Recipe Directions

  • 1. Place almonds in food processor and process into a fine powder.
  • 2. Add dates, vanilla, lemon juice (if using fresh squeezed don't let any lemon seeds go into the recipe!) and lemon zest to food processor.
  • A note re: lemon zest: Lemon zest is simply lemon peel. If you don't have a fancy zester, just do what I do: use a clean carrot peeler and "peel" the lemon with your carrot peeler and throw the big chunky peels into the food processor for processing. Done!
  • 3. Process again until well mixed. Depending on how hard your dates are this could be a wild ride!
  • 4. Once everything seems pretty well processed thus far, set food processor lemon bar mixture aside for a moment.
  • 5. In a large mixing bowl, place your dried coconut and salt. Mix with a spoon to distribute sea salt.
  • 6. Now dump your food processor mixture into the mixing bowl. Mix everything together with your clean hands so that it's nicely combined and resembling a delicious lemon bar dough!
  • 7. Transfer your raw lemon bar dough into your final dish. I like to use a glass brownie dish. Now press the mixture down into the dish with your hands so that the mixture sticks together nicely.
  • 8. Ideally, you should refrigerate your raw lemon bars for about an hour so that they really stick together and are easy to cut.
  • 9. Enjoy your raw lemon bars! Their lemony coconut flavor goes really well with fresh or thawed strawberries. They should be stored in the refrigerator.

The Rawtarian's Thoughts

By The Rawtarian

Raw lemon bars recipe... How do I love thee? Let me count the lemony-coconutty raw ways...

Before I went raw I used to love lemon bars made with lemon and coconut. Lemon bars are so sweet and flavorful and I used to eat them quite frequently as a sweet snack.

So when I went raw I knew I needed a substitute. Surprisingly, these raw lemon bars are easy to whip up and the taste is pretty similar to the lemon bar recipes that I remember from days of yore!

This raw lemon bar recipe is pretty easy to make, you just need to food process almost everything, mix recipe together with your hands, and then press it down into a pan with your hands. The toughest part of making raw lemon bars is getting the dates to process well, especially if your dates aren't fresh.

Tip: Be careful if doubling this raw lemon bar recipe. You might want to make two batches right after one another instead of making one huge batch because it can be tough to get everything to move well in the food processor.

Tip: If your dates are rock-hard try softening them by soaking them in warm water for half-an-hour, then squeezing almost all water out of them before using in this raw lemon bar recipe.

Recipe Photos

Nutrition Facts

Nutritional score: 66 out of 100
  • This recipe is very low in Carbohydrates.
  • This recipe is low in Calories.
  • This recipe is a good source of Dietary Fiber, Riboflavin, and Vitamin E.
  • This recipe is a noteworthy source of Protein, and Iron.

Amounts per 65 g (2 oz) suggested serving

NameAmount% Daily
Calories 268 11 %
Protein 5 g 9 %
Fat 17 g 21 %
Carbohydrates 28 g 8 %
Dietary Fiber 6 g 20 %
Sugars 20 g
Calcium 63 mg 6 %
Iron 1.4 mg 10 %
Sodium 224 mg 10 %
Source: USDA, The Rawtarian

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Comments and Reviews

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184 votes
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Love this! I have tried the raw brownies several times and can't wait to try these. Shared this site with my dad (who just switched to a plant based diet) and he has been calling me nonstop about each of the recipes he's tried. Thanks!

165 votes
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Hi Kelsey, your dad rocks!

339 votes
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Hi. Do you use fresh or dried dates in your recipes. Thank you

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169 votes
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Hi Bronwyn, fresh is best, but to be honest I used dried quite a bit because they are way cheaper and I always keep them around in the back of my pantry :)  In ALL of my recipes dried dates will TOTALLY work, but fresh will be even better.

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Michelle Camarillo's Review

Raw lemon bars recipe
5
5 out of 5

So I made these bars a few days ago when we had some guests over for dinner, and decided to be adventurous and spread the top with a thick layer of your raw cream cheese icing before chilling, just to see how the flavor combinations would turn out.

To sum up my guest's reactions: they were completely blown away, and so was I! The creaminess of the icing was absolutely PERFECT on top of the tangy lemon-ness of the bars, and I will definitely be making the recipe again once I pick up some more cashews from the grocery store!

Thank you so much for this recipe, Laura-Jane!

~Michelle

172 votes
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BRILLIANT Michelle!!

196 votes
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These are amazing!! I too rolled them into balls then rolled in extra desiccated coconut. Husband and kids Iove them. That's 3 from 3 so far from your recipes, slowly making my way through, such a happy and tasty journey..

Posted from The Rawtarian's Raw Recipes App

205 votes
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Hi Kristina, Hopefully we can make it 4 for 4!! What's next on your list?

191 votes
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These are amazing! I am always looking for recipes that my partner will love too! I rolled them into balls so they were easier to put in little containers for when I am on the go!

Posted from The Rawtarian's Raw Recipes App

205 votes
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Hi Jennifer, lemon balls - yum! Bet they were sticky but deelish!

213 votes
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I made these and they are yummy, but I should have used less salt, and I didn't even use the full 3/4 t. I needed to add more sweet and lemon to bring the sweetness and lemon back out. I used real salt because my celtic sea salt is in chunks...I guess I should have thrown it in the processor. Next time! = )

198 votes
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Hi Joelle, definitely next time use sea salt. The flavors are really different. :)

193 votes
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I don't like coconut- is there something I can substitute?

Posted from The Rawtarian's Raw Recipes App

198 votes
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Hi Corrine, not really, in this recipe it's all about the coconut.... So I suggest trying a different recipe instead :)

222 votes
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Dried coconut. Is that different to dessicated coconut?

183 votes
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Hi Emily, they are the same :)

225 votes
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Holy Moly! Amazing! Just stumbled upon this recipe and it's the goods! Just recently started trying to eat more raw vegan and organic, with recipes like this it'll be hard to eat cooked food again! I will be coming on here for most of my recipes, so thank you SO SO SO SO much for taking the time to do this for people, You're raw-esome!! :)

338 votes
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I too think it's the goods lol.  Your note made my day, Jen :)

Top Voted
229 votes
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Yummy lemon bars! Everyone loved them, but for me I prefer less coconut. Next time I am thinking of putting in 3/4 C instead of 1 1/4. Any suggestions own what to replace it with?

Posted from The Rawtarian App

401 votes
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Hi Doe, you could try half-coconut half hempseed hearts :)

Top Voted
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Do you think these would work using half pulp instead of so much nuts?
They sound delicious.

221 votes
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Hi Kaity, if you mean dry-ish almond bulp then yes, that would be fine. Hope this helps!

267 votes
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These lemon bars are amazing! So delicious! I gave my friend some and she was so amazed to think that something raw could taste that good. This recipe is very easy to make and not time consuming at all. What is time consuming is the cleaning up after but it's definitely worth it!

270 votes
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Hi Martha, so glad you are spreading the raw lemon bar love with friends :) that is very generous of you.

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I forgot to mention I reduced the salt by 1/2, everyone including grand kids loved them.

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