Vegan strawberry shortcake is easy, dairy free, and comes together in one bowl! Perfectly flaky and uses coconut oil for an easy vegan shortcake.
I know that this recipe might be very very late to the party. Uh, I mean summer is basically it’s on the way out and fall is just about to come sliding in with all its leaves changing and crisp, cool weather (more…)
Easy, buttery and SO GOOD. Vegan chocolate shortbread is the best vegan cookie out there, hands down! Baked using almond flour, dark chocolate, and olive oil for that perfectly buttery shortbread taste, without the butter.
This post is sponsored by Bob’s Red Mill. Thank you for supporting the brands that make this space possible!
If you’ve been following along on Instagram you know that I’ve been trying SO HARD to conquer vegan macarons. I went through 5 trials, lots of 90 degree days, and SO many frustrated exclamations after pulling a tray of them out of the oven. My original plan was to conquer a vegan macaron recipe that ANYONE could make and find a way to make it way easier and less temperamental than all the other recipes out there. Turns out, that’s WAY easier said than done, and I need to let the recipe just chill for a bit before I jump back into testing it again. BUT, the good news is that I actually ended up making the best vegan chocolate shortbread I’ve ever come across and it is 10/10 way easier than macarons! Worth almost pulling out my hair and losing my mind over recipe testing? I think so. (more…)
Vegan Granola Trail Mix Cookies are the ULTIMATE upgrade to your chocolate chip cookie! Packed full of chocolate granola, dried cherries, and chocolate chips.
This post is sponsored by One Degree Organics. I love and use One Degree myself, so I LOVE when you appreciate the brands that support this site!
You know how trail mix is GREAT for traveling and road trips and everything else in between? Buuuut, there are also parts of trail mix that I really don’t care for (I’m looking at you pretzels and peanuts) and ones that I like way more; i.e. chocolate! So, let’s just take all the good parts of trail mix, throw in some super delicious granola, and make them into granola trail mix COOKIES. I mean, could there be a better grab and go snack? (more…)
Let’s just imagine for a second that you can have waffles, that taste like a root beer float! Uh, I KNOW! Welcome to my brain that can mash up waffles and just about any other dessert to make them into a darn good treat that can toe that line between breakfast/brunch/dessert and still be vegan AND gluten-free. Can you say YASSSS?!
This post is sponsored by Zevia. Thank you for supporting the brands that make this space possible!
Can you tell that I looooove waffles? They are kind of my all-time favorite breakfast food and when given the choice between pancakes and waffles, I’m going to choose waffles 99% of the time. So many nooks and crannies for syrup and (in this case) (more…)
I’ll start by confessing. I might have eaten 4 squares of these vegan lemon bars in one day and I might have contemplated eating 4 more squares, that’s how good these are. I knew the crust would have a shortbread feel, but I started to get a little stuck on the filling. Normally, eggs would be used to thicken the filling and provide a base, but for these, I needed something else. After doing a little research, a lot of vegan lemon bar recipes called for silken tofu in the filling or cashews. While normally, I would be all for these two substitutes, I didn’t have tofu on hand and my cashew supply is running a little low (because I was making this and just inhaling it like nobody’s business). So, I set out to create a vegan lemon bar recipe without tofu.
For some reason, banana kept sticking in my brain as a substitute and I just couldn’t get it out. I kept trying to rationalize it away, thinking that the banana flavor would shine through the lemon too much or it wouldn’t get that lemon bar gel set up right. Then, I realized that my baking gut was telling me that I should just try it, why not? If things went wrong, I could just try something else if it was a big flop, right? I know it sounds strange, but I feel like after several years of baking and tweaking recipes, my baking gut kicks in and can tell me how long to keep a cake in the oven or how much flour is really needed in a batch of cookie dough. So, I trusted my gut with these vegan lemon bars, and my gut didn’t lead me wrong! I upped the amount of lemon juice and zest in the recipe and used a ripe banana to partially sweeten the filling. Adding in cornstarch and a bit more sugar allowed the filling to set up and get that lemon bar texture you know and love. So, here I give you a tofu-less, cashew-less vegan lemon bar recipe, with a healthy dusting of powdered sugar, of course.
For this recipe, I loved using this simple 8×8 pan that easily made the perfect amount of vegan lemon bars!
FAQs
Do these taste like banana?
Yes and no. There is a slight banana flavor, but if you add enough lemon juice, they for SURE taste like lemon more than banana.
Can I double this recipe?
Yes! Double the crust and the filling to make sure you have enough. Use a 9×13 pan and make sure it’s lined with parchment paper!
Do these use cashews or tofu in the filling?
No! I wanted to avoid using ingredients that everyone might not have on hand. Bananas are the perfect substitute and make these slightly healthier without adding fat.
Vegan lemon bars are tart, sweet and a perfect vegan dessert, using all whole ingredients, no tofu and no cashews! Easy and with a vegan shortbread crust.
Ingredients
For the crust:
1 cup flour
1/2 cup coconut oil (melted)
1/2 cup powdered sugar
For the lemon filling:
1 ripe banana
Zest and juice of 3-4 lemons (1/3-1/2 c lemon juice)
Preheat oven to 350 degrees F. Grease an 8×8 pan and set aside.
In a small bowl, stir together the flour, coconut oil, and powdered sugar until the dough comes together. Press into the bottom of the greased pan and bake for 7-9 minutes, until the edges are golden brown. You don’t want to over bake the crust, or it will become too hard after you add the filling. Set aside.
In a medium bowl with a handheld mixer, beat together the banana, lemon juice and zest, sugar, vanilla extract, cornstarch and flour until fairly smooth and combined.
Bake for 30 minutes, until filling it set. Allow to cool and refrigerate for at least 1 hour, until cool.
Hi, I'm Abby and I love all things sweet, with a vegan twist! If you have a craving for a rich chocolate cake or love a flaky croissant as much as I do, pull up a chair because you're in the right place!
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