Vegan Blood Orange Bars



These vegan blood orange bars are a delightful combination of tangy citrus and sweet almond-coconut crust, perfect for a refreshing treat.

Ingredients:
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil, melted
  • Zest of 2 blood oranges
  • Juice of 3 blood oranges
  • 1/2 cup coconut cream
  • 3 tbsp cornstarch
  • 1/2 cup powdered sugar
  • Pinch of salt

Instructions:

Preheat oven to 350F 175C and line an 8x8 inch baking dish with parchment paper

In a bowl, combine almond flour, coconut flour, maple syrup, melted coconut oil, and a pinch of salt

Press the mixture evenly into the bottom of the prepared baking dish

Bake the crust for 12-15 minutes until lightly golden brown

Remove from oven and let cool

In another bowl, whisk together blood orange zest, blood orange juice, coconut cream, cornstarch, and powdered sugar until smooth

Pour the blood orange mixture over the cooled crust, spreading it evenly

Bake for another 20-25 minutes until the filling is set

Let the bars cool completely in the baking dish, then refrigerate for at least 2 hours to firm up

Once chilled, slice into bars and serve

Enjoy!


Comments

Post a Comment

Popular posts from this blog

Quinoa Chicken Broccoli Casserole

Image
A wholesome and flavorful casserole combining quinoa, chicken, and broccoli, baked to perfection with melted cheese. Ingredients: 1 cup quinoa 2 cups chicken broth 2 cups cooked chicken, diced 2 cups broccoli florets 1 cup shredded cheddar cheese 1/2 cup milk 2 cloves garlic, minced 1 teaspoon dried thyme Salt and pepper to taste Cooking spray Instructions: Preheat the oven to 375F 190C In a medium saucepan, combine quinoa and chicken broth Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and liquid is absorbed In a large mixing bowl, combine cooked quinoa, diced chicken, broccoli florets, shredded cheddar cheese, milk, minced garlic, dried thyme, salt, and pepper Mix well Spray a casserole dish with cooking spray Transfer the quinoa mixture into the casserole dish, spreading it out evenly Bake in th...
Read more

Slow Cooker Pecan Pie Cake

Image
This Slow Cooker Pecan Pie Cake tastes like a traditional pecan pie and is easy to make in a slow cooker. It's a warm and cozy dessert that's great for any event. Ingredients: 1 cup all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 3/4 cup granulated sugar 1/2 cup milk 1/4 cup unsalted butter, melted 1 teaspoon vanilla extract 1/2 cup chopped pecans 1/2 cup packed brown sugar 1 1/2 cups hot water Instructions: In a bowl, mix together flour, baking powder, salt, and granulated sugar Stir in milk, melted butter, and vanilla extract until just combined Fold in chopped pecans Spread batter evenly into the bottom of a greased slow cooker In a separate bowl, mix together brown sugar and hot water until sugar is dissolved Carefully pour the mixture over the batter in the slow cooker Cover and cook on high for 2 to 2 1/2 hours, or until the ca...
Read more