About the Recipe
These Lemon Bars are a zesty, plant-based twist on a classic favorite. Creamy Japanese sweet potatoes blend with fresh lemon juice, plant milk, and dates to create a naturally sweet, tangy filling, while a simple oat and date crust provides a chewy, wholesome base. Garnish with lemon zest or coconut flakes for an extra touch of flavor and elegance. Inspired by Kim Campbell of PlantPure Chef, these bars are perfect for gatherings, dessert, or anytime you crave a bright, refreshing treat that’s vegan, gluten-free, and satisfying.
Ingredients
For the Filling:
4 cups Japanese sweet potatoes, microwaved, cooled, and peeled
1 cup freshly squeezed lemon juice
1 cup unsweetened plant milk
1 cup dates
Zest of 1 lemon
Optional Garnish:
Additional lemon zest OR ¼ cup unsweetened coconut flakes
For the Crust:
4 cups rolled oats, ground into flour
1 cup pitted dates (or more, to taste)
3 Tbsp lemon juice
½ cup unsweetened plant milk, plus more if needed
1 Tbsp vanilla extract (optional)
Zest of 1 lemon
Preparation
In a blender or food processor, process the crust ingredients in the order listed until the mixture comes together and holds when pressed between your fingers. Add a little more plant milk if needed.
Press the crust evenly into a 9×13-inch Pyrex baking dish.
In a high-speed blender, blend the lemon juice, lemon zest, plant milk, and dates until smooth.
Add the sweet potatoes one cup at a time and continue blending until the filling is creamy and fully combined.
Spread the filling evenly over the crust. Smooth the surface or create a decorative pattern with a fork.
Cover and refrigerate for several hours or overnight. Alternatively, freeze for 4–6 hours. If frozen, let the bars thaw for at least 15 minutes before serving.
Garnish with additional lemon zest or coconut flakes, if desired. Cut into squares and serve.
Store leftovers in the refrigerator or freezer.
No animals were harmed during the creation of this recipe!
