What can I replace the cornstarch with?

Cornstarch is a key ingredient that helps to thicken the filling into the right consistency. We have not tested an alternative and are not sure if common substitute such as arrowroot powder (arrowroot starch) will work. If you decide to experiment and experience good results, please share a comment down below to help other readers.

Can I make these lemon bars nut-free?

These bars contain nuts in the filling (cashews) and crust (almonds). We have not tested a nut-free version and cannot advise at this time. Instead, you may like our Vegan Lemon Loaf . It is naturally made without nuts.

How many people does this vegan dessert serve?

We typically cut these vegan lemon bars into 9 bars, but if you are sharing this recipe at a party, you can cut them into 16 smaller bite-sized bars!

Healthy Vegan Lemon Bars

Name: Healthy Vegan Lemon Bars Recipe
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Cuisine: Vegan
Ingredients: 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water); 1 cup gluten-free rolled oats; 1/2 cup raw unsalted almonds; 1/4 cup unsweetened desiccated coconut coconut shreds (or sub more oats); Optional: 1 tablespoon rosemary, finely chopped; 1/4 teaspoon sea salt; 11 Medjool dates, pitted and packed (or 3/4 cup packed); 4-5 tablespoons unrefined organic coconut oil, melted; 1 cup raw cashews; 1 can of full-fat coconut milk to yield 3/4 cup coconut cream*; 1/2 cup lemon juice (about 2 lemons); 2 1/2 tablespoons cornstarch; 1 tablespoon lemon zest (about 1 lemon); 1/4 cup maple syrup; 1 teaspoon vanilla extract; 1/8-1/4 teaspoon turmeric (optional, for color); Pinch of salt; Thin slices of lemon; Rosemary sprigs; Shredded coconut; Powdered sugar; High-speed blender; Food processor; Square (8×8”) baking dish; Parchment paper; Mixing bowls; Silicone or rubber spatula

Description

These vegan lemon bars are the spring dessert of your dreams! They’re made with the perfect balance of tart and sweet, plus made sweet and luxurious without vegan butter, refined sugar, and all-purpose flour. All you need is a few simple ingredients!

Ingredients

Crust

1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
1 cup gluten-free rolled oats
1/2 cup raw unsalted almonds
1/4 cup unsweetened desiccated coconut coconut shreds (or sub more oats)
Optional: 1 tablespoon rosemary, finely chopped
1/4 teaspoon sea salt
11 Medjool dates, pitted and packed (or 3/4 cup packed)
4–5 tablespoons unrefined organic coconut oil, melted

Filling

1 cup raw cashews
1 can of full-fat coconut milk to yield 3/4 cup coconut cream*
1/2 cup lemon juice (about 2 lemons)
2 1/2 tablespoons cornstarch
1 tablespoon lemon zest (about 1 lemon)
1/4 cup maple syrup
1 teaspoon vanilla extract
1/8–1/4 teaspoon turmeric (optional, for color)
Pinch of salt

Toppings (optional)

Thin slices of lemon
Rosemary sprigs
Shredded coconut
Powdered sugar

Equipment

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Instructions

Chill the coconut milk. Before getting started, refrigerate your coconut milk overnight to ensure the coconut cream separates from the coconut water properly.
Soften the cashews. Soak the cashews in a large mixing bowl with boiling hot water for at least 20 minutes. This will help them blend completely smooth.
Prepare the vegan flax egg. In a small bowl, combine the flaxseed meal with water. Set aside for 15 minutes to thicken.
Preheat and prep. Preheat your oven to 350°F and line an 8×8” baking dish with parchment paper. Set aside.
Begin making the crust. In a food processor, add the rolled oats, almonds, coconut, optional rosemary, and salt. Process on high until a fine meal is reached.
Add dates and wet ingredients. Add the Medjool dates and process until broken down and uniform. Add the flax egg and 4 tablespoons of melted coconut oil. Process until the mixture forms a dough that holds together when squeezed. If it’s too dry, add another tablespoon of coconut oil.
Par-bake the crust. Pour the crust mixture into the lined baking dish and press it down evenly with your fingers or a spatula. Bake for 20 minutes or until light golden brown. Cool for at least 15 minutes.
Scoop out the coconut cream. Remove the chilled coconut milk from the fridge, being sure not to mix it or turn it over. Scoop out the thick cream, avoiding the liquid. Measure out 3/4 cup of the cream and save the rest of the coconut milk can for another use.
Make the lemon filling. Drain the soaked cashews and add them to a high-speed blender along with the coconut cream, lemon juice, cornstarch, lemon zest, maple syrup, vanilla extract, turmeric, and a pinch of salt. Blend on high until smooth, stopping to scrape down the sides as needed. Taste the filling and adjust the sweetness or add more turmeric if needed.
bOnce the crust has cooled, pour the filling over it and spread evenly with a silicone spatula. Tap the dish on the counter to remove any air bubbles.
Bake the vegan lemon bars. Place the dish back in the oven and bake for 20-25 minutes, or until the edges start to dry out and the filling is set.
Cool and refrigerate. Remove from the oven and cool for 20 minutes. Cover and transfer to the refrigerator to set overnight.
Slice and serve. Transfer the chilled lemon bars (with parchment paper) to a cutting board and slice into squares. Optionally, top with lemon slices, rosemary, coconut flakes, or a dusting of powdered sugar. Enjoy!

Notes

Adapted from Minimalist Baker.
Coconut cream is the hard layer at the top of a full-fat coconut milk can.
Storage: We prefer to serve the bars immediately for best results, but they can be stored in the refrigerator in an airtight container for up to 4 days.

Prep Time: 1 hour
Cook Time: 45 minutes
Category: Dessert
Method: Oven
Cuisine: Vegan, Guten-free