Lemon Bars!


Hi Friends! After I made those Zucchini Brownies, I couldn’t help but come up with all different kinds of veggie cakes… I have definitely got a few different ones up my sleeve, so keep a look out! πŸ˜‰

Lemony desserts always have a special place in my heart. Lemon bars, pies, cookies… I like them all!

So, we all know how popular black beans are in brownies… white beans in blondies… yea, been there done that!

But what about chickpeas in lemon bars? Yes? No?

No worries, I will show you and I promise it tastes good! πŸ˜‰

Ok, fine… I will admit it… they do not taste EXACTLY like the traditionalΒ shortbread and egg yolks lemon bars (obviously, that is because they are NOT). They sure are good though, and at around 100 calories per huge slice, they are even better! No one guessed there was chickpeas in it and between my mom, dad and I, we finished off the whole pan in a night! πŸ˜‰

Lemon Bars (gluten free, sugar free, vegan, low fat, low cal)

  • 2 c well cooked chickpeas (pressure cooked at home is best, otherwise unsalted canned beans)
  • 2/3 c Β oat flour
  • 1/3 c natural sugar substitute (I used erythritol, or can use coconut sugar)
  • 3 T lemon juice and zest of one lemon
  • 1 t vanilla extract

Vanilla Icing

  • 100 g unsweetened apple sauce
  • 1 t vanilla powder (vanilla paste or seeds of one vanilla bean)
  • 3 T soy yogurt
  • 2-3 T powdered sugar substitute (blend sugar in a blender until powdered)
  • 1-2 T coconut flour

First put the chickpeas in a food processor and process until it turns into a smooth paste. Add in the rest of the ingredients and process until combined. Taste test and add more lemon or sugar. Press into a non-stick 9×9 baking dish and bake at 350 F for 25-30 mins. You want to slightly under bake these. For the icing, combine all ingredients starting with less sugar and coconut flour and only adding if it needs to be sweeter or thicker. Let bars cool before icing.

So why am I using erythritol and how/why are these only 100 calories a slice? Erythritol is a natural sugar substitute that is found in grapes, melons and fermented foods. It has almost no calories and does not raise your blood sugar. So not only does it dramatically reduce the calories in baked goods, but is also a good option for people sensitive to sugar! There are a few different brands of erythritol; I used Z Sweet. If you prefer, you can use coconut sugar in place of the erythritol.

Submitted to: Wellness Weekend, Healthy Vegan Fridays


  1. Yes, yes yes!!! I cannot wait to try this recipe. πŸ™‚

  2. So much goodness going on here πŸ™‚

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  5. chick peas? Very interesting.. They look really good!

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  7. chickpeas in cakes…a girl after my own heart! These lemon bars sound great, i’m on a real lemon kick too at the moment now summer has finally decided to turn up. πŸ˜‰

  8. Those look good!
    I like lemon flavor pastries too

  9. Awesome! How many does this recipe make? I think I finally found something I can make for my birthday now, lol

  10. Can brownies be made with other types of beans or lentils? Which would work?

    • I have only tried cannellini, black bean and garbanzo beans, but I am sure other beans would work as long as they are not split.

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