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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
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!

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

vegan lemon bars


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



Vegan Lemon Bars Of Dreams

Creamy Vegan Lemon Bars!

Total Time: 5m
Yield: 6-8 bars
Print This Recipe [mrp_rating_result show_count="false" show_rich_snippets="false"]


  • 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.

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



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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  1. Marina @ A says

    I can’t believe these are only 4 ingredients minus the crust!! They look absolutely lovely Katie 🙂 By the way, I’ll be in DC on Friday 🙂

  2. Katie Sue says

    Wow, these look amazing. I love lemon desserts, especially in the spring. But I was wondering if regular homemade yogurt would work instead of Greek??? Definitely plan on trying these ASAP.

  3. Kate says

    I’m curious; how much does using coconut butter vs. Greek yogurt change the texture and flavor? Those have pretty different consistencies/tastes/fat amounts.

  4. Bites for Foodies says

    These sound DIVINE! I used to be all about chocolate desserts but lately my new fave is lemon. I make some amazing lemon coconut energy bars and they surpass my chocolate ones by far, in terms of flavour and texture!

  5. Chloe says

    These look amazing! Finding your blog, and seeing that you publish healthy deserts was like a dream come true for me! Love it!

  6. Michelle says

    Made these today and yet another success! I doubled the recipe and made it an 8×8 because the kids had friends coming over after school. Worked equally well in the bigger size.

  7. Paige says

    Oh my goodness, how have I only just come across your website. These look delicious, cant wait to try them.

  8. Sarah says

    This filling is delish but I made your crust recipe but there is wayyyyyy too much for the amount of filling. I took some out of the loaf pan since it seemed too thick. And even half of the crust recipe still seems like too much. Did I follow something wrong? Thanks!

    • Chocolate Covered Katie says

      Hi, sorry for the confusion! I realize now that the way I’d worded that was very confusing. (I’d just meant to use it as a base, not those proportions.) I went back and fixed the post – you’ll need about half of that crust recipe for these bars, as a full recipe will cover the bottom of an 8×8 pan.

  9. Diana says

    I made these yesterday. I think they taste delicious with the crust I used (graham cracker crumbs + melted Smart Balance + Splenda), but I think they would taste better with more filling, as they are rather flat.

  10. Kate says

    I made the Greek yogurt version, and my whole family loved them! I actually liked eating them pretty much straight out of the freezer–kind of like a tart lemon sorbet, which was perfect for the hot weather. I’ve been looking for a lemon bar that wasn’t too sweet, and this was it! The only problem was that my graham cracker crust was very crumbly; next time I will definitely add a tablespoon or so of coconut oil to it.

  11. christie pellow says

    Katie, I am absolutely obsessed with everything you make (so is my boyfriend)! You are my hero and so sweet from your posts. I can’t wait to make these tomorrow! Citrus desserts are my favorite. I was wondering if I could also use this recipe but substitute limes for lemons to make a “key lime pie” rendition? If not I would love for you to eventually publish a key lime pie healthy alternative. <3

  12. Dalila says

    Made this today for 4th of July 2016. It was pretty good but not like AMAZING. I used agave with yogurt instead of coconut butter.
    Also added some coconut flakes into it and made my own crust.

    I plan to try some other of the lemon recipes u have. It was pretty good though, i enjoy cold lemony things 🙂

  13. Josie sidleck says

    Hi, these sound great but I was wondering can you use full fat coconut milk instead of the yogurt or coconut butter?

  14. 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 🙂


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

  15. 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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