Queen Bey Vegan Lemon Bars

When life gives you lemons, you make vegan lemon bars so chart-topping even Beyonce would approve. Coconut cream balances out fresh lemon zest. Gluten-free oats make these a perfect party favor everyone can enjoy. These tart treats are a refreshing alternative to all-chocolate-everything, plus their sunny yellow shade is like a color/dessert therapy combo.

Hey, good lookin’! What healthy things are you cookin’ up? Salads, smoothies or superfood stir-frys…I’m already hungry thinking about it! Inspire me in the comments or on Facebook, Twitter and Instagram and tag @thefaraheffect.

Queen Bey Vegan Lemon Bars

Prep Time:

10 minutes

Total Time:

25 minutes




2 cups of coconut cream
3 tsp. of lemon zest
¼ cup of fresh lemon juice
1-2 tbsp. of agave

90g of gluten free oats
112g of almonds
24g of coconut sugar
15ml of maple syrup
60-75ml of coconut oil, melted

  1. To prepare the base, preheat oven to 350°F and line an 8 inches x 8 inches baking dish with parchment paper.
  2. Put oats, almonds, and coconut sugar into a food processor and process until a fine meal is achieved. Transfer to a mixing bowl and add maple syrup, melted coconut oil then stir with a spoon.
  3. Transfer mixture onto parchment lined baking sheet and spread evenly. Using the back of a spoon, press down firmly until it is evenly distributed and well packed.
  4. Bake for 15 minutes or until golden brown. Let cool.


  1. Place all of the ingredients for the filling in a high-speed blender and mix on high until smooth.
  2. Pour the filling over the pre-baked and cooled crust and spread into an even layer. Tap to remove any air bubbles.
  3. Place in the freezer for 1 hour until it is firm enough to slice.


Garnish with chopped toasted pistachio nuts

Print Recipe
Nutrition Information

Recipe by: Farah Fahad RD & Chef Candice Miller
Photography by: Niki Csanyi

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