Zesty Lemon Vegan Curd Bites
Ingredients
Almond base
- 1 & 3/4 cup almond meal
- 1/2 cup tapioca flour
- 1/4 cup coconut oil (melted)
- 1/4 cup rice malt syrup
Lemon curd filling
- 1/3 cup lemon juice + zest of 1/2 lemon
- 1 cup canned coconut milk
- 1/3 cup rice malt syrup
- 2 TBSP cornflour
- 2 TBSP coconut oil
- 1/2 tsp vanilla extract
- 1 tsp Immunity Blend (add more until you reach desired colour)
Preparation
Almond base
Preheat oven to 180°C and line a 20cm square pan with baking paper. Set aside.
Add almond meal and tapioca flour into a large bowl, and mix until combined. Then add coconut oil and rice malt syrup and mix until it all comes together.
Press the mixture onto the bottom of the pan and bake for 12 minutes or until lightly browned on top.
Lemon curd layer
Pour lemon juice into a medium pot. Add cornflour and whisk well to remove any lumps. Whisk in the rest of the ingredients and place the pot on medium to high heat.
Stir regularly; the curd will start to form on the bottom first. When you notice this, whisk to keep it smooth, and continue whisking occasionally.
When it starts to thicken, reduce the heat to low. Continue stirring regularly and cook until it reaches a thick curd consistency. Remove from heat, stir in the unicorn powder well, then pour onto the base.
Refrigerate for 3 hours or until set. Cut into 16 squares and store in an airtight container in the refrigerator.
