Creamy Lemon Rosemary Bars (Vegan)

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The vegan lemon bars of your dreams.

With the perfect residue of tart together with sweet, these creamy lemon bars are a must seek dessert. They are of course of pedagogy 100% vegan, together with too 100% delicious. Plus, they are naturally-sweetened together with gluten-free—say whaaaat! 



  • 1 flax egg (1 tablespoon flaxseed repast + iii tablespoons water)
  • 1 loving cup gluten-free rolled oats
  • 1/2 loving cup raw unsalted almonds
  • 1/4 loving cup kokosnoot shreds (or sub to a greater extent than oats)
  • 1 tablespoon rosemary, finely chopped
  • 1/4 teaspoon ocean salt
  • 11 Medjool dates, pitted together with packed (or 3/4 loving cup packed)
  • 4-5 tablespoons unrefined organic kokosnoot oil, melted


  • 1 loving cup raw cashews
  • 1 tin post away of full-fat kokosnoot milk to yield 3/4 loving cup kokosnoot cream*
  • 1/2 loving cup lemon juice (we used two Meyer lemons)
  • 2 1/2 tablespoons cornstarch
  • 1 tablespoon lemon zest (we used ane Meyer lemon)
  • 1/4 loving cup maple syrup, addition to a greater extent than to taste
  • 1 teaspoon vanilla extract
  • 1/8-1/4 teaspoon turmeric (optional– simply for color)
  • Pinch of salt

Toppings (optional)

  • Thin slices of lemon
  • Rosemary sprigs
  • Shredded coconut
  • Powdered sugar


Creamy Lemon Rosemary Bars (Vegan) Rating: 4.5 Diposkan Oleh: First House