Lemony breakfast bars... or dessert? these are so good and good for you it really depends on how you want to relate to them ;)
Oats and pumpkin seeds crust, zero sugar added with 109 calories per bar, only 7 grams of net carbs and 4 grams of protein, dairy free and egg free.

2 bars, a nice espresso and voila a decadent tasting breakfast! ...or just 1 bar for dessert! :)

difficulty level: beginner

prep time: 10 minutes

cook time:

equipment needed:

  • food processor
  • blender
  • 8 inch square pan, preferably pyrex but non stick will do.

what you need:

for crust:

  • 1/2 cup pumpkin seeds
  • 1 cup oats
  • 2 dates chopped
  • 2 tbsp walnut pieces
  • 1 tsp stevia
  • 1/8 tsp salt
  • 1/4 cup + 1 tbsp full fat canned coconut milk (or coconut cream)
  • 1 vegan egg = 1 tbsp flax + 2.5 tbsp boiling water mixed and set aside
  • 1/4 tsp vanilla
  • 4 tbsp almond meal sometimes called almond flour.

for filling:

  • 1/2 cup quick soaked cashews. pour boiling water over cashews and let sit uncovered 55 minutes
  • 1/2 cup unsalted canellini white beans (don't worry you will not taste this!)
  • 1/2 cup lemon juice
  • zest of 1 whole lemon (roughly 1 tbsp)
  • 2 1/2 tsp stevia powder
  • 1/2 cup coconut cream. place a regular full fat coconut milk can in freezer for 15 minutes, do not shake can. the solid white stuff at the top is coconut cream
  • 2 tsp arrowroot powder. yes you can use cornstarch, but i prefer using arrowroot starch. you can find this on Amazon and in health food stores. i like Bob's red mill brand what to do:

for crust:

  • preheat oven to 325 degrees
  • grease a square 8 x 8 pyrex baking pan
  • place all crust ingredients in food processor, pulse until well incorporated, scrape down sides and pulse again, i dough ball will form in food processor, if dough looks too dry, add and extra tablespoon coconut cream.
  • place crust dough into the 8" square pan, wrap your hand loosley with plastic wrap and proceed to press the crust out evenly and tightly packed into the pan.
  • place into oven on middle rack and bake 20 minutes
  • take crust out, let cool a minimum 10 minutes

for filling:

  • raise oven temperature to 350 degrees
  • place all filling ingredients in blender, belnd for 30 sec scrape sides and blend at least 1 more minute until a very smooth consistency is achieved. Taste and adjust flavor according to preference.
  • pour filling onto cooled crust, place towel on counter and tap the baking dish on the towel to remove air bubbles
  • place in oven on middle rack, bake 25 minutes

breakfast dessert or dessert for breakfast, your choice! :)