Clear off the counter and throw on an apron, it's time for a cooking demo with Jill Dalton from the Whole Food Plant Based Cooking Show!

Made with whole food ingredients and bursting with tangy lemon flavor, these bars are perfect as a dessert or even a breakfast dessert!

Easy Plant-Based Lemon Bars Recipe


Servings: 16

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes



  • 1 cup rolled oats, organic
  • ½ cup almond flour
  • ⅓ cup deglet dates
  • 1 tbsp nutritional yeast
  • 1 tsp lemon zest
  • ½ tsp vanilla
  • 2 tbsp water



  • ½ cup rolled oats, organic
  • ½ cup lemon juice
  • 2 tsp lemon zest
  • ⅔ cup deglet dates
  • ½ tsp vanilla
  • ½ tsp turmeric
  • ½ cup soy milk, unsweetened
  • ½ cup potato, peeled and cooked until soft



  • 1-2 tbsp shredded coconut




  • Preheat oven to 350°F.
  • Add all of the crust ingredients except for the water to a blender or food processor and pulse until mixture is finely crumbled.
  • Add the water and pulse a few times until mixture sticks together.
  • Press mixture into the bottom of a parchment lined 8-9 inch square baking dish.
  • Bake for 10 minutes.
  • Add filling ingredients to a blender and blend until smooth.
  • Pour over crust and smooth the top.
  • Bake for 20 minutes.
  • If using the shredded coconut, add it to a wire strainer and sift it over the finished bars so that it is a fine sprinkled layer.
  • Cool in the fridge for at least an hour before cutting.
  • Store in an airtight container in the fridge for up to a week.