I’ve brought to you today a very healthy vegan version of a much loved lemon dessert … Lemon bars!

Lately I’ve been more aware of what I put into my body and so I’m always in search of healthier recipes with a lot less sugar or animal products in general.

But let’s get real, even the ones with less of a sweet tooth craves some sugary goodness every once in a while so without any further adieu, let’s get into the recipe. Happy Baking!




1 cup – raw cashews

1 cup – coconut cream

2 Tbsp – cornstarch

1/2 cup – lemon juice

1 tbsp – lemon zest

1 pinch – sea salt

1/4 cup – maple syrup

2 Tbsp – powdered sugar


1 cup – oats

1 cup – almonds

1/4 tsp – sea salt

2 Tbsp – coconut sugar

1 Tbsp – maple syrup

4-5 Tbsp – coconut oil (melted)


  • Add raw cashews to a mixing bowl and cover with boiling water. Let rest for 1 hour, then drain thoroughly.
  • Preheat oven to 175 C and line an 8×8 with baking paper.
  • Add oats, almonds, sea salt and coconut sugar to blender and blitz until fine.
  • Transfer to a mixing bowl and add maple syrup and melted coconut oil. Stir with until a dough is combined, if it’s on the drier side, add more coconut oil to bring it together.
  • Transfer mixture to already prepared baking tray and spread evenly. Use pressure to create a tight base.
  • Bake for 15 mins and then crank up the heat to 190 c until the edges get golden brown. Remove and keep it to cool aside.
  • Once cashews are soaked and drained, add to a blender with coconut cream, corn starch, lemon juice, zest, sea salt and maple syrup. Blend until creamy and smooth.
  • Taste and tweak as needed, the mixture should be lemony and not over sweet.
  • Pour the filling into the prefaced crust and spread it until even. Tap on the counter to remove air bubbles.
  • Bake for 20 mins on 175 C, until the sides look set and middle wobbly.
  • Once completely cooled, pop it into a refrigerator and serve with a thin layer of icing sugar on top. Voilà!


#PunkLemon #Recipes #LemonLove #Vegan