Vegan Lemon Bars !!

These vegan lemon bars are Gluten free and Refined Sugar free they are perfect with tangy-sweet lemon filled with the   layer of veggie (secret ingredient)  .These taste decadent and  easy to make. 

Vegetable in the lemon bar????? Doesn't it sound ewwwww??? But trust me guys this is such an amazing veggie that incorporate so we'll with the ingredients and makes these  lemon bars creamy and decadent! You cannot even feel the veggie taste ... Any guesses????

Let me tell ...it's Cauliflower!!!

Regardless of the season, this classic dessert strikes a refreshing balance between tart and sweet, all while providing a creamy filling,chewybase,and satisfying bite

The crust of these lemon bars is made of oat crackers ground into crumbs plus maple syrup to sweeten and hold it all together.

This recipe is pretty dang simple – and that’s just the way I like it 😉 Simply blend up your base ingredients, pop them in a tin, blend the filling, then spread this over the base layer and cook again for a few minutes. The hardest part is waiting for these Vegan Lemon Bars to cool before slicing! That, and not eating all of the yummy filling before it goes into the oven…

Your patience will be rewarded, though – so don’t worry! Soon you’ll have some creamy, dreamy, lemon squares of goodness at the ready. These Vegan Lemon Bars are perfect for parties, potlucks, or smaller get-togethers! 

They keep well at room temperature, and are great during any time of year. Especially because Lemons are always available at the grocery store.

INGREDIENTS

Crackers crust

1 1/2 cup Mari gold Crackers,/any oat crackers ground (15crackers)

1/4 cup maple syrup

 For lemon cream :

Cream from a 15oz can of full-fat coconut milk (chilled) or full day coconut milk 

2 cups cooked cauliflower

1/2 cup maple syrup

1/4 cup fresh-squeezed lemon juice

Zest from one lemon

3 tbsp corn starch

1/4 tsp turmeric (optional for color)

Method: 

Preheat the oven to 375F.

For the crust, grind the crackers in a blender or food processor and slowly drizzle in the maple syrup until you have a sticky crumbly mixture. 

Press into an  square pan lined with parchment paper. Set aside.

For the filling, blend all the ingredients on high until smooth and creamy.

Pour on top of the crust.

Bake for 45 minutes at 375F.

Cool then chill overnight.

Slice into squares and enjoy! Keep in the fridge.

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