Here is a great recipe that Katie found on DETOXINSTA

These Vegan Lemon Bars have a crispy gluten-free crust and creamy lemon filling you’ll love. They are the perfect summer dessert, made without eggs or dairy.


  • 1 cup blanched almond flour
  • 2 Tablespoons melted coconut oil
  • 2 Tablespoons maple syrup
  • ¼ teaspoon salt
  • 1 cup whole cashews (not roasted or salted)
  • ½ cup lemon juice
  • 1 tablespoon lemon zest
  • ½ cup maple syrup
  • ¼ cup melted coconut oil

  • Preheat the oven to 350ºF and lightly grease an 8-inch baking dish. Press a piece of parchment paper into the bottom of the dish for easy removal later.
  • In a mixing bowl, combine the almond flour, coconut oil, maple syrup, and salt. Stir well until the dough sticks together, then transfer it to the prepared baking dish. Press it evenly into the bottom of the pan. It won’t be very thick, but it should create a thin layer that covers the bottom of the pan. Bake this at 350ºF for 15 minutes, or until lightly golden brown around the edges. Let it cool completely.
  • To make the filling, add the cashews to a blender and blend briefly. (This way you won’t get any big chunks of cashews in your filling.) Add in the lemon juice, zest, maple syrup, and melted coconut oil, and blend again until silky smooth.
  • Pour the filling over the cooled pie crust then smooth the top with a spatula. Set the pan on a flat surface in your freezer to set until firm, about 2 hours, or let it chill overnight.
  • When the filling feels firm to the touch, use a large knife to slice 16 small bars and serve chilled. (Wipe the knife between each slice for a clean look.) These bars will soften if they sit out at room temperature for too long. For a softer filling, you can serve them from the fridge instead. Store in an airtight container in the freezer for up to 3 months.