Vegan Strawberry Lemonade Bars
These Vegan Strawberry Lemonade Bars have a simple shortbread crust with a tangy slightly sweet strawberry lemon layer and dusted with powdered sugar.
Equipment
- 1 8 x 8 glass baking dish
Ingredients
The Shortbread Crust
- 3/4 Cup Almond Flour
- 3/4 Cup Gluten Free Flour
- 3 Tbsp Avocado Oil
- 3 Tbsp Real Maple Syrup
- 1 tsp Real Vanilla Extract
The Filling
- 1/2 Cup Lemon Juice
- 5 Tbsp Cornstarch
- 1 Cup Unsweetened Plain Almond Milk
- 1/2 Cup Real Maple Syrup
- 2 Tbsp Strawberry Powder
Instructions
The Crust
- Preheat the oven to 350°F.
- Line a 8x8 baking dish with parchment paper, set aside.
- In a small mixing bowl, add the almond and gluten free flour, oil, maple syrup, salt, and vanilla.
- Stir until well combined and pour into the lined baking dish.
- Press out the crust evenly in the baking dish and place into the oven.
- Bake for 12 minutes, remove from the oven, and set aside.
The Filling
- In a small sauce pan, on a medium heat, add all the filling ingredients and whisk until well combined.
- Don't worry about the milk curdling, this will smooth out as the filling cooks.
- Bring the filling to a boil, lower the heat to low and continue cooking for about 10 to 15 minutes or until the filling is thick and slightly translucent.
- Once the filling is done, pour it over the crust.
- Return the bars to the oven and bake for another 10 to 15 minutes.
- Remove from the oven and leave them to cool.
- Once completely cooled, cover and place in the refrigerator for 2 hours or over night.
- When you are ready to serve, cut the bars and dust with powdered sugar.
- Any leftovers, store in the refrigerator for up to a week.
Notes
Tips:
Make sure the bars are completely cooled before cutting. It is best to keep them in the refrigerator until you are ready for cutting.
Do not dust the bars with powdered sugar until you are ready to serve them. The powdered sugar absorbs into the bar quickly.