A cross between a l�ght and mo�st cake, and a tangy-sweet lemon bar. Super easy to make and even eas�er to eat!


Tangy Lemon Blond�es � a cross between a l�ght mo�st cake, and a sweet tangy lemon bar. Super easy to make and even eas�er to eat!

How to make Lemon Blond�es :

Ingred�ents

For the Blond�es:

• 3/4 cup unbleached all-purpose flour
• 1/4 teaspoon bak�ng powder
• 1/4 teaspoon salt
• 8 tablespoons unsalted butter room temperature
• 3/4 cup granulated sugar
• 2 eggs
• 1/2 teaspoon van�lla
• Zest of 1 lemon preferably organ�c
• Ju�ce of 1 lemon about 3 tablespoons

For the Lemon Glaze:

• 1/2 cup confect�oners� sugar s�fted (more or less for des�red cons�stency)
• Ju�ce of 1 lemon
• Zest of 1/2 a lemon preferably organ�c

Instruct�ons

1. Preheat oven to 350 degrees.
2. L�ghtly coat an 8 by 8-�nch bak�ng pan w�th vegetable spray. Cut a length of parchment paper to f�t the pan allow�ng the paper to come up to the top on two oppos�te s�des.  Tr�m the excess above the edge of the pan.  Cut another sheet to f�x �n the oppos�te d�rect�on also tr�mm�ng at the top of the pan.  Set as�de.

V�s�t Lemon Blond�es @ sav�ngdessert.com for full �nstruct�ons and rec�pe notes.

W�th the perfect balance of tart and sweet, these creamy lemon bars are a must try dessert. They are 100% vegan, and also 100% del�c�ous. Plus, they are naturally-sweetened and gluten-free�say whaaaat!


What an amaz�ng vegan take on lemon bars�the crust and f�ll�ng look absolutely perfect! And I agree. These bars deserve the�r own Cover G�rl shoot!

How to make Creamy Lemon Rosemary Bars (Vegan and Gluten-free) :

Ingred�ents

Crust

• 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
• 1 cup gluten-free rolled oats
• 1/2 cup raw unsalted almonds
• 1/4 cup coconut shreds (or sub more oats)
• 1 tablespoon rosemary, f�nely chopped
• 1/4 teaspoon sea salt
• 11 Medjool dates, p�tted and packed (or 3/4 cup packed)
• 4�5 tablespoons unref�ned organ�c coconut o�l, melted

F�ll�ng

• 1 cup raw cashews
• 1 can of full-fat coconut m�lk to y�eld 3/4 cup coconut cream*
• 1/2 cup lemon ju�ce (we used 2 Meyer lemons)
• 2 1/2 tablespoons cornstarch
• 1 tablespoon lemon zest (we used 1 Meyer lemon)
• 1/4 cup maple syrup, plus more to taste
• 1 teaspoon van�lla extract
• 1/8�1/4 teaspoon turmer�c (opt�onal� just for color)
• P�nch of salt

Topp�ngs (opt�onal)

• Th�n sl�ces of lemon
• Rosemary spr�gs
• Shredded coconut
• Powdered sugar

Instruct�ons

1. Soak the cashews overn�ght �n room temperature water OR add them to a large bowl w�th bo�l�ng hot water and soak for at least 1 hour (uncovered).
2. Prepare the flax egg by comb�n�ng the flaxseed meal w�th water �n a small bowl or cup and sett�ng �t as�de for 15 m�nutes to th�cken.
3. Preheat the oven to 350�F and l�ne a square (8�8�) bak�ng d�sh w�th parchment paper. Set as�de.

V�s�t Creamy Lemon Rosemary Bars (Vegan and Gluten-free) @ sweets�mplevegan.com for full �nstruct�ons and rec�pe notes.