Creamy vegan lemon bars… simple and delicious, with no refined sugar & NO crazy ingredients.
This time, there is no tofu, no cauliflower, and they’re even nut-free!
They are light, soft, & extra lemony – One taste and you will swear they must be made up of heavy cream, butter, and a week’s worth of sugar… but shockingly, these bars call for none of those ingredients! These really are the lemon bars of dreams.
When I posted a preview on Instagram a few weeks ago, the bars quickly got over 3,000 likes and requests for the recipe, with more buzz and excitement than even some of my chocolate posts get!
The inspiration was another lemony recipe – Healthy Lemon Squares made with tofu.
Over the years, so many people have asked me if I could come up with a soy-free version of those tofu-based lemon bars, and finally I decided to try it out. This recipe for healthy lemon bars is not only soy-free but can also be raw, gluten-free, vegan, paleo, and no-bake.
If you love lemony desserts, you will love these too!
Vegan Lemon Bars Of Dreams
Creamy Vegan Lemon Bars!
- 1/2 cup coconut butter OR Greek Yogurt – such as dairy-free Homemade Greek Yogurt (120g)
- 2 1/2 tbsp pure maple syrup or honey (37g)
- 2 1/2 tbsp melted coconut oil (26g)
- 1 tbsp lemon juice (15g)
- zest of one lemon
- optional, pinch turmeric for color
Line a 9×5 loaf pan with parchment paper. For a crust, you can either use half of my gluten free pie crust recipe OR take 4 full graham cracker sheets and process into fine crumbs, then press very firmly into the bottom of the loaf pan. Gently melt the coconut butter, if using. In a bowl, evenly stir together all lemon bar ingredients except the coconut oil, and let sit until no longer cold. (This is so the coconut oil doesn’t harden upon hitting the cold yogurt.) Stir in the melted coconut oil, then spread on top of your crust. Freeze 3-4 hours, or until firm enough to slice but not rock hard. Store leftovers in the fridge, or freeze and thaw a little before serving.
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