Creamy Vegan Lemon Bars
User Reviews
4.8
Creamy Vegan Lemon Bars
Description
Creamy Vegan Lemon Bars start with a crust crafted from finely ground rolled oats, raw almonds, sea salt, coconut sugar, maple syrup, and melted coconut oil. Pressed evenly and baked, the crust provides a firm, slightly textured foundation with nutty and subtly sweet notes.
The filling blends soaked raw cashews with coconut cream (the firm portion from full-fat coconut milk), lemon juice and zest, arrowroot powder for setting, maple syrup for sweetness, and a pinch of sea salt. After blending to smoothness, the filling is poured over the cooled crust and chilled to set, resulting in a creamy, tangy layer with a delicate thickness.
The lemon bars deliver a dairy-free dessert option that balances rich, velvety cashew and coconut cream with bright, fresh lemon flavor. The optional light dusting of powdered sugar adds a subtle surface sweetness. These bars provide a textured nutty base and a refreshing finish, suitable for those avoiding animal products or seeking a vibrant lemon treat.
Ingredients
FILLING
- 1 cup cashew nuts raw
- 1 cup coconut cream the hardened portion at the top of full-fat coconut milk
- 2 Tbsp arrowroot or cornstarch
- 1/2 cup lemon juice (2 large lemons yield ~1/2 cup or 120 ml)
- 1 heaping Tbsp lemon 1 large lemon yields ~1 heaping Tbsp or 4 g, zest
- 1 pinch salt sea salt
- 1/4 cup maple syrup (plus more to taste)
- 2 Tbsp powdered sugar optional // for topping, organic
CRUST
- 1 cup rolled oats (certified gluten-free as needed)
- 1 cup almond raw
- 1/4 tsp salt sea salt
- 2 Tbsp coconut sugar
- 1 Tbsp maple syrup
- 4-5 Tbsp coconut oil (melted)
Instructions
- Add raw cashews to a mixing bowl and cover with boiling hot water. Let rest for 1 hour (uncovered). Then drain thoroughly.
- In the meantime, preheat oven to 350 degrees F (176 C) and line an 8x8 inch baking dish with parchment paper.
- Add oats, almonds, sea salt, and coconut sugar to a high-speed blender and mix on high until a fine meal is achieved.
- Transfer to a medium mixing bowl and add maple syrup and melted coconut oil, starting with lesser end of range (4 Tbsp or 60 g as original recipe is written // adjust if altering batch size) and adding more if it's too dry. Stir with a spoon to combine until a loose dough is formed. You should be able to squeeze the mixture between two fingers and form a dough instead of it crumbling. If too dry, add a bit more melted coconut oil.
- Transfer mixture to parchment-lined baking pan and spread evenly. Then place parchment paper on top and use a flat-bottomed object, such as a drinking glass, to press down firmly until it’s evenly distributed and well packed.
- Bake for 15 minutes, then increase heat to 375 F (190 C) and bake for 5-8 minutes more, or until the edges are golden brown and there is some browning on the surface. Remove from oven to cool slightly, then reduce oven heat to 350 degrees F (176 C).
- Once cashews are soaked and drained, add to a high-speed blender with coconut cream, arrowroot starch, lemon juice, lemon zest, sea salt, and maple syrup. Mix on high until very creamy and smooth.
- Taste and adjust flavor as needed. I added a bit more lemon zest and maple syrup. It should be very lemony, and not overly sweet.
- Pour filling over the pre-baked crust and spread into an even layer. Tap on counter to remove any air bubbles.
- Bake for 20-23 minutes or until the edges look very slightly dry and the center appears “jiggly” but not liquidy.
- Let rest for 10 minutes, then transfer to refrigerator to let cool completely (uncovered) - at least 4 hours, preferably overnight.
- To serve, slice and sift with powdered sugar (optional). Store leftovers in the refrigerator, covered, up to 4 days, though best within the first 2 days.
Notes
- If coconut cream and liquid are not naturally separated, try to scoop out as much of the firm cream as possible for a richer texture, though some liquid is acceptable.
- The crust texture depends on the moisture and amount of coconut oil; adjust to achieve a dough that holds when squeezed between fingers.
- Soak raw cashews in boiling water for an hour to ensure a smooth, creamy filling.
- Nutrition information is estimated without the optional powdered sugar topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9(bars)
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Serving | 1lemon bar | |
| Calories | 326 | 16% |
| Carbohydrates | 24.3g | 8% |
| Protein | 5.9g | 12% |
| Fat | 24.6g | 38% |
| Saturated Fat | 13.7g | 69% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 61mg | 3% |
| Fiber | 3.3g | 13% |
| Sugar | 11.4g | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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