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Creamy Vegan Lemon Bars

5 from 7 votes
Prep Time 25 mins
Freezing Time 8 hrs
Total Time 8 hrs 25 mins
Servings 16 bars



  • 9 soft Medjool dates pitted
  • 1 cup walnuts
  • ¾ cup gluten-free whole rolled oats
  • ¼ teaspoon sea salt
  • 1 to 2 tablespoons filtered water


  • 1 14- ounce can coconut cream see notes!
  • 1 ¼ cups raw cashews
  • 2 tablespoons lemon zest
  • cup fresh lemon juice
  • cup maple syrup
  • teaspoon sea salt


  • Make the crust: In a food processor, place the dates, walnuts, oats, and salt and process until the mixture comes together into a sticky ball. If necessary, gradually add 1 to 2 tablespoons of water.
  • Line a 7 x 9-inch or 8 x 8-inch baking pan with parchment paper and press the crust to the edges of the pan. The crust is very sticky, so I like to use a sheet of parchment paper on top to help smooth it out. Place the pan in the freezer while you make the filling.
  • Make the filling: In a high-speed blender, puree the coconut cream, cashews, lemon zest, lemon juice, maple syrup, and salt until smooth. Pour the filling over the crust and freeze overnight. Let thaw at room temperature for 20 minutes before slicing into bars and serving.

Recipe Notes

  • Recipe from Love & Lemons Every Day by Jeanine Donofrio and Jack Matthews.
  • Be sure to use coconut cream as opposed to the milk!
  • These instructions are directly from the book! The only thing I added was a splash of vanilla extract to the filling.
Creamy vegan lemon bars are naturally gluten-free and loaded with tart and zesty lemon flavour. Rich, delicious, and naturally sweetened.