🍋 Calling all lemon dessert lovers! 🍋 There's something about that citrusy zing that just feels so good year-round. These no-bake, GF bars are boosted with adaptogens for extra goodness. A zesty, creamy lemon filling sits atop a nutty cookie crust, creating the perfect balance of tart and sweet. Citrus is the perfect base for plant medicines in food as it balances herbaceous flavors, making your treats both delicious and nourishing.
Enhanced with the power of Mucuna, Ashwagandha, and Turmeric, these bars are not only delicious but also packed with adaptogens and antioxidants to help boost your mood, reduce stress, and support overall well-being. Enjoy a bright burst of flavor and a nourishing treat with these indulgent lemon bars!
Makes 6 large bars or 12 mini bars
Prep: 30 minutes
Chilling Time: 3 hours
Ingredients:
Lemon Curd:
- ½ cup (120 mL) coconut milk
- ½ cup (120 mL) lemon juice (~4 medium lemons)
- ½ cup (120 g) maple sugar or ⅓ cup maple syrup
- 2 Tbsp arrowroot starch
- ⅛ tsp Turmeric
- 6 Tbsp coconut oil or vegan butter
Graham Cracker Crust:
- ¾ cup (130 g) homemade or store bought gluten free vegan cinnamon cookie crumbs
- 2 Tbsp coconut oil or vegan butter, melted
No Bake Cheesecake:
- 12 ounces vegan cream cheese, room temperature
- ⅓ cup (100 g) coconut yogurt
- ½ cup (120 mL) coconut cream
- ½ tsp Ashwagandha
- ½ tsp Mucuna
- 2 Tbsp maple syrup
- ⅓ cup lemon curd, from above
Directions:
1. Line a 9” loaf pan with parchment paper.
2. Make the lemon curd first. In a medium saucepan, without heat at first, whisk together all ingredients except for the coconut oil. Then bring the mixture to a boil on medium-high heat, whisking constantly. Once boiling, reduce the heat to low, and continue to whisk just until it begins to thicken. Once thickened, remove from heat, and stir in the coconut oil. Pour into a glass container to cool and set aside.
3. Make the crust. In a small bowl, whisk together the cookie crumbs and coconut oil until the cookie crumbs are wet. Press the cookie crumbs into the bottom of the loaf pan and chill in the freezer while you make the cheesecake batter.
4. Make the cheesecake batter. In a food processor or high speed blender, blend together all no bake cheesecake ingredients until creamy and smooth.
5. Assemble the cheesecake by pouring the cheesecake batter into the frozen loaf pan and smooth the top. Return the cheesecake to the freezer to chill for 3 hours or until set. Cover the lemon curd and store in the fridge until the cheesecake is set.
6. Once set, remove the cheesecake from the pan and top with the remaining lemon curd.
7. Let the cheesecake bars sit at room temperature for 10 minutes, then slice into them to create 6 or 12 cheesecake bars. Serve and enjoy! Store any leftovers in the freezer and bring to room temperature again when ready to enjoy again.
Recipe by Britt Berlin @the_bananadiaries
