Creamy Vegan Lemon Bars (GF)

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Squares of our incredible gluten-free vegan lemon bars recipe

Lemon bars.

So elusive.
So tricky.
So very not vegan (or gluten-free)…until now.

Blender with ingredients for making our creamy homemade vegan lemon bars

Friends, vegan lemon bars (!!!) made with just 10 ingredients, naturally sweetened, and gluten-free! I know, I’m excited, too.

The almond-oat crust is adapted from my Peanut Butter and Jelly Snack Bars, and somehow ends up tasting reminiscent of graham cracker crust! It’s my new favorite thing, besides this über creamy filling.

Pouring vegan lemon bar filling over gluten-free crust for our lemon bars recipe

The filling is comprised of soaked cashews, coconut cream, lots of lemon juice + zest, maple syrup, arrowroot starch (for thickening), and sea salt. That’s it!

I didn’t know what would happen if I blended it all up and baked it, but it turns out, it ends up tasting like a lemon bar with a cheesecake-like texture. SWOON!

Wood platter with squares of our gluten-free vegan lemon bars recipe
Board of homemade gluten-free vegan lemon bars sprinkled with powdered sugar

Friends, you’re going to LOVE these bars! They’re:

Creamy
Rich
Lemony
Not too sweet
Simple
Surprisingly healthy
Portable
& Delicious

These would make the perfect dessert for so many things: Bridal showers (I know), baby showers (I know!), study dates (yass girl), office gatherings (the least exciting, but still really cool). Even if you don’t have anywhere special to be, these would make a delicious treat to have around the house for snacking (but watch out – you’ll want 2 or 3).

If you try this recipe, let us know! Leave a comment it, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram! I’d love to see what you come up with. Cheers, friends! Now excuse me while I dive into one of these magical bars.

Stack of healthy lemon bars for the perfect creamy gluten-free vegan dessert

Creamy Vegan Lemon Bars

Creamy, naturally sweetened vegan lemon bars made with 10 simple ingredients and a delicious gluten-free crust.
Author Minimalist Baker
Print
Batch of Creamy Vegan Lemon Bars topped with lemon slices and powdered sugar
4.74 from 245 votes
Prep Time 5 hours
Cook Time 45 minutes
Total Time 5 hours 45 minutes
Servings 9 (bars)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 2-4 Days

Ingredients

FILLING

  • 1 cup raw cashews
  • 1 cup coconut cream* (the hardened portion at the top of full-fat coconut milk)
  • 2 Tbsp arrowroot or cornstarch
  • 1/2 cup lemon juice (2 large lemons yield ~1/2 cup or 120 ml)
  • 1 heaping Tbsp lemon zest (1 large lemon yields ~1 heaping Tbsp or 4 g)
  • 1 pinch sea salt
  • 1/4 cup maple syrup (plus more to taste)
  • 2 Tbsp organic powdered sugar (optional // for topping)

CRUST

  • 1 cup gluten-free oats
  • 1 cup raw almonds
  • 1/4 tsp sea salt
  • 2 Tbsp coconut sugar
  • 1 Tbsp maple syrup
  • 4-5 Tbsp coconut oil (melted)

Instructions

  • Add raw cashews to a mixing bowl and cover with boiling hot water. Let rest for 1 hour (uncovered). Then drain thoroughly.
  • In the meantime, preheat oven to 350 degrees F (176 C) and line an 8×8 inch baking dish with parchment paper.
  • Add oats, almonds, sea salt, and coconut sugar to a high speed blender and mix on high until a fine meal is achieved.
  • Transfer to a medium mixing bowl and add maple syrup and melted coconut oil, starting with lesser end of range (4 Tbsp or 60 g as original recipe is written // adjust if altering batch size) and adding more if it’s too dry. Stir with a spoon to combine until a loose dough is formed. You should be able to squeeze the mixture between two fingers and form a dough instead of it crumbling. If too dry, add a bit more melted coconut oil.
  • Transfer mixture to parchment-lined baking pan and spread evenly. Then place parchment paper on top and use a flat-bottomed object, such as a drinking glass, to press down firmly until it’s evenly distributed and well packed.
  • Bake for 15 minutes, then increase heat to 375 F (190 C) and bake for 5-8 minutes more, or until the edges are golden brown and there is some browning on the surface. Remove from oven to cool slightly, then reduce oven heat to 350 degrees F (176 C).
  • Once cashews are soaked and drained, add to a high speed blender with coconut cream, arrowroot starch, lemon juice, lemon zest, sea salt, and maple syrup. Mix on high until very creamy and smooth.
  • Taste and adjust flavor as needed. I added a bit more lemon zest and maple syrup. It should be very lemony, and not overly sweet.
  • Pour filling over the pre-baked crust and spread into an even layer. Tap on counter to remove any air bubbles.
  • Bake for 20-23 minutes or until the edges look very slightly dry and the center appears “jiggly” but not liquidy.
  • Let rest for 10 minutes, then transfer to refrigerator to let cool completely (uncovered) – at least 4 hours, preferably overnight.
  • To serve, slice and sift with powdered sugar (optional). Store leftovers in the refrigerator, covered, up to 4 days, though best within the first 2 days.

Video

Notes

*If you open your can of coconut milk or cream and the cream is not separated from the liquid, that’s ok! Just try and tip out as much of the rich, firm white part and leave the liquid behind. It’s not crucial that it’s entirely cream. But the more cream, the richer the bars will be!
*Nutrition information is a rough estimate calculated without organic powdered sugar.
*Crust adapted from my Peanut Butter and Jelly Snack Bars.

Nutrition (1 of 9 servings)

Serving: 1 bars Calories: 326 Carbohydrates: 24.3 g Protein: 5.9 g Fat: 24.6 g Saturated Fat: 13.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 61 mg Fiber: 3.3 g Sugar: 11.4 g

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  1. Roosa says

    So delicious! I woke up very early and ran to the fridge and ate two slices of these life-changing bars. They’re amazing! Thank you for this creation! :)

  2. Kaitlyn says

    I love how few ingredients there are in your recipes! Today we got totally snowed in and I had all the ingredients to this in my house so I gave it a go. My family and I LOVED these and I will make these again!

  3. Juliet says

    These look delicious and I’d love to convert them into a lemon tart for a more special presentation. Do you think that would work? Would I need to double recipe for 10-inch removable tart pan or maybe just 1.5x? Any other modifications? Thanks!

  4. Lindsay says

    Oh Dana, you just made my dream’s come true. I’m sitting here all cozy and warm in the middle of a Colorado blizzard when I came across this gem. I’m tempted to make these today but I’m defiantly going to make them for my birthday next week. Yum!

  5. andrea says

    Made these lemons bars and they are delicious. Since I am not gluten free I used old fashioned oats. A simple recipe with for lemon bar lovers.

  6. Summer says

    I made these and I love them. I’m actually not a big fan of lemon desserts but these looked so delicious I had to make them! Next time I make them I will use a bigger pan and make the crust a little thinner, and maybe add a few dates and double the filling. I love that the filling is not overly lemony and not sweet. Would be a perfect cheesecake base!! The filling setup wonderful and thick. If anyone wants a healthy delicious vegan dessert look no further!! Thank you for posting and sharing a gem of a recipe.

  7. Diva says

    Absolutely delicious and lemony. Gone are the boxed cakes and that pudding pie filling. These are our new faves! Thank you Dana ;)

  8. Mary says

    So I just finished making the filling and it’s completely curdled on me! Is there a way to prevent that from happening next time?

  9. Farhaana says

    Thank you for this wonderful recipe. We had it for a quick breakfast one day.
    I substituted the 1 cup coconut cream for whatever coconut cream I could get from my current coconut milk and the rest heavy cream and greek yogurt. The greek yogurt gave it a nice tartness that went well with the lemon and it was delish! Instead of the lemon zest I just used a little extra lemon juice. I didn’t have organic lemons to zest. Also, in my second batch, I added a few dates to the crust so that it would be a little less crumbly. My pregnant friend tried it and is requesting it and the recipe:)

  10. Emma Fitz says

    I made these last week, and let’s just say they didn’t last too long! They were so delicious, particularly the cheesecake-y style filling… I’ll definitely be making these again! Thanks for the recipe, Dana :)

  11. Kelly says

    These were a huge hit. The fill I found a little tricky… I made it 3 times and each time it baked differently. Had to be careful not to over bake it…but it was awfully watery one time. Gotta make sure that coconut cream is solid. But delicious. Thanks!

  12. Yris says

    This lemon bars are absolutely AMAZING ! Thank you so much for this recipe ! Full of flavor, so smooth, so deliciouuuuus !

  13. Eden says

    Looks amazing Dana! But do you have substitute options for the coconut cream? My family just isn’t into coconut :'(

  14. Tammy says

    Made these today. So good?. Easy but time consuming. Love the crust and creamy texture. I have to say I was pleasantly surprised how good these are. And you’re right, can’t eat just one. I’ll definitely be making these again ??

  15. Terri Thompson says

    These look amazing. I’m always looking for gluten-free that also has nutritious ingredients (not just starch). This is perfect! I will definitely try them, maybe for Easter. Another tip I learned for Lemon Bars is to add two to four drops of Lavender essential oil for a new experience in delicious flavor. (I love essential oils for alternative medicine. Just now learning about cooking with a few).

  16. Karin says

    Wow! These lemon bars are amazing! :) They remind me of lemon meringue pie & they are dangerously moreish ;) Will definitely be making them again ♥

  17. pia says

    Hi Dana, Awesome recipe.
    can I use regular sugar instead of maple syrup? if yes, how much quantity.
    Thanks alot in advance.

  18. Andrea says

    This sounds lemony, creamy, delicious. Cannot wait to make. Making later today! Dana thank you for this recipe. My favourite dessert, that I can now enjoy on a regular basis. heheheh.

  19. Anna says

    Dana thank you for the facts
    Fantastic post. Do you think the crust would turn out if I used almond butter instead of almonds? Thank you!
    Anna

  20. Cos says

    Hi !
    These look divine! One question, since I’m allergic to cashews, is there anything I can use instead? I’m allergic to all nuts but can eat coconut and almonds. Thanks xx

  21. Jenny says

    I made these today – they’re exceptional. They slice and hold together beautifully, too. Thanks Dana. :-)

  22. Laura Bassett says

    Creamy-Lemony-decadent-heaven. I whipped these up yesterday for a little get-together with friends, and I’m so happy that I saved a few squares for myself, because these were a HUGE hit. My friends were amazed that they were vegan. The recipe was extremely simple, easy to follow, and used ingredients I already had on hand. These are about to become a staple in my home (and my husband ain’t mad about it). THANK YOU!

    • Jenny says

      Hi Richard. Most of that is just setting time in the fridge. I made these today and they’re super easy, with very clear instructions – they’re ‘minimalist’ enough for me … and seriously delicious. :-)

        • Jenny says

          :-)
          BTW, I just kept the oven at 180 degrees C (350 degrees F) for the whole time, and that worked fine – keeps it simpler still.

  23. Alisa says

    These were so good! I’m a sucker for anything lemon or cheesecake-like. I didn’t have almonds on hand but I used a mixture of hazelnuts and pecans for the crust and it was devine. Only challenge is to not eat them all in one day..

  24. Louise | Cygnet Kitchen says

    Could your lemon bars look any more amazing! I have a vegan friend coming to stay next week, she (and I) would love them! Pinned x

  25. Jess says

    Made these last night and just tried one! They are SO amazing!!!! These were mine and my Husband’s favorite before becoming gf and vegan so we are VERY happy! Haha thank you so much for this recipe!

  26. Colleen says

    These are amazing. In the spirit of the minimalist baker I changed the crust recipe and just used 2 cups of walnuts processed in the food processor and then added 1/2 cup medjool dates until it stuck together. It worked perfectly. Thanks for this fantastic recipe.

  27. Anjali @ Vegetarian Gastronomy says

    These sound delicious! Perfect for all the lemons I have outside…probably be making these this weekend! Thanks for all the lovely recipes!

  28. Sherly says

    Awesome recipe.. :) i haven’t tried this., i love the taste of lemon recipes.??this combinations will surely treats me my kids with an awesome kiss on my cheaks. Thanks dear for a wonder ingredients ahead??

  29. Cassie says

    I LOVE lemon bars–they taste amazing! This a great and healthy take on it. I also love the “graham cracker” crust idea because it’s crunchy, slightly sweet and very comforting! Mmmm!

  30. Shayna says

    Soooo glad I checked my spam folder today and found these snuck in there! Wondering (out loud) if you have a high speed blend (Vita), rather than soaking the cashews in hot water and pitching out the extra liquid from the coconut cream, could you just blend the cashews (unsoaked) with the full can of coconut milk? I can’t wait to try these…amazingpants <3

  31. Daniel says

    Done this without a mixer.
    Still great!
    Used honey instead of maple and instead of coconut oil I used a bit of the coconut cream, a bit of canola oil and more honey (maple) than written. Also added many other nuts. Came out wonderful. Crust tasted like nature valley
    Thanks!

    P.s if your cream isn’t hard enough for you I guess you should try adding some canned chickpeas liquid.
    Daniel

  32. Karrey says

    Is there any way to replace nuts in the filling? I can look for a different crust recipe but nuts are deadly for my middle child and a handful of other kids at his school

  33. michelld says

    As a newly diagnosed celiac, lactose intolerant and problems with meat protien (all in a space of 3 weeks) I’m happy I can have ‘naughties’ rice cakes and crackers only go so far… thank you ?

  34. Amy M. says

    Has anyone attempted to sub limes for lemons in this recipe for a key lime pie type of dessert, or would this not work as a 1:1 substitute?

  35. Kate says

    Never thought I’d be able to make lemon bars after going dairy free!! Thank you a million times over!

  36. Andrea Hosfeld says

    Just made these last night for my meditation group and they were amazing. After tasting the filling I added in the zest of another lemon and another hefty squeeze of lemon juice. I didn’t have a full cup of cashews so I ended up throwing in some Brazil nuts and sunflower seeds to make up the difference. At first I thought this had been a mistake as they don’t provide a clean canvas for the lemon flavour like cashews but in the end they worked beautifully. I did think the bars needed a finishing touch, though, so I added some frozen blueberries to a pan with some sugar, a splash of water and a generous pinch of ground cardamom and cooked them down into a lovely glossy sauce. I couldn’t believe how much these bars tasted like cheesecake and the people in my group were swooning. Thank you!

  37. Debbie says

    I just made this, very easy to make and delicious! No, I didn’t wait overnight to try them, after they chilled for a couple of hours, we dug in. Even my non-vegan Fiancee loves these bars! They are not too sweet, not too tart. Will definitely make this again and again, thank you!

  38. Jessica S. says

    I made these last night and they are absolutely delicious! So creamy and lemony, and the crust was like a cookie. I am mostly vegan/vegetarian and these are one of these vegan foods that should convince anyone that this lifestyle is so easy. Kudos on an excellent recipe!

  39. Jacqueline says

    I love lemon so much! This looks delicious! Do you have a suggested substitution for coconut cream in the filling? I’m allergic to coconut (& soy, so silken tofu is out). I assume the coconut sugar could be replaced with just regular sugar or ???
    thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can sub regular sugar. As for the filling, cashews should remain the base, and then sub in homemade almond milk that’s thicker than your usual batch (use less water). You can also add in a little olive oil to make up for the fat lost from the coconut. It won’t be the same, but that should help! Let me know if you give it a try.

      • Jacqueline says

        Thanks, Dana! I am going to try this with those substitutions so I’ll let you know how it comes out. Btw, I love your recipe for homemade almond milk!!

  40. MusingsonDinner (Chloe) says

    My main issue with any lemon bar I’ve tried is that they aren’t lemony or sharp enough, so this lightly, naturally-sweetened version is definitely on my to-try list.

  41. Julie says

    This is my childhood favorite dessert and I would love to try this!! Instead of the coconut cream at the top of a can of coconut, could you sub 1 cup cream of coconut instead? I have seen these cans of “Cream of Coconut” in the same section as the coconut milk in my local store and wondered if that was the same as the hardened coconut stuff on the top of the coconut milk can.

  42. Vivian says

    Perfect timing!! My dad’s birthday is on Thursday and he LOVES lemony treats. Could I substitute regular sugar for coconut sugar?? Thanks!

  43. Pure Ella says

    WOW! These look amazing!! I’m all for lemony things lately as it’s such a nice fresh taste in these long wintery months… when I just can’t wait for spring! :)

  44. Christine says

    Received this recipe via email last week and was praying for an excuse to make them…. then got invited to a potluck last night. Score!! Everyone LOVED these bars and came back for seconds. They are rich, creamy and super lemony. I love the nuttiness of the crust. I didn’t have cornstarch or arrow root powder so I subbed 1 tbsp tapioca starch and it turned out just fine. Will absolutely be making this recipe again and sharing it will friends who requested it after last night!

    • Jacquie says

      Hi Christine,

      I too, do not have cornstarch or arrow root powder. I just wanna double check that you subbed 2 tablespoons cornstarch (as the recipe called for) with 1 tablespoon of tapioca starch not 2?

      Thanks!

  45. Dina says

    These are to die for. My first vegan desert recipe and what a hit! Do you think these would freeze ok? It’s just my husband and I, and I would most definitely eat the whole batch, but I’d love to be able to take one out of the freezer when I’m craving a sweet treat.

  46. Bethany says

    I’m so excited to try this! Any ideas for replacing the oats in the crust? I’d like to take it to friends who don’t do oats. Thanks! ?

  47. Gabriella says

    These look so so yummy! I have a few events coming up and I think these are the perfect snack. Pinning and saving for later!

  48. Raven says

    I just made these and they are currently chilling in the fridge. It is taking all the will power I have not to eat all of them now! I was licking the rubber spatula with all the leftover filling on it!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think they would! And in fact, my friend Erin just made them and didn’t bake them, and instead put them right in the freezer!

      • joanne says

        Would she be baking it before she eats it, or is she eating this raw and unbaked?

        I made this recipe today, and loved how the cashew/lemon part tasted after blending. It lost some of it’s tang after baking.

        Is the crust supposed to be hard and crunchy? I baked it longer than called for because it never browned on top.. it came out hard and crunchy.

        Can this be frozen after baking and cutting into pieces for eating later?

        Thanks for the recipe!

  49. Neeli says

    I have to try these since your recipe for vegan cheesecake turned out so good. These look so delicious and I can’t wait to try them.

    • SHaryn says

      Oh I have no doubt you will pull it off. Hmmm vegan rice pudding (soak the raisins in rum extract?) You are hands-down the most creative cook, baker, food stylist there is on the Internet. I have used many of your recipes and every single one of them comes out perfect and are delicious. If I had the money, and the connections, I would produce a vegan cooking show and it would be a HUGE hit and you would be a STAR! ?

  50. Erika says

    Could the coconut be substituted with something else? I don’t like the taste of coconut, but I would really like to make these.

    • Raven says

      You can’t taste coconut at all. Coconut oil does have a slight coconut taste to it, but the rest of the flavored overpower it.

  51. SFerd says

    Hi Dana–

    My hubby loves lemon bars, so it’s great to have a healthier/whole-grain version. Thanks!

    What kind of almonds did you use for the crust? Raw or Roasted?

  52. Farhaana says

    Is there a substitute for the coconut cream? 1 cup is a lot to get from coconut milk cans. Would coconut butter work?

      • Farhaana says

        Thank you for the quick reply. What if I am not using any coconut cream at all. Whatever I might scoop from a can or from homemade coconut would probably be a tablespoon or two.

      • Sindri says

        Actually why not buy the small cans of just coconut cream? I am making these marvelous bars for the first time and will plan to get those cans next time.

  53. Alanna says

    Oh mama! I saw these this morning and have literally been thinking about them ALL DAY LONG. These look so perfectly creamy, tart, and delicious – and THAT CRUST. I’m obsessed. <3

  54. Marcia says

    Okay, so far, the only problem I can see is an 8 x 8 pan will only be big enough for the official taster (the one who makes sure they aren’t poisonous ( that would be me, heh heh!) so I guess I’ll have to make a double batch!!!

    Thank you so much Dana. My husband thanks you, or at least he will after he tries them! This is like a little bit(e) of heaven!

  55. Funfair says

    Thanks! I love lemon. Most of the vegan desserts are chocolate, chocolate, and chocolate. Yes – female, but I am not a fan on chocolate. I love lemon, granberry, apple, etc… I plan on making this tomorrow.
    Thanks!

  56. LeeLeeBug says

    These look and sound fantastic! Which kind of oats and maple syrup and or brands are you using? I know the naming system for syrup has changed and oats come in different forms. Thanks

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I always use gluten free oats, raw organic almonds, and the Vermont Maple syrup, all from Trader Joe’s!

  57. Jane says

    Did you read my mind???? A friend gave me a bucket full of Meyer lemons and wanted to try to make vegan lemon bars but none of the recipes online sounded good until……….now! Ohemgeeeeeee!!!!!!! Making it NOW!!!!!

  58. Liz Z says

    I too have a problem with cashews – macadamia nuts and/or sunflower seeds can work, but suggest soaking the former overnite and the sunflower seeds for 3 hr’s to ensure a creamy texture.

    Look totally delish – thx Dana!

  59. Sharon says

    I love how you are honest about the prep time! I love to make stuff like this but want to know of I have time to make it. Many times, the prep time is misleading and ruins my plans. I know I’m pokey, have poor concentration, and am disorganized but I truly do the best I can with what I have. They look yummy and I will make them when I have the time!

  60. Chante McLin says

    Oh My Goodness Gracious…just this week I thought hmmmm I wish there was a great Vegan Lemon Bar recipe and BAM! there it is…Thanks so much! Btw, I used your no-churn vegan chocolate ice cream as a foundation to make Rocky Road ice cream, has salted chopped pecans and marshmallows…very delish.

  61. Rachel E says

    Hi Dana! This recipe looks to die for! I have a challenge for you–VEGAN RICE PUDDING! I’ve tried a few recipes but none come out that great. I have tried using day old rice and fresh rice, but I think that the best option might be arborio rice (just like Ina Garten)! I think you have the skills…and taste buds to do it! :)

    • D L says

      Greetings! Thanks for the lemon bars inspiration!
      Rice pudding! Yeah! In macrobiotics, our cooking class made a rice pudding using the fat short-grain winter rice and just cooked it up with a pinch of salt – it cooks up puddingy-thick and creamy. It can also be whizzed in a blender before cooking, if you prefer – or after cooking, whizz in a food processor – for a more smooth end result. I prefer the tactile variations of a whole rice cooked to puddingy softness. If sweetening was wanted, we just added a modest amount of, say, maple syrup, rice syrup, date sugar (smashed dates, dried), date syrup, or dried fruits, and stirred into in the warm – not hot- product. I freely use stevia liquid instead of sugar in nearly every recipe – just reduce the liquids in the recipe. [Never cook honey !! pass the word! it changes when heated and becomes something harmful to the system. Sad – it is recommended as a substitute for syrup in so many ‘healthy’ recipes!] Best wishes!

    • Angela says

      Hi! I’ve made something that I think taste like rice pudding. Cook sprouted rice of choice. I do Trader Joe’s organic sprouted rice. Cook a large batch and refrigerate. Yes. Then when ready to eat add cold rice to oven for a few minutes. To lightly warm and crust it slightly. Add it to a blender high quality blend t etc…with all the yummy flavors of rice pudding. Cinnamon liquid vanilla bean paste stevia coconut sugar sea salt vanilla powder. Also add the coconut fat hard stuff and a little of the liquid to get the blades going. Incorporate for 15 seconds or so. Scoop out. Don’t mix much at all. Till it looks like oatmeal. Add sliced strawberries on top and bananas. with Pomegranate powder dusted on them. Now it’s tasting like strawberry shortcake/rice pudding. SOO GOOD!!!!

  62. Kiki says

    This looks so good! I used to make something similar before I went vegan, but with a ginger base and condensed milk of course. Might try these and add some ginger to the base!

  63. Emma {Emma's Little Kitchen} says

    Oooh this is very exciting! And the crust looks like it would be adaptable for a multitude of different yummy treats!

  64. Johnna says

    Excited to make these for a friend who is obsessed with lemon-y treats!

    Would you consider making a notation on gluten-free recipes to use certified gluten-free oats? This is a tricky ingredient for those new to gluten-free or those learning to cook for someone gluten-free. “Regular” oats contain significant amounts of gluten, enough to make many of us sick.

    Thanks for the great recipe!!

  65. Vivian | stayaliveandcooking says

    I saved this to my baking bucketlist… Which is growing and growing! I should stop reading those blogs and start baking, but I just love the pictures and stories too much. Thanks for sharing this!

  66. Mel @ The Refreshanista says

    Oh yum!!! I love how creamy that lemon filling looks, compared to the gross jello-y lemon filling I see sometimes! Perfect :)

  67. Alex says

    Um…. Holy smokes. Me= vegan (almost :P). My boyfriend=gluten free. This recipe = a MIRACLE sent from the gods! Thank you so much for sharing!
    Xo
    Alex

  68. Katrina says

    That filling alone looks killer! I can imagine spooning it into ones mouth while making these bars is non-negotiable. So delicious!

    • Priscilla Ruiz says

      Hi! These look delicious and I was planning on making them for an event but I was wondering if they can sit out at room temp for a while? Or will they kinda melt? Thanks :)

  69. Alexa [fooduzzi.com] says

    Dana, these look fantastic! I love that they’re naturally sweetened and vegan! Girl you hit these out of the park!