I finally made the time yesterday for Easter, and they were so good!
I followed her recipe pretty much, with only a few exceptions, which I’ll note.
4 pitted dates (original recipe called for 2Tbspcoconut sugar, which I thought I had but didn’t.)
4 Tbspcoconut oil(melted) (originally recipe said 4-5, but I went with the lesser due to the dates)
1cupcoconut cream (the hardened portion at the top of full-fat coconut milk-I used the coconut cream from Trader Joe’s which is mostly cream)
1heaping Tbsplemon zest
2Tbsporganic powdered sugar(optional // for topping I didn’t use this)
Lemon Curd Topping
I had about 1/3 cup of coconut cream leftover in my can, so I decided to make a modified version of Minimalist Baker‘s Vegan Lemon Curd. The recipe called for a lot of the same ingredients I already had out, so it seemed like a no brainer. AND…lemon curd on top of lemon bars? YES, PLEASE!! . Here’s how I modified to recipe, and the amount was perfect for a thin layer on top which I added right before serving.
1/3 cup coconut cream
1 tsplemon zest
1 Tbsp lemon juice
1 tsparrowroot starch
Add raw cashews to a mixing bowl and cover with boiling hot water. Let rest for 1 hour (uncovered). Then drain thoroughly.
Preheat oven to 350 degrees and line an 8×8 inch baking dish with parchment paper (or tin foil).
Add oats, almonds, sea salt, and dates to a high speed blender and mix on high until a fine meal is achieved.
Transfer to a medium mixing bowl and add maple syrup and melted coconut oil, and add more oil if it’s too dry. Stir with a spoon to combine until a loose dough is formed.
I accidentally did ALL this at the same time. It didn’t blend as well, because the moisture made it clumpy… SO, if you see chunks of almonds in my crust that’s why!
Transfer mixture to lined 8×8 pan and spread evenly. I used my fingers to press the mixture down until it was evenly compacted.
Bake for 15 minutes, then increase heat to 375 F and bake for 5 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 F (176 C).
For the Filling… Once cashews are soaked and drained, add to a high speed blender with coconut cream, arrowroot starch, lemon juice, lemon zest, sea salt, and maple syrup. Mix on high until very creamy and smooth.
Taste and adjust flavor as needed.
Pour filling over the pre-baked crust and spread into an even layer. Tap on counter to remove any air bubbles.
Bake for 20-23 minutes or until the edges look very slightly dry and the center appears “jiggly” but not liquidy.
Let rest for 10 minutes, then transfer to refrigerator to let cool completely (uncovered) – at least 4 hours, preferably overnight.
For the Lemon Curd…Place coconut cream and lemon zest in a small saucepan and whisk to combine.
Add lemon juice and arrowroot starch to a small mixing bowl and whisk to thoroughly dissolve. Then add to coconut cream mixture and stir.
Lastly, add maple syrup and whisk again until well combined.
Place saucepan over medium heat and bring to a low bubble – not boil – whisking often. Once it starts bubbling and getting thick, reduce heat to medium-low and continue cooking until a visible ribbon forms when spooning a bit of the curd across the top. It should be thick and kind of jiggly in texture. During this process switch to a rubber spatula for stirring to ensure the curd isn’t sticking to the bottom or sides of the pan.
Remove from heat and taste and adjust seasonings as needed, adding more lemon zest for acidity/brightness, or maple syrup for sweetness.
Let rest for 15 minutes, then whisk once more and transfer to a glass bowl and cover with plastic wrap, making sure the plastic wrap touches the curd – otherwise a film may form (I didn’t do that and it was fine!).
Refrigerate for 5-6 hours, or overnight, or until completely chilled and set. I only let mine sit for 4 hours, and it was still great on top of the bars.
To serve, spread the lemon curd over the bars, slice and top with fresh berries (optional)
Store leftovers in the refrigerator, covered, up to 4 days, though best within the first 2 days.
I took this with my phone, as I didn’t have a lot of extra time to take pics while we were baking. Super easy to let kids help you zest! She also loved working our Vitamix!
I may be alone here, but I don’t think I am. As a busy mom, granola bars/protein bars are kind of a must to survive. Both for us and our kids!! Grab on the go. Or in between snack that you want to feel ok giving them, BUT…so many have a LOT of ingredients that you may or may not be ok with, but you do it anyways, because….SURVIVAL. And…they can be really expensive if you don’t buy them in bulk. I’ve been dying to make my own, but it seemed like a LOT of work. SO….I abbreviated my efforts and went simple. As I do… 😉
One day, I’ll blog about a simple, inexpensive, healthy protein bar, but until then… 😉
These are not a dessert, although, I convinced Maya they were for a few nights haha. More like a healthy snack to tide you over 🙂 Ingredients (Made 34 Balls)
1 Cup uncooked Quinoa
6 Tablespoons Sun Butter
1/4 Cup Organic Pure Maple Syrup
6 Tablespoons Hemp Seeds (for rolling-btw, OBSESSED with Hemp Seeds right now!! If you’re interested in the health benefits, read here. Oh, and they’re yummy!)
(All these ingredients I found at Costco. NOT in any way sponsored, but just an easy “Mama cooking for the masses” FYI ;))
Cook Quinoa as directed (I did mine in my rice cooker and it took me 30 seconds of prep, but about 30-45 minutes to wait :))
Stir in Sun Butter and Maple Syrup The reward of licking the measuring cup…who could deny such a thing??!!
Take 1 Tablespoon amounts and form into balls
Roll the balls in hemp seeds.
Refrigerate for an hour in a air tight container and store for future snacking 🙂
Preheat oven to 350 degrees F and oil the insides of your muffin top pan really well. I put coconut oil on a paper towel and rubbed it around.
Mix all the wet ingredients until eggs are fully blended
Add the dry ingredients, then mix until dough is formed
Fill muffin top tins to the top (the dough is dense and doesn’t rise very much)
Bake for 20 minutes. Let them cool for about 10 minutes, then pop them out and cool on cooling rack.
Once cool. Drizzle with glaze. Best eaten right after glazing. Or…skip the glaze and eat as is!
(For the Frosting)
Scoop out the hardened part of the full fat coconut milk and place in a bowl.
Add the rest of the ingredients.
Whip everything with a high speed mixer for about a minute-scraping down the sides a few times as you go.
Put into a pastry bag and decorate as you want! Or slap it on with a spoon and knife and call it good 😉
Drizzle glaze and eat right away. Or…refrigerate frosted cake, and let sit for about 20 minutes. Then glaze and eat. Glaze will harden after about 15 minutes.
The frosting isn’t as flavorful as I imagined it would be, and I honestly thought it would be a flop. UNTIL…I drizzled the glaze over everything. The cake base and the glaze are so flavorful, that the frosting being not as flavorful is perfect. The creamy texture of it is a nice balance to the dense cake, and creamy decadent glaze. Enjoy!
I’ve been dying to make baked pumpkin donuts. We finally did this last week, and they were so good! I couldn’t really find a recipe that matched up with the ingredients I had on hand (no time to go to the store ;)), so I kind of made it up as I went along using Against All Grain‘s “Baked Pumpkin Spice Doughnuts” as my guide and changed/added things here and there from what I had on hand and what I thought it needed.
These are baked instead of fried, are paleo, and have no refined sugar. No guilt, yet delicious-WIN!