This lemon bar recipe is a zesty lemony sweet treat as well as an energy dense fuel source. It is almost 100% raw, minus a bit of lakanto sugar, and completely vegan.
A step or two up from the traditional lemon bar, we substitute some of the usual standards, like butter, flour and white sugar, with coconut oil, nut meal and a blend of natural sweeteners.
If you're not familiar with making healthy desserts raw vegan style, some of the ingredients used in this recipe might seem a bit odd.
For one, we use an ample amount of irish moss gel in the filling, along with a few other less common foods like golden berries, mulberries and fresh coconut meat. This combination, we have found through personal experimentation, provides one of the best lemon bars we have ever tasted.
Irish moss is a seaweed commonly used in raw desserts to provide thickness and smooth texture, perfect for a lemon bar filling. It is virtually tasteless and basically takes on the flavors of other ingredients in the recipe. White mulberries are a common fruit used in desserts for their superior sweet vanilla custard-like taste, the golden berries add tartness, while the creaminess of fresh coconut meat is just pure necessity for this lemon bar.
In many of our desserts we additionally like to incorporate a number of top superfoods whenever possible and in this one we have added in a few of our favorites including bee pollen, astragalus, maca as well as pine pollen.
Although we intentionally made this recipe more on the low glycemic side, using some raw honey along with the zero calorie sweeteners lakanto and stevia, you can always add other sugars if you prefer. Coconut sugar, coconut nectar, lucuma powder, and monk fruit extract are other viable options, but keep in mind they may alter the color of the end result if you are looking to achieve a lemon-yellow dessert. Xylitol sugar or clear agave nectar can be better alternatives for presentation purposes.
This is a three part lemon bar recipe, beginning with the crust, then the topping and lastly the filling.
This lemon bar recipe makes about 16 lemon bars, depending on how you slice them. They can be stored in the fridge in an airtight
container and will last many days, if you don't eat them before then!
Our recipe can also be made without the filling by adding lemon zest and lemon juice instead of water to the crust recipe and dehydrating it for approximately 8 hours. This produces a chewy lemon bar cookie-type dessert great for travel or a lunchbox snack.