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Creamy Cashew Lemon Protein Squares

These delicious Lemon Protein Bars are tart, sweet, have a nutty crust and creamy cashew based lemon layer.  This healthy dessert is totally dairy free, paleo, egg free and irresistible!
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword clean eating dessert or snack, creamy cashew lemon protein squares, creamy lemon protein bars no bake, healthy no bake lemon protein bars, no bake lemon cheesecake protein bars
Servings 16

Ingredients

Base Crust

  • 1 cup almonds
  • 1 cup dates, soaked 30 minutes and drained
  • 1/2 cup desiccated coconut
  • 1/2 cup rolled oats
  • 1 teaspoon vanilla extract

Cashew Lemon Filling

  • 2 cups cashews, soaked 3+ hours and drained
  • 1 13.5 oz can coconut cream, full fat (solid part only) *see note below
  • 1/4 cup coconut oil, melted
  • 1/4 cup honey or maple syrup
  • 1/4 cup protein or collagen peptides powder – vanilla or plain
  • 1-2 lemons, juice and zest (depending on how lemon-ey you prefer)

Toppings Optional

  • Lemon zest
  • Shredded coconut
  • Chopped nuts

Instructions

  • Note: Place the can of coconut cream in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.
    Line an 8 x 8-inch 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.

Base Crust

  • Place cashews into a food processer and process until broken down and crumbly. Add dates, coconut, oats and vanilla extract and continue to process until mixture is sticky and well combined.
    Be careful not to over process as its nice to have texture variance and different sized “bits” in your base crust.
    Press the base mixture into the bottom of your pan or dish evenly. Refrigerate while you prepare the filling.

Lemon Filling

  • Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.
    Place all filling ingredients, cashews, hardened coconut cream, coconut oil, honey, protein powder, lemon juice and zest into the food processor and process until smooth and creamy.
    Depending on the power of your blender this might take a few minutes. Stop blending to scrape the sides and continue to blend until very smooth. Taste test 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.
    Top with your chosen toppings then place in freezer for 2–3 hours or until firm, then slice into 16 (more or less) squares.
    Store in the fridge for a softer texture or freezer for a firmer bite.  
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