How long does no-bake lemon squares [vegan, gluten-free] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can no-bake lemon squares [vegan, gluten-free] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make no-bake lemon squares [vegan, gluten-free] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is no-bake lemon squares [vegan, gluten-free] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does no-bake lemon squares [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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No-Bake Lemon Squares
[Vegan, Gluten-Free]

AM By: Alison Marras

Author Bio

Healthy plant-based dishes experimenting with new seasonal flavors and ingredients. Food by Mars is a... Read More

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No-Bake Lemon Squares [Vegan, Gluten-Free]

241

Dairy Free

Vegan

These are the no-bake lemon squares of your dreams. The crust is easy-peasy and all ingredients are edible without baking. The dates and coconut oil hold it together perfectly. The best part about it is it doesn't need to be left overnight...only a few hours to set. Who doesn't love... Read More

Ingredients You Need for No-Bake Lemon Squares [Vegan, Gluten-Free]

Crust:

1 cup almond flour
1/2 cup oat flour
1/2 cup coconut flour
4 medjool dates, pitted
4 tablespoons coconut oil, melted

Topping:

1 1/3 cups water
3 tablespoons agar agar flakes
3 tablespoons maple syrup
1/8 teaspoon turmeric
2/3 cup fresh lemon juice
3 tablespoons arrowroot powder
Lemon zest from 2 lemons (plus more for garnish)
1/4 cup non-dairy milk

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How to Prepare No-Bake Lemon Squares [Vegan, Gluten-Free]

Place parchment paper in a 9x9-inch square dish. Add water and agar agar flakes in a medium saucepan, let sit for 15 minutes (no heat yet).
Meanwhile, make the crust: combine all ingredients in a food processor and mix until combined. Press crust mixture into the dish on top of parchment paper in a single layer on the bottom and refrigerate.
Prep the lemons by setting aside the zest and separately, the juice. Add the arrowroot powder to the juice and stir, set aside.
Return to the saucepan after 15 minutes and heat over medium heat bringing the mixture to a boil for approximately 10 minutes, whisk the agar and water as it heats.
Add sweetener and turmeric, then lower heat a bit. Add lemon juice with arrowroot and zest, keep mixing. You should see it getting thicker and thicker, keep whisking for 5 minutes. Add the milk, stir in until incorporated.
Turn the heat off, and let it sit for approx. 20 minutes to cool. After, pour the mixture over the chilled crust and place everything back in the refrigerator for at least 4+ hours to set until the top has turned into a jello-like consistency and jiggles.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.