These vegan lemon curd bars have to be one of my favourite desserts I’ve ever made for the blog!
Here I am probably writing the last post before departing to Hawaii for a month of adventures and uncertainty. After all the craziness that is exam season, I’ve been spending these past days figuring out what I can and cannot bring on carry-ons, finalizing my backpack essentials, asking dear friends if I can borrow their shower caddy, and getting extremely excited to the point of insomnia for this trip of a lifetime.
First week in Oahu, however, will be in no doubt, the most magical time with our best friends. We’ll spend days soaking in the liquid sunshine, enjoying farmers markets, snorkelling in the great blue ocean, and demolishing one acai bowl after another. Spending a whole week with this whole crew of fun-loving, like-minded, and absolutely beautiful people will be nothing short of extraordinary.
It’s always been a distant dream of ours to be able to go on a tropical vacation together, but we never expected that stars could align so soon and that we were able to make this happen.
Once they leave, however, there’s not much planned on my solo itinerary. I just have a list of hikes I want to venture to, a few hostels booked, farmers markets for food, a bike rental place I could go to rent my mode of transportation, and we will see how my days unfold from here!
I’m most excited to meet and connect with people at the hostels, make last minute day-of plans, and explore the off-grid parts of the island with them. The beauty with not planning a ton prior to a trip is to be able to just go with what feels right, and do whatever I feel like doing that day. As a person who needs to stick to things that have been planned or set in stone, I feel the need to do everything that I said I’d do or I’d feel dissatisfied and stress about pretty much nothing cause I get in my own head. So I’ve decided to not tether myself to a specific schedule and just learn, stumble, and find my way in and around the island. The goal is to just take in everything and anything around me on this ethereal oasis.
With no doubt, I’ll write more about Hawaii in future posts, but I should tell you a story about these bars and save the Hawaii stories for future posts.
These lemon curd bars have just made my top 3 blog dessert recipes that I’ve ever created (and that’s saying a lot because desserts is my favourite food group). I remember not really liking lemon curd as a kid, but the funny thing is that I was the kid who also begged my mom to buy a Costco sized jar of lemon curd (I don’t know why I was intrigued with the idea of have lemon curd and peanut butter sandwiches instead of the usual bumbleberry jam and peanut butter combo), which just ended up sitting at the back of the fridge for many months before my mom decided to make some sort of cheesecake with it.
So one recent night, our friend Rita came over to my place after a nice beach picnic and she suggested that we should make lemon bars for one of our spring recipes, so that’s exactly what we decided to do! They turned out Ahhhh-mazing, and you wouldn’t want to miss eating a bite of this, so pleaseeee make yourself a batch because I promise you’ll love them as much as we do! (also highly addictive, so when these were brought to a gathering with a few friends, they had to request the bars to be put away out of their sight so they could stop nibbling on them constantly). Enjoy!
- 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
- zest and juice of 1 large lemon
- 4 tbsp. arrowroot or cornstarch
- 1 c. almond milk
- 4 tbsp. maple syrup
- 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
- 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.
- 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.
- 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.
- 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.
- To assemble, pour curd on top of the base layer, then top with the baked crumble topping. Store in the fridge until serving.