VEGAN LEMON BARS

TANGY and light, these vegan lemon bars make a delicious dessert, particularly when served with coconut vegan ice cream. Using xylitol helps keep the overall sugar content down. These can be frozen for up to three months.

Why they’re good for you:

Using almonds and gluten-free oats in the base keeps these bars gluten free and provides slow releasing carbs, healthy fats and protein to help balance blood sugar levels, keeping you energised.

INGREDIENTS (MAKES 16) For the filling

125g cashew nuts soaked in warm water for 4 hours then drained

225g coconut cream – the top of a can of full fat coconut milk

2 tbsp cornflour

125ml lemon juice (about 2 lemons) Zest of 2 lemons

Pinch sea salt

60g xylitol sugar alternative

1tbsp maple syrup

For the base

125g gluten-free oats

125g ground almonds pinch of sea salt

3tbsp xylitol (Total Sweet)

100g coconut oil, melted

1tsp vanilla extract METHOD

1. Line a 20cm square baking tin with parchment paper.

2. Preheat the oven to 190°C, gas mark 5.

3. Add the oats, almonds, sea salt and xylitol to a food processor and blitz until fine. Add the remaining ingredients and blend briefly to form a soft dough. If too crumbly add a dash of water.

4. Spoon the mixture into the baking tin and press down firmly.

5. Bake for 15 minutes, then decrease the heat to 180°C and bake for 10-15 minutes until lightly golden brown. Remove from the oven.

6. For the filling blend all the ingredients together in a high speed blender until smooth and creamy.

7. Pour the filling over the crust and spread into an even layer.

8. Bake for 20 minutes or until just firm.

9. Allow the bar to cool completely then place in the fridge for 3-4 hours to firm up.

10. Cut into squares to serve ■ NOTE: You could swap the almonds in the base for another nut – walnuts and pecans are particularly good. Cut the bar into squares and open freeze. You could serve this as a frozen dessert if you wished.