It’s a warm summer afternoon, and you’re craving something sweet and refreshing to enjoy with your afternoon tea. That’s when Raw Vegan Lemon Bars come to the rescue! I love to enjoy these tangy and delicious lemon bars as a mid-afternoon pick-me-up or as a light and refreshing dessert after dinner. The combination of the creamy cashew filling and the zesty lemon topping is simply irresistible. Plus, they’re raw, vegan, and gluten-free, making them the perfect guilt-free indulgence. Trust me, once you try these Raw Vegan Lemon Bars, you’ll be hooked!
it’s a warm summer afternoon, and you’re craving something sweet and refreshing to enjoy with your afternoon tea. That’s when Raw Vegan Lemon Bars come to the rescue! I love to enjoy these tangy and delicious lemon bars as a mid-afternoon pick-me-up or as a light and refreshing dessert after dinner. The combination of the creamy cashew filling and the zesty lemon topping is simply irresistible. Plus, they’re raw, vegan, and gluten-free, making them the perfect guilt-free indulgence. Trust me, once you try these Raw Vegan Lemon Bars, you’ll be hooked!
Recipe Details:
Cuisine: Vegan
Servings: 9
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Ingredients:
For the crust:
- 1 cup raw almonds
- 1 cup Medjool dates, pitted
- Pinch of salt
For the filling:
- 2 cups raw cashews, soaked for at least 4 hours or overnight
- 1/2 cup coconut cream
- 1/4 cup maple syrup
- Zest and juice of 2 lemons
- 1 teaspoon vanilla extract
- Pinch of salt
Equipment/Utensils:
- Food processor
- 8×8 inch baking dish
- Parchment paper
- Spatula
Preparation Steps:
- Line an 8×8 inch baking dish with parchment paper, leaving some overhang on the sides for easy removal.
- To make the crust, place the almonds, dates, and salt in a food processor and process until the mixture sticks together when pressed between your fingers.
- Press the mixture evenly into the bottom of the prepared baking dish.
- To make the filling, drain and rinse the soaked cashews, then place them in the food processor along with the coconut cream, maple syrup, lemon zest, lemon juice, vanilla extract, and salt.
- Process until smooth and creamy, scraping down the sides of the bowl as needed.
- Pour the filling over the crust in the baking dish and spread it out evenly with a spatula.
- Refrigerate for at least 4 hours, or until set.
- Once set, remove the lemon bars from the baking dish using the parchment paper overhang, then slice into bars.
- Serve chilled and enjoy!
Nutritional Information (per serving):
- Calories: 262
- Total Fat: 16g
- Saturated Fat: 6g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 7g
Vitamins and Minerals (per serving):
- Vitamin C: 19%
- Calcium: 3%
- Iron: 14%
- Magnesium: 20%
- Potassium: 9%
Raw Vegan Lemon Bars
Ingredients
For the crust:
- 1 cup raw almonds
- 1 cup Medjool dates pitted
- Pinch of salt
For the filling:
- 2 cups raw cashews soaked for at least 4 hours or overnight
- 1/2 cup coconut cream
- 1/4 cup maple syrup
- Zest and juice of 2 lemons
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Line an 8×8 inch baking dish with parchment paper, leaving some overhang on the sides for easy removal.
- To make the crust, place the almonds, dates, and salt in a food processor and process until the mixture sticks together when pressed between your fingers.
- Press the mixture evenly into the bottom of the prepared baking dish.
- To make the filling, drain and rinse the soaked cashews, then place them in the food processor along with the coconut cream, maple syrup, lemon zest, lemon juice, vanilla extract, and salt.
- Process until smooth and creamy, scraping down the sides of the bowl as needed.
- Pour the filling over the crust in the baking dish and spread it out evenly with a spatula.
- Refrigerate for at least 4 hours, or until set.
- Once set, remove the lemon bars from the baking dish using the parchment paper overhang, then slice into bars.
- Serve chilled and enjoy!
Notes
Nutritional Information (per serving):
- Calories: 262
- Total Fat: 16g
- Saturated Fat: 6g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 7g
Vitamins and Minerals (per serving):
- Vitamin C: 19%
- Calcium: 3%
- Iron: 14%
- Magnesium: 20%
- Potassium: 9%
