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Sunshine Lemon Protein Bars

These creamy no-bake Lemon Protein Bars feature a naturally sweet walnut and date crust topped with a silky lemon cheesecake filling made from cashews, coconut cream and vanilla protein powder. Bright, refreshing, and packed with protein, they are the perfect healthy dessert or energising snack. 🍋💛
Course Breakfast, Dessert, Lunch, Snack
Cuisine Healthy Clean Eating
Keyword clean eating dessert or snack, clean eating protein bars, healthy lemon protein bar recipe, lemon protein bar recipe, lemon protein bar recipe no bake, no bake lemon protein bars, sunshine lemon protein bars
Servings 8

Ingredients

Walnut & Date Base

  • 1 1/2 cups walnuts
  • 1 cup dates (if your dates are hard, soak 10 minutes in warm water and drain)
  • 1 teaspoon vanilla extract
  • Pinch of sea salt

Lemon Protein Filling

  • 1 1/2 cups raw cashews,soaked for at least 4 hours and drained
  • 1 13.5 oz can coconut cream, full fat (solid part only) *see note below
  • 1 scoop vanilla protein powder
  • 1/4 cup fresh lemon juice
  • 1 tablespoon finely grated lemon zest
  • 3 tablespoons maple syrup or honey
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract
  • Pinch turmeric (optional for colour)

Optional Toppings

  • Lemon zest
  • Thin lemon slices
  • Toasted coconut
  • Crushed pistachios
  • Freeze-dried raspberries

Instructions

  • Note: Place the can of coconut cream or milk in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.
    Line a 7 x 5-inch loaf 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. 

Walnut & Date Base

  • Add the walnuts, dates, vanilla and salt to a food processor.
    Blend until the mixture becomes sticky and holds together when pressed.
    Press the mixture firmly into the bottom of the prepared pan.
    Place in the refrigerator while preparing the filling. 

Lemon Protein 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, coconut cream, protein powder, lemon juice, lemon zest, maple syrup, coconut oil, and vanilla to a high-speed blender.
    Blend until completely 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 and add more maple syrup or lemon if you think it needs it.
    Pour the filling over the prepared base and smooth the top.
    Refrigerate for at least 4 hours, or freeze for 2 hours until firm.
    Slice into 8 bars (or more smaller squares) and garnish with your favourite toppings before serving.
    Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months. 
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