Healthy Lemon Bars – Katy is covered in chocolate

Tender, healthy lemon chunks are secretly bursting with sweet citrus flavor!

It’s like the famous lemon version Black bean brownies.

Healthy Lemon Chips Secretly packed with nutrients, made with pantry staples – no refined sugar, no eggs or dairy, and no oil required!

Try this too Vegan lemon bread

Are you a fan of sweets with lemon?

While you clearly know where my loyalty lies (hello chocolate!), Sometimes it can be fun to turn things around.

With a bold lemon flavor, these healthy, instant lemon bars are made with healthy ingredients.

Simply throw everything in a food processor and mix until smooth, then spread it into a saucepan and let it do the hard work.

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

I have frozen 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 are so healthy that you can even have them for breakfast if you want!

Hint: It goes well with this Brewed coffee recipe

How to make healthy lemon bars without eggs or dairy products

1/3 Glass Mashed apple or banana juice
2 Teaspoon Lemon peel
1/3 Glass Careful selection (Low-carb version: Keto lemon bars)
1 1/2 Glass White beans or chickpeas (1 can, colander)
1/3 Glass Pure maple syrup, honey, or aloe vera
1/4 Glass Coconut butterOr any full-fat butter
3/4 Teaspoon Baking powder, and 1/8 teaspoon baking soda
1/4 Teaspoon salt
2 Teaspoon Pure vanilla extract
1 1/2 Tablespoon Lemon juice

Preheat the oven to 350 degrees Fahrenheit, line or grease an 8×8 saucepan. (Or you can make them into muffins.) Strain the grains and rinse well. Process all ingredients until completely smooth – textures and flavors are much better in a food processor, but a blender can work if needed. Spread the mixture into the pan. Bake for 24 minutes, or 12 for muffins. The bars will be soft when removed and firm when cooled.Garnish: 1/3 cup of melted coconut butter (melt with a little coconut oil if needed to make it smoother). Mix with sweetener to taste – or you can skip coconut butter and simply freeze with basic powdered sugar glaze or your favorite vanilla frosting, or even the cream cheese recipe I used in Pumpkin pies.View nutrition facts

Don’t ignore the lemon peel, as it gives a lot of lemon flavor. If using coconut flour, use only a few tablespoons (until you get the consistency of the cake batter), because coconut flour is very absorbent, so you won’t need 1/3 of a full cup.
A recipe is adapted from this Chickpea dough.

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