Creamy Lemon Shortbread Squares (vegan) - Sugarfree Sundays
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Creamy Lemon Shortbread Squares (vegan)

Creamy Lemon Shortbread Squares (vegan)

Okay wow. I love a lil lemony tang but never did I think to put a creamy tangy lemon layer on top of a sweet shortbread base. And it tastes amazing! Plus, they are packed with protein, and are gluten, sugar and dairy free, and pretty low carb too! Pretty magical if you ask me. 

I must be honest, I ate all of them but 2 after photographing them, and the 2 I froze I munched frozen straight out the freezer! So they are good both normal and frozen, quick and easy to make, and honestly just a must try!

These were baked in a loaf tin so the recipe only makes 8, double if you're using a brownie tray (recommended!).

Creamy Lemon Shortbread Squares (vegan)

Yields8 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins
Shortbread base
 30 g coconut flour
 30 g vanilla pea protein powder
 20 g almond flour
 20 g buckwheat flour (can sub oat flour or normal flour)
 3 tbsp xylitol
 ¼ tsp salt
 20 g nut butter (coconut butter if you have!)
 10 g coconut oil
 120 ml milk of choice
Creamy Lemon Layer
 80 g drained and rinsed chickpeas
 150 ml milk of choice
 15 g pea protei powder
 30 ml lemon juice
 15 g coconut flour
 ¼ tsp salt
 3 tbsp xylitol
 1 tsp vanilla extract
 sweetener drops of choice (optional)
For the base
1

Preheat the oven to 180 degrees celsius.

2

Combine all dry base ingredients in a bowl and mix well.

3

To a bowl combine the milk, nut nutter and coconut oil. Microwave for 30 seconds (or heat on a stove), and mix until well combined.

4

Pour mixed wet ingredients into dry ingredients. Use hands to make a rough 'dough'.

5

Press into a greased baking tin (loaf size). Unless recipe is doubled then use a brownie tray.

Creamy Lemon Layer
6

Combine all ingredients in a blender except for the protein powder and blend well. Stir the protein powder through. Attempt to blend again but if it's too thick then hand stir. If still to thick add slightly more milk.

7

Adjust taste as desired. Pour on top of shortbread base.

8

Bake for 25 minutes. Remove and allow to cool before slicing into square, dusting with xylitol icing sugar and serving (with ice cream surely!). Store in fridge or freezer.

Nutrition Facts

Servings 8

Ingredients

Shortbread base
 30 g coconut flour
 30 g vanilla pea protein powder
 20 g almond flour
 20 g buckwheat flour (can sub oat flour or normal flour)
 3 tbsp xylitol
 ¼ tsp salt
 20 g nut butter (coconut butter if you have!)
 10 g coconut oil
 120 ml milk of choice
Creamy Lemon Layer
 80 g drained and rinsed chickpeas
 150 ml milk of choice
 15 g pea protei powder
 30 ml lemon juice
 15 g coconut flour
 ¼ tsp salt
 3 tbsp xylitol
 1 tsp vanilla extract
 sweetener drops of choice (optional)

Directions

For the base
1

Preheat the oven to 180 degrees celsius.

2

Combine all dry base ingredients in a bowl and mix well.

3

To a bowl combine the milk, nut nutter and coconut oil. Microwave for 30 seconds (or heat on a stove), and mix until well combined.

4

Pour mixed wet ingredients into dry ingredients. Use hands to make a rough 'dough'.

5

Press into a greased baking tin (loaf size). Unless recipe is doubled then use a brownie tray.

Creamy Lemon Layer
6

Combine all ingredients in a blender except for the protein powder and blend well. Stir the protein powder through. Attempt to blend again but if it's too thick then hand stir. If still to thick add slightly more milk.

7

Adjust taste as desired. Pour on top of shortbread base.

8

Bake for 25 minutes. Remove and allow to cool before slicing into square, dusting with xylitol icing sugar and serving (with ice cream surely!). Store in fridge or freezer.

Creamy Lemon Shortbread Squares (vegan)