Very Berry Lemon Bars

by | Updated: December 4th, 2016

Lemon has a loving effect on people. It makes you instinctively pucker your lips and sends tingles down your spine. Oh, those aren’t signs of love? Well, they could be if you paired that tart yellow fruit with the balancing sweetness of blueberries. The two together refreshes your palate. Slice and serve these vegan-friendly squares at your next dinner party to end your evening on a high note.

Vegan Berry Lemon Bars Recipe
Fragrant and flavorful Vega Berry Sport Performance Protein Powder is infused in the crust to balance the tart lemon juice.

Very Berry Lemon Bars

Vegan * Made with whole wheat * No refined sugar

Makes 16 squares
Macros per square: 151 calories | 7 g carbs | 10 g sugar | 2 g fiber | 4 g protein | 7 g fat


1 scoop Vega Berry Sport Performance Protein Powder
1 cup whole wheat pastry flour
¼ cup applesauce
¼ cup coconut butter, softened
¼ cup coconut sugar
2 Tbsp. maple syrup
2/3 cup water


1 cup steamed cauliflower (allow to cool)
½ cup lemon juice (about 2 fresh lemons)
5 Tbsp. maple syrup
½ cup cashew butter
½ cup blueberries (or mixed berries)


  1. Preheat oven to 325 degrees F and coat two 8” x 8” baking dishes with olive oil cooking spray or coconut oil.
  2. In a medium bowl, add all crust ingredients, mixing until combined.
  3. Divide crust mixture into greased baking dishes, leveling out as best you can. Bake for 20 minutes, or until edges start to turn golden. Note: This recipe only makes enough lemon custard for one crust. The extra crust tastes delicious with a drizzle of blueberry sauce, jam, Sweet Spreads Cinnamon Roll Coconutter or your favorite nut butter. 
  4. Once steamed cauliflower has cooled down a bit, puree in a food processor or Magic Bullet until broken down.
  5. Add lemon juice, maple syrup and cashew butter and blend until smooth and creamy.
  6. Pour custard batter over crust, using a spatula to smooth out evenly. Top with blueberries and place in fridge to set for an hour or overnight.

Slice and serve!