No Bake Lemon Bars

Sweet, Citrus Snack

No bake fruit desserts will never get old in the summer. These lemon bars are super light and not overly sweet. They satisfy your sweet tooth without being too much. These have been on repeat all summer long.

Applesauce: I always use unsweetened applesauce. Ideally, you want the only ingredients to be apples and water. I find the recipe is sweet enough from the sugar and the glaze. However, you can use sweetened applesauce if you prefer. If you’re looking to substitute the applesauce, you could try mashed banana. I wouldn’t recommend this as the banana may not work well with the lemon flavor.

Nondairy milk: I used unsweetened almond milk. Any nondairy milk will work. You can also use dairy milk if you’re not vegan.

Lemon juice: This recipe uses the perfect amount of lemon juice in my opinion. It’s not overpowering. If you don’t have fresh lemon juice, you can use lemon extract. I would slowly add it and taste as you go.

Vegan yogurt: I used unsweetened cashew milk yogurt. Any nondairy yogurt will work. You could also use dairy yogurt if you’re not vegan.

Sugar: I like using coconut sugar to keep this recipe refined sugar free. You can use any granulated sweetener of your choice. I haven’t tested any liquid sweeteners in this recipe.

Coconut flour: I like using coconut flour in a lot of no bake recipes. Also, it keeps the recipe gluten and grain free. If you don’t want to use coconut flour, you could use protein powder or almond flour. The measurements WILL BE different so add slowly and continue to stir as you go until you reach a dough consistency.

Almond flour: I like using almond flour in this recipe to keep it gluten free and for the texture almond flour gives. I haven’t tested any other flours in this recipe.

Optional: frosting + blueberries: I used a store-bought frosting. You can really top these with whatever you want or leave as is. I also topped mine with frozen blueberries. Again, you can top with whatever fruit you want or none.

Ingredients:

• Applesauce

• Nondairy milk

• Lemon juice

• Vegan yogurt

• Sugar

• Coconut flour

• Almond flour

• Optional: frosting + blueberries

Recipe:

• ½ cup applesauce

• ¼ cup nondairy milk

• ¼ cup lemon juice

• 1/3 cup vegan yogurt

• 1/3 cup sugar

• ½ cup coconut flour

• ¼ cup almond flour

Directions:

1.    Line a 9x5 baking pan with parchment paper or spray with baking spray.

2.    In a bowl combine the applesauce, nondairy milk, lemon juice, and vegan yogurt. Add in the sugar, coconut flour, and almond flour. Stir until a dough is formed.

3.    Transfer to the baking pan and place in the freezer for at least 2 hours. After the 2 hours, if you chose to, you can now add the frosting + blueberries. Be sure to store these in the freezer in an airtight container. They should last up to 1 month.

If you have any questions, feel free to reach out. If you enjoy this recipe, it would help me a lot if you scrolled down and pressed the “like” button or left a comment.