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Nutritious Treats

Gluten Free Pink Lemonade Bars

Gluten free pink lemonade bars are tart gluten free lemon bars with a bright pink blood orange glaze! The lemon bars are made with almond flour and sweetened naturally with honey. Blood orange juice gives the glaze it’s gorgeous pink color.

blood orange bars

Warmer temps and longer days has me craving fresh flavors and tartness of citrus in sweet and savory meals and treats. It’s amazing how you can use the zest, juice and flesh of lemons, limes, oranges and more in so many different ways to add flavor and nutrition to just about anything.

Today I’m spilling the tea on these gluten free lemon bars with blood orange glaze and how exactly you get this pink color from blood orange juice. At first glance you would think they’re color from food coloring or something artificial, but no! It’s amazing how they get their all natural color from blood oranges.

pink blood orange glaze
the exact hue of the pink will varying a little depending on the pigments in your blood orange. As you can see this one was bolder than the time I made it for the bars in the other photos.

The idea of using this stunning pink color that comes from the juice of a blood orange in another treat came when I made this blood orange olive oil loaf the other week. I thought what else could I make PINK?!

Staying with the citrus theme, I thought pink lemonade bars would be so fun and the perfect color for spring and Easter. Initially I tried to make the actual bar pink, but that didn’t turn out as well as making the glaze pink. Reducing the blood orange juice helps to get this bold magenta-pink hue!

gluten free lemon bars with blood orange glaze

Ingredients for Gluten Free pink lemonade bars

  • blanched almond flour
  • fresh lemons
  • honey
  • eggs
  • coconut flour
  • maple syrup
  • blood oranges
  • confectioners’ sugar

equipment / utensils

blood orange glazed bars with lemon and honey
gluten free lemon bars with blood orange glaze

Gluten Free Pink Lemonade Bars

Maggie Michalczyk, RDN
Pink lemonade bars are tart, fresh and perfect for spring! Filled with bright lemon flavor and perfectly pink thanks to blood orange juice. 
Servings 9 bars


For the crust:

  • 1 1/2 cup blanched almond flour
  • 1/4 cup maple syrup
  • 1/4 cup melted coconut oil
  • zest of 1 lemon
  • For the lemon bar:
  • 3 eggs
  • juice of 2 lemons
  • zest of 1 lemon
  • 1/3 cup honey
  • 1 tbsp. coconut flour can sub arrowroot starch

For the blood orange glaze:

  • 1 cup confectioners’ sugar
  • juice of 2 blood oranges


  • Preheat the oven to 350 degrees F. Spray an 8X8 baking pan with cooking spray and line with a sheet of parchment paper making sure the parchment paper isn’t bunched up around the edges.
  • Combine all of the crust ingredients together in a small bowl and mix together with a wooden spoon. Press into the parchment paper (using a spatula also works well) making sure the crust is as even as possible.
  • Bake for 15 minutes. 
  • While the crust is baking make the filling for the bars. Whisk together the eggs, honey, lemon juice and zest really well in a small bowl. Then, sift or whisk in the coconut flour gradually so there are no clumps. 
  • Remove the crust from the oven, lower the temperature to 325 degrees F and slowly pour the egg mixture over the top of the crust. Don’t let the crust cool too much, you want to pour the egg mixture overtop while it’s still warm. Carefully return it back to the oven and bake for an additional 20-25 minutes until the center is set and does not move. Remove from the oven and let cool.
  • Make the pink blood orange glaze by juicing 2 blood oranges and adding the juice to a small saucepan to reduce. Let the juice simmer on medium-low heat for about 2-3 minutes until it’s slightly reduced. Don’t leave it unattended as it can reduce all the way very quickly! 
  • Start by pouring a little bit of the juice over 1 cup of confectioners’ sugar at a time mixing together to get a glaze that’s thick but that you are still able to drizzle it. You may need a little less or a little more depending on how much your juice reduced. 
  • Use a small spatula to spread the glaze over the cooled bars. I like to cut the bars first and then add the glaze on to each bar individually to get the cleanest look. Top with more lemon or blood orange zest and enjoy! 


Store bars in the fridge for maximum freshness. They taste even better cold in my opinion!
Keyword lemon bars; pink lemon bars; blood orange bars

Love all things lemon? Be sure to check out these other lemon and citrus recipes!

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gluten free pink lemon bars
Nutritious Treats

Raw Lemon Coconut Bars

Raw lemon coconut bars are tart and chewy and made gluten and dairy free with just a few simple ingredients. Dates, almonds, shredded coconut and lemon juice and zest make up these no bake bars that make for a good snack!

4 ingredient date lemon coconut no bake bars

There’s something about spring that makes me crave all the fresh tart flavors. Lemon and lime flavors infused into treats is definitely my favorite after pumpkin!

What’s cool about citrus is that you can use the zest, juice and flesh to infuse fresh flavor and tartness into both sweet and savory recipes. These raw lemon coconut bars use both lemon zest and lemon juice! Another one of my favorite citrus infused treats are these no bake key lime pie mini cheesecakes — they’re perfect for spring too!

With most of us still working from home now, it’s safe to say a lot of us have exhausted our snack options and likely have felt out of ideas when it comes to healthy snacks. These raw lemon bars are a fresh idea to throw into your snack rotation for spring.

Easy to make, you can roll the dough into balls or cut them into squares and stash in the fridge for when you need a little something before a workout or in the afternoon. Sweetened naturally with dates, they’re balanced with protein and fiber that will help prevent a blood sugar crash.

Plus the tart lemon zest goes so well with the coconut flavor — I know you’ll love them!

p.s. be sure to tune in on instagram because next week is citrus week where I’ll be sharing 5 new fun and delicious recipes that use citrus fruits!

no bake lemon bars with dates, almonds, coconut and collagen

Ingredients for raw lemon coconut bars

These raw lemon bars are made with just a few simple ingredients you might already have in your pantry. Almonds and dates make up the bulk of the texture of these no bake bars, so I don’t recommend omitting them or using substitutions if you’re trying to get a similar texture.

  • dates
  • almonds
  • lemon zest
  • lemon juice
  • shredded unsweetened coconut
  • collagen
  • vanilla extract
  • cinnamon
  • salt

equipment/ utensils


Raw Lemon Coconut Bars

Maggie Michalczyk, RDN
Dates, almonds, shredded coconut and lemon juice and zest make up these tart bars that make for the perfect snack! Roll the dough into balls or cut into squares for a popable snack! 
Prep Time 10 mins
Cook Time 1 hr
Servings 18 squares


  • 1 1/2 cup pitted dates
  • 1 cup raw almonds
  • 1 1/2 cup shredded unsweetened coconut
  • zest of 2 lemons + more for the top
  • juice of 1 lemon
  • 1 serving unflavored collagen
  • 1 tsp. vanilla extract
  • 1 tsp. cinnamon
  • 1/2 tsp. sea salt


  • In the bowl of a food processor add the dates, almonds and 1 cup of the shredded coconut. Pulse until a dough begins to form.
  • Add the lemon zest, lemon juice, collagen, vanilla extract, cinnamon and salt. Pulse a couple more times until everything is combined and you see a sticky dough.
  • Transfer the dough to a bowl and stir in the rest of the coconut. Press the dough into a 9X13 bread pan lined with parchment paper. Use a spatula to smooth it so that it’s as even as possible across the top. 
  • Place in the fridge to harden for 30 minutes to an hour. Remove and cut into small squares. Sprinkle more coconut and lemon zest on top and enjoy! 
Keyword raw lemon bars; no bake lemon bars

more lemon recipes you’re sure to love

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