These brightly-hued bars from Eat Clean, Play Dirty—the newest cookbook by Danielle Duboise and Whitney Tingle, of wellness brand Sakara Life—are a cinch to make and pair perfectly with a tall glass of iced herbal tea.
What you need:
For the filling:
⅓ cup freshly squeezed Meyer lemon juice
2 tablespoons cornstarch
1 cup full-fat coconut milk
⅓ cup maple syrup
2 tablespoons coconut oil
½ teaspoon turmeric
½ teaspoon vanilla extract
Zest of ½ Meyer lemon
½ Meyer lemon, thinly sliced
What you do:
- For the crust, preheat oven to 350 degrees. Line an 8-inch-square pan with parchment paper and set aside.
- In a large bowl, whisk almond meal and tapioca flour. Stir in oil and maple syrup, and mix until combined. Press mixture into bottom of pan and bake until crust is lightly browned around edges, about 15 minutes.
- For the filling, in a medium pot, whisk lemon juice and cornstarch until no lumps remain. Whisk in coconut milk, maple syrup, oil, turmeric, vanilla, and lemon zest. Bring mixture to a simmer over medium heat, stirring frequently for 8 minutes, or until filling thickens. Remove from heat and let cool for 10 minutes.
- Pour filling over crust and refrigerate for 3 hours, or until completely set. Lift bars out of pan, cut into 16 squares, top each with a slice of lemon, and serve.
Photo credit: Lianna Tarantin
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