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Creamy Vegan Lemon Bars


These lemon bars are vegan – so no dairy or eggs, instead the creaminess comes from blended coconut and cashews. They are also sugar free! The sweetness comes from Medjool dates and maple syrup. No one needs to miss out with these indulgent yet guilt-free treats from the Love & Lemons Every Day cookbook.

Creamy Vegan Lemon Bars

Prep time: 10 minutes + freezing
Makes 16 bars

Ingredients

~Base~
9 Medjool dates, pitted
1c walnuts
3/4c whole rolled oats
1/4t salt
1-2T water

~Filling~
1 (400g) tin of coconut cream (must be cream, NOT MILK!)
1 1/4c raw cashews
2T lemon zest
1/3c maple syprup
1/3c lemon juice
1/8t sea salt

Directions

Base: Into a food processor, place the dates, walnuts, oats, and salt and process until the mixture comes together in a sticky ball. If necessary, gradually add 1 to 2 tablespoons of water.

Line a slice tin with baking paper and press the mixture into the base of the tin. The dough is sticky, so use a sheet of baking paper on top to help smooth it out. Place the tin in the freezer while you make the filling.

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 base and freeze overnight.

Thaw at room temperature for 20 minutes before slicing into bars and serving.

GISBORNE LEMONS

Our lemons are grown by Brian and Dianne Williams – we first spotted them right across the road from our house on the way to drop the kids at school, globes of gold ripe for the picking. Brian grows lemons exclusively – they are his passion and he pours all of his skill as an orchardist (not to mention his magic homemade seaweed fertiliser) into growing the very best Meyer and Yen Ben varieties.

Lemons are used for culinary and non-culinary purposes throughout the world, primarily for their juice and zest. They make such a difference to food’s flavour and are used so often in cooking that they are considered almost indispensable. They contain a high amount of vitamin C.

Lemons store well at room temperature out of direct sunlight for at least a week, but will last much longer in the fridge – up to a month in a sealed plastic bag – where their vitamin content is undiminished. 

We supply two varieties.

Meyer: for maximum juice

The Meyer lemon is the most commonly grown lemon in New Zealand. It is a cross between a lemon and mandarin and is sweeter than the Yen Ben variety. It is a soft fruit with high juice content.

Available from April to November

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Yen Ben: for lovers of zest

Considered a 'true lemon' due to its more tangy flavour and sharp citric bite. Yen Ben has a thin, pale skin, which is fantastic for zest. The fruit are quite firm so juicing can be hard work.

Available from December to March.

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