Healthy Lemonade Bars

The only thing better than a cold glass of lemonade on a hot day is a sweet, creamy lemonade bar.

Oh, and did I mention that this would be a guilt-free healthy, sweet, creamy lemonade bar? I know what you’re thinking…YASS girl! tell me more.

I have to say that I have always been a sucker for citrus desserts– although I’m not entirely sure I’d pick them over their chocolate counterparts. Nonetheless, I do enjoy a slice of key lime pie or lemon sorbet every now and then. Something about the combination of sweetness and tart sends my taste-buds into a frenzy. Not to mention, citrus desserts can be extremely refreshing in the summer months.

In the past, I have created several versions of the “lemonade bar” but never felt that I had the correct texture or consistency. Normally, my Husband would cringe at the thought of a lemon flavored dessert. The fact that he loved these gave me enough assurance to share the recipe.

The consistency is quite similar to cheesecake since I did use cashews the filling. Cashews are extremely versatile and can be used in a wide range of vegan recipes. They’re also my absolute favorite for desserts like these. The coconut cream that I use from the hardened coconut milk, was virtually undetectable in the final product as the lemon flavor was extremely potent. One thing I noticed in the past was that my lemon treats never came out yellow, at all. I thought I would add turmeric powder to this recipe to give it that “lemony” color. Feel free to omit this if you’re OK with the plain white look.

I hope you have as much fun putting these together (and eating them) as much as I did! If you liked them, let me know!!

lemon bars

vegan lemon bars

lemonade bars


Healthy Lemonade Bars

Healthy Lemonade Bars


    For the crust (gluten free)
  • 1 cup gluten free oats
  • 1 cup mixed nuts (almonds, cashews, and pecans)
  • 2 tbs ground flax seeds
  • 2 tbs maple syrup
  • pinch of sea salt
  • 5 tbs coconut oil, melted
    For the filling
  • 1 can of coconut milk (refrigerated over night scooping just the solidified part at the very top)
  • 1 cup of raw cashews (soaked for 1-hour and drained)
  • 2 tbs tapioca starch
  • 1 tbs lemon zest
  • 1/2 cup of fresh squeezed lemon juice
  • 1 tsp baking powder
  • 1/4 cup of honey (hardcore vegans can use maple syrup)
  • 2 tsp turmeric for natural color


  1. Preheat oven to 360 degrees F (182 C).
  2. Begin by adding oats, salt, flax seeds, and nut assortment to a food processor and processing until a fine texture is achieved.
  3. Mix in the maple syrup and coconut oil until mixture can be rolled into a dough-like ball.
  4. Line an 8x8 inch brownie tin with parchment paper and press crust until perfectly distributed and flat.
  5. Bake for 20 minutes until slight browning occurs.
  6. In the meantime, add all ingredients for filling to blender or food processor and mix well until completely smooth.
  7. Pour mixture over hardened crust and bake again for 25 minutes until edges are slightly brown.
  8. After removing from oven, let sit until cooled and refrigerate for at least 2 hours before slicing into.
  9. Consistency is similar to cheesecake.



  1. Viveresenzaglutine | 6th Sep 16

    They look delicious, great job!

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