Bright, creamy and refreshingly tangy, this lemon bars recipe is a treat you can feel good about. Made with rich, velvety cashews and naturally sweetened with maple syrup and honey, these no-bake bars deliver all the lusciousness of a classic lemon dessert—without the oven. Topped with fresh, juicy raspberries for a pop of color and flavor, each bite is a perfect balance of sweet, tart and silky smooth. Just blend, chill and enjoy a slice of sunshine!
No-Bake Lemon Bars With Fresh Raspberries
Crust
- 2 cups almond flour
- 1/2 cup shredded coconut (unsweetened)
- 1/4 cup honey
- 1 Tbsp. coconut oil (or vegan butter)
- 1/4 tsp. Redmond Real Salt
- 1/4 tsp. vanilla extract
- 2 Tbsp. water
Filling
- 1-1/2 cups raw cashews (soaked for 4+ hours or quick-soaked in hot water for 30 minutes)
- 3 lemons (juice only)
- 1 tsp. lemon zest
- 1/4 cup coconut oil (melted)
- 1/4 cup maple syrup (or raw honey)
- 1 tsp. vanilla extract
- 1/8 tsp. salt
- Pinch turmeric
Topping
- 1/2 cup fresh raspberries
- 1 Tbsp. maple syrup (optional)
- Line 8x8-inch pan with parchment paper.
- In bowl, combine all crust ingredients until mixture sticks together when pressed. Press crust into prepared pan and place in freezer. (Note: Mix in more water or coconut oil/vegan butter if crust mixture feels too dry.)
- Drain and rinse soaked cashews.
- In high-speed blender, blend together cashews, lemon juice, lemon zest, coconut oil, maple syrup, vanilla, salt and turmeric until silky smooth.
- To assemble bars, add lemon filling on top of crust and smooth it out. Place in freezer 1 hour to set.
- Serve with fresh raspberries and drizzle of maple syrup or honey.
- Store in refrigerator, or freeze up to 3 months.
Get the ingredients you’ll need (and more!) from Vitacost.
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