Vegan Lemon Bars
Looking for a guilt-free and delicious dessert that you can enjoy any time of the day? Look no further than these Plant-Based Lemon Bars! Made with whole food ingredients and bursting with tangy lemon flavor, these bars are perfect as a dessert, even a breakfast dessert! Follow along with this easy recipe and start indulging in these tasty treats today!
Ingredients
Crust
- 1 cup rolled oats organic
- ½ cup almond flour
- ⅓ cup deglet dates
- 1 tbsp nutritional yeast
- 1 tsp lemon zest
- ½ tsp vanilla
- 2 tbsp water
Filling
- ½ cup rolled oats organic
- ½ cup lemon juice
- 2 tsp lemon zest
- ⅔ cup deglet dates
- ½ tsp vanilla
- ½ tsp turmeric
- ½ cup soy milk unsweetened
- ½ cup potato peeled and cooked until soft
optional
- 1-2 tbsp shredded coconut
Instructions
- Preheat oven to 350°F.
- Add all of the crust ingredients except for the water to a blender or food processor and pulse until mixture is finely crumbled.
- Add the water and pulse a few times until mixture sticks together.
- Press mixture into the bottom of a parchment lined 8-9 inch square baking dish.
- Bake for 10 minutes.
- Add filling ingredients to a blender and blend until smooth.
- Pour over crust and smooth the top.
- Bake for 20 minutes.
- If using the shredded coconut, add it to a wire strainer and sift it over the finished bars so that it is a fine sprinkled layer.
- Cool in the fridge for at least an hour before cutting.
- Store in an airtight container in the fridge for up to a week.
Nutrition
Calories: 90kcalCarbohydrates: 15gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gSodium: 5mgPotassium: 148mgFiber: 2gSugar: 7gVitamin A: 31IUVitamin C: 5mgCalcium: 27mgIron: 1mg
What kind of potato is best? Red, golden, baking?
a Russet
Hi Jill,
Would sweet potato be an acceptable sub for the potato?
Yes,
LOVE LOVE your recipe
I need to make this ASAP
Does it matter which dates are used in this recipe ?
No, any kind of dates work.
Making these right now. The best part so far was having the extra potato to eat, haha. I tasted the filling and OMG!!! It’s delicious ?
The bars are in the oven baking. The filling is divine (I eagerly tasted what was left in the bowl): so fresh and delicious. Thank you for this simple, yummy recipe, Jill. I am topping ours with blueberries (and I used an organic white Hannah sweet potato in mine).
Going to make them for family visit this weekend. Can the bars be frozen?
I haven’t tried freezing them but I think they would do fine.
What can I use instead of potato in the lemon bars. I don`t eat potatoes . Thank-you
cashews
Would it be possible to use coconut flour instead of almond flour for the crust, please?
yes
I made them! They’re great! I love how they don’t have any extra oil in them. Love the potato addition, so mart. Love the chew and lemony mmmmm. THANK YOU!
Hi Jill, As potato is a nightshade veggie, what could I substitute for the 1/2 cup of cooked potato in the filling?
cashews
what can be used in place of almond flour for people who have nut allergies?
I’m going to make this recipe and my daughter can’t eat almonds either so I usually substitute it in recipes with tiger nut flour. Or instead I will just leave out the almond flour and add extra oats/oat flour along with some tahini or other mild tasting nut butter.
Why is nutritional yeast in the recipe? What if I don’t have it?
It just makes the crust taste slightly buttery but you can leave it out.
Love these squares. I double the ingredients for my 10″ square pan. Tweek the crust with more nooch and a bit of lemon oil because sometimes I don’t have enough fresh juice.
can I sub the potato for arrow root? And if so how much arrow root?
Honestly, I have no idea if that would work.