Light Vegan Lemon Bars (Without Coconut) Recipe
Light Vegan Lemon Bars made without coconut, featuring a crunchy pumpkin seed and oat crust topped with a creamy, tangy lemon tofu filling. These bars are naturally sweetened with maple syrup or cane sugar and thickened with tapioca starch and agar agar for a perfect set. A refreshing, dairy-free dessert that’s easy to make and perfect for a bright, citrusy treat.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 40 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan/American
- Diet: Vegan
Ingredients
Crust
- 1 ¼ cup raw pumpkin seeds (pepitas)
- ½ cup old fashioned rolled oats
- Pinch of fine sea salt
- 1 teaspoon vanilla extract
- 3 tablespoons maple syrup
Filling
- 10 ounces silken tofu
- 2 teaspoons lemon zest, from about 2 lemons
- 1 cup lemon juice, from about 7 large lemons
- ⅓ cup plain or vanilla non-dairy milk of choice
- ½ cup plus 1 tablespoon organic cane sugar (or ½ cup maple syrup for refined sugar-free option)
- ¼ teaspoon fine sea salt
- 2 ½ tablespoons tapioca or arrowroot starch
- 2 teaspoons agar agar powder
- Small pinch of ground turmeric or ¾ teaspoon nutritional yeast (optional, for color)
Instructions
- Prepare the pan: Line an 8-inch square pan with parchment paper, allowing it to overhang two sides for easy removal of the bars later.
- Toast crust ingredients: Heat a heavy-bottomed pot or sauté pan over medium heat. Toast the pumpkin seeds and oats until fragrant, about 7 minutes. Remove from heat and transfer to a food processor.
- Make the crust mixture: Pulse the toasted seeds and oats several times to chop. Add the pinch of salt, maple syrup, and vanilla extract to the food processor. Pulse again until mixture resembles coarse crumbs that stick together when squeezed. Add an extra teaspoon of maple syrup if more stickiness is needed.
- Press crust: Pour the crust mixture into the parchment-lined pan. Spread evenly and firmly press it into a compact crust. Place the pan in the refrigerator to chill while preparing the filling.
- Prepare filling base: Clean the food processor and sauté pan. In the food processor, combine the silken tofu, lemon zest, lemon juice, non-dairy milk, and cane sugar (or maple syrup). Blend until smooth. Taste and adjust lemon zest or sweetness as desired.
- Add thickening agents: To the blended filling, add tapioca starch, agar agar powder, and turmeric or nutritional yeast if using. Process for 15 to 20 seconds to fully incorporate.
- Cook filling: Place the sauté pan over medium heat. Pour in the lemon filling and stir frequently with a whisk or silicone spatula. When the mixture begins to bubble, stir constantly and cook until thickened, about 2 to 3 minutes. Remove from heat and let cool for 5 minutes, whisking occasionally to prevent setting.
- Assemble bars: Take the crust out of the refrigerator and pour the cooled lemon filling over it. Smooth the top evenly with a silicone spatula.
- Chill and set: Refrigerate the assembled lemon bars for at least 2 to 3 hours, allowing the filling to fully set.
- Serve: Use the parchment overhang to lift the bars out of the pan. Slice into 16 squares and enjoy your light vegan lemon bars.
Notes
- Silken tofu provides a creamy texture and protein; be sure to use silken, not firm tofu.
- Fresh lemon juice is preferred for best flavor, but bottled 100% pure lemon juice works if fresh lemons are unavailable.
- For a refined sugar-free version, substitute the cane sugar with an equal amount of maple syrup in the filling.
- Turmeric or nutritional yeast is optional and only adds color, not flavor.
- Ensure constant stirring during cooking the filling to avoid lumps and burning.
- These bars should be stored refrigerated and are best eaten within 3 days for freshness.
