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Easter Dessert Lemon Bars (Vegan, Gluten-free)

Easter Dessert Lemon Bars (Vegan, Gluten-free)

  • Category: Desserts
  • Prep Time: 45 minutes
  • Servings: 9

Here’s what you need:

Main Ingredients
  • 1 cup coconut cream
  • 2 tbsp cornstarch
  • 1/2 cup lemon juice
  • 1 tbsp lemon zest
  • 1 cup raw cashew
  • 1/4 cup of maple syrup
  • 2 tbsp organic powdered sugar
  • 1 pinch of salt
  • 1 cup gluten-free oats
  • 1 cup almonds
  • 2 tbsp coconut sugar
  • 5 tbsp melted coconut oil
  • 1/4 tsp sea salt


  • Before getting started, put your raw cashews in a mixing bowl and cover with boiling hot water. Let the cashews rest for 1 hour uncovered before draining thoroughly.
  • Preheat your oven to 176 C (350 F) and line your 8 x 8 baking dish with parchment paper.
  • In a high speed blender or food processor, add your oats, almonds, salt, and coconut sugar. Mix on high until you get a mealy consistency for the crust.

  • In a medium mixing bowl, add your melted coconut oil and maple syrup to the crust mixture. Stir with a spoon until you get a loose dough forming. If your mixture is too dry, feel free to add a little more coconut oil.

  • Place your crust into the baking pan and spread evenly. You can press your crust down firmly with the bottom of a drinking glass to insure you get an evenly distributed crust.
  • Bake your crust for 20 minutes, or until the edges are golden brown. Remove from the oven and allow to cool off to the side.
  • Once your cashews are ready, drain them before adding to a high speed blender together with your coconut cream, cornstarch, lemon juice, lemon zest, maple syrup, and salt. Blend on high until you get a creamy and smooth texture. Taste test and adjust to your preferences, as you may want it to be more sweet or lemony.
  • Pour your creamy lemon filling over the crust and spread evenly.
  • Place your tray into the oven and bake for 20-23 minutes. The edges should look dry and the center slightly springy or jiggly.
  • Remove from the oven and allow to cool before refrigerating. Refrigerate for 4 hours or overnight for best results.
  • Decorate the tops with powdered sugar, and enjoy!

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