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Vegan Lemon Bars

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 4 hours 40 minutes



  • 1/4 cup vegan butter can substitute coconut oil
  • 2 cups almond flour
  • 1/3 cup tapioca starch
  • 1/4 cup maple syrup
  • 1/4 teaspoon sea salt


  • 2 cups raw unsalted cashews soaked in hot water for 30 minutes
  • 1 cup coconut cream
  • 2/3 cup fresh lemon juice
  • 1/2 cup maple syrup
  • 2 tablespoons tapioca starch
  • 2 tablespoons lemon zest
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon turmeric optional, for color


  • Preheat the oven to 350 Fahrenheit. Line an 8×8 inch baking pan with parchment paper.
  • Melt the vegan butter or coconut oil in a medium sized mixing bowl in the microwave.
  • Once melted, add in the almond flour, tapioca starch, maple syrup and sea salt. Mix well to combine, until a dough forms.
  • Transfer the dough to the parchment lined baking pan and press into the pan until even.
  • Bake the crust for 10 minutes.
  • Meanwhile, add all of the filling ingredients into a high-speed blender canister and blend until completely smooth.
  • Taste the filling and adjust flavors as desired.
  • When the crust is done, allow it to cool for 5 minutes, then pour the filling on top and spread smooth with a spatula or the back of a spoon.
  • Bake the lemon bars for 25 minutes, then remove from the oven and let cool at room temperature for 20 minutes. Finally place in the fridge to cool for 3-4 hours, or overnight to set before slicing.


  • Only use freshly squeezed lemon juice. Pre-bottled will not taste good.


Calories: 294kcal | Carbohydrates: 23g | Protein: 7g | Fat: 22g | Sodium: 100mg | Fiber: 2g | Sugar: 11g

Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.

Course Dessert
Cuisine American

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