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Creamy Vegan Lemon Bars

Yields9 ServingsTotal Time30 mins

 ½ cup almonds
 ½ cup walnuts
  cup desiccated coconut
 1 heaping cup pitted medjool dates
Creamy Lemon Filling
 1 cup cashews, soaked for at least 4 hours
 ½ cup coconut cream
 ¼ cup maple syrup
 ½ cup freshly squeezed lemon juice (about 2 large lemons)
 1 tbsp lemon zest (one large lemon), plus more for topping
 1 tsp vanilla extract
  tsp turmeric powder (optional for color, won't effect taste)
 pinch of salt

In a blender or food processor, add walnuts, almonds, coconut and dates. Mix until crumbly.

*Note* If your dates are a little dry, soak in warm water for 10 minutes before blending.


Line an 8x8 Pyrex baking dish with parchment paper (this makes for an easier removal). Pour mixture into the Pyrex, and use your hands or a spatula to press into an even crust.


Add drained cashews, coconut cream, lemon juice, lemon zest, maple syrup, vanilla extract, turmeric and salt to blender or food processor. Mix until smooth and creamy.


Pour filling on top of crust and smooth into an even layer. Top with additional lemon zest.


Freeze for at least a couple of hours before slicing into 9 squares and serving.

Option to top with sifted powdered sugar.


Nutrition Facts

Servings 9