Lemon-infused recipes are definitely my "winter thing". 

The only time I crave them, it’s during this cold season. So today we are making an amazing, very light desert that will blow our frozen minds.

No wheat, eggs, cream, it’s also very low in gluten and it’s fully vegan. 

I use stevia to substitute sugar and it works well. Stevia is very low in calories and suits people with the diabetic issues perfectly. It’s also reputed to reduce blood pressure and regulate cholesterol level. Not too bad?

My bars are super easy to make, they are delicious and look amazing!

Ready? 

Let’s go cooking!

We will need:

For the base

1/2 cup of almond flour

1/2 cup of spelt flour (any type)

1,5-2 table spoons of stevia or 4 table spoons of brown sugar

1/4 cup +1 tea spoon of melted coconut oil

1 table spoon of any plant based milk (I use soy milk)

Lemon zest (optional)

For the filling

350 g. of silken or medium  tofu 

1/2 cup of lemon juice

1-1,5 tea spoon of stevia (

1 tea spoon of any gum (I use Xanthan gum)

Combine together two types of flour, stevia or sugar (if using the substitution).

Don’t forget: stevia is much sweeter than sugar, so be careful while using it, adjust to your taste preferences.

Add zest.

Add oil, milk. Mix well. Place parchment paper over your pan, then put the dry ingredients in it and tap. Should form a very thin layer.

Mix everything for the cream. 

Pour it over the prepared base. Bake for 15 (175C/320F) minutes until ready. 

Should smell amazing and the top of the bars must thicken.

Cool down and serve! I like to stack them on top of each other, so they look like a $1,000,000 desert! 

Enjoy!