Category: Turmeric

These vegan lemon bars are the spring dessert of your dreams! They’re the perfect balance of tart and sweet, plus they’re sweet and luxurious without vegan butter, refined sugar, and all-purpose flour. All you need is a few simple ingredients! 

Just like Vegan Lemon Cake and Vegan Lemon Curd, these classic lemon bars are a must-bake once Spring has sprung. They’re creamy, dreamy, and filled with tons of fresh lemons and plant-based nutrition. 

They’re the perfect vegan dessert to impress a crowd, yet SO easy to make from scratch, buttery crust included! The hardest part is waiting long enough for these healthy lemon bars to set in the fridge. Now let’s get baking!

Ingredients You’ll Need 

for the crust:

• Flax egg: Acts as a vegan egg replace and helps to bind the crust ingredients together. If needed, substitute chia seeds and make a chia egg instead. 
• Oats and almonds: Old-fashioned rolled oats and raw, unsalted almonds make up the base of the crust and keep this recipe gluten-free. If you are gluten-intolerant or have celiac disease, make sure to use certified gluten-free rolled oats.
• Coconut shreds: Adds additional texture and a hint of coconut flavor. If needed, replace with additional oats. 
• Medjool dates: Adds natural sweetness and their stickiness helps to bind the crust together. Make sure to pit the dates before using! 
• Coconut oil: Adds moisture and fat and helps the crust to set and harden when chilled. If you don’t care for the flavor of coconut, opt for refined coconut oil.

for the filling: 

• Cashews: Most of the fat, creaminess, bright yellow color, and structure of regular lemon bars comes from chicken eggs. In this vegan version, we’re swapping in raw, unsalted cashews. They add a great, mild creaminess and similar level of fat content. 
• Full-fat coconut milk: Adds richness and additional fat that makes the filling so creamy and dreamy! 
• Lemon juice: For the best bright, tangy lemon flavor, you’ll need freshly squeezed lemon juice AND fresh lemon zest! We recommend a full tablespoon of lemon zest (from about 1 lemon!).
• Cornstarch: Helps to set and thicken the filling. Without this, the filling would be really runny and not set properly. 
• Maple syrup: Naturally sweetens these lemon bars and keeps them refined-sugar-free. Agave is a good substitute. 
• Vanilla extract: Adds depth of flavor and helps to enhance the sweetness. 
• Turmeric: Optional, but a pinch of turmeric helps to add a natural yellow color to the lemon bars without affecting the flavor. 

Equipment Needed

• High-speed blender
• Food processor
• Square (8×8”) baking dish
• Parchment paper
• Mixing bowls
• Silicone or rubber spatula

How to Make Vegan Lemon Bars

1. Chill the coconut milk. Before getting started, refrigerate your coconut milk overnight to ensure the coconut cream separates from the coconut water properly.
2. Soften the cashews. Soak the cashews in a large mixing bowl with boiling hot water for at least 20 minutes. This will help them blend completely smooth.
3. Prepare the vegan flax egg. In a small bowl, combine the flaxseed meal with water. Set aside for 15 minutes to thicken.
4. Preheat and prep. Preheat your oven to 350°F and line an 8×8” baking dish with parchment paper. Set aside.
5. Begin making the crust. In a food processor, add the rolled oats, almonds, coconut, rosemary, and salt. Process on high until a fine meal is reached.
6. Add dates and wet ingredients. Add the Medjool dates and process until broken down and uniform. Add the flax egg and 4 tablespoons of melted coconut oil. Process until the mixture forms a dough that holds together when squeezed. If it’s too dry, add another tablespoon of coconut oil.
7. Par-bake the crust. Pour the crust mixture into the lined baking dish and press it down evenly with your fingers or a spatula. Bake for 20 minutes or until light golden brown. Cool for at least 15 minutes.
8. Scoop out the coconut cream. Remove the chilled coconut milk from the fridge and scoop out the thick cream, avoiding the liquid. Measure out 3/4 cup of the cream and set aside.
9. Make the lemon filling. Drain the soaked cashews and add them to a high-speed blender along with the coconut cream, lemon juice, cornstarch, lemon zest, maple syrup, vanilla extract, turmeric, and a pinch of salt. Blend on high until smooth, stopping to scrape down the sides as needed. Taste the filling and adjust the sweetness or add more turmeric if needed.
10. Add filling to the crust. Once the crust has cooled, pour the filling over it and spread evenly with a silicone spatula. Tap the dish on the counter to remove any air bubbles.
11. Bake the vegan lemon bars. Place the dish back in the oven and bake for 20-25 minutes, or until the edges start to dry out and the filling is set.
12. Cool and refrigerate. Remove from the oven and cool for 20 minutes. Cover and transfer to the refrigerator to set overnight.
13. Slice and serve. Transfer the chilled lemon bars (with parchment paper) to a cutting board and slice into squares. Optionally, top with lemon slices, rosemary, coconut flakes, or a dusting of powdered sugar. Enjoy! 

Recipe FAQs

Storage Instructions

These lemon bars are best enjoyed while fresh, but will keep for up to 4 days in an airtight container. Freezing is not recommended.

More Vegan Spring Desserts YOu May Enjoy:

Dessert

Glazed Vegan Lemon Loaf

Gluten Free

Gluten-Free Lemon Poppyseed Breakfast Cookies (10-Ingredients + 1-Bowl)

Gluten Free

Gluten-Free Lemon Poppyseed Loaf

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

Healthy Vegan Lemon Bars Recipe

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5 from 1 review

• Author: Sweet Simple Vegan
• Total Time: 1 hour 45 minutes
• Yield: 9 bars

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Description

These vegan lemon bars are the spring dessert of your dreams! They’re made with the perfect balance of tart and sweet, plus made sweet and luxurious without vegan butter, refined sugar, and all-purpose flour. All you need is a few simple ingredients!

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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 coconut shreds (or sub 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 of full-fat coconut milk 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

Equipment

• High-speed blender
• Food processor
• Square (8×8”) baking dish
• Parchment paper
• Mixing bowls
• Silicone or rubber spatula

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Instructions

1. Chill the coconut milk. Before getting started, refrigerate your coconut milk overnight to ensure the coconut cream separates from the coconut water properly.
2. Soften the cashews. Soak the cashews in a large mixing bowl with boiling hot water for at least 20 minutes. This will help them blend completely smooth.
3. Prepare the vegan flax egg. In a small bowl, combine the flaxseed meal with water. Set aside for 15 minutes to thicken.
4. Preheat and prep. Preheat your oven to 350°F and line an 8×8” baking dish with parchment paper. Set aside.
5. Begin making the crust. In a food processor, add the rolled oats, almonds, coconut, optional rosemary, and salt. Process on high until a fine meal is reached.
6. Add dates and wet ingredients. Add the Medjool dates and process until broken down and uniform. Add the flax egg and 4 tablespoons of melted coconut oil. Process until the mixture forms a dough that holds together when squeezed. If it’s too dry, add another tablespoon of coconut oil.
7. Par-bake the crust. Pour the crust mixture into the lined baking dish and press it down evenly with your fingers or a spatula. Bake for 20 minutes or until light golden brown. Cool for at least 15 minutes.
8. Scoop out the coconut cream. Remove the chilled coconut milk from the fridge, being sure not to mix it or turn it over. Scoop out the thick cream, avoiding the liquid. Measure out 3/4 cup of the cream and save the rest of the coconut milk can for another use.
9. Make the lemon filling. Drain the soaked cashews and add them to a high-speed blender along with the coconut cream, lemon juice, cornstarch, lemon zest, maple syrup, vanilla extract, turmeric, and a pinch of salt. Blend on high until smooth, stopping to scrape down the sides as needed. Taste the filling and adjust the sweetness or add more turmeric if needed.
10. bOnce the crust has cooled, pour the filling over it and spread evenly with a silicone spatula. Tap the dish on the counter to remove any air bubbles.
11. Bake the vegan lemon bars. Place the dish back in the oven and bake for 20-25 minutes, or until the edges start to dry out and the filling is set.
12. Cool and refrigerate. Remove from the oven and cool for 20 minutes. Cover and transfer to the refrigerator to set overnight.
13. Slice and serve. Transfer the chilled lemon bars (with parchment paper) to a cutting board and slice into squares. Optionally, top with lemon slices, rosemary, coconut flakes, or a dusting of powdered sugar. Enjoy! 

Notes

• Adapted from Minimalist Baker.
• Coconut cream is the hard layer at the top of a full-fat coconut milk can.
• Storage: We prefer to serve the bars immediately for best results, but they can be stored in the refrigerator in an airtight container for up to 4 days.

• Prep Time: 1 hour
• Cook Time: 45 minutes
• Category: Dessert
• Method: Oven
• Cuisine: Vegan, Guten-free

Disclaimer: This is not a sponsored post. However, this page may contain affiliate links, thank you for supporting Sweet Simple Vegan!

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