No-Bake Lemon Pie Bars

No-bake vegan lemon bars made with a “cookie” crust. Naturally sweet and gluten-free. Perfect for a healthy warm weather treat.

Hi guys!

Show of hands…who else is a fan of lemon?

I’ve been on a major lemon kick this week.

We bought a bunch of gorgeous golden lemons this week and I’ve already used them all up, squeezing and zesting them into everything.

And you know what else goes well with lemon?

Pie. That’s what.

These No-Bake Lemon Pie Bars with “Coco-Roon” Crust come together with just 7 ingredients for a sweet and tart treat that’s perfect for spring!

In case you’re wondering about the “Pie” part…let me explain.

I called these bars Lemon “Pie” Bars because the filling is soft and creamy instead of the firmer lemon bars you might be used to.

These bars are gluten-free, refined sugar-free, and entirely plant-based with ingredients you probably already have on hand.

So don’t wait for life to give you lemons, take ’em for yourself, and let’s do some raw vegan dessert-ing.

What You Need to Make No-Bake Lemon Pie Bars

Here’s what you need:

• Lemon Pie Coco-Roons
• coconut oil
• cashews
• coconut butter
• lemon juice
• turmeric
• lemon zest
• maple syrup
• coconut flour

That’s it!

Coco-Roons Make the Crust

The crust of these raw lemons bars is made super easy with Lemon Pie Coco-Roons!

Have you tried Coco-Roons before?

I discovered these cashew cuties early on in my plant based journey after scouring the cookie aisle to satisfy my newly plant-based (but still sweet) sweet-tooth.

I was astounded to find that cookies existed in packages with ingredients I could both pronounce and feel good about consuming.

These healthy chewy cookie bites were cookies I could get on board with.

If you can’t find Coco-Roons near you, try subbing your favorite granola for the crust instead.

Swaps and Substitutions

These bars manage to achieve that perfect combination of tart and sweet.

The filling is made with creamy coconut butter, quick-soaked cashews, lots of lemon, and naturally sweetened with maple syrup.

That’s it!

Make sure you taste the filling while you’re in the process (because it’s delicious) and make adjustments as needed.

If you prefer sweeter bars, add in another tablespoon (or two) of maple syrup.

For more tartness (pucker up!), add a bit more lemon juice or lemon zest.

How to Serve No-Bake Lemon Pie Bars

Enjoy these No-Bake Lemon Pie Bars whenever you’re craving a zesty clean dessert.

They’d be perfect to serve for a spring party or get together.

Store them in the fridge for a “pie-like” consistency or try throwing them in the freezer for a frozen treat.

I like to top mine with a bit of coconut flour or shredded coconut to give them the appearance of powdered sugar!

Enjoy!

More Vegan Pie Bars

• Avocado Key Lime Pie Bars With Avocado Crust

• Pumpkin Pie Cheesecake Bars

• Pecan Pie Bars

I Want to Hear From You

If you make this No-Bake Lemon Pie Bars recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

No-Bake Lemon Pie Bars

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5 from 1 review

• Author: Flora & Vino
• Total Time: 3 hours
• Yield: 9 large squares
• Diet: Vegan

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Description

No-bake vegan lemon bars made with a “cookie” crust. Naturally sweet and gluten-free. Perfect for a healthy warm weather treat.

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Ingredients

• 2 packages (6 oz) of Lemon Pie Coco-Roons*
• 2–3 TBSP melted coconut oil (or sub coconut butter if oil-free)
• 1 cup raw cashews
• 1 cup coconut butter, softened**
• 1/2 cup fresh lemon juice
• pinch of turmeric (optional, for color)
• 1 TBSP lemon zest (zest from ~1 large lemon)
• 1/4 cup maple syrup, plus more to taste
• 2 TBSP coconut flour or shredded coconut, for topping

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Instructions

1. First, quick-soak your cashews by adding raw cashews to a bowl with enough boiling hot water to cover them. Soak for 30 minutes, then drain and rinse.
2. Meanwhile, line 8×8 inch baking dish with parchment paper.
3. Add the Coco-Roons and melted coconut oil to a high-speed blender and pulse them until well combined.
4. Transfer the mixture to a parchment-lined baking dish and spread it into an even layer with your hands or the back of a spatula. Keep pressing until it’s evenly distributed and well packed. This may take a few minutes. Refrigerate the crust until the filling is ready.
5. Add the soaked cashews to a high-speed blender with softened coconut butter, lemon juice, lemon zest, and maple syrup. Mix everything on high until it’s very creamy and smooth.
6. Taste and add a little more maple syrup for more sweetness or lemon juice/zest for brightness. I like mine very lemon-y!
7. Pour the filling over the raw refrigerated Coco-Roon crust and spread it into an even layer with the back of a spoon.
8. Transfer the baking dish to refrigerator and allow it to chill for 1-2 hours before serving.
9. To serve, slice the lemon bars into squares and sprinkle it with optional coconut flour.
10. Store the leftovers in the refrigerator, covered, for up to one week. For a frozen treat, stash these lemon bars in the freezer instead for long term storage!

Notes

Recipe adapted from Minimalist Baker

If you can’t find Coco-Roons, try subbing your favorite granola here instead for a similar result

If you can’t find coconut butter, try subbing coconut cream or full-fat coconut milk for varied results

• Prep Time: 3 hours
• Cook Time: 0 mins
• Category: Dessert
• Method: Freezer
• Cuisine: Gluten-Free, Vegan

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