If you’re a fan of fresh, vibrant flavors combined with a creamy, satisfying texture, these Lemon Cashew Bars will quickly become a favorite in your recipe arsenal. They’re not just delicious but also offer a delightful twist on classic lemon desserts. With a crunchy, nutty base and a smooth, tangy lemon filling, these bars are the perfect balance of sweet and tart, making them the ultimate treat for any occasion.

What makes these bars so special? It’s all in the layers. The base is made from rolled oats and raw almonds, providing a wholesome, slightly crunchy foundation. The filling, on the other hand, uses cashews and coconut cream for that velvety smooth texture, while a burst of fresh lemon juice and zest gives it a tangy kick. The combination of maple syrup and coconut sugar ensures that the bars aren’t overly sweet, allowing the natural tartness of the lemons to shine through.

Here’s how to recreate this zesty treat in your own kitchen.

Ingredients:
For the Crust:
1 cup rolled oats (use gluten-free oats if needed)

1 cup raw almonds

1/4 tsp sea salt

2 Tbsp coconut sugar

1 Tbsp maple syrup

4-5 Tbsp coconut oil (melted)

For the Filling:
1 cup raw cashews (soaked)

1 cup coconut cream (the hardened part at the top of full-fat coconut milk)

2 Tbsp arrowroot or cornstarch

1/2 cup fresh lemon juice (approximately 2 large lemons)

1 heaping Tbsp lemon zest (from about 1 large lemon)

1 pinch sea salt

1/4 cup maple syrup (plus more to taste)

2 Tbsp organic powdered sugar (optional, for topping)

Instructions:
Step 1: Prepare the Cashews
Start by soaking the cashews to achieve the creamy texture that’s the hallmark of this filling. Place the raw cashews in a mixing bowl and cover them with boiling hot water. Let them sit for about an hour, uncovered. After the cashews have soaked, drain them thoroughly. This step is crucial, as it softens the cashews and makes them blend into a silky smooth consistency when combined with the other ingredients.

Step 2: Make the Crust
While the cashews are soaking, preheat your oven to 350°F (176°C). Line an 8×8 inch baking dish with parchment paper, making sure to leave enough overhang to easily lift out the finished bars later.

Next, in a high-speed blender, combine the oats, raw almonds, sea salt, and coconut sugar. Blend the mixture on high until it forms a fine meal, resembling breadcrumbs. Transfer this mixture into a medium mixing bowl. Then, add the maple syrup and melted coconut oil. Start with 4 tablespoons of coconut oil, and stir until the mixture comes together into a loose dough. If the dough feels too dry and crumbly, add an additional tablespoon or two of coconut oil until it reaches the right consistency.

Press the dough into the prepared baking pan, using parchment paper on top and a flat-bottomed object like a drinking glass to compact the mixture evenly and firmly. Bake this crust for about 15 minutes. Then, increase the oven temperature to 375°F (190°C) and bake for another 5-8 minutes, or until the edges are golden and the surface has a light brown color. Once done, remove from the oven and set aside to cool slightly while you prepare the filling.

Step 3: Prepare the Lemon Filling
In a high-speed blender, combine the soaked and drained cashews, coconut cream, arrowroot starch, fresh lemon juice, lemon zest, sea salt, and maple syrup. Blend on high until the mixture becomes silky and smooth. Taste the mixture and adjust the flavor by adding more lemon zest or maple syrup if needed. The filling should have a pronounced lemony flavor but shouldn’t be overly sweet—let the zestiness of the lemon take center stage.

Step 4: Assemble the Bars
Once the crust has cooled slightly, pour the creamy lemon filling over the base. Use a spatula or spoon to spread it evenly. Give the pan a gentle tap on the counter to release any air bubbles, ensuring a smooth and even surface.

Place the pan back in the oven and bake for 20-23 minutes. The edges of the filling should look just slightly dry, while the center should still have a soft, jiggly texture. This means the filling is set but not overly firm, providing that melt-in-your-mouth consistency.

Step 5: Cool and Serve
Allow the bars to rest for 10 minutes before transferring them to the refrigerator. Let them cool completely, uncovered, for at least 4 hours. For best results, let them chill overnight to ensure the filling firms up nicely.

Once chilled, slice the bars into squares or rectangles. If you’d like, dust the tops with organic powdered sugar for a touch of sweetness and visual appeal.

Enjoy!
These Lemon Cashew Bars are best served cold and can be stored in the refrigerator for up to 4 days, though they are truly at their best within the first two days. The bright, refreshing lemon flavor paired with the creamy, nutty filling makes them an irresistible dessert or snack, especially for those who prefer a treat that’s both indulgent and nourishing.

Whether you’re preparing them for a gathering, a special occasion, or just as a sweet treat to enjoy on your own, these bars are sure to impress. With the perfect balance of textures and flavors, each bite is a refreshing burst of citrus paired with the comforting richness of cashews and coconut cream.

Give these Lemon Cashew Bars a try, and treat yourself to a delightful dessert that’s as nourishing as it is delicious.