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Raw Lemon Pie Bar

Vegan Raw Lemon Pie BarA few months ago, I posted a raw lemon pie recipe trying to replicate the Hail Merry lemon tarts. They turned out good, but not as lemony as I wanted, and couldn’t figure out why, since I used 5 lemons in the recipe!

I recently decided to play around with the original recipe, and came up with this raw lemon bar recipe. It took me several attempts when it came to the crust, but I think I got it the third time around.

What do you think?

Lemon Crust

  • 1 cups of raisins
  • 1 cup of shredded coconut
  • 1 cups of almonds
  • 2 tsp of coconut butter or oil
  • Juice of 2 lemons
  • Zest of 2 lemons
  • Vanilla flavor or extract to taste
  1. To make the crust, process the almonds with coconut flakes in the food processor until it becomes almond meal.
  2. Combine the remaining ingredients in the food processor.
  3. Process until you have a sticky mess.
  4. Place the mixture in glass container and press down until even.
  5. Place in the freezer until it is hard.

Lemon Cashew Filling

  • 2 cups of cashews (soaked for 4 hours and rinsed-optional)
  • 1 cup of shredded coconut
  • 8-10 dates (soaked for 4 hours-optional)
  • Juice of 3 lemons
  • Zest from 3 lemons
  • 2 tsp of lemon flavor
  • 1 Tbsp of coconut butter or oil (soft)
  1. Place the cashews in the food processor and blend until they have butter consistency.
  2. Add the remaining ingredients to the food processor and process until smooth.
  3. If it is not “lemony” enough add more lemon zest and/or juice.
  4. Once the crust is ready, pour the lemon cashew mixture on top, and evenly spread.
  5. Sprinkle coconut flakes on top of the bars (optional)
  6. Place in the fridge or freezer for 30 minutes or until firm.

Enjoy the lemony goodness. I know I did!

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Reader Interactions

Comments

  2. The hubs will love these. I often don’t make lemon bars and such because I don’t like lemon flavored things (love lemon though — weird, right?), but I know these would be a hit with him! Looks easy too. Love easy.

  5. These look great! So glad I found this blog, I am seeing lots of posts to read! Found you via Finally Friday blog hop 🙂

    Have a great weekend!

  7. Sounds like a delicious snack! I’m generally a big fan of things with shredded coconut, and the lemon would definitely add a kick. I’ll have to give this a try!

    Visiting from SASS, and a new subscriber too!

  8. Just came across your blog and signed up for the Canadian blog bash! 🙂 Happy to find other Canadian bloggers.

  9. This looks delicious!! Love this recipe! We hope to see you back next week to our “Strut Your Stuff Saturday.” Thanks for coming!! -The Sisters

  12. I love lemon and I cannot wait to try this! I’m dairy free for my allergic breastfed baby, so I’m always on the hunt for delicious DF recipes. This is a must try!

    I’m stopping by from The SITS Girls Spring Fling!

  13. Oh my! Those lemon bars look fantastic. I’d love for you to come and share your recipe at Whole Foods Wednesday 🙂

  17. What a lovely creation and I love that there’s just the natural fat from the nuts and no dairy. Beautiful and I just love lemon desserts. I bookmarked it to try. Thanks for sharing this with us at Whole Food Wednesdays.

  18. Just delish! I used macadamias instead of cashews. This tastes better than any traditional lemon slice treat. Great recipe, thank you so much for sharing!!! 🙂

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