Creamy and luscious, these no-bake vegan lemon bars are made with healthier ingredients, including oats, coconut, and dates. A delicious raw treat that rivals the classic!
Oatmeal with a Fork recently hit the five-year mark, woohoo!
It’s been an interesting journey, as I’ve seen many trends and people come and go over the years.
When I first began blogging, fitness and protein treats were all the rage. Copycat recipes and single serve options abounded, as did cookie dough everything.
Now, there’s a strong focus on beautiful food photography, plant-based eating, quick, whet-your-appetite videos, and minimalist living.
Despite not fitting in with any particular labeled way of eating, I’ve found a nice niche in the healthy living community.
Given that my sugar intake has decreased since my initial debut, I have been missing a few of my early treats, namely these Thick Raw Lemon Bars!
My food gloom quickly grew into a desire to remake the popular recipe, updating it in a few important ways.
- Lower in sugar – For nine bars, the original recipe boasted over ten grams of sugar per bar, while these are under five.
- Nut-free – Now, my daughter Jade can enjoy these!
- Switch amounts of coconut oil and coconut butter – this swap makes the treats more creamy and less oily.
While I only add in one tablespoon of sweetener to the filling, you can add an extra one or follow the original recipe if you like it sweeter!
Given my mom’s affinity for lemon bars, I’m thinking these would make a great Mother’s day treat as well!
Delicious, no-bake lemon bars that are nut-free, gluten-free, and vegan.
- 1/2 c. raw pumpkin seeds
- 1/2 c. oats
- 1/4 c. coconut
- 1/4 t. sea salt
- 4 soft dates
- 1/2 lemon zest
- 2 T. water
- 6 T. coconut butter softened
- 3 T. coconut oil softened
- 2 T. lemon juice
- 1-2 T. maple syrup or honey
- 1/2 lemon zest
- dash turmeric optional, for color
Zest one whole lemon.
Pulse the pumpkin seeds, oats, coconut, and salt together until it all resembles a meal in consistency.
Add in the dates and 1/2 of the lemon zest.
Process until dates are broken down and combined with the seed mixture.
Add in the water, one tablespoon at a time, and pulse until the batter clumps together.
Press into a 7 x 5 inch glass Pyrex dish.
Place in the fridge while you make the filling.
- Mix all the ingredients (including the other 1/2 of the lemon zest) together until smooth and well combined. If you're in a colder climate, you may need to heat the oil a bit first. Before you combine everything, make sure the ingredients are cooled (not hot), otherwise, the coconut butter will seize.
Taste and add more sweetener, if desired.
Pour atop the crust.
Chill until set and solid to the touch.
Cut and serve!
Fat: 15.8 g Carbs: 11.8 g Sugar: 4.7 g Protein: 3.3 g; Nutrition facts based on using one tablespoon of maple syrup. WW SmartPoints: 9
Adapted from my Thick Raw Lemon Bars
To add a bit more sweetness, sans sugar grams, add in a dash or two of stevia.
This is my favorite coconut butter to use (no affiliation).