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Creamy Vegan Lemon Bars!

Creamy vegan lemon bars… simple and delicious, with no refined sugar & NO crazy ingredients.

HEALTHY LEMON BARS - Ingredients: 1 tbsp lemon juice, 2 tbsp pure maple syrup, 1 tsp lemon zest, 1/2 cup… Full recipe>> @choccoveredkt https://chocolatecoveredkatie.com
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.

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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!

HEALTHY LEMON BARS - Ingredients: 1 tbsp lemon juice, 2 tbsp pure maple syrup, 1 tsp lemon zest, 1/2 cup… Full recipe>> @choccoveredkt https://chocolatecoveredkatie.com

vegan lemon bars

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lemon squares healthy

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!

HEALTHY LEMON BARS - Ingredients: 1 tbsp lemon juice, 2 tbsp pure maple syrup, 1 tsp lemon zest, 1/2 cup… Full recipe>> @choccoveredkt https://chocolatecoveredkatie.com

 

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Vegan Lemon Bars Of Dreams

Creamy Vegan Lemon Bars!

Total Time: 5m
Yield: 6-8 bars
Print This Recipe 4.77/5

Ingredients

  • 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

Instructions

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.

View Nutrition Facts

 

More Lemon Desserts:

vegan lemon fudge

Healthy Lemon Fudge – No Bake

 

Raw Lemon Bites

Lemon Cookie Dough Balls

 

lemon cheesecake

Lemon Cloud Cheesecake

 

 

4.77/5 (13)

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Published on May 2, 2016

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

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36 Comments

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  1. Katherine says

    Hi Katie,

    Your Vegan Lemon Bars recipe is fantastic.
    I would love to feature this in our website, Greenthickies. I will not be posting the actual recipe but will use only one image from this post and a small quote and link back here.
    Is that okay?

    Thanks 🙂

    Katherine,
    Greenthickies

    p.s. I did read your FAQ, but I just thought I’d let you know anyway 🙂

  2. Teresa says

    Katie, thanks so much for this spectacular blog! It’s really everything I’ve always wanted in a food blog. I really appreciate how you share recipes that aren’t just vegan, but don’t include or rely on cane sugar as well. I am vegan and also have an intolerance of cane sugar, so it exasperates me sometimes when I’m trying to look up vegan recipes on other blogs and just see cane sugar everywhere, even though it’s usually relatively easy to swap out for something I can eat. It’s really refreshing to come to your blog and not see cane sugar as the first option for sweetener in a recipe. 🙂 I also really appreciate your knack for veganizing classic favorites and how you don’t shy away from desserts, because I firmly believe in healthily indulging my sweet tooth. There are so many recipes on this blog that I’m excited to try (including this one) and I wish you all the best in your future culinary endeavors!

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