Description
These vegan lime curd bars combine a chewy and nutty coconut macaroon crust with a tangy and creamy lime curd filling. They’re gluten free, vegan, and perfect if you love bright citrus desserts with a tropical flair! Make these dessert bars extra special with a few edible flowers on top.
Ingredients
for the coconut macaroon crust:
- 3/4 cup almond meal
- 3/4 cup finely shredded unsweetened desiccated coconut
- 1/4 teaspoon fine sea salt
- 1/3 cup cane sugar
- 2 tablespoons virgin coconut oil, melted
- 1/4 cup full fat coconut milk, at room temperature
- 1 teaspoon vanilla extract
for the vegan lime curd:
- 1/2 cup cashews, covered with boiling water then soaked for 20 minutes
- 1/2 cup + 1 tablespoon full fat coconut milk, divided
- 3/4 cup fresh lime juice, from about 5-7 limes
- 1/2 cup cane sugar
- 1 tablespoon agave syrup, or maple syrup
- 1 tablespoon arrowroot flour, or cornstarch
- 2 medium limes, zested, plus extra for garnish
- edible flowers, optional for garnish
Instructions
Make the base first. Preheat your oven to 325 degrees and line an 8×8 inch square baking 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, 1/2 cup of 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.
Make the curd while the crust is cooling. Drain and rinse the cashews then add them to a blender along with 1/2 cup of coconut milk, the lime juice, cane sugar, and agave syrup. Blend on high until smooth and the cashews have been broken down.
Add the blended mixture to a pot and heat it on a level just under medium on the stove. Whisk the curd continuously as it begins to heat up. Once you begin to see bubbles breaking the surface, turn the heat down to low. Mix the remaining tablespoon of coconut milk with the arrowroot in a small bowl (your slurry) then add it to the curd. Continue to whisk and cook the curd mixture over low heat until it thickens to a consistency similar to 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 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. Cut the bars into 9 equal pieces.
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.
Notes
- These bars need a full 6 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!
- An equal amount of cornstarch can be used in place of the arrowroot.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert