Some days are made for lemony things. Like lemon bars topped with a lemony cream layer. I like those days.. don’t you? But what if you’re feeling like something a bit more zingy? Try tossing some turmeric and ginger into the mix and you end up with a beautiful thing…
Turmeric, lemon and ginger make an awesome trio. We already learned that with the famous anti-inflammatory lemon ginger turmeric iced tea, didn’t we? ;) I think I was inspired to make these bars because of that drink in the first place and I’m happy with the results. It’s a beautiful flavor for a dessert bar.
Plus, doesn’t the look of that lemon turmeric layer make you happy? I can’t look at that vibrant yellow without smiling :)
I think though most of all I’m in love with that white cream layer. It’s delicate, fluffy, mildly lemony, lightly sweet, but so incredibly creamy. I could eat it all up with a spoon… and coupled with the tart and zingy bottom layer it’s the perfect accompaniment.
A couple of quick tips / notes:
- The bottom layer uses coconut flour, which is incredibly liquid absorbent. That means that the moment you add the ingredients in and start to process, your mixture will thicken up A LOT. If you forget any of the ingredients and try to add them in later, they won’t blend in properly as the mixture will already be quite thick. So the lesson is: make sure you’ve got everything in that processor from the get go (I learned the hard way ;) ).
- Note: even though these bars are frozen they thaw out quite quickly and don’t have the feel or texture of a frozen dessert. Just throwing it out there since I know some of you mentioned you have a hard time with biting into frozen things… these bars are quite soft and creamy and ready to be eaten within 10 mins.
Check out the video below to see how they’re made:Print
Delicious dairy-free lemon cream bars with a touch of ginger zing, and naturally derived yellow color from turmeric. Gluten-free.
- 6 tbsp coconut flour
- ¼ cup coconut butter (manna), slightly warmed / softened for easier blending
- ¼ cup lemon juice, at room temp
- ¼ cup agave
- 1 tsp ground ginger (spice)
- ½ tsp turmeric (spice)
- 1 tsp pure vanilla extract
- ¼ tsp lemon extract
- ¼ cup coconut butter (manna), slightly warmed / soft for easier blending
- ½ cup plant milk of your choice (I used soy milk), at room temp
- ¼ cup agave
- 1 tbsp lemon juice, at room temp
- ½ tsp lemon extract
- ⅛ tsp poppy seeds, crushed pineapple chips, dried sunflower petals
- Process all yellow layer ingredients to combine in a food processor. Transfer this mixture into a lined tupperware container or medium-sized bread loaf pan (I used one that’s 8″ x 4″). Press down into an even layer. Cover with a small piece of parchment paper and press down once again with a flat-bottomed object to make sure that layer is smooth (I like to think of it as “ironing” :) ). Remove the parchment from the top and place the pan in the freezer while working on the next step.
- Clean out the food processor (so there’s no discoloration of the white layer). Process all white layer ingredients until smooth. Pour this mixture over the yellow layer in the pan. Allow to sit a minute, then sprinkle and decorate with toppings (if using). Note: if your mixture is too warmed up (very liquid), the poppy seeds might sink in a bit, so if that’s the case best to chill the pan for 15-20 mins first, then sprinkle with the toppings. Freeze for 5 hours or overnight for the bars to set. Trim off uneven edges and slice into bars and enjoy! Keep leftovers frozen.