This vegan lemon bars recipe uses coconut butter and tofu for a healthy, dairy-free dessert. Fresh lemon juice is essential for natural, tart flavor. Serve with fresh berries for a light, satisfying treat.
MEDIUM Servings: 16 Ready In: 70 minutes
1/2 cup coconut butter ( or other dairy-free butter)
1/4 cup confectioners sugar
1 cup all-purpose flour
Flour and oil, for dusting pan
1/2 cup silken tofu
1 cup granulated sugar
2 lemons (zest and juice)
2 tbsp all-purpose flour
2 tbsp cornstarch
1 tsp lemon extract
Confectioners sugar and fruit
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Gather ingredients. Preheat oven to 350F
To make the crust: Cream together coconut butter and 1/4 cup confectioners sugar
Blend in 1 cup flour, just until mixed. Be care not to overmix.
Oil and flour a 8x8 baking dish.
Spread crust mix into the bottom of the pan. Use your hands to press to the edges and into an even layer.
Bake at 350, 20 minutes, or until lightly browned.
Remove from oven and let cool slightly. While crust cools, make the filling.
For the filling: zest the lemons. A micro plane works great for this
Juice the lemons
Combine lemon zest, lemon juice, tofu, granulated sugar, 2 tbsp flour, cornstarch, and lemon extract in a blender. Purée.
Filling should be nice and smooth.
Pour over the crust and make sure it's evenly spread.
Bake at 350F until set, about 30-35 minutes.
Let cool completely before cutting.
Dust with confectioners sugar. Serve with fresh fruit.
Chef's Tips: For the best flavor, use fresh lemons and fresh lemon juice. You can also try this with key limes, oranges, or other citrus.
Yield: 8x8 pan
Amount Per Serving (1 square, 1/16 recipe)
Calories From Fat (36%) 53.5
% Daily Value
Total Fat 6.07g 9%
Saturated Fat 4.07g 20%
Omega-3 Fatty Acids g
Omega-6 Fatty Acids g
Cholesterol 0mg 0%
Sodium 67.53mg 3%
Potassium 29.03mg <1%
Total Carbohydrates 22.19g 7%
Fiber 0.32g 1%
Protein 1.6g 3%
Calcium 4.42mg <1%
Iron 10.88mg 60%
Vitamin A IU
Vitamin C 0.01mg <1%