Lemon bars


– 90 oats

– 40 gr grated coconut

– 25 gr almonds

– Salt

– 100 gr boneless dates

– Vanilla

– 40 ml Ecomil coconut milk



– 350 gr of tofu

– 120 ml lemon juice

– 1 grated lemon zest

– 90 g boneless dates

– 25 gr coconut oil

– 15 gr cashew nut cream

– 2 tablespoons cornstarch

– 35 gr cream cheese

– 1 or 1/2 teaspoon turmeric cream (to give it a yellowish touch)



– Canned coconut milk

– The juice of half a lemon

– Lemon peel

– Lemon cheesecake, stevia or other sweetener with a sucralose flavour.



Leave the can of coconut milk in the refrigerator the night before. In this way we will obtain 2 parts, a liquid and a solid that will remain in the upper part. Use the solid part for glazing.

  1. Put the base ingredients in the glass of an American blender or food processor and chop until a homogeneous mass is obtained.
  2. Cover a 19×17 cm mould with tracing paper and place the dough at the base.
  3. Pour the filling ingredients into the American blender and beat until smooth.
  4. Bake in a preheated oven at 190º for about 25 minutes, taking care not to burn the top. If you need more time, allow a few more minutes. It will have a slightly soft consistency, but once cooled, it will be put in the refrigerator and the packing will be finished.
  5. Prepare the icing with the solid part of the coconut milk. Assemble the solid part and add the other ingredients.
  6. Cover the sponge cake with the icing and garnish with more zest and a few slices of lemon.


Thanks to Luis for his recipe,


Find out more on his Instagram @lewis_mulberry