Vegan Lemon Curd Bars
Author: 
Serves: 12 square bars
 
Ingredients
  • BASE
  • ¾ c. spelt four
  • 1¼ c. oats
  • ½ c. coconut
  • ½ tsp salt
  • ½ tsp. baking soda
  • ½ c. cane sugar
  • ⅓ c. brown sugar
  • ¾ c. coconut oil, melted
  • 1 tsp vanilla
  • CURD
  • zest and juice of 1 large lemon
  • 4 tbsp. arrowroot or cornstarch
  • 1 c. almond milk
  • 4 tbsp. maple syrup
  • CRUMBLE
  • ½ c. oats
  • ½ c. spelt flour
  • ¼ c. brown sugar
  • ¼ c. cane sugar
  • ¼ c. pecans
  • ⅛ tsp. salt
  • ¾ tsp. cinnamon
  • ¼ c. coconut oil
  • water, as needed
Instructions
  1. Preheat oven to 350 F. Line a square pan with parchment paper. You can also use two loaf pans if you don't have a square pan.
  2. For the base, combine all ingredients together and mix to combine to form a dough. Press mixture in lined baking pan and bake for 15 minutes.
  3. Meanwhile for the curd, mix all inredients in blender until smooth or whisk until smooth. Transfer to a saucepan and bring to a boil, stirring with a whisk or wooden spoon. Once boiling, remove from heat and whisk until thick and smooth. The mixture will thicken as it cools.
  4. For the crumble, combine all the ingredients until it comes together. Place on parchment lined baking sheet and stick it in the 350F preheated oven for 12-15 minutes.
  5. To assemble, pour curd on top of the base layer, then top with the baked crumble topping. Store in the fridge until serving.
Recipe by Radiant Rachels at https://radiantrachels.com/vegan-lemon-curd-bars/