The Best No-Bake Vegan Lemon Bars
Love lemon bars, but looking for something healthier? Pucker up to our no-bake vegan version of this citrus-infused dessert.
Servings Prep Time
9-12squares 30minutes
Passive Time
5hours
Servings Prep Time
9-12squares 30minutes
Passive Time
5hours
Ingredients
For the Crust:
  • 3/4cup whole cashews
  • 3/4cup whole almonds
  • 1/3cup shredded coconut flakesunsweetened
  • 1/2teaspoon sea salt
  • 3/4cup pitted dates
For the Filling:
  • 1cup whole cashewssoaked in cold water for one hour
  • 113.5-ounce can coconut milkfull fat
  • 1/4cup coconut oil
  • 1/4cup agave nectar
  • 1teaspoon pure vanilla extract
  • 1/2cup fresh lemon juice(2-3 lemons)
  • 1tablespoon lemon zest
  • 1/4teaspoon sea salt
For the Garnishes:
  • Extra lemon zest
  • fresh berries
Instructions
  1. Line an 8×8 square baking dish with parchment paper, leaving enough paper on two ends to drape over the pan.
  2. For the crust, add the 3/4 cups cashews, almonds, coconut flakes, and salt in a food processor or blender. Process until the nuts are in very small pieces, similar to coarse flour. Add the dates, and process until the dates have evenly incorporated into the nuts, and the mixture is sticky. If the mixture is too dry to stick together, mix in a teaspoon of water.
  3. Pour the mixture into the prepared pan and pat down with your hands until evenly distributed along the bottom of the pan.
  4. For the filling, drain the soaked cashews and place in a food processor or blender. Process until a smooth paste forms. Add all the other filling ingredients and process until completely smooth, about a full 2 minutes. Scrape down and process again briefly.
  5. Pour the mixture evenly over the prepared crust. Refrigerate for about 4 hours, or until firm. If in a hurry, place the pan in the freezer for 1 hour.
  6. Garnish with lemon zest and berries, and serve!