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Healthy Vegan Lemon Bars Recipe

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These healthy vegan lemon bars are a delightful spring dessert featuring a perfect balance of tart and sweet, made without refined sugar, vegan butter, or all-purpose flour. Sweetened naturally and packed with wholesome ingredients, these bars offer a creamy, zesty filling atop a nutty, oat-based crust—ideal for a nourishing and refreshing treat.

  • Total Time: 1 hour 45 minutes
  • Yield: 9 bars

Ingredients

Crust

  • 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
  • 1 cup gluten-free rolled oats
  • 1/2 cup raw unsalted almonds
  • 1/4 cup unsweetened desiccated coconut shreds (or substitute with more oats)
  • Optional: 1 tablespoon rosemary, finely chopped
  • 1/4 teaspoon sea salt
  • 11 Medjool dates, pitted and packed (or 3/4 cup packed)
  • 4–5 tablespoons unrefined organic coconut oil, melted

Filling

  • 1 cup raw cashews
  • 1 can full-fat coconut milk (refrigerated overnight) to yield 3/4 cup coconut cream
  • 1/2 cup lemon juice (about 2 lemons)
  • 2 1/2 tablespoons cornstarch
  • 1 tablespoon lemon zest (about 1 lemon)
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/8–1/4 teaspoon turmeric (optional, for color)
  • Pinch of salt

Toppings (optional)

  • Thin slices of lemon
  • Rosemary sprigs
  • Shredded coconut
  • Powdered sugar

Instructions

  1. Chill the coconut milk: Refrigerate the coconut milk overnight to allow the coconut cream to separate from the coconut water properly, which is necessary for the filling.
  2. Soften the cashews: Soak the cashews in boiling hot water for at least 20 minutes to ensure they blend into a smooth and creamy texture.
  3. Prepare the vegan flax egg: Mix flaxseed meal with water in a small bowl and set aside for 15 minutes to thicken and act as a binding agent in the crust.
  4. Preheat and prep: Set your oven to 350°F (175°C) and line an 8×8” baking dish with parchment paper for easy removal of the bars.
  5. Make the crust base: Pulse the rolled oats, almonds, coconut shreds, optional rosemary, and sea salt in a food processor until finely ground into a meal.
  6. Add sweeteners and binders: Add the Medjool dates and pulse until well combined and uniform. Incorporate the flax egg and 4 tablespoons of melted coconut oil, processing until the mixture forms a dough that holds together when pressed; add additional coconut oil if too dry.
  7. Par-bake the crust: Press the crust mixture evenly into the prepared pan and bake for 20 minutes until lightly golden. Allow it to cool for at least 15 minutes.
  8. Extract coconut cream: Carefully scoop out 3/4 cup of thickened cream from the chilled coconut milk, avoiding the liquid, to use in the filling.
  9. Prepare the lemon filling: Drain soaked cashews and blend with coconut cream, lemon juice, cornstarch, lemon zest, maple syrup, vanilla extract, turmeric (if using), and salt until silky smooth, scraping down sides as needed.
  10. Assemble the bars: Pour the lemon filling over the cooled crust and spread evenly. Tap the pan gently on the countertop to release any trapped air bubbles.
  11. Bake the bars: Return the dish to the oven and bake for 20-25 minutes or until the filling is set and the edges begin to dry.
  12. Cool and refrigerate: Let the bars cool on the counter for 20 minutes before covering and transferring to the refrigerator to set overnight, allowing flavors to meld and the filling to firm.
  13. Slice and serve: Lift the bars from the pan using the parchment paper, slice into 9 squares, and optionally garnish with lemon slices, rosemary, shredded coconut, or a dusting of powdered sugar. Enjoy your vibrant vegan lemon bars!

Notes

  • Ensure the coconut milk is refrigerated overnight to separate cream from liquid for best filling texture.
  • Soaking cashews is crucial for a smooth and creamy lemon filling.
  • Flax egg acts as a vegan binder, but if unavailable, chia egg can be a substitute.
  • Optional rosemary in the crust adds a unique herbaceous note complementing the lemon.
  • Turmeric provides color to the filling without affecting flavor significantly; can be omitted if preferred.
  • Bars keep well refrigerated for up to 5 days and can be frozen for longer storage.
  • Always use Medjool dates for natural sweetness and softness in the crust.
  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan, Gluten-free
  • Diet: Gluten Free, Vegan

Find it online: https://avascooking.com/healthy-vegan-lemon-bars-recipe/