Whoa! These are amazing. Yuzu adds a touch of bright florality to our delicious matcha lemon bars. Best of all: they're vegan and gluten-free (and you'd never know it).
Ingredients:
Paleo Shortbread Crust:
11/2 cups blanched almond flour
1/4 cup virgin coconut oil
1/4 cup honey
2 tbsp. coconut flour
1/2 tsp. vanilla extract
1/4 tsp. salt
Vegan Yuzu Lemon Curd:
1 (14-ounce) can coconut cream
1/2 cup honey Zest from 1 lemon
1/4 cup lemon juice
1/4 cup yuzu juice (or sub more lemon juice)
1/4 cup arrowroot starch
1 tbsp Mizuba Organic Culinary Matcha
1/4 cup toasted coconut
Recipe:
Heat oven to 350 degrees. Line an 8x8 pan with parchment paper and set aside. Place all crust ingredients into a food processor and process for 30 seconds, or until well-blended. Scoop into the pan, pressing evenly to create a smooth surface. Bake 13-15 minutes.
Drain liquid from the can of coconut cream into a small bowl; set aside. Place remaining coconut cream, lemon zest, and honey in a saucepan, and set over medium heat.
In a separate bowl, whisk arrowroot starch into yuzu-lemon juice until smooth to create a slurry. Once the coconut milk starts to gently bubble and simmer, whisk in citrus juice slurry. Keep whisking constantly, 7-10 minutes, or until thickened and slightly translucent. Reduce the heat as needed to maintain a low simmer. You do not want the mixture to boil too rapidly. Once thickened, remove from heat.
Whisk matcha into reserved liquid from can of coconut milk, using a matcha whisk (chasen) for best results. Whisk gently until a smooth base is achieved. You do not want any clumps.
Remove crust from oven and set aside for 5 minutes to cool. Whisk matcha concentrate into citrus curd, and stir until completely incorporated. Spoon curd over shortbread crust, using a rubber spatula to evenly distribute. Place in the refrigerator immediately to cool and allow curd to set up. Bars should be ready to consume in 3-4 hours. Sprinkle top with toasted coconut before serving.
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