Lemon Oat Bars

These lemon, coconut and oats bars are the perfect treat for any sweet tooths out there. Tangy, soft and with zesty lemon flavour.. Yes, please!

You will hands down love this recipe from the coconut cookie base to the luscious, creamy lemon frosting. The perfect dessert or any time of the day, yummy snack or treat.

These bars are truly a minimum fuss dessert. They hit at only 9 ingredients! And the entire process goes like this: grind up the crust in the food processor, press the crust in, blend frosting until smooth, pour, freeze, cut, done! There is no baking/oven or fancy equipment required.

And for how easy they are, the flavour and richness are wild. So, SO good. I have the bars all cut up in a container in the freezer, and I just set one out to thaw a bit while cleaning up after dinner. Perfect sweet relief at the end of a busy day.

These lemon bars will wow your friends. Tart, rich, and delicious all rolled into one! It’s a big plus that they are actually ‘good for you’ so you can indulge without any guilt!

Course Dessert, Snack

Keyword lemon oat bars no bake, lemon oat bars raw

Servings 8

Ingredients

Base Crust

• 1 cup almonds or walnuts or a mix
• 1 cup oats, instant or quick
• 1 cup desiccated coconut
• 1 cup dates, soaked at least 30 minutes and drained
• 1/2 cup peanut (or any nut or seed) butter

Lemon Frosting

• 2 cups cashews, soaked 3+ hours and drained
• 1 cup coconut butter, store bought or recipe below in notes
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 2-3 lemons, juice and zest (depending on how lemon-ey you prefer)

Instructions

Base Crust

• Line an 8 x 8” baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.

  Place almonds and coconut into a food processer and process until broken down and crumbly. Add dates, oats, peanut butter and continue to process until mixture is sticky and well combined.

  Be careful not to over process as its nice to have texture and different sized “bits” in your lemon bar base.

  Press the base mixture into the bottom of your pan or dish evenly. Refrigerate while you prepare the filling.

   

Lemon Frosting

• In a food processor place cashews and process until broken down and crumbly.  

  Add coconut butter, coconut oil, honey and lemon juice and zest and continue to process until smooth and creamy.

  Depending on the power of your blender this might take a few minutes. Stop blending to scrape the sides if necessary and continue to blend until very smooth. Taste test and add more honey or lemon if you think it needs it.

  Pour the filling over the chilled crust and spread evenly with a spatula or the back of a spoon.

  Place in the freezer to set for at least 3 hours or until completely firm before slicing and serving. Remove from the freezer and let the bars sit for about 10 minutes to soften a bit and then slice 8 bars or 16 squares.

  When serving, its helpful to run your knife under hot water to warm it up before cutting the lemon bars with the still-hot (dried)knife.

  Store in an airtight container in the freezer for up to three months.

   

   

Notes

For the homemade coconut butter recipe go here: Coconut Butter 

Print Recipe

If you are looking for more delicious, healthy, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites