Healthy Lemon Bars

Healthy Lemon Bars

These soft, tart, and secretly healthy lemon bars are bursting with sweet citrus flavor! 

The Best Soft Chewy Lemon Bars

It’s like a lemon version of the famous Black Bean Brownies.

Healthy lemon bars that are secretly packed with nutrition, made with pantry staple ingredients – no refined sugar, no eggs or dairy, and no oil required!

Also Try This Vegan Lemon Bread

Vegan Lemon Bars

Are you a fan of lemon desserts?

While you obviously know where my loyalties lie (hello chocolate!), sometimes it can be fun to switch things up.

With bold lemony flavor, these quick-to-make healthy lemon bars are made up of wholesome ingredients.

Just throw everything into the food processor and blend until smooth, then spread into a pan and let the oven do the hard work.

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Lemon Blondies Recipe

The recipe can be vegan, gluten free, and soy free, with a flourless option.

I frosted the bars in the photos with melted coconut butter, or feel free to use any store-bought or homemade vanilla or cream cheese frosting.

Serve as a healthy snack or dessert. With fruit, fiber, and protein, they’re so healthy you could even eat them for breakfast if you want!

Hint: They go well with this Whipped Coffee Recipe

How To Make Healthy Lemon Bars With No Eggs Or Dairy
The Best Soft Chewy Lemon Bars

Print

Healthy Lemon Bars

Soft, tart, and sweet healthy lemon bars, bursting with bold citrus flavor.
Course Dessert, Snack
Cuisine American
Keyword beans, chickpeas, coconut butter, lemon
Cook Time 24 minutes
Total Time 24 minutes
Servings 10 – 12 bars
Calories 90kcal

Ingredients

  • 1/3 cup applesauce or mashed banana
  • 2 tsp lemon zest
  • 1/3 cup flour of choice (low carb version: Keto Lemon Bars)
  • 1 1/2 cup white beans or chickpeas (1 can, drained)
  • 1/3 cup pure maple syrup, honey, or agave
  • 1/4 cup coconut butter, or any full-fat butter spread
  • 3/4 tsp baking powder, and 1/8 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp pure vanilla extract
  • 1 1/2 tbsp lemon juice

Instructions

  • Preheat oven to 350 F. Line or grease an 8×8 pan. (Or you can make them into muffins.) Drain and rinse beans very well. Process all ingredients until completely smooth – taste and texture are much better in a food processor, but a blender can work if you must. Spread batter into pan. Bake 24 minutes, or 12 for muffins. The bars will be soft when you take them out, and they firm up as they cool.

    Frosting: 1/3 cup melted coconut butter (melt with a little coconut oil if needed to make it smoother). Mix with sweetener as desired – or you can skip the coconut butter and simply frost with a basic powdered sugar glaze or your favorite vanilla frosting, or even the cream cheese frosting recipe I used on my pumpkin cupcakes.

    View Nutrition Facts

Notes

Don’t omit the lemon zest, because it gives a ton of lemon flavor. If using coconut flour, only use a few tbsp (until you get a cake-batter consistency), because coconut flour is so absorbent so you won’t need the full 1/3 cup.

Recipe adapted from this Chickpea Cookie Dough Dip.

 

More Healthy Blondie & Bar Recipes:

Brownie Batter Bars

Brownie Batter Bars

Low Carb Keto Chocolate Coconut Fudge Bars Recipe

Chocolate Coconut Fudge Bars

No Bake Chocolate Fudge Bars

Eatmore Chocolate Candy Bars – From Nutrition In The Kitch

peanut butter bars

Chocolate Chip Peanut Butter Bars

vegan seven layer bars

Vegan Magic Bars

Strawberry Oatmeal Bars

Strawberry Oatmeal Bars

Vegan Brownie Recipe

Vegan Brownies








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