high speed blender with coconut cream, arrowroot starch, lemon juice, lemon zest, sea salt, and maple syrup. Mix on high until very creamy and smooth.
- Taste and adjust flavor as needed. I added a bit more lemon zest and maple syrup. It should be very lemony, and not overly sweet.
- Pour filling over the pre-baked crust and spread into an even layer. Tap on counter to remove any air bubbles.
- Bake for 20-23 minutes or until the edges look very slightly dry and the center appears “jiggly” but not liquidy.
- Let rest for 10 minutes, then transfer to refrigerator to let cool completely (uncovered) – at least 4 hours, preferably overnight.
- To serve, slice and sift with powdered sugar (optional). Store leftovers in the refrigerator, covered, up to 4 days, though best within the first 2 days.
Video
Notes
*Nutrition information is a rough estimate calculated without organic powdered sugar.
*Crust adapted from my Peanut Butter and Jelly Snack Bars.
tania says
You are Genius. Oh YES <3
Roosa says
So delicious! I woke up very early and ran to the fridge and ate two slices of these life-changing bars. They’re amazing! Thank you for this creation! :)
Kaitlyn says
I love how few ingredients there are in your recipes! Today we got totally snowed in and I had all the ingredients to this in my house so I gave it a go. My family and I LOVED these and I will make these again!
Juliet says
These look delicious and I’d love to convert them into a lemon tart for a more special presentation. Do you think that would work? Would I need to double recipe for 10-inch removable tart pan or maybe just 1.5x? Any other modifications? Thanks!
Lindsay says
Oh Dana, you just made my dream’s come true. I’m sitting here all cozy and warm in the middle of a Colorado blizzard when I came across this gem. I’m tempted to make these today but I’m defiantly going to make them for my birthday next week. Yum!
andrea says
Made these lemons bars and they are delicious. Since I am not gluten free I used old fashioned oats. A simple recipe with for lemon bar lovers.
Summer says
I made these and I love them. I’m actually not a big fan of lemon desserts but these looked so delicious I had to make them! Next time I make them I will use a bigger pan and make the crust a little thinner, and maybe add a few dates and double the filling. I love that the filling is not overly lemony and not sweet. Would be a perfect cheesecake base!! The filling setup wonderful and thick. If anyone wants a healthy delicious vegan dessert look no further!! Thank you for posting and sharing a gem of a recipe.
Diva says
Absolutely delicious and lemony. Gone are the boxed cakes and that pudding pie filling. These are our new faves! Thank you Dana ;)
Lisa says
Loved this recipe! They were delicious!
Mary says
So I just finished making the filling and it’s completely curdled on me! Is there a way to prevent that from happening next time?
Farhaana says
Thank you for this wonderful recipe. We had it for a quick breakfast one day.
I substituted the 1 cup coconut cream for whatever coconut cream I could get from my current coconut milk and the rest heavy cream and greek yogurt. The greek yogurt gave it a nice tartness that went well with the lemon and it was delish! Instead of the lemon zest I just used a little extra lemon juice. I didn’t have organic lemons to zest. Also, in my second batch, I added a few dates to the crust so that it would be a little less crumbly. My pregnant friend tried it and is requesting it and the recipe:)
Emma Fitz says
I made these last week, and let’s just say they didn’t last too long! They were so delicious, particularly the cheesecake-y style filling… I’ll definitely be making these again! Thanks for the recipe, Dana :)
Kelly says
These were a huge hit. The fill I found a little tricky… I made it 3 times and each time it baked differently. Had to be careful not to over bake it…but it was awfully watery one time. Gotta make sure that coconut cream is solid. But delicious. Thanks!
Yris says
This lemon bars are absolutely AMAZING ! Thank you so much for this recipe ! Full of flavor, so smooth, so deliciouuuuus !
Eden says
Looks amazing Dana! But do you have substitute options for the coconut cream? My family just isn’t into coconut :'(
Tammy says
Made these today. So good?. Easy but time consuming. Love the crust and creamy texture. I have to say I was pleasantly surprised how good these are. And you’re right, can’t eat just one. I’ll definitely be making these again ??
Terri Thompson says
These look amazing. I’m always looking for gluten-free that also has nutritious ingredients (not just starch). This is perfect! I will definitely try them, maybe for Easter. Another tip I learned for Lemon Bars is to add two to four drops of Lavender essential oil for a new experience in delicious flavor. (I love essential oils for alternative medicine. Just now learning about cooking with a few).
Karin says
Wow! These lemon bars are amazing! :) They remind me of lemon meringue pie & they are dangerously moreish ;) Will definitely be making them again ♥
pia says
Hi Dana, Awesome recipe.
can I use regular sugar instead of maple syrup? if yes, how much quantity.
Thanks alot in advance.
daniel says
yummy recipe !!! thanks for the post.
Andrea says
This sounds lemony, creamy, delicious. Cannot wait to make. Making later today! Dana thank you for this recipe. My favourite dessert, that I can now enjoy on a regular basis. heheheh.
Anna says
Dana thank you for the facts
Fantastic post. Do you think the crust would turn out if I used almond butter instead of almonds? Thank you!
Anna
Cos says
Hi !
These look divine! One question, since I’m allergic to cashews, is there anything I can use instead? I’m allergic to all nuts but can eat coconut and almonds. Thanks xx
Jenny says
I made these today – they’re exceptional. They slice and hold together beautifully, too. Thanks Dana. :-)
Laura Bassett says
Creamy-Lemony-decadent-heaven. I whipped these up yesterday for a little get-together with friends, and I’m so happy that I saved a few squares for myself, because these were a HUGE hit. My friends were amazed that they were vegan. The recipe was extremely simple, easy to follow, and used ingredients I already had on hand. These are about to become a staple in my home (and my husband ain’t mad about it). THANK YOU!
Richard says
Minimalistic preparation time of 5 hours?? c’mon!
Jenny says
Hi Richard. Most of that is just setting time in the fridge. I made these today and they’re super easy, with very clear instructions – they’re ‘minimalist’ enough for me … and seriously delicious. :-)
Richard says
Thank you for your nice reply, Jenny. What a relief! We go for it!
Richard
Jenny says
:-)
BTW, I just kept the oven at 180 degrees C (350 degrees F) for the whole time, and that worked fine – keeps it simpler still.
Alisa says
These were so good! I’m a sucker for anything lemon or cheesecake-like. I didn’t have almonds on hand but I used a mixture of hazelnuts and pecans for the crust and it was devine. Only challenge is to not eat them all in one day..
Bee says
I’m vegan and celiac so this is a fantastic recipie for me! Thank you, can’t wait to try it! :)
Louise | Cygnet Kitchen says
Could your lemon bars look any more amazing! I have a vegan friend coming to stay next week, she (and I) would love them! Pinned x
Jess says
Made these last night and just tried one! They are SO amazing!!!! These were mine and my Husband’s favorite before becoming gf and vegan so we are VERY happy! Haha thank you so much for this recipe!
Colleen says
These are amazing. In the spirit of the minimalist baker I changed the crust recipe and just used 2 cups of walnuts processed in the food processor and then added 1/2 cup medjool dates until it stuck together. It worked perfectly. Thanks for this fantastic recipe.
Anjali @ Vegetarian Gastronomy says
These sound delicious! Perfect for all the lemons I have outside…probably be making these this weekend! Thanks for all the lovely recipes!
Sherly says
Awesome recipe.. :) i haven’t tried this., i love the taste of lemon recipes.??this combinations will surely treats me my kids with an awesome kiss on my cheaks. Thanks dear for a wonder ingredients ahead??
Cassie says
I LOVE lemon bars–they taste amazing! This a great and healthy take on it. I also love the “graham cracker” crust idea because it’s crunchy, slightly sweet and very comforting! Mmmm!
Shayna says
Soooo glad I checked my spam folder today and found these snuck in there! Wondering (out loud) if you have a high speed blend (Vita), rather than soaking the cashews in hot water and pitching out the extra liquid from the coconut cream, could you just blend the cashews (unsoaked) with the full can of coconut milk? I can’t wait to try these…amazingpants <3
As long as the cashews are soaked, that should work!
Daniel says
Done this without a mixer.
Still great!
Used honey instead of maple and instead of coconut oil I used a bit of the coconut cream, a bit of canola oil and more honey (maple) than written. Also added many other nuts. Came out wonderful. Crust tasted like nature valley
Thanks!
P.s if your cream isn’t hard enough for you I guess you should try adding some canned chickpeas liquid.
Daniel
Karrey says
Is there any way to replace nuts in the filling? I can look for a different crust recipe but nuts are deadly for my middle child and a handful of other kids at his school
Potentially firm silken tofu and more coconut cream. Good luck!
KJ | Om Nom Herbivore says
My mouth is watering!! I swear I want to make every recipe you publish!!
michelld says
As a newly diagnosed celiac, lactose intolerant and problems with meat protien (all in a space of 3 weeks) I’m happy I can have ‘naughties’ rice cakes and crackers only go so far… thank you ?
Marina says
Made these last night. They are delicious! Thank you for the perfect recipe for lemon bars.
Amy M. says
Has anyone attempted to sub limes for lemons in this recipe for a key lime pie type of dessert, or would this not work as a 1:1 substitute?
Rachel says
I just did this today! I used about 4 1/2 limes to get the 1/2 cup. I haven’t let it chill yet, but from what I’ve tried it’s tasty :)
Amy M. says
Thanks so much!
It should be a 1:1 swap. Let me know how it goes!
Amy M. says
I just tried this recipe with limes and it works just the same! Like Dana suggests, I added a bit more lime zest/maple syrup—perfect.
Kate says
Never thought I’d be able to make lemon bars after going dairy free!! Thank you a million times over!
Andrea Hosfeld says
Just made these last night for my meditation group and they were amazing. After tasting the filling I added in the zest of another lemon and another hefty squeeze of lemon juice. I didn’t have a full cup of cashews so I ended up throwing in some Brazil nuts and sunflower seeds to make up the difference. At first I thought this had been a mistake as they don’t provide a clean canvas for the lemon flavour like cashews but in the end they worked beautifully. I did think the bars needed a finishing touch, though, so I added some frozen blueberries to a pan with some sugar, a splash of water and a generous pinch of ground cardamom and cooked them down into a lovely glossy sauce. I couldn’t believe how much these bars tasted like cheesecake and the people in my group were swooning. Thank you!
Debbie says
I just made this, very easy to make and delicious! No, I didn’t wait overnight to try them, after they chilled for a couple of hours, we dug in. Even my non-vegan Fiancee loves these bars! They are not too sweet, not too tart. Will definitely make this again and again, thank you!
Jessica S. says
I made these last night and they are absolutely delicious! So creamy and lemony, and the crust was like a cookie. I am mostly vegan/vegetarian and these are one of these vegan foods that should convince anyone that this lifestyle is so easy. Kudos on an excellent recipe!
Lauren | The Oatmeal Artist says
I can’t WAIT to try these! You are my hero, Dana.
Jacqueline says
I love lemon so much! This looks delicious! Do you have a suggested substitution for coconut cream in the filling? I’m allergic to coconut (& soy, so silken tofu is out). I assume the coconut sugar could be replaced with just regular sugar or ???
thanks!
You can sub regular sugar. As for the filling, cashews should remain the base, and then sub in homemade almond milk that’s thicker than your usual batch (use less water). You can also add in a little olive oil to make up for the fat lost from the coconut. It won’t be the same, but that should help! Let me know if you give it a try.
Jacqueline says
Thanks, Dana! I am going to try this with those substitutions so I’ll let you know how it comes out. Btw, I love your recipe for homemade almond milk!!
Shannon says
Do the cashews have to be raw? I think all the cashews I have are roasted.
Yes, raw.
MusingsonDinner (Chloe) says
My main issue with any lemon bar I’ve tried is that they aren’t lemony or sharp enough, so this lightly, naturally-sweetened version is definitely on my to-try list.
Julie says
This is my childhood favorite dessert and I would love to try this!! Instead of the coconut cream at the top of a can of coconut, could you sub 1 cup cream of coconut instead? I have seen these cans of “Cream of Coconut” in the same section as the coconut milk in my local store and wondered if that was the same as the hardened coconut stuff on the top of the coconut milk can.
Vivian says
Perfect timing!! My dad’s birthday is on Thursday and he LOVES lemony treats. Could I substitute regular sugar for coconut sugar?? Thanks!
Pure Ella says
WOW! These look amazing!! I’m all for lemony things lately as it’s such a nice fresh taste in these long wintery months… when I just can’t wait for spring! :)
Christine says
Received this recipe via email last week and was praying for an excuse to make them…. then got invited to a potluck last night. Score!! Everyone LOVED these bars and came back for seconds. They are rich, creamy and super lemony. I love the nuttiness of the crust. I didn’t have cornstarch or arrow root powder so I subbed 1 tbsp tapioca starch and it turned out just fine. Will absolutely be making this recipe again and sharing it will friends who requested it after last night!
Jacquie says
Hi Christine,
I too, do not have cornstarch or arrow root powder. I just wanna double check that you subbed 2 tablespoons cornstarch (as the recipe called for) with 1 tablespoon of tapioca starch not 2?
Thanks!
Christine says
You got it! Turned out wonderful!!!
Dina says
These are to die for. My first vegan desert recipe and what a hit! Do you think these would freeze ok? It’s just my husband and I, and I would most definitely eat the whole batch, but I’d love to be able to take one out of the freezer when I’m craving a sweet treat.
Bethany says
I’m so excited to try this! Any ideas for replacing the oats in the crust? I’d like to take it to friends who don’t do oats. Thanks! ?
Gabriella says
These look so so yummy! I have a few events coming up and I think these are the perfect snack. Pinning and saving for later!
Raelie says
It looks delicious. I’ve got to try this recipe :-)
Allison says
Yeeess. I can’t wait to try these. Lemon bars are my fav.
Taylor Stuart says
Just made these after I saw them on Erin Irelands Snapchat and they are amazing!!!
Trina says
Holy cow! You had me at vegan graham cracker crust! Love me some lemon bars!
Raven says
I just made these and they are currently chilling in the fridge. It is taking all the will power I have not to eat all of them now! I was licking the rubber spatula with all the leftover filling on it!
Ha! Thanks for sharing, Raven. Hope you love them! xoxo
Meera says
This looks amazing! Thank you for making vegan desserts do-able!
Mary says
Any advice on whether these would freeze well?
Thanks!
I think they would! And in fact, my friend Erin just made them and didn’t bake them, and instead put them right in the freezer!
Mary says
Thank you!
joanne says
Would she be baking it before she eats it, or is she eating this raw and unbaked?
I made this recipe today, and loved how the cashew/lemon part tasted after blending. It lost some of it’s tang after baking.
Is the crust supposed to be hard and crunchy? I baked it longer than called for because it never browned on top.. it came out hard and crunchy.
Can this be frozen after baking and cutting into pieces for eating later?
Thanks for the recipe!
Neeli says
I have to try these since your recipe for vegan cheesecake turned out so good. These look so delicious and I can’t wait to try them.
Kim@UnrefinedRD says
You guys make me want to become vegan! Everything you make looks SO good!
SHaryn says
Oh I have no doubt you will pull it off. Hmmm vegan rice pudding (soak the raisins in rum extract?) You are hands-down the most creative cook, baker, food stylist there is on the Internet. I have used many of your recipes and every single one of them comes out perfect and are delicious. If I had the money, and the connections, I would produce a vegan cooking show and it would be a HUGE hit and you would be a STAR! ?
Aleksandra says
Do you think I could replace almonds with other nuts?
See suggestions in the above comments!
Sara @ Oats & Rows says
How PERFECT are these?!?! Must try asap
Erin says
These look so unreal, adding them to my recipe book now…
Erin
Erika says
Could the coconut be substituted with something else? I don’t like the taste of coconut, but I would really like to make these.
Raven says
You can’t taste coconut at all. Coconut oil does have a slight coconut taste to it, but the rest of the flavored overpower it.
Emily @ Robust Recipes says
These look amazing! I love lemon bars! Definitely giving thsee guys a try! :)
Ana @ Ana's Rocket Ship says
Perfect for study dates? I have plenty of those… I better make p;entry of these then!
Lennae says
Oh my yummm!!! My mouth is watering, these look Delicious!
Lennae xxx
SFerd says
Hi Dana–
My hubby loves lemon bars, so it’s great to have a healthier/whole-grain version. Thanks!
What kind of almonds did you use for the crust? Raw or Roasted?
Raw!
Farhaana says
Is there a substitute for the coconut cream? 1 cup is a lot to get from coconut milk cans. Would coconut butter work?
See my note.
Farhaana says
Thank you for the quick reply. What if I am not using any coconut cream at all. Whatever I might scoop from a can or from homemade coconut would probably be a tablespoon or two.
Sindri says
Actually why not buy the small cans of just coconut cream? I am making these marvelous bars for the first time and will plan to get those cans next time.
Patti Pierce says
Hi, I am allergic to coconut products, what else can I use for this recipe?
Thanks, PattiP
Alanna says
Oh mama! I saw these this morning and have literally been thinking about them ALL DAY LONG. These look so perfectly creamy, tart, and delicious – and THAT CRUST. I’m obsessed. <3
Thanks lady!! Hope you give them a go, or morph them into something even more delicious! xoxo
Kristine says
This looks absolutely delicious! Will definitely be making these soon.
Marcia says
Okay, so far, the only problem I can see is an 8 x 8 pan will only be big enough for the official taster (the one who makes sure they aren’t poisonous ( that would be me, heh heh!) so I guess I’ll have to make a double batch!!!
Thank you so much Dana. My husband thanks you, or at least he will after he tries them! This is like a little bit(e) of heaven!
Tammy Thiele says
You are a wizard. These look amazing. Can’t wait to try them!
Funfair says
Thanks! I love lemon. Most of the vegan desserts are chocolate, chocolate, and chocolate. Yes – female, but I am not a fan on chocolate. I love lemon, granberry, apple, etc… I plan on making this tomorrow.
Thanks!
Mavis Jones says
Look delicious. Hoping to make them soon.
LeeLeeBug says
These look and sound fantastic! Which kind of oats and maple syrup and or brands are you using? I know the naming system for syrup has changed and oats come in different forms. Thanks
I always use gluten free oats, raw organic almonds, and the Vermont Maple syrup, all from Trader Joe’s!
Sarah | Well and Full says
These look absolutely divine, Dana!!
Jane says
Did you read my mind???? A friend gave me a bucket full of Meyer lemons and wanted to try to make vegan lemon bars but none of the recipes online sounded good until……….now! Ohemgeeeeeee!!!!!!! Making it NOW!!!!!
Liz Z says
I too have a problem with cashews – macadamia nuts and/or sunflower seeds can work, but suggest soaking the former overnite and the sunflower seeds for 3 hr’s to ensure a creamy texture.
Look totally delish – thx Dana!
Sharon says
I love how you are honest about the prep time! I love to make stuff like this but want to know of I have time to make it. Many times, the prep time is misleading and ruins my plans. I know I’m pokey, have poor concentration, and am disorganized but I truly do the best I can with what I have. They look yummy and I will make them when I have the time!
Thanks Sharon! xoxo
Sharon says
You are welcome!
Vicky says
These look delicious! I’m definitely going to be making these soon.
Chante McLin says
Oh My Goodness Gracious…just this week I thought hmmmm I wish there was a great Vegan Lemon Bar recipe and BAM! there it is…Thanks so much! Btw, I used your no-churn vegan chocolate ice cream as a foundation to make Rocky Road ice cream, has salted chopped pecans and marshmallows…very delish.
Lovely! thanks for sharing!
julie:) says
i cant eat cashews what would you replace them with??
Hmm, silken tofu?
Sue says
Thanks for the substitute suggestion. My partner has a severe cashew allergy!
Celeste | The Whole Serving says
These look amazing!!!?I would so love to have one or two right now.
Ashley says
This looks amazing! I’m allergic to almonds – is there another nut that would work okay for the crust?
Marcia says
I don’t know for sure since I’ve never tried it, but wouldn’t toasted pine nuts be yummy? If you try it, please let me know how it is.
I would say walnuts would be best!
Marcia says
Perfect! That’s why you are the author extraordinare!
Kitty says
I tried a recipe that asked for almonds and swapped it with hazelnuts, it worked completely fine and I daresay it will be alright here too.
Christina says
I didn’t have almonds when I made these for the first time so I used half walnuts and half pecans and never looked back!
Rachel E says
Hi Dana! This recipe looks to die for! I have a challenge for you–VEGAN RICE PUDDING! I’ve tried a few recipes but none come out that great. I have tried using day old rice and fresh rice, but I think that the best option might be arborio rice (just like Ina Garten)! I think you have the skills…and taste buds to do it! :)
Nice! I’ll add that to my list!
D L says
Greetings! Thanks for the lemon bars inspiration!
Rice pudding! Yeah! In macrobiotics, our cooking class made a rice pudding using the fat short-grain winter rice and just cooked it up with a pinch of salt – it cooks up puddingy-thick and creamy. It can also be whizzed in a blender before cooking, if you prefer – or after cooking, whizz in a food processor – for a more smooth end result. I prefer the tactile variations of a whole rice cooked to puddingy softness. If sweetening was wanted, we just added a modest amount of, say, maple syrup, rice syrup, date sugar (smashed dates, dried), date syrup, or dried fruits, and stirred into in the warm – not hot- product. I freely use stevia liquid instead of sugar in nearly every recipe – just reduce the liquids in the recipe. [Never cook honey !! pass the word! it changes when heated and becomes something harmful to the system. Sad – it is recommended as a substitute for syrup in so many ‘healthy’ recipes!] Best wishes!
Angela says
Hi! I’ve made something that I think taste like rice pudding. Cook sprouted rice of choice. I do Trader Joe’s organic sprouted rice. Cook a large batch and refrigerate. Yes. Then when ready to eat add cold rice to oven for a few minutes. To lightly warm and crust it slightly. Add it to a blender high quality blend t etc…with all the yummy flavors of rice pudding. Cinnamon liquid vanilla bean paste stevia coconut sugar sea salt vanilla powder. Also add the coconut fat hard stuff and a little of the liquid to get the blades going. Incorporate for 15 seconds or so. Scoop out. Don’t mix much at all. Till it looks like oatmeal. Add sliced strawberries on top and bananas. with Pomegranate powder dusted on them. Now it’s tasting like strawberry shortcake/rice pudding. SOO GOOD!!!!
Kiki says
This looks so good! I used to make something similar before I went vegan, but with a ginger base and condensed milk of course. Might try these and add some ginger to the base!
Emma {Emma's Little Kitchen} says
Oooh this is very exciting! And the crust looks like it would be adaptable for a multitude of different yummy treats!
Johnna says
Excited to make these for a friend who is obsessed with lemon-y treats!
Would you consider making a notation on gluten-free recipes to use certified gluten-free oats? This is a tricky ingredient for those new to gluten-free or those learning to cook for someone gluten-free. “Regular” oats contain significant amounts of gluten, enough to make many of us sick.
Thanks for the great recipe!!
Added – thanks!
Alyson says
What is a good grain-free Substitute for the oats in this recipe?
Hi Alyson! We haven’t tested this with anything other than oats and almonds. But would recommend trying a gluten-free flour blend, or even (untoasted) buckwheat flour.
Vivian | stayaliveandcooking says
I saved this to my baking bucketlist… Which is growing and growing! I should stop reading those blogs and start baking, but I just love the pictures and stories too much. Thanks for sharing this!
Rupini says
Saaame :\
Mel @ The Refreshanista says
Oh yum!!! I love how creamy that lemon filling looks, compared to the gross jello-y lemon filling I see sometimes! Perfect :)
Alex says
Um…. Holy smokes. Me= vegan (almost :P). My boyfriend=gluten free. This recipe = a MIRACLE sent from the gods! Thank you so much for sharing!
Xo
Alex
Katrina says
That filling alone looks killer! I can imagine spooning it into ones mouth while making these bars is non-negotiable. So delicious!
Oh yes, plenty of that was had in the experimentation process ;D
Priscilla Ruiz says
Hi! These look delicious and I was planning on making them for an event but I was wondering if they can sit out at room temp for a while? Or will they kinda melt? Thanks :)
Hi Priscilla, they will be fine sitting out a few hours. Hope that helps!
Alexa [fooduzzi.com] says
Dana, these look fantastic! I love that they’re naturally sweetened and vegan! Girl you hit these out of the park!
Tracy | Pale Yellow says
These look divine! A lemony-cheesecake filling sounds dreamy!