Go Back

Lemon “Cheesecake” Bars

Print Recipe

Ingredients

For the crust:

  • 1 cup almond flour
  • ½ cup shredded unsweetened coconut
  • 3 tbsp coconut oil melted
  • 2 tbsp maple syrup or raw honey
  • Pinch of sea salt

For the filling:

  • 1½ cups raw cashews soaked in hot water for 1 hour or overnight
  • ½ cup full-fat coconut milk or coconut cream
  • ⅓ cup lemon juice freshly squeezed
  • 2 tbsp lemon zest
  • ⅓ cup maple syrup or honey
  • ¼ cup coconut oil melted
  • 1 tsp pure vanilla extract
  • Pinch of sea salt

Instructions

  • Line an 8x8-inch baking pan with parchment paper.
  • In a bowl, combine all crust ingredients. Mix until a sticky dough forms, then press evenly into the bottom of the pan. Place in the freezer to set while you make the filling.
  • Drain the soaked cashews and add them to a blender with the remaining filling ingredients. Blend on high until smooth and creamy, scraping down sides as needed.
  • Pour the filling over the crust and smooth the top with a spatula.
  • Freeze for 3–4 hours or until firm. Once set, slice into bars and store in the fridge for up to 5 days or freezer for longer storage.