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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!
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Ingredients
Crust
- 1 cup rolled oats, organic
- ½ cup almond flour
- â…“ 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
- â…” 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.
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Nutrition info
Calories: 90kcalCarbohydrates: 15gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gSodium: 5mgPotassium: 148mgFiber: 2gSugar: 7gVitamin A: 31IUVitamin C: 5mgCalcium: 27mgIron: 1mg
18 comments
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