Vegan & Gluten-Free Lemon Bars

Superfood Lemon Bars

If you live for zest, you’ll LOVE these dreamy lemon bars. Created with cashews, almonds, oats, coconut, honey, and a whole lotta lemon, this vegan & gluten-free recipe adapted from The Minimalist Baker is a delight to both prepare and eat!  

Not only are these treats pretty on the plate, they’re also packed with vitamin C, which is a tried-and-true free radical neutralizerthanks to all those lemons and our Philosophie Berry Bee Honey! (You don’t want any pesky radicals hanging around in your body since they can damage blood vessels and alter cholesterol to make it more susceptible to building up in your artery walls.)

The cashews and almonds add some lovely nuttiness and also make the bar quite filling (so they can double as a guilt-free, dessert-like breakfast bar), while the coconut contributes a luscious velvety texture, along with heart-healthy fats.

Since these bars do require some time for cashew soaking, baking, cooling (and potentially dehydrating), definitely save this recipe for a day when you can queue up a classic Spotify playlist, light your favorite soy candle, and bliss out in the kitchen with your loved ones.

Vegan Lemon Bars

Gather This:


1 cup raw cashews
1 cup coconut cream (the hardened portion at the top of full fat coconut milk)
2 tbsp arrowroot or cornstarch (optional to thicken)
½ cup lemon juice (about 2 large lemons)
1 heaping tbsp lemon zest (about 1 large lemon)
Pinch sea salt
1/4 cup Berry Bee Honey, plus more to taste (maple syrup or coconut nectar would be good too!)
2 tbsp organic powdered sugar, for topping (optional)
dehydrated lemon slices (optional)


    1 cup gluten-free oats
    1 cup almonds or almond meal
    1/4 teaspoon sea salt
    2 tbsp coconut sugar or Berry Bee Honey
    4-5 tbsp coconut oil, melted
      Lemon Juice for Lemon Bars

      Do This:

      Add raw cashews to a mixing bowl and cover with boiling hot water. Let rest for 1 hour uncovered, then drain thoroughly. If you have more time, you can also soak overnight in cool filtered water.

      In the meantime, preheat oven to 350 degrees and line an 8”x8” inch baking dish with parchment paper.

      Add oats, almonds, and sea salt to a high-speed blender and mix on high until you have a fine meal.

      Transfer to a medium mixing bowl and add Berry Bee Honey and melted coconut oil, starting with 4 tablespoons and adding more coconut oil, if it's too dry. Stir with a spoon to combine until a loose dough is formed. You should be able to squeeze the mixture between two fingers and form a dough instead of it crumbling. If it’s too dry, add a bit more melted coconut oil.

      Vegan & Gluten Free Lemon Bars

      Transfer mixture to parchment-lined baking sheet and spread evenly. Then place parchment paper on top and use a flat-bottomed object, such as a drinking glass, to press down firmly until it’s evenly distributed and well-packed.

      Bake for 15 minutes, then increase heat to 375 degrees and bake for 5-8 minutes more, or until the edges are golden brown and there is some browning on the surface. Remove from oven to cool slightly, then reduce oven heat to 350 degrees.

      Once the cashews are soaked and drained, add to a high speed blender with the coconut cream, arrowroot starch, lemon juice, lemon zest, sea salt, and Berry Bee Honey. Mix on high until very creamy and smooth.

      Taste and adjust flavor as needed. I added a bit more lemon zest! It should be very lemony, and not overly sweet.

      Lemon Bars

      Pour filling over the pre-baked crust and spread into an even layer. Tap on counter to remove any air bubbles.

      Bake for 20-25 minutes or until the edges look slightly dry and the center appears “giggly” but not liquidy.

      Let rest for 10 minutes, then transfer to refrigerator to let cool completely (uncovered)at least 4 hours, preferably overnight.

      To serve, slice and sift with powdered sugar (optional). Store leftovers in the refrigerator, covered, up to 4 days (though it’s best within the first 2 days!). Add dehydrated lemons when ready to serve.

      Vegan & Gluten-Free Lemon Bars


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      Warm Winter Chai Smoothie

      Chai Smoothie

      Enjoy this warm and comforting start to your day with a blend of aromatic chai tea, our energizing and antioxidant-rich Cacao Magic, creamy almond butter, and a sprinkle of warming spices. It’s everything you love about a chai tea latte but with inflammation-fighting antioxidants and a boost of energy, plus almond butter for a great meal replacement when you want something a little lighter first thing in the morning.

      Recreate this soul-soothing recipe that will leave you feeling energized and ready to take on the day.

      Warm Winter Chai Latte

      Gather This:

      1 cup warm brewed rooibos chai tea

      1 tsp cinnamon

      ½ tsp allspice

      2 tsp ground ginger (or 1-2 tablespoons of fresh squeezed ginger juice)

      ½ cup almond or coconut milk

      2 tbsp almond butter

      Monkfruit, coconut nectar, raw honey, or stevia to taste

      1 tbsp Cacao Magic

      Do This:

      Start by brewing a cup of rooibos chai tea. Allow it to steep until it reaches a warm and comforting temperature.

      In a blender, combine the warm brewed chai tea, cinnamon, allspice, ground ginger (or ginger juice), almond or coconut milk, almond butter, and the sweetener of your choice. Adjust the sweetness according to your taste preferences.

      Enhance the nutritional profile and flavor of your chai brew by adding 1 tablespoon of Cacao Magic.

      Secure the lid on your blender and blend the ingredients until smooth and creamy. The rich aroma of chai combined with the decadent flavor of Cacao Magic creates a delightful sensory experience.

      For optimal digestion and to relish the warmth, it's best to enjoy your Nourishing Chai Brew before it cools. Pour it into your favorite mug or glass and savor each sip.

      Warm Winter Chai Smoothie


      What cold-weathered treat would you like to see made healthy + healing? Share it with us on Instagram by tagging @philosophielove!

      Sweet & Simple Cacao Yogurt Parfait

      Cacao Yogurt Parfait

      There’s something about a parfait that feels oh-so-decadent. This sweet & simple cacao yogurt parfait recipe is rich, creamy, sweet, and satisfying, but it comes with a twist – it's loaded with superfoods. Mixing Philosophie Superfood Blends into your snacks is a great way to get extra proteins and nutrients without the added sweeteners or fillers. It’s the perfect treat to keep you feeling light and energized!

      All you need is a nourishing yogurt (regular or dairy-free, your choice!), plus the Cacao Magic Superfood Blend, Cosmic Elixir collagen + adaptogen superfood blend, almond butter, and chocolate. For toppings, add your favorite nuts and sprinkle on pink salt making a picture-perfect parfait!

      Cacao Parfait

      Gather This:

      ½ cup coconut yogurt

      ¼ cup almond butter

      1 tbsp Cacao Magic Superfood Blend

      1 tbsp Cosmic Elixir or collagen of choice

      ¼ cup melted chocolate

      Sprinkle of chopped pistachios + pink salt

      Superfood Parfait

      Do This:

      Mix the coconut yogurt, Cacao Magic and collagen in a bowl. In a clear cup of your choice, layer half the coconut yogurt mixture then add a layer of almond butter followed by the rest of the coconut yogurt mixture. Top with a layer of melted chocolate and top with chopped pistachios and pink salt. Put in the freezer for 15 minutes and ENJOY!

      Cacao Yogurt Parfait

      Vegan Cobb Salad with Green Honey Maple Mayo

      Vegan Cobb Salad

      Salads don’t have to be boring! The secret to a savory and tasty salad? A variety of flavors, colors and superfoods! For this vegan cobb salad, we combined a savory take on coconut chips and a homemade Green Dream honey maple mayo dressing that’s a little bit sweet & savory. 

      This salad would also be good as a sandwich, in lettuce cups, and pretty much any way you serve it. The crisp coconut chips and the nutrient-rich Green Honey Maple Mayo will turn any “boring” salad into your next lunch go-to. Enjoy every bite, and don't forget to share this recipe with your friends – they'll thank you later!

      Salad Prep

      Gather This:


      2 cups coconut chips

      ¼ cup tamari

      ¼ cup maple syrup

      1 - 2 tsp garlic powder

      1-2 tsp smoked paprika

      Pinch of cayenne (if you like spice)

      Pinch of sea salt

      FOR THE GREEN HONEY MAPLE MAYO [makes about 1/2 cup]

      Liquid from 1 can of chickpeas

      ¼ cup of chickpeas

      1 tbsp Green Dream 

      ¼ cup apple cider vinegar

      2 tbsp maple syrup

      2 tbsp dijon mustard

      1 clove of garlic

      1 tsp sea salt

      ½ cup olive oil


      Spring peas

      Snap peas




      Vegan Cobb Salad with Green Honey Maple Mayo

      Do This:

      Make your coconut topping by preheating the oven to 350. Toss coconut with tamari, maple, garlic, paprika, and cayenne if using. Bake for 10 minutes. Stir about halfway through baking so that it doesn't burn. Remove from the oven, and wait a few minutes until it crisps up.

      Make your Green Honey Maple Mayo by blending all ingredients except olive oil until smooth. Add olive oil and blend until everything is emulsified and creamy.

      Toss your salad together and arrange to make it beautifully according to you! 

      Vegan Cobb Salad with Green Honey Maple Mayo

      Iced Pumpkin Chai Tea Latte

      Iced Pumpkin Chai Tea Latte

      Re-create the Starbucks Pumpkin Cream Chai Latte the Philosophie way with superfood blends, adaptogens and healing fall spices that leave with you a sugar crash. This pumpkin chai latte is made with natural ingredients: pumpkin puree, nut milk, maple syrup and spices. 


      The detoxing honey, grounding fall spices, and mood-supporting ashwagandha blend beautifully with the chai tea, composed of medicinally active herbs. Since this latte has substantially less caffeine than regular ol' java, you can use it as mood + energy booster anytime of day! 

      Pumpkin Chai Tea Latte Copycat

      Gather This:

      1 tea bag of spiced chai (or decaf spiced chai rooibos)

      ½ cup nut milk of choice

      2 tbsp real pumpkin purée

      1 tbsp maple syrup or honey (we recommend Fall Vibes Honey!)

      1 tsp Fall Vibes

      ¼ tsp vanilla extract

      Tiny dash salt

      Optional garnishes: 1 cinnamon stick or star of anise, coconut whipped cream

      Iced Pumpkin Chai Tea Latte

      Do This:

      In a small saucepan, bring ½ cup water to a gentle boil. Remove the water from heat, add the tea bag, and let it steep for 4 minutes. Before removing the tea bag, squeeze any water remaining out by pressing the tea bag against the side of the pan with the back of a spoon.

      Add the nut milk, pumpkin purée, maple syrup or honey, vanilla, Fall Vibes and salt to the pan. Pour the mixture into a stand blender and blend for a minute or two, or whisk until the drink is nice and creamy.

      Gently rewarm on the stove, then pour it into a mug. Top with totally optional whipped coconut cream and/or garnish with totally optional cinnamon stick or star of anise. ENJOY!!

      Homemade Pumpkin Chai Tea Latte

      What cold-weathered treat would you like to see made healthy + healing?

      Deliciously Spiced Pumpkin Muffins: Gluten-Free and Dairy-Free

      Fall Vibes Pumpkin Muffins

      These cozy, tasty pumpkin muffins are not just a delightful treat, they're also gluten-free and dairy-free, making them a perfect indulgence anytime of day. They’re more nutritious than they look as they’re made entirely gluten-free and sweetened with real maple syrup. We topped them with dark chocolate which is said to be one of the best sources of antioxidants and can improve blood flow. Plus, they’re made with pumpkin which is actually a superfood!.

      Savor the fall flavors, the subtle sweetness of maple syrup, and the delightful combination of pumpkin and spices. No pumpkin muffin is complete without traditional warming spices which is why the Fall Vibes Superfood Blend is PERFECT for these treats that smell & taste just like fall. 

      Share these with friends and family, or keep them all to yourself for a little taste of autumn whenever you desire. We won’t tell. ;)

      Pumpkin Spiced Muffins

      Gather This:

      2 cups almond flour

      ¼ tsp salt

      ½ tsp baking soda

      ¼ cup oil of choice

      ¼ cup maple syrup

      2 eggs

      ⅓ cup pumpkin puree

      1 tsp vanilla extract

      2 tbsp Philosophie Fall Vibes

      ½ cup of gluten-free dark chocolate chips or cacao nibs 

      Pumpkin Gluten-Free & Dairy-Free Muffins

      Do This:

      Preheat oven to 350℉. 

      In a large mixing bowl, whisk together the almond flour, salt, and baking soda. Add wet ingredients + mix until well combined.

      For that unmistakable pumpkin spice taste, add 2 tablespoons of Philosophie Fall Vibes or your preferred pumpkin spice blend. This is where the magic happens! 

      Stir in chocolate chips or cacao nibs and then spoon the batter into paper liners in a cupcake pan. 

      Pop your muffin pan into the preheated oven and bake for 22-24 minutes. Keep a watchful eye on them – you'll know they're done when the center is set, and a toothpick or fork comes out clean when inserted into the muffin.

      Once they're ready, remove your pumpkin spice muffins from the oven and let them sit for about 5 minutes. 


      Philosophie Pumpkin Muffins

      Blue Butterfly Cashew Butter Bowl

      Blue Butterfly Bowl

      We’re dreaming of a beautiful blue galaxy with this delicious Butterfly Boost Cashew Butter Bowl! Did you know blue is the color of confidence and calmness? It manifests intuition, balance, tranquility and intelligence. So infusing more of your meal with blue foods can really calm and center the mind especially when you load it with nutrients and ingredients that support brain health, energy and mood.

      Enjoy this beautiful bowl made with homemade Butterfly Boost cashew butter and topped with blueberries, nut butter and supercharged raw honey. You can have it in the morning with oatmeal, in the afternoon with quinoa or for dessert with rice puffs - whatever you desire!

      Philosophie Blue Snack Bowl

      Gather This:


      1 cup of cashews

      1 tbsp of Butterfly Boost

      1 tbsp of Coconut Magic or coconut manna


      1 cup of quinoa, rice puffs or oatmeal

      Butterfly Boost Cashew Butter 

      Handful of blueberries

      Nut Butter of choice

      Drizzle with Berry Bee Honey

      Do This:

      Combine all ingredients for the Butterfly Boost Cashew Butter in a high speed blender and blender until smooth (add water to create desired consistency). Then in a bowl, start with a layer of quinoa, rice puffs or oatmeal and top with your Butterfly Boost Cashew Butter, handful of blueberries, nut butter and a drizzle of Berry Bee Honey. ENJOY!

      Blue Butterfly Cashew Butter Bowl

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