Print
close up shot of lemon bars topped with powdered sugar and lemon slices on white background

Vegan Lemon Bars


  • Author: Caitlin Shoemaker
  • Prep Time: 15 Minutes
  • Cook Time: 28 Minutes
  • Total Time: 43 minutes
  • Yield: 9 bars 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

These Vegan Lemon Bars are a refreshingly tart & sweet dessert! A healthier take on the classic, they’re made with only 9 healthy ingredients + Sugar-Free. 


Ingredients

For the Crust:

  • 1 cup Almonds
  • 1 cup Rolled Oats
  • 2 tbsp Ground Flax + 5 tbsp Filtered Water
  • 1 tbsp Maple Syrup
  • 1/2 tsp Salt

For the Filling:

  • 2 cups Cashews, soaked for at least 4 hours*
  • ½ cup Lemon Juice (about 3 lemons)
  • Zest of 1 Lemon
  • 1 tsp Vanilla Extract
  • ¼ cup + 3 tbsp Maple Syrup
  • 2 tbsp Arrowroot Powder
  • ⅛ tsp Turmeric (Optional, for color only)
  • ¼ tsp Salt
  • Optional: Vegan Powdered Sugar, for topping

Instructions

  1. Preheat the oven to 350F. Combine the Ground Flax, Water, and Maple Syrup together in a small bowl; whisk well, then set aside to let thicken for 5 minutes.
  2. In the meantime, add the remaining crust ingredients to a high-speed blender and process over a low speed until finely ground. Add the thickened Flax “Egg”, then pulse until a thick dough forms.
  3. Line a 9×9” pan with Parchment Paper, then use your fingers to firmly and evenly press the Crust into the base of the pan. Bake in the oven for 10 minutes.
  4. In the meantime, prepare the Lemon Bar filling by blending all ingredients in a high-speed blender until smooth and creamy. Use a spatula to evenly spread this mixture over the Base, then return the Lemon Bars to the oven and bake for 18-20 minutes. The edges of the bar will be slightly firm and pull away from the tin; the bars may look slightly runny in the center, but keep in mind that the mixture will thicken as it cools.
  5. Let the bars cool completely in the baking tin, then use the parchment paper to cleanly remove them and transfer to a flat surface to slice into squares. Top with Powdered Sugar if desired, then serve and enjoy. Leftovers will keep at room temperature for up to 3 days, or in the fridge for up to one week.

Notes

  • Ground Flax may be substituted with ground Chia Seeds.
  • Maple Syrup can be replaced with another liquid sweetener of choice.
  • I would not suggest replacing the Arrowroot Powder in this recipe; Cornstarch will make the bars too firm, and Tapioca Flour will make them too gummy.
  • If you forget to soak your Cashews ahead of time, you can either boil them for a few minutes until tender, or pop them in the good ol’ microwave with some water for 2-3 minutes.
  • Not all Powdered Sugar is Vegan, but you can easily make your own by blending White Sugar at a high speed for 10-20 seconds until a fine powder forms.