Healthy Vegan Raw 5-Ingredient Lemon Bars

Healthy Vegan Raw 5-Ingredient Lemon Bars
These gluten-free Healthy Vegan Raw 5-Ingredient Lemon Bars are deliciously lemony and moist. No-bake bars topped with a lemon coconut icing and sweetened purely with fruit.

You can add a sweetener to the icing if you like, but I do like a slightly sour lemon icing that cuts through the intense sweetness of the base.
Maybe this lemon drizzle won’t be the most viral raw cake as it doesn’t look anything special but I think it tastes pretty amazing.

Being free of flour, gluten, nuts, oil and just sweetened with fruit it’s hard to find a fault in this healthy raw cake! This raw lemon cake uses the lemon zest on top as it contains amazing fragrant and tasty oil. If you can choose unwaxed and untreated lemons if you use the lemon rind in recipes like this.

This raw cake is sweetened purely with dried fruit using dates and raisins in the base. You could add a liquid sweetener like maple syrup in the topping but personally, I think it’s sweet enough as it is. I like a slightly sour and tart topping with a very sweet cake base.

Shall we give these yummy lemony bars a go?
Do let me know how you found these Healthy Vegan Raw 5-Ingredient Lemon Bars though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest or Facebook! I love seeing what my lovely readers think of my recipes!

Recipe cuts into 8 large bars

INGREDIENTS:

1 cup / 175g pitted Dates

1 cup / 150g Raisins

2 cups / 280g Sunflower seeds

4 Lemons

3/4 cup / 75g desiccated Coconut

splash of water, for blending

Method:

1. Into a food processor add the dates, raisins, sunflower seeds and the juice of two lemons.
Blend until the raw cake dough starts to form one big ball.
Spread this mixture flat in your dish.

2. Place the coconut and juice of the last two lemons into a small blender with a splash of water and blend until creamy. Add just enough water to make a creamy icing that can be spread.
Spread the icing on the base and sprinkle with grated lemon zest from 2 lemons.
Enjoy this raw lemon cake straight away or place in the fridge to firm up and eat within 5 days.

NOTES:
Equipment: Blender / food processor & 8″ Square dish

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