Vegan Lemon Bars

There’s something magical about the first warm day of spring when the bright sunshine invites us to bring out the dessert that screams freshness and zest—Vegan Lemon Bars. These delightful treats have a special place in my heart because they remind me of afternoons spent with friends, laughing and sharing stories over the perfect sweet and tangy bite. The combination of a crisp crust and a creamy lemon filling just sings of sunshine and happiness. Cooking these bars transports me to those sunny moments, and I can’t help but smile at the anticipation of sharing them with my loved ones.

What to Buy for Vegan Lemon Bars

When it comes to making the perfect Vegan Lemon Bars, the ingredients are essential to achieving that delightful balance of flavors. Each component plays a crucial role, from the almond flour crust that provides a nutty base to the creamy filling made from cashews and lemon juice. Together, they create a deliciously satisfying dessert that’s free from animal products.

• 1 cup blanched almond flour – This serves as the foundation of your crust, giving it a delightful nuttiness.
• 2 tablespoons melted coconut oil – Helps bind the crust together while adding a subtle tropical flavor.
• 2 tablespoons maple syrup – Acts as a natural sweetener in both the crust and filling.
• ¼ teaspoon salt – Enhances the flavors in the recipe.
• 1 cup whole cashews (not roasted or salted) – The star of the filling, providing creaminess and richness.
• ½ cup lemon juice – Adds that essential tartness.
• 1 tablespoon lemon zest – Amplifies the lemon flavor.
• ½ cup maple syrup – Sweetens the filling without overpowering.
• ¼ cup melted coconut oil – Ensures the filling is luscious.

Cooking Method for Vegan Lemon Bars

Making Vegan Lemon Bars is not only rewarding, but it’s also a fun and straightforward process. Let’s dive into these delightful steps that will leave your kitchen smelling heavenly!

1. First, preheat your oven to 350ºF. This is a crucial step as it ensures even baking for your crust. Next, lightly grease an 8-inch baking dish with coconut oil, then press a piece of parchment paper into the bottom of the dish for easy removal later.

2. In a mixing bowl, combine almond flour, melted coconut oil, maple syrup, and salt. Stir well until the mixture resembles dough and sticks together. It should not be too crumbly; you want to create a cohesive crust.

3. Transfer the dough into the prepared baking dish, pressing it evenly into the bottom. It won’t be particularly thick, but it should create a thin layer covering the bottom of the pan. Bake this at 350ºF for about 15 minutes, or until lightly golden brown around the edges—this will give your bars a lovely crunch.

4. Once baked, let the crust cool completely. While it cools, it’s time to prepare the filling! In a blender, add the whole cashews and blend briefly to avoid big chunks in your filling.

5. Next, add in the lemon juice, lemon zest, maple syrup, and melted coconut oil to the blender. Blend again until it’s silky smooth. You want a creamy consistency that’s free of lumps.

6. Now, pour the filling over the cooled pie crust. Use a spatula to smooth the top, ensuring the filling is evenly distributed.

7. Set the pan on a flat surface in your freezer to set until firm, which should take about 2 hours. If you’re patient, let it chill overnight for the best results!

8. When the filling feels firm, take a large knife and slice it carefully into 16 small bars. Wipe the knife between each slice for a clean look; presentation matters, especially when sharing with friends!

9. These bars will soften if they sit out at room temperature for too long. For a softer filling, you can serve them straight from the fridge instead. Store the remaining bars in an airtight container in the freezer for up to 3 months, and enjoy whenever you crave something sweet!

Pro Tips and Tweaks

Before you start baking, here are some pro tips to ensure your Vegan Lemon Bars turn out perfectly every time. Trust me, these will make your experience smoother!

• Use parchment paper: Lining your baking dish with parchment paper not only prevents sticking but also makes it easier to lift the bars out cleanly.
• Proper measuring: Be precise in measuring both the almond flour and the maple syrup. Too much moisture can make the crust soggy.
• Adjust sweetness: If you prefer a sweeter filling, feel free to adjust the amount of maple syrup to your liking; taste as you blend!
• Flavor variations: Experiment with other citrus fruits like lime or orange for a different twist on the classic lemon flavor.
• Mix-ins: Consider adding a handful of shredded coconut to the crust for added texture and flavor.
• Serve with toppings: Top with fresh berries or a sprinkle of powdered sugar for a beautiful presentation and added flavor.

What to Serve With Vegan Lemon Bars

These Vegan Lemon Bars are undeniably versatile and can complement a variety of occasions and meals. Here are some ideas for serving them!

• Tea Time: These bars pair wonderfully with a cup of herbal tea or iced green tea, making them perfect for afternoon gatherings.
• Picnics: Slice them up and pack them for a picnic; they’re easy to transport and share with friends.
• Potluck Parties: Bring these bars to your next potluck and watch them disappear quickly!
• Special Occasions: Serve them at celebrations like birthdays or weddings for a refreshing dessert option.
• Seasonal Pairings: During summer, serve with fresh fruit like strawberries or blueberries for a delightful contrast.
• Storage Tips: They can be stored in the freezer for up to three months, making them a convenient dessert to have on hand.

FAQ

Conclusion

The delightful combination of a nutty crust and a creamy lemon filling makes Vegan Lemon Bars a standout dessert that everyone will love. I encourage you to try making these bars yourself—they’re not just easy to prepare but also a refreshing treat that brightens up any occasion. Enjoy the tangy goodness and share them with friends and family; they’re sure to become a new favorite!

Vegan Lemon Bars

The ultimate refreshing dessert, Vegan Lemon Bars combine a nutty crust with a creamy lemon filling. Perfect for sharing at any gathering, this easy recipe is both satisfying and delicious. Make these delightful bars tonight!

Print Recipe Pin Recipe

Course Desserts

Cuisine Vegan

Servings 16 servings

Calories 150 kcal

Equipment

• Frying Pan
• Blender
• Oven
• Chef's Knife
• Mixing Bowl
• Wooden Spoon
• Baking Sheet

Ingredients

  

• 1 cup blanched almond flour
• 2 tablespoons melted coconut oil
• 2 tablespoons maple syrup
• ¼ teaspoon salt
• 1 cup whole cashews (not roasted or salted)
• ½ cup lemon juice
• 1 tablespoon lemon zest
• ½ cup maple syrup
• ¼ cup melted coconut oil (see notes)

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, melted 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, lemon 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 Tip: Nutrition information is for 1 of 16 bars. This is automatically calculated and is just an estimate, not a guarantee.
• Coconut Oil Note: If you’re not a fan of coconut flavor, choose a refined or expeller-pressed coconut oil for this recipe. It will add almost zero coconut flavor compared to using virgin or extra-virgin coconut oil.
• Update note: This recipe was updated in May 2021 to be bars, rather than just lemon filling in muffin cups. If you miss the original recipe, you can use 1/2 cup cashew butter, 3 tablespoons lemon juice, 2 tablespoons raw honey (not vegan), 3 tablespoons coconut oil, 1/4 teaspoon vanilla extract, a pinch of salt, and 2 teaspoons of lemon zest to fill 12 mini muffin liners. Freeze until firm, and garnish with extra lemon zest, if desired.

Keyword easy lemon dessert, healthy lemon bars, vegan dessert ideas, Vegan Lemon Bars recipe

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Meet Elena Vance

I am passionate about the idea that we eat with our eyes first, so I strive to make food look just as good as it tastes. I work closely with the team to style and photograph our dishes, giving you a clear, beautiful guide on what to aim for. I had so much fun preparing this recipe, and I hope you find just as much joy in making it (and eating it!) as we did.