I really love lemons. There are many health benefits of lemons. Lemons are good for detoxification. They balance blood sugar levels and have powerful antibacterial properties. And If I have to choose my favourite dessert it would have to be lemon bars. I really dont know what I like best about lemon bars. A sweet tarty filling or a chewy shortbread crust? But today I gave my favourite lemon bars recipe a healthy makeover. Dont worry; they taste the same as traditional, maybe even better. They are not only dairy free, they are gluten free too. You will love these vegan lemon bars. They are super easy to make and a great crowd pleaser.

Preparation and chilling time: 45 minutes
Cooking time: 45 minutes
Yields: 16 bars


For the crust:
2 cups almond flour
pinch of sea salt
3 tbsp maple syrup
5 tbsp coconut oil
1 tbsp almond or coconut milk

For the filling:
1 cup almond milk
1/4 cup silken tofu, soft
7 tbsp maple syrup
1 tbsp lemon zest
1/2 cup fresh lemon juice (about 3 lemons)
6 tbsp tapioca flour or cornstarch

For dusting:
1-2 tbsp powdered sugar


Preheat oven to 350F. In a large bowl place the almond flour, sea salt, sugar, coconut oil and almond milk.
Mix well to combine.
Lightly grease an 8 inch square pan and line with baking paper.
Press the mixture into the prepared pan.
Cover with plastic and refrigerate for 30 minutes.
Remove the plastic and bake for 12 minutes.

Place the tofu into a blender and blend until smooth.
Add the maple syrup and blend again.
In a large bowl using an electric mixer combine the almond milk, lemon zest, juice and tapioca flour.
Add the tofu mixture and mix well.
Pour the mixture into a pastry case and bake for 30-35 minutes or until the filling is set.
Cool at room temperature, then refrigerate 8 hours or overnight.
With a sharp knife, cut into squares.
Dust with the sifted powdered sugar and serve.