These Vegan Lemon Bars are tart, creamy, and extra lemon-y! This plant based dessert is gluten free, naturally sweetened, and so easy to make.
These vegan lemon bars SCREAM summer. They’re light, fresh, and tangy, but they’re also so creamy and satisfying. They’re healthier than your standard lemon bar, but you’d never guess it. They’re super easy to make…and even easier to eat!
Ingredients
The texture of the tart, yet creamy cheesecake-like filling next to the nutty, buttery crust make these vegan dessert bars extra special. Bonus: these vegan lemon bars are made without vegan butter!
Crust
- Almond Flour – a common gluten free “flour” made from very finely ground almonds. This is the base of the crust. Almond meal or oat flour may be used as a replacement, but the consistency won’t be as smooth.
- Pecans – provide a nutty flavor and slight crunchy texture to the crust. Walnuts may be used as a substitute, but might make the crust too oily. Pistachios would be another option, but will likely result in a crunchier base.
- Coconut Sugar – a natural sugar made from coconut palm sap. Coconut sugar is plant-based and minimally processed. Dark brown sugar may be used as a substitute, if preferred, but be sure to use an organic variety. Not all brown sugars are vegan.
- Salt – enhances the flavor of the pecans while also balancing out the sweetness from the coconut sugar.
- Coconut Oil – our binding agent, which helps keep the crust from falling apart. I don’t recommend another oil, because coconut oil firms up as it chills unlike any other oil. Vegan butter, however, may be used.
- Vanilla Extract – used to most baked goods to provide a warm depth of flavor. Imitation or pure vanilla will be just fine.
Filling
- Cashews: Salted and Roasted – the base for our filling! Cashews have a mild flavor and provide an ultra creamy texture. Why roasted and salted? Roasted cashews break down better than raw so there’s no need to soak these prior to blending. Roasted, salted cashews have a richer flavor which pairs beautifully with the zesty lemon and sweet maple syrup.
- Coconut Cream – thick cream made from coconut milk. You’ll need 1 (13.66 oz) can for the original recipe. Scoop out just the cream; you’ll get about 1 cup and be left with a little bit of coconut water. Either discard the water or save it and use it for something else like a smoothie!
- Lemon Zest – from 2 large lemons. Lemon zest provides a sharp, lemon flavor without making the filling too runny.
- Lemon Juice – our MVP. Fresh or bottled lemon juice is fine. Either way, you’ll need 1/2 cup which is equal to about 3 lemons.
- Maple Syrup – our all-natural sweetener which is brimming with vitamins and minerals. Just a touch of maple syrup provides additional sweetness to balance out the tart lemons.
- Vanilla Extract – provides a subtle warm sweetness to offset the bright, tangy flavors from the lemon.
- Cornstarch – a naturally gluten free thickener which helps to stabilize the lemon filling so the bars can hold their shape.
- Cream of Tartar – our agent ingredient to really maximize the bright, tangy lemon flavor! Cream of tartar adds additional acidity to the bars which helps to really enhance the lemon flavor.
- Salt – brings out the lemon flavor while also balancing out the sweetness from the coconut cream and maple syrup.
- Organic Powdered Sugar – for dusting. Not only does this make the bars look pretty, it also balances out the tangy lemon filling with additional sweetness. Be sure to use organic powdered sugar, because non-organic is often not vegan.
Pro tip
The powdered sugar will soak into the filling as it sits. Simply dust leftovers with more sugar before serving again and they’ll look good as new.
How to make
Be sure to use a high powered blender for the filling — this is what makes the lemon bars ultra creamy and smooth.
Crust
- Place almond flour, pecans, coconut sugar, salt, coconut oil, and vanilla into a food processor, then process until the pecans have broken up to resemble a crumb and the ingredients have been fully incorporated.
- Pour the mixture into an 8×8 baking dish that’s been greased and lined with a parchment paper sling, then gently, but firmly press into an even layer.
- Bake in a 350 degrees F oven for 10 minutes, then allow to cool for 10 minutes while you make the filling.
Filling
- Place cashews, coconut cream, lemon zest, lemon juice, maple syrup, vanilla, cornstarch, cream of tartar, and salt into a high powered blender and blend until smooth.
- Pour into the slightly cooled crust then bake in the preheated oven for 25 minutes.
- Cool at room temperature for 30 minutes, then place in the fridge to set, at least 2 1/2 hours, but preferably overnight.
- Right before serving, dust with powdered sugar, slice into squares, and enjoy!
Pro tip
The bars will still be quite jiggly after baking — that’s ok, they’ll set in the fridge as they chill! Over baked bars will have a dry, gritty texture.
Are vegan lemon bars gluten free?
These bars are naturally gluten free!
Typically lemon bars are made with a shortbread crust containing flour, but this recipe uses almond flour as a base. Lemon bar fillings are also sometimes thickened with flour, but cornstarch is used for these bars.
Pro tip
As with any vegan or gluten-free cooking/baking, always check labels to verify that each ingredient is certified vegan and/or GF.
Are these healthy?
Yes! When compared to “regular” lemon bars and desserts, this vegan version is significantly lower in sugar. They’re also made with more nutritious ingredients such as almond flour, pecans, and coconut cream which are full of healthy fats.
1 bar has less than 250 calories and has 20 grams of fat, 14 grams of carbs, 2 grams of fiber, 6 grams of sugar, and 4 grams of protein.
Tips
Here are a few ways you can make these vegan dessert bars the absolutely best it can be!
- Use lemon juice, lemon zest, and cream of tartar. Lemon juice is important for flavor and texture, but if you use too much the filling will be runny. Adding lemon zest and cream of tartar allows you to really enhance the tangy, lemon flavor without affecting the texture of the bar.
- Use a high powered blender. This ensures that the filling is perfectly smooth with no clumps. This also removes the need to soak the cashews, which can take a very long time!
- Make a parchment sling. Laying parchment paper across the pan makes it so much easier to lift them out of the dish to cut them into uniform squares.
- Make ahead of time. These bars need time to set and cool so they’re perfect for making ahead and keeping in the fridge!
How to store
Leftover bars will last in an airtight container in the fridge for up to a week. You can also store them in the freezer for up to 3 months!
Enjoy again frozen or thawed in the fridge!
– Jennifer
Vegan Lemon Bars
These Vegan Lemon Bars are tart, creamy, and extra lemon-y! This plant based dessert is gluten free, naturally sweetened, and so easy to make.
Prep Time: 15 minutes
Cook Time: 35 minutes
Yield: 16 bars
Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
Crust
- 1 cup almond flour spoon and leveled
- 1 cup pecans
- ⅓ cup coconut sugar
- ½ teaspoon salt
- ¼ cup melted coconut oil
- ½ tablespoon vanilla extract
Filling
- 1 cup salted roasted cashews
- 1 cup coconut cream the cream from 1 (13.66 oz) can coconut cream, coconut water discarded or saved for another use
- 2 large lemons zested
- ½ cup lemon juice about 3 lemons
- ¼ cup pure maple syrup
- ½ tablespoon vanilla extract
- 2 tablespoons cornstarch
- 1 teaspoon cream of tartar
- ¼ teaspoon salt
- Organic powdered sugar for dusting
Instructions
Crust
- Preheat oven to 350 degrees F. Grease a non-stick 8x8 baking pan with cooking spray and line it with a parchment paper sling. Set aside.
- Place almond flour, pecans, coconut sugar, salt, coconut oil, and vanilla into a food processor.
- Process until the pecans have broken up to resemble a crumb and the ingredients have been fully incorporated.
- Pour the mixture into the prepared pan, then gently, but firmly press into an even layer.
- Bake in preheated oven for 10 minutes.
- Allow to cool for 10 minutes while you make the filling.
Filling
- Place cashews, coconut cream, lemon zest, lemon juice, maple syrup, vanilla, cornstarch, cream of tartar, and salt into a high powered blender (like a Vitamix) and blend until very smooth and creamy — there should be no lumps.
- Pour into the slightly cooled crust then bake in the preheated oven for 25 minutes — it will still be quite jiggly in the center.
- Cool at room temperature for 30 minutes.
- Place in the fridge to set, at least 2 1/2 hours, but preferably overnight.
- Right before serving, dust with powdered sugar, slice into squares, and enjoy!
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STORING
Room Temp:N/A
Refrigerator:1 Week
Freezer:3 Months
Reheat:Enjoy frozen or thawed in the fridge
*Storage times may vary based on temperature and conditions
Notes
The powdered sugar will soak into the filling as it sits. Simply dust leftovers with more sugar before serving again and they'll look good as new.
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Nutrition Information
Nutrition Facts
Vegan Lemon Bars
Amount Per Serving (1 bar)
Calories 242 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 9g56%
Sodium 172mg7%
Potassium 174mg5%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 6g7%
Protein 4g8%
Vitamin A 4IU0%
Vitamin C 3mg4%
Calcium 31mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
Keywords: gluten free dessert, healthy summer dessert, lemon dessert, vegan dessert