Sugar Free Lemon Bars
And I thought the cauliflower pizza recipe was popular! I’ve been inundated with requests for this one – the sugar-free Lemon Bars made and served by our Sugar Free Farm stars at the end of show party!
I have tweaked the recipe slightly to add some superfood goodness and make it even more delicious!
Remember, although refined-sugar free, this recipe contains dates which are dried fruits. All dried fruits are high in fructose so should be eaten in moderation. You guessed it, this recipe should feature in the 20% of 80/20!
Ingredients
Crust
6 soft pitted dates, soaked in boiled water
2 heaped tablespoons ground flaxseed
75g pecans
95g walnuts
Pinch of sea salt
3 to 12 tablespoons of water
Topping
100g unsweetened desiccated coconut
100g cashew nuts
90g coconut oil, melted
9 large soft pitted dates, soaked in boiled water
Zest of 3 unwaxed lemons
Fresh lemon juice of 4 lemons
2 teaspoons turmeric
3 tablespoons maca powder (optional)
2 cups coconut milk
Method
Crust
1. In a food processor, chop the dates, ground flaxseed, walnuts and pecans.
2. Add salt and 3 to 5 tablespoons of water to achieve a dough-like consistency. If using a blender add up to 12 tablespoons of water. It’s best to add the water gradually, so the mix doesn’t end up too wet.
3. Line a traybake tin with parchment paper. Press the dough mixture into the base of the tin, pressing down firmly. You may need to wet your hands slightly while doing so.
4. Place in the fridge to chill while you make the topping.
Topping
1. Soak dates in freshly boiled water and allow to stand.
2. In a blender, add the cashew nuts and coconut milk and blend until smooth.
3. Drain the dates and add to the blender together with the coconut oil, turmeric and desiccated coconut. Blend further.
4. To this, add the lemon juice, maca powder and lemon zest and blend until smooth. The mixture should have a creamy consistency.
5. Pour the lemon mixture over the crust and let this set in the freezer until firm (about 1 to 2 hours).
6. Transfer to the fridge around an hour before you are ready to eat.
7. Cut into bars, storing leftovers in the freezer.
Looking for more sugar-free recipes? I’m busy working on a cookbook and my 7 Day Sugar Detox programme will be live soon! Join my Health Tribe to make sure you’re the first to hear all about both.
I wish you good health!
Consult your doctor or health care practitioner regarding any health problems, before embarking on any new health regimes, using any supplements or before making any changes in prescribed medications or food programmes.
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Will be giving these a go but was just wondering what they were pictured with above that looks like jam?
Great! Let me know what you think and share a photo if you can.
We made a sugar-free berry coulis to dip them in. I will post a recipe for that soon.
This sounds delicious! I am a vegan and try to avoid sugar where possible, so recipes like this are what I need! The only problem is I don’t know which food processor would be strong enough to work with the tough ingredients! Which do you use?
Hello Holly,
I am glad you avoid sugar! Vegan diets can be sugar heavy because so many of the vegan friendly food items available are full of refined carbohydrates and added sugar. I see this changing soon, it has to!
I use this processor and have had the same one for going on 3 years now
https://angeliquepanagos.com/product/kenwood-fdm781-multi-pro-classic-food-processor-1000-watt-silver/
I would also recommend that you soak the nuts and seeds before where you can, it will make them easier chop/ blend.
Let me know how you get on!
I made these lemon bars for a charity cake sale at work. I love them!!! and so did my work colleagues. I love the balance between the lemony sharpness, sweetness of the dates and coconut. I made mine using just a Vitamix as I don’t have a food processor as well. It was fine for chopping the nuts for the base – helped, I believe, by the addition of some water.
Hello Dianne,
Fantastic news! Thank you so much for letting me know. I am pleased that you enjoyed the lemon bar and that they went down a treat at the charity cake sale. Please post a photo on my facebook page if you have one, would love to see.
I use my Vitamix when I was testing the recipe and I agree, adding in more water is the magic trick in chopping the nuts.
I would like to make this lemon bar recipe for our vintage tractor seed sewing day. Us this recipe abke to be made and wrapped in individual slices for morning tea. I want to make it for about 20 people; would I need double the recipe. Looking forward for your comments. The farm day us on this Thursday. Many thanks.
Hello Jude, so pleased you are going to try the bars!
You can make the recipe and freeze it in the big batch. Once set you can slice and portion it in the individual size you prefer. I would double the recipe, you will have some left over but it keeps well in the fridge or freezer.
Let me know how it goes and tag me in a posted photo if you can, I would love to see.
Sounds yum will let you know
Great! Look forward to hearing 🙂
Hi Angelique. Are the cashew nuts roasted or raw?
Hello Tina, they are raw. Let me know what you think of the lemon bars.
Hi there!
These look amazing! Can I use more cashews or coconut cream if I am oil free? Also, is the coconut milk full fat or light? Thanks so much! I am excited to try these
Hello, thanks I hope you try them. I haven’t tried it without, maybe adding in some ground chia seeds for binding? Coconut milk is always full fat this is the one I use https://angeliquepanagos.com/product/grace-premium-coconut-milk-1-ltr/
Let me know if you try them!
Thanks
Angelique