Dairy-free paleo lemon bars are a bright, refreshing dessert you can prep in about 10 minutes. A creamy lemon topping with a hint of banana sits on a simple raw date-and-nut crust. These bars are gluten-free, dairy-free and paleo-friendly, and they’re delicious straight from the freezer.
A raw lemon bar recipe perfect for summer
These lemon bars shine in warm weather because they’re best served cold. Prepare them, freeze overnight, and enjoy a cool, tart-sweet treat whenever the heat sets in. The texture is refreshingly creamy, and the crust provides a satisfying chew that complements the bright lemon layer.
What makes these lemon bars so great?
They’re fast to assemble, naturally sweetened, and have a balanced mouthfeel: creamy, slightly tangy lemon topping over a chewy raw crust. The crust is simply nuts and dates pressed together, while the lemon layer blends bananas, fresh lemon juice and a few pantry staples for a silky, milkshake-like topping. Serve frozen for a cool bite or let them warm at room temperature for about 30 minutes for a softer texture.
What you’ll need to make paleo lemon bars
The crust is straightforward and requires:
- Raw cashews
- Walnuts
- Medjool dates (pitted)
- Filtered water
- Hemp seeds
- Sea salt
The lemon topping is just as simple. For best flavor, use fresh-squeezed lemon juice rather than bottled juice. The topping includes bananas, lemon juice and zest, coconut oil, maple syrup, turmeric, collagen (optional) and vanilla.
How to make paleo lemon bars
1. Prepare the crust: In a food processor combine the cashews, walnuts and pitted, soaked Medjool dates. Pulse until the mixture is well combined, about 1 minute. Add the water, hemp seeds and a pinch of salt and pulse until the mixture forms a paste that holds together when pressed between your fingers.
2. Press the crust: Transfer the mixture to an 8×8-inch pan lined with parchment paper. Press it firmly into the bottom and slightly up the sides to form an even crust.
3. Make the lemon topping: Rinse and dry the food processor. Pulse together ripe bananas, fresh lemon juice, lemon zest, coconut oil, maple syrup, turmeric, collagen (if using) and vanilla until smooth and milkshake-like.
4. Assemble and freeze: Pour the lemon topping over the crust and spread evenly. Optionally dust with powdered sugar. Cover and freeze for 24 hours to set.
5. Serve: Run a knife under hot water, dry it, then slice the frozen block into squares. Store leftover bars in the freezer for up to three months.
A quick and easy paleo lemon bars recipe
These bars take about 10 minutes of active prep time. After that, the freezer does the work. The recipe includes optional collagen for added protein, and ripe bananas for creaminess. If you choose to add collagen, follow the product’s scoop guidelines—three scoops of some collagen powders equal approximately 4½ tablespoons.
Use medium-ripe bananas (a few brown spots are fine) and freshly squeezed lemon juice for the best results. If dates vary in size, adjust the quantity slightly to achieve a crust that binds well.
Expert tips & tricks
- Soak Medjool dates in boiling water for 5 minutes, then drain before processing to help them blend smoothly.
- Choose medium ripe bananas—not underripe or overly ripe—to get the right sweetness and texture.
- Three scoops of some collagen powders equal roughly 4½ tablespoons; adjust as needed for your product.
- Swap nuts to taste—pecans, almonds or different nut blends work well for the crust.
- Start with about 10 dates and add more only if the crust needs extra binding, since date size varies.
Ingredients
Crust
- ¾ cup raw cashews
- ¾ cup walnuts
- 12 Medjool dates, pitted and soaked (see notes)
- 1 tablespoon filtered water
- 1½ tablespoons hemp seeds
- Pinch sea salt
Lemon topping
- 3 medium ripe bananas
- ⅓ cup plus 2 tablespoons pure maple syrup
- ¾ cup coconut oil (melted)
- Juice of 4 lemons
- 2½ tablespoons lemon zest
- 1 teaspoon turmeric
- 3 scoops collagen peptides (optional; see notes)
- 1 teaspoon pure vanilla extract or ⅛ teaspoon vanilla bean powder
Instructions
- Combine nuts and dates in a food processor and pulse until well combined, about 1 minute. Add water, hemp seeds and salt and pulse until a paste forms. The mixture should hold together when pressed.
- Line an 8×8-inch pan with parchment and press the crust mixture into the bottom and slightly up the edges.
- Rinse and dry the food processor. Pulse together the banana-based lemon topping ingredients until smooth; the texture should be milkshake-like.
- Pour the topping over the crust, smooth the surface, then cover and freeze for 24 hours to set.
- To slice, run a knife under hot water, wipe dry and cut into squares. Store bars in the freezer for up to three months.
Notes
- Soak the Medjool dates in boiling water for 5 minutes and drain well before processing to help them blend.
- Use medium ripe bananas—slightly spotted is ideal—but avoid overripe or underripe fruit.
- If you add collagen, check your brand’s scoop size; three scoops may equal about 4½ tablespoons depending on the product.
- Date size varies; start with the recommended amount and add one or two more if the crust seems dry or won’t hold together.
Nutrition (per serving)
Calories: 329 kcal; Carbohydrates: 26 g; Protein: 6 g; Fat: 24 g; Saturated Fat: 11 g; Sodium: 12 mg; Potassium: 233 mg; Fiber: 3 g; Sugar: 20 g
Keyword: lemon bars, paleo dessert, summer