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

These exquisite no-bake lemon squares embody the dream dessert experience. Constructed with an effortlessly prepared crust using almond flour, oat flour, coconut flour, pitted Medjool dates, and melted coconut oil, they showcase a delightful combination of wholesome ingredients that hold together beautifully without traditional baking methods. The remarkable aspect is their preparation time – requiring only a few hours to set in the refrigerator after assembly. This convenient “set it and forget it” approach makes them an ideal choice for busy individuals seeking impressive results with minimal effort.

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

Indulge in these effortlessly assembled vegan lemon squares that boast a naturally sweetened crust made from dates and coconut oil, combined seamlessly with the bright, tangy flavor of fresh lemons. The entire process demands little more than patience during setting; simply prepare the components and assemble them before refrigerating.

## Ingredients

### Crust
* 1 cup Almond Flour
* 1/2 cup Oat Flour
* 1/2 cup Coconut Flour
* 4 pitted Medjool Dates
* 4 tablespoons Melted Coconut Oil

### Topping
* 1 1/3 cups Water
* 3 tablespoons Agar Agar Flakes (low-temperature recommended)
* 3 tablespoons Maple Syrup or Agave Nectar (adjust to desired sweetness)
* 1/8 teaspoon Turmeric Powder (for color, optional but included for consistency with original text context)
* 2/3 cup Fresh Lemon Juice
* 3 tablespoons Arrowroot Powder
* Lemon Zest from two lemons (plus extra for garnish)
* 1/4 cup Unsweetened Non-Dairy Milk

## Preparation Instructions

Line a standard 9×9 inch baking dish with parchment paper to facilitate easy removal. Place the dish in your refrigerator.

First, create the base: Combine all crust ingredients thoroughly in a high-powered blender or food processor until they form fine crumbs. Carefully press this mixture into the prepared pan, ensuring it forms an even layer at the bottom.

While working on the crust, prepare your lemons by separating the zest (grating finely) from the juice (squeezing fresh). Whisk these lemon elements together with the arrowroot powder and set them aside.

Reheat the agar mixture separately: In a medium saucepan over low heat initially, whisk in all of the topping ingredients except for the lemon zest. Allow this mixture to simmer gently until it reaches a boil; continue cooking at a gentle simmer for approximately 10 minutes, whisking occasionally, until it becomes quite thick and translucent.

Just before pouring over the crust, stir in the reserved lemon zest – both the grated outer part used during mixing and some extra from the remaining lemon for garnish if desired. The final topping mixture should have a jell-O-like consistency once set.

Pour the warm (but not hot) topping evenly over the chilled crust in the pan. Carefully place the dish back into the refrigerator, allowing it to chill completely until firm – typically requiring 4 to 5 hours, but best left overnight for optimal setting and texture development.

## Nutritional Information

* **Total Calories:** 2172
* **Total Carbohydrates:** 246 g
* **Total Fat:** 122 g
* **Total Protein:** 46 g

**Per Serving:**
* **Calories:** 241 kcal
* **Carbohydrates:** 27 g (Net carbs often lower as some are fiber)
* **Fat:** 14 g
* **Protein:** 5 g
* **Sodium:** 29 mg

**Important Note:** Please be aware that nutritional values provided here are calculated based on the listed ingredients and standard preparation methods. They may vary depending on specific brands, ingredient ratios, or additions made by the user. This information is intended for general guidance only and should not replace personalized advice from a professional nutritionist.