Gluten Free Lemon Squares - The Buddhist Chef

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Gluten Free Lemon Squares

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Description

I really love Gluten-Free Lemon Squares. They are the perfect dessert. Ultra lemony curd,  no-bake Almond & Medjool Date crust made with simple ingredients  and, of course, they are also Vegan.  

You may also like this recipe: Vegan Chocolat Cake

Ingredients

Crust
12 medjool dates, pitted (200 g)
1 cup almonds (125 g)
2 tablespoons coconut oil
A pinch of salt
Filling
1/2 cup cornstarch (65 g)
3/4 cup cane sugar (175 g)
1/2 teaspoon of turmeric
A pinch of salt
2 cans of 400 ml each of coconut milk (800 ml total)
The juice of 3 lemons (125 ml)
The zest of 2 lemons
300 g soft tofu drained

Directions

1
Place the dates, almonds, coconut oil and salt in a food processor.
2
Blend into a coarse meal. It should come together in the food processor and stick together when you pinch it. 
3
Using your hands press the crust into an even layer into a 8-inch (20 cm) square pan lined with parchment paper.
4
Put in the fridge to firm up.
5
Garnish: In a saucepan, off the heat, combine cornstarch, sugar, turmeric and salt.
6
Stir in coconut milk *, lemon juice, lemon zest, soft tofu, stirring with a whisk. If necessary, use an immersion blender.
7
Bring to a boil, stirring constantly. Simmer for one minute and remove from heat.
8
Pour into crust and let cool in the refrigerator for at least 4 hours.
9
Serve topped with fresh seasonal fruit
10
* Do not use low-fat coconut milk for this recipe.