Raw Vegan Lemon Bars

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Pucker up, folks, because these lemon bars are wonderfully tart and ultra creamy. Lemon bars typically contain a lot of sugar, flour, and fats, but not this recipe. Well, let’s clear one thing up and attest to the fact that they do contain natural sugars and beneficial fats that support heart and brain health.

If you’re familiar with Dherbs, you know that we love lemons. Even though they contain citric acid, they have an alkalizing effect on the body, which helps to balance the body’s pH. Not only are lemons rich in vitamin C, but they also help to stimulate healthy digestion and liver detoxification.

Raw Vegan Lemon Bars
  • Prep Time:30m
  • Total Time:30m


For the Crust

  • 1/2 c dates, pitted and roughly chopped
  • 1/3 c raw walnuts
  • pinch of sea salt

For the Filling

  • 1 1/2 c dehydrated coconut flakes
  • 1 tbsp. grade A maple syrup
  • 2 tbsp. lemon zest
  • 1/2 c freshly squeezed lemon juice
  • 2 tbsp. coconut oil
  • 1/2 tsp. turmeric


For the Crust

  1. Add all of the ingredients to a food processor and blend until you get a dough-like consistency.
  2. Line an 8x8 baking dish with parchment paper and press the crust into the bottom of the dish. Make sure that it is an even layer.
  3. Note that you can wet your hands to avoid stickiness with the crust. Set aside while you make the filling.

For the Filling

  1. Add all of the ingredients to a food processor and blend until smooth. Taste and adjust sweetness as needed.
  2. Pour the lemon filling on top of the pie crust and then place the dish in the fridge for several hours, or until firm.
  3. Once the bars are firm, remove the pan from the fridge and cut into squares.
  4. These lemon squares will keep fresh in an airtight container in the fridge for up to one week.


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