These super easy no-bake lemon lavender bars make for a perfectly delicious light and creamy treat. The refreshing lemon lavender cashew cream paired with a naturally sweet almond base is the perfect treat for a warm summer day. Skip the lemonade and try some of these healthy guys!

If I could name one type of food that I find most refreshing, it would definitely be citrus fruits. While Oranges are one of my favorite fruits to enjoy fresh, I am a huge fan of adding lemon into my daily water, fresh salads, tea, and most importantly my desserts.

These tasty bars are packed with lots of fresh lemon flavor and a hint of lavender. They are no-bake and require only 30 minutes of active time to prepare. As you’ve come to expect from me, this recipe is dairy-free, gluten-free and refined sugar-free. Perfect for an easy but delicious treat on a warm summer day.

How to prepare these No-Bake Lemon Lavender Bars

while this recipe is incredibly easy, I recommend to prepare these ahead of time. Either the night before or a minimum of 4 hours before serving. It takes about 20-30 minutes to whip them up but they require some time in the refrigerator to fully set.
to nail these two layers, use a 8 inch square baking pan to prepare the bars. If you don’t have one at hand, you can use a loaf pan as well.
To add the lavender, heat cashew milk over medium. Stir in lavender buds, let steep for about 10 minutes and strain. I like to use cashew milk due to its neutral taste but almond milk, etc. should work as well.
This recipe requires either a high speed blender or a reliable food processor. You want the lemon lavender cashew mixture to be as smooth as possible.

Sounds pretty easy, right? Yes, and they are freaking delicious. Make these no-bake lemon lavender bars for your family and friends. They will thank you for it.

Craving more lemon desserts!?
No-bake Lemon Lavender Tart
Homemade Lemon Ice Tea
Lemon glazed Chia Donuts
Lemon Raspberry Overnight Pulp

If you happen to make this delicious recipe yourself, please let me know how it goes. I would love to see what you come up with. As always, don’t forget to tag @delight.fuel or simply comment below.

This post contains several affiliate links. As an Amazon Associate I earn a small commission from qualifying purchases. I only recommend products that I trust and have used myself.

No-Bake Lemon Lavender Bars

Yield: 9-16

Prep Time: 20 minutes

Cook Time: 10 minutes

Additional Time: 8 hours

Total Time: 8 hours 30 minutes

No Ratings

Ingredients

Ingredients Base:

5 medjool dates (pitted)
½ cup shredded coconut
1 tbsp maple syrup
1 tbsp coconut oil (softened, not melted)
2 cups raw almonds (sub with any other nuts)

Ingredients Lemon Lavender Creme:

1 can coconut cream
1 cup cashew milk
2 cups cashews (soaked for a minimum of 4 hours)
1/3 cup 2 tbsp coconut oil
1 1/2 lemons (zest and juice)
⅓ cup maple syrup
1 1/2 tbsp lavender buds

Instructions

1. For the base, line a 8x8 inch square baking pan with parchment paper (plastic wrap, wax paper.
2. In a food processor add almonds, medjool dates, shredded coconut, maple syrup and coconut oil. Process until it’s slightly crumbly but still sticks together.
3. Press the base mix on the bottom of the pan evenly and set aside.
4. In a small saucepan heat cashew milk over medium. Stir in lavender buds, let steep for about 10 minutes and strain.
5. In a high speed blender add all ingredients and process until completely smooth.
6. Pour over base, cover with plastic wrap and refrigerate for about 3-4 hours or overnight.
7. Once it has set, take out of the fridge, cut into 9 large or 16 small squares and serve. Store leftovers in the refrigerator for up to two days.

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