Sugar-free lemon bars recipe

20 April 2017 by
First published: 18 July 2016

Curb sweet cravings with this sugar-free lemon bars recipe. It was created by nutritionist Angelique Panagos, who has added some superfood goodness to make it even more delicious! Although this is free from refined sugar, this recipe contains dates, which are dried fruits and therefore high in fructose, so should be eaten in moderation.



For the crust:

6 soft pitted dates, soaked in boiled water

2tbsp (heaped) ground flaxseed

75g pecans 95g walnuts

Pinch of sea salt 3-12tbsp water

For the topping:

100g unsweetened desiccated coconut

100g cashew nuts

90g coconut oil melted

9 large soft pitted dates, soaked in boiled water

Zest of 3 unwaxed lemons

Fresh lemon juice of four lemons

2tsp turmeric  3tbsp maca powder (optional)

500ml coconut oil



For the crust:

In a food processor, chop the dates, ground flaxseed, walnuts and pecans.

Add salt and three to five tablespoons of water to achieve a dough-like consistency. If using a blender add up to 12 tablespoons of water. It’s best to add the water gradually, so the mix doesn’t end up too wet.

Line a baking tin with parchment paper. Press the dough mixture into the base of the tin, pressing down firmly. You may need to wet your hands slightly while doing so.

Place in the fridge to chill while you make the topping.

 For the topping:

Soak dates in freshly boiled water and allow to stand.

In a blender, add the cashew nuts and coconut milk and blend until smooth.

Drain the dates and add to the blender together with the coconut oil, turmeric and desiccated coconut. Blend further.

To this, add the lemon juice, maca powder and lemon zest and blend until smooth. The mixture should have a creamy consistency.

Pour the lemon mixture over the crust and let this set in the freezer until firm (about one to two hours).

Transfer to the fridge around an hour before you are ready to eat.

Cut into bars, storing leftovers in the freezer.


Recipe courtesy of Angelique Panagos


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