About the Recipe
Inspired by one of the best WFPB chefs out there — Kim Campbell! Original recipe on www.plantpurechef.com/post/japanese-lemon-bars. Go check out her other recipes and cookbooks. My favorite is PlantPure Kitchen.
Ingredients
For the Filling:
4 cups Japanese sweet potatoes (microwaved, cooled and peeled)
1 cup freshly squeezed lemon juice
1 cup plant milk (unsweetened)
1 cup dates
Zest of one lemon
Zest of one lemon OR ¼ cup unsweetened coconut flakes (for garnish, optional)
For the Crust:
4 cups rolled oats, ground into flour
1 cup dates, pitted (or more, to taste)
3 T lemon juice
½ cup plant milk (unsweetened), more if needed to adjust consistency
1 T vanilla extract (optional)
Zest of one lemon
Preparation
In a blender or food processor, add the crust ingredients in the order indicated and process until the mixture comes together. Press into a 9×13” Pyrex baking dish to form the crust.
In a high-speed blender, blend the lemon juice, zest, milk and dates into a smooth paste.
Add the potatoes one cup at a time until well combined. Spread the filling evenly over the crust. Smooth out the surface or make a pattern with a fork.
Cover and place in the fridge for several hours or overnight. Alternatively, put in the freezer for 4-6 hours and don’t forget to take the dish out at least 15 minutes before serving to let it thaw.
Garnish with lemon zest or coconut flakes, if you wish, cut and serve.
Store leftover squares in the fridge or freezer.
No animals were harmed during the creation of this recipe!
