Description
A sweet-tart vegan lime curd tops a toasted coconut macaroon base for a truly delicious, mouth-puckering dessert bar. If you want to go the extra step, top each of these vegan and gluten free bars with a few edible flowers!
Ingredients
for the base:
- 3/4 cup almond meal
- 3/4 cup finely shredded unsweetened desiccated coconut
- 1/4 tsp fine sea salt
- 1/3 cup cane sugar
- 2 tbsp melted coconut oil
- 1/4 cup room temperature full fat coconut milk
- 1 tsp vanilla extract
for the lime curd:
- 1/2 cup cashews — soaked for 2 or more hours
- 1/2 cup full fat coconut milk
- 3/4 cup fresh lime juice ( I was able to get this from 4 limes)
- 1/2 cup cane sugar
- 1 tbsp agave or maple syrup
- 1 tbsp full fat coconut milk mixed with 1 tbsp arrowroot starch/flour (this is your slurry)
- zest of 2 limes plus more to garnish if you like
- edible flowers for garnish, optional
Instructions
Make the base first. Preheat your oven to 325 degrees and line an 8×8 inch square pan with parchment paper leaving an overhang (this will make it much easier to remove and cut the bars). Mix the almond meal, coconut, sugar, and salt together, making sure to break up any lumps. In a separate small bowl, whisk together the melted coconut oil, coconut milk, and vanilla, then pour it over your dry mixture. Mix until the macaroon dough begins to stick together. Dump the dough into your lined baking pan and press it into an even layer. The dough is sticky so make sure to use damp fingers! Bake the macaroon base in your preheated oven for 25 to 30 minutes until it is golden brown around the edges and just beginning to turn golden on top. Let the base cool completely at room temperature before topping it with the curd.
To make the curd, add the soaked cashews, the 1/2 cup of coconut milk, the lime juice, the cane sugar, and the agave (or maple syrup) to a blender. Blend on high until smooth and the cashews have been broken down. Add the curd mixture to a pot and heat it on a level just under medium on the stove. Whisk the curd mixture continuously as it begins to heat up. Once you begin to see bubbles breaking the surface, turn the heat down to low. Add your slurry (1 tbsp coconut milk mixed with 1 tbsp arrowroot flour) and begin to whisk once again. Continue to whisk and cook the curd mixture over low heat until it thickens to a consistency similar to melted white chocolate or pudding. This should only take about 5-7 minutes. Remove the curd from the heat and mix in the lime zest. Allow the curd to cool in the pot for 15-20 minutes before spreading it in an even layer over the macaroon base. Chill the bars in the fridge at least 6-8 hours or overnight to allow them to set.
When you’re ready to serve the bars, feel free to enjoy them as is or add a fresh sprinkle of lime zest and edible flowers. I used rose geranium flowers for the batch photographed.
These bars store best in the fridge so make sure to eat and serve them straight from there! Leftovers will keep in the fridge for up to 5 days. Makes 8-16 bars depending on how large or small you slice them.
Notes
These bars need a full 6-8 hours to chill and set in the fridge before enjoying so make sure to factor that in. For the cashews, measure out 1/2 cup before soaking rather than after. If you are making the lime curd on its own rather than using it to top the bars, you’ll need to adjust the recipe just slightly. Once you add the arrowroot slurry towards the end of cooking time, you’ll cook it only a minute more before removing it from the heat so that it doesn’t thicken quite as much. Cool it completely in the fridge before enjoying!
- Prep Time: 15 minutes
- Cook Time: 50 minutes