How long does raw lemon bars with chia seeds [vegan] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make raw lemon bars with chia seeds [vegan] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Can I make raw lemon bars with chia seeds [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is raw lemon bars with chia seeds [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does raw lemon bars with chia seeds [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

9.3K Views 10 years ago

Raw Lemon Bars With Chia Seeds
[Vegan]

MJ By: Michaell Johnson

Author Bio

Nutrient-rich desserts with hidden healthy ingredients. One year ago, I made the decision to stop eating... Read More

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Raw Lemon Bars With Chia Seeds [Vegan]

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Perfectly tart with a crust that tastes like a combination of graham cracker crust and shortbread cookie, you're going to become obsessed with these raw lemon bars. In addition to being ridiculously refreshing and delicious, these bars contain chia seeds and cashews making them a pretty nutritious dessert! Simply set... Read More

Ingredients You Need for Raw Lemon Bars With Chia Seeds [Vegan]

For the Crust:

3/4 cup mulberries
3/4 cup gluten-free oats
1/2 cup pecans
1 large date
A pinch of salt

For the Lemon Layer:

1 cup cashews, soaked for 2 hours
2 tablespoons coconut oil
2 tablespoons apples, no peel
Juice from 1 1/2-2 lemons
2 tablespoons coconut nectar
1 tablespoon chia seeds
3 tablespoons maple syrup
2 tablespoons lemon peel
1 teaspoon of orange zest (optional)
Coconut Flakes (optional)

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How to Prepare Raw Lemon Bars With Chia Seeds [Vegan]

To Prep:

Soak your cashews for 2 hours. If you don't have a high-speed blender, soak them longer.

To Make the Crust:

Pulse in a food processor or high-speed blender. The crust should stick together when you press it between your fingers but should be crumbly looking.
Press into an 8x8 glass dish.

To Make the Lemon Layer:

Purée all the ingredients together and pour into the dish. It should have a pancake batter texture or slightly thicker. If it is too thick, add more lemon juice or coconut nectar.
Refrigerate or freeze for at least 4 hours to be fully set.