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These tangy-sweet lemon bars use tofu and tapioca instead of eggs and butter to create a plant-based dessert that hits all your sweet (and sour) spots.
Preheat the oven to 375°F. Line an 8x8 baking sheet with parchment paper.
Add oats, flax seeds, and salt to the Work Bowl and process on HIGH with the Chopping Blade until it reaches a flour-like consistency.
Add the dates, vanilla, and coconut oil. Process on HIGH with the Chopping Blade until smooth.
Add the almond milk and process it again. Once it reaches a crumbly consistency, it’s ready to transfer to an 8x8 lined baking pan.
Press down evenly.
Make the lemon filling. Add the remaining ingredients to the Work Bowl and process on HIGH for 1 minute until you have a creamy, custard-like consistency.
Pour the filling on top of the crust.
Bake for 40 minutes.
Cool and refrigerate for 2 hours. Cut into 9 bars and dust with powdered sugar.
Recipe: Healthier Lemon Bar
Serving in this recipe: 9
|Total Fat: 15.9 g||24.4%|
|Saturated Fat: 9.8 g||48.8%|
|Cholesterol: 0 mg||0%|
|Sodium: 51.3 mg||2.1%|
|Total Carbs: 29.5 g||9.8%|
|Dietary Fiber: 4.8 g||19%|
|Sugar: 10.8 g|
|Protein: 6.2 g||12.4%|
|Vitamin A: 0.1%||Vitamin C: 12.1%|
|Calcium: 7.4%||Iron: 10.7%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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