Sugar-Free Vegan Lemon Bars

Gluten-Free, Dairy-Free, Egg-Free, Peanut-Free, Sugar-Free, Soy-Free

Crust:

3/4 c millet flour (can use almond flour to make it grain-free)

1/4 c tapioca starch

1 Tbsp erythritol

1/2 tsp xanthan gum

1/2 c organic palm shortening

1/2 tsp salt

2-4 Tbsp cold water

  • Preheat oven to 350°, grease 8×8 square pan with coconut oil
  • In food processor, combine all dry ingredients and palm shortening. Pulse until crumbly. Add cold water, 1 Tbsp at a time until the dough sticks together.
  • Place dough into baking dish with wet fingers, smoothing edges.
  • Bake for 35-40 minutes.

Sugar-Free Vegan Lemon Curd:

1 c canned full fat coconut CREAM (not milk)

1/2 fresh squeezed lemon juice

3 Tbsp erythritol

Pinch of pure stevia

2 1/2 Tbsp tapioca starch

1 Tbsp coconut oil

3-4 drops Young Living Vitality Lemon Essential Oil

  • Combine all ingredients EXCEPT the coconut oil and essential oil in a medium saucepan.
  • Cook on medium heat for 6-8 minutes til thickened.
  • Remove from heat and add coconut oil and lemon essential oil.
  • Pour over cooled crust.
  • Refrigerate for 2 hours before serving

 

30743287_867403453453838_966649095101874176_n

Copyright 2018 © Sabrina Kate, All rights reserved

*Recipe for personal use only