Dairy free paleo lemon bars are a refreshing dessert that only take 10 minutes to make! With hints of banana and a few secret ingredients, you can’t go wrong with these delicious, raw, paleo, and vegan treats!
Just wanted to let you know that these fabulous lemon bars are sponsored by my friends at Vital Proteins!
A dairy free paleo lemon bars recipe that doesn’t need to go into the oven!
Well, this is super exciting stuff right here. I’ve had this paleo lemon bars recipe for quite some time, but I knew I wanted and needed to rephotograph them and tweak it ever so slightly.
Since summer is here, I thought by making them eatable right out of the freezer, they’d taste that much more refreshing… and boy was I right!
When I was growing up, frozen treats were always my go-to when I was inkling for a treat. Even though I grew up in Chicago and it was pretty darn freezing for about half the year, there was an unexplainable satisfaction that came from eating something sweet and cold.
I had a lot of fun eating baked goods, too… don’t get me wrong. But my grandparents, who spoiled me very much, knew the way to my heart was via a Klondike bar. Ha!
When you make paleo lemon bars that are also quick to make!
You know what’s super bad ass about these lemon bars? They only take about 10 minutes to put together.
Then, you get to stick them in freezer and let them work their magic overnight. And VOILA, come morning, you can polish one off for breakfast because it’s time to treat yourself, ya know?
More like this:
Not to mention, I’ve snuck in some creamy bananas and powdered turmeric, too. Seriously, you guys, they are delish!
I’m sure you’ve heard that collagen is *all the rage* right now. It has been for quite some time in my book but is just now starting to get as much publicity as it deserves.
If you’re new to collagen and want to dive into what it is, why it’s important and how to use it,
I’ve included a plethora of different collagen-filled recipes, the benefits of consuming it and dip into the nitty gritty science of it all!
Extra protein inside paleo lemon bars? Sign me up!
That being said, it was a no brainer to add collagen to these lemon bars Why wouldn’t I want to add extra protein into a refreshing treat?
I call this an added bonus… you know, I got your back- always.
Between the delicious, nutrient dense nuts that are in the base and the naturally sweetened lemon layer with coconut oil, these bars are no joke.
My theory is: if you’re going to indulge, why not do it right?
A treat is a treat, absolutely. But why not reap the benefits of consuming mindfully sourced protein and fat while you satisfy that sweet tooth, eh?
It’s time to hop on board the dairy free paleo lemon bars train.
It’s going to be a wild and delicious ride, and you’re going to want to ride again as soon as it’s over. Trust me.
Dairy Free Paleo Lemon BarsDairy Free Paleo Lemon Bars. This refreshing dessert has Summer written all over it and only take 10 minutes to make! With hints of banana and a few secret ingredients, you can't go wrong with these delicious, raw and paleo treats.
|Prep Time||10 minutes|
Soak the Medjool dates in boiling water for 5 minutes and drain well before adding them to the food processor.
These can also be made vegan by omitting the collagen.
- In a food processor, combine and pulse together nuts and dates. Do this for about 1 minute until well combined. Add water, hemp seeds and salt and pulse again until everything forms a paste-like texture. You should be able to take your fingers and press the mixture against the side of the processor, as it will hold together and resemble a crust.
- Transfer mixture to a parchment-lined square pan (7x7" or 8x8” works well) and press it down onto the bottom and slightly up the edges.
- Rinse the food processor and dry it. Pulse together the lemon topping ingredients. The mixture will turn into milkshake texture.
- Pour mixture over the crust, and top off with powdered coconut flakes, if you'd like. Cover the dish with plastic wrap. Let the bars set in the freezer for 24 hours. When you are ready to eat them, cut into squares with a knife after running it under hot water. Store in the freezer.