No Bake Vegan Lemon Bars
These no bake vegan lemon bars are the perfect balance of zesty lemon flavor and creamy indulgence. Featuring wholesome ingredients, they are gluten-free, dairy-free, and refined sugar-free, making them ideal for any dessert lover!
Equipment
- High-speed blender or food processor
- 8- or 9-inch pan
- Parchment paper
- Spatula
- Bowl
Ingredients
- 2 cups raw cashews
- 1 recipe No-Bake Vegan Pie Crust (linked in notes)
- 1/2 cup canned coconut cream*
- 1/2 cup pure maple syrup
- 1/2 cup fresh lemon juice
- 1 zest of 1 lemon
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Soak the cashews: Place cashews in a heat-safe bowl and cover with boiling water. Let them sit for 1 hour. (Or use room temperature water and soak overnight for convenience.)
- Prepare the crust: Make the No-Bake Vegan Pie Crust as directed and press it into an 8- or 9-inch pan lined with parchment paper. Leave excess parchment paper hanging over the edges for easier removal later.
- Blend the filling: Drain the soaked cashews and add them to a high-speed blender or food processor along with the remaining ingredients (coconut cream, maple syrup, lemon juice, lemon zest, coconut oil, vanilla extract, and salt). Blend until completely smooth.
- Assemble: Pour the creamy lemon filling over the prepared crust and use a spatula to spread it evenly.
- Set: Refrigerate the bars overnight or freeze them for at least 3 hours until the filling is firm and set.
- Serve: Cut into 16 bars. These can be enjoyed chilled or straight from the freezer for a refreshing treat.
Notes
Coconut cream is richer than coconut milk. To substitute, chill full-fat coconut milk and scoop the solidified cream from the top.