February 17, 2020

Plant-Based Lemon Bars

Plant-Based Lemon Bars are a bright and light vegan dessert, sweetened with a secret ingredient and vibrant with lemon flavor.

Well this recipe was a long time coming...

A while ago my mom found this recipe for lemon brownies. She gave it to me and said that she would enjoy it if I was able to create a healthy, plant-based version.

I immediately went to work and created this amazing Lemon Brownie recipe. I misread the original recipe and thought the brownies should have chocolate. Normally, when you call something a brownie, it has some chocolate in it. Not this time. Whoops.

I'm not mad. My mistake gave way to two delicious recipes. After several months, I finally got around to making the real version of this recipe.

Just to play it safe, I decided to name them Plant-Based Lemon Bars. So, in case you can't tell from the pictures, these lemon bars have exactly no chocolate in them. If they did, I'd call them brownies. [Insert side-eye emoji].

Anyways... Plant-Based Lemon Bars.

Plant-Based Lemon Bars

Let me just start by saying that I'm not usually a fan of lemon flavored desserts. For some reason, I don't like citrus fruits as much as I prefer berries or bananas.

You all know how much I love bananas: banana nice cream, banana cake, banana nice cream cake, banana bread, banana granola, banana bars. Bananas are incredible.

But I digress.

There aren't even any bananas in this recipe. There's lemon! And it's delicious. I mean, it's no banana, but it's close.

It doesn't matter what I think, though. My mom loves lemon and that's what matters. Because this recipe is for her.

I developed this recipe by altering my Sweet Potato Blondie recipe.

I guess I just gave away the secret ingredient. It's sweet potato.

Though you probably should've guessed that too. I love sweet potatoes almost as much as I love bananas: sweet potato hummus, bourbon glazed sweet potatoes, sweet potato tempeh hash, sweet potato bread, sweet potato salad, sweet potato fries, sweet potato rounds, sweet potato soup.

Plant-Based Lemon Bars

I digress again. But this time sweet potatoes are actually in the recipe.

Not only do they add sweetness, they also create an amazingly moist and rich texture. These Plant-Based Lemon Bars taste light and bright while simultaneously being rich and decadent. All thanks to sweet potatoes! And lemons.

Really the only difference between my sweet potato blondie recipe and this lemon bar recipe is lemon juice. I used both lemon juice and lemon extract for extra flavor, but if you don't have lemon extract, additional lemon juice will work just fine.

You'll only need a few other ingredients besides sweet potatoes and lemon juice.


  • Almond Butter
  • Mashed Japanese Sweet Potato (steamed or baked)
  • Date Sugar
  • Oat Flour
  • Almond Flour
  • Baking Soda
  • Baking Powder
  • Lemon Juice
  • Lemon Extract

Plant-Based Lemon Bars

How to Make Plant-Based Lemon Bars

Preheat the oven to 350. Line a baking pan with parchment paper.

In a large bowl mix all the ingredients, using your hands if necessary. Press into the prepared baking pan and bake. Once the bars are done let them cool in the pan before cutting and serving. Enjoy!

Recipe Prayer

Thank you God for mistakes. Let us take each mistake with grace and learn to see you in each moment. Amen.

Tried this recipe?

Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.

Plant-Based Lemon Bars

Plant-Based Lemon Bars are a bright and light vegan dessert, sweetened with a secret ingredient and vibrant with lemon flavor.















  • 2/3 Cup Almond Butter
  • 2/3 Cup Mashed Japanese Sweet Potato (steamed or baked)
  • 1/2 Cup Date Sugar
  • 1/2 Cup Oat Flour
  • 1/3 Cup Almond Flour
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Baking Powder
  • Juice of 1 Lemon
  • 1 Teaspoon Lemon Extract can sub with an additional tablespoon of lemon juice


  1. Preheat the oven to 350. Line a baking pan with parchment paper.
  2. In a large bowl mix all the ingredients, using your hands if necessary. Press into the prepared baking pan and bake for 20 minutes. Let cool in the pan for 15 minutes before cutting and serving. Enjoy!

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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography