Vegan Lemon Bars

By Barb Biagioli

Creamy and refreshing, these vegan lemon bars are an unusual, sweet treat that’s naturally gluten-free and naturally sweetened. Rich and zesty and sweet, with a bit of crunch in the crust, they are surprisingly delicious!

Vegan Lemon Dates Bars Recipe 

Prep Time: 25 minutes | Freezing Time: 8 hours | Total Time: 8 hours 25 minutes | Servings: 16

INGREDIENTS

Crust

• 9 medjool dates, pitted

• 1 cup walnuts

• 1 cup organic rolled oats

• ½ tsp vanilla extract

• ¼ cup sea salt

• 2 tbsp filtered water

 Filling

• 1 can coconut cream (14 oz)

• 1 ½ cups raw cashews

• 2 tbsp lemon zest

• 1/3 cup lemon juice

• 1/3 cup maple syrup

• 1 tsp vanilla extract

• 1/8 tsp sea salt

INSTRUCTIONS

Crust

 1.     In a food processor, combine the dates, walnuts, oats, vanilla and salt. Process until a mixture forms into a sticky dough. If needed, add 2 tbsp of water to help combine.

 2.     Line a baking pan with parchment paper and press the crust into the edges of the pan. The crust will be very sticky from the dates so you can use a spatula or another piece of parchment paper to smooth the crust from the top. Place the pan in the freezer and begin the filling.

 Filling

 1.     In a high-speed blender, combine the coconut cream, cashews, lemon zest, lemon juice, maple syrup, and salt until pureed and smooth. Remove the crust from the freezer. Pour the filling over the crust and place back into the freezer to sit overnight or 8 hours until solidified.

2.     For serving, let thaw at room temp for 20 minutes to slice.

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