Vegan Lemon Bars
User Reviews
4.9
Vegan Lemon Bars
Description
The crust combines almond flour, melted coconut oil, maple syrup, and salt pressed into a thin layer and baked until edges are golden. After cooling, a creamy lemon filling is prepared by blending soaked cashews with lemon juice, zest, sweetener, and coconut oil until silky and smooth. This filling is poured over the crust and chilled in the freezer until firm.
The result is a tart yet creamy dessert with a firm texture, balancing citrus brightness with the richness of cashew and coconut oil. Frozen bars hold their shape well and can be sliced for easy serving.
These bars are suitable as a vegan treat and can be garnished with additional lemon zest or fresh fruit for presentation.
The notes suggest using refined coconut oil to minimize coconut flavor if preferred, and mention an earlier muffin cup variation for the lemon filling alone.
Ingredients
Almond Flour Crust
- 1 cup almond flour blanched
- 2 Tablespoons coconut oil melted
- 2 Tablespoons maple syrup
- ¼ teaspoon salt
Lemon Filling
- 1 cup cashews not roasted or salted, whole
- ½ cup lemon juice
- 1 tablespoon lemon zest
- ½ cup maple syrup
- ¼ cup coconut oil see notes, melted
Instructions
- Preheat the oven to 350ºF and lightly grease an 8-inch baking dish. Press a piece of parchment paper into the bottom of the dish for easy removal later.
- In a mixing bowl, combine the almond flour, coconut oil, maple syrup, and salt. Stir well until the dough sticks together, then transfer it to the prepared baking dish. Press it evenly into the bottom of the pan. It won't be very thick, but it should create a thin layer that covers the bottom of the pan. Bake this at 350ºF for 15 minutes, or until lightly golden brown around the edges. Let it cool completely.
- To make the filling, add the cashews to a blender and blend briefly. (This way you won't get any big chunks of cashews in your filling.) Add in the lemon juice, zest, maple syrup, and melted coconut oil, and blend again until silky smooth.
- Pour the filling over the cooled pie crust then smooth the top with a spatula. Set the pan on a flat surface in your freezer to set until firm, about 2 hours, or let it chill overnight.
- When the filling feels firm to the touch, use a large knife to slice 16 small bars and serve chilled. (Wipe the knife between each slice for a clean look.) These bars will soften if they sit out at room temperature for too long. For a softer filling, you can serve them from the fridge instead. Store in an airtight container in the freezer for up to 3 months.
Notes
- Nutrition is estimated per bar when cut into sixteen servings.
- Refined or expeller-pressed coconut oil reduces coconut flavor compared to virgin types.
- An earlier recipe version used lemon filling in muffin cups; this has since been updated to bars.
- Freeze bars until fully firm, about 2 hours or overnight, for best slicing results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Calories | 164kcal | 8% |
| Carbohydrates | 13g | 4% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Sodium | 39mg | 2% |
| Potassium | 90mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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