Vegan Lemon Bars

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Vegan Lemon Bars

Jill Dalton
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!
4.78 from 45 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 16
Calories 90 kcal






  • 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.


Calories: 90kcalCarbohydrates: 15gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gSodium: 5mgPotassium: 148mgFiber: 2gSugar: 7gVitamin A: 31IUVitamin C: 5mgCalcium: 27mgIron: 1mg

23 thoughts on “Vegan Lemon Bars”

  1. 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 ?

  2. 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).

  3. 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!

    1. 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.

  4. 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.

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