Name: No-Bake Lemon Bars With Fresh Raspberries
Prep time: 20 min
Total time: 80 min
Ingredients: 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; 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; 1/2 cup fresh raspberries; 1 Tbsp. maple syrup (optional)

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!

Sliced Squares of Lemon Bars on Serving Board With Raspberries on Top

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No-Bake Lemon Bars With Fresh Raspberries

Prep Time 20 minutes

Chill Time 1 hour

Total Time 1 hour 20 minutes

Servings 16

Calories 242 kcal

Author Liana Werner-Gray

Ingredients

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

Instructions

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.