• Kim Campbell

Japanese Lemon Bars

Updated: Jun 22, 2018

Delicious lemon bars from beautiful Japanese Sweet Potatoes! These frozen delights are creamy, sweet, and loaded with fresh lemon and coconut flavors.

Prep Time: 20 minutes Cook Time: 15 minutes

Yields: 12-14 bars



1 cups oats

3/4 cup walnuts

½ cup unsweetened coconut flakes

1/2 cup pitted medjool dates, soaked (6 medium sized dates)

2 tablespoons unsweetened applesauce

1 teaspoon cinnamon

2 teaspoons lemon extract


2 large Japanese Sweet Potatoes (about 1 ½-2 pounds), peeled and roughly diced

1 can lite coconut milk

½ cup maple syrup

¼ cup lemon juice

zest of one lemon

¼ cup unsweetened coconut flakes for garnishing


  1. In a food processor pulse the oats, walnuts, coconut flakes, dates, cinnamon and lemon extract until you have a finely ground sticky consistency. Add the applesauce and continue pulsing until mixture sticks together. Press this mixture onto an 8 x 8 in square pan lined with parchment paper. Set aside.

  2. Peel and boil the sweet potatoes until tender when pierced with a fork. Drain and cool.

  3. Add the sweet potatoes, coconut milk, maple syrup, lemon juice, and zest of one lemon to a food processor. Process until the mixture is creamy and smooth.

  4. Spread the filling over the crust and smooth out the top. Place in the freezer for 4-6 hours and remove from the freezer. Allow them to slightly thaw for 15-20 minutes. Cut, garnish, and serve. Wrap and store leftover squares in the freezer.

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