Vegan Lemon Curd Bites with Almond Base
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) @unicornsuperfoods powder
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 mixture onto bottom of pan, bake for 12 minutes or until it is just 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 pot on medium to high heat.
Make sure to stir regularly; curd will start to form first on the bottom; when you notice this, give it a whisk to make sure it stays smooth (continue to whisk now and then).
When it starts to thicken, turn down heat to low. Still stirring regularly, keep cooking until it’s a thick curd consistency. Take off the heat and stir in unicorn powder, stir well, then pour onto the base.
Refrigerate for 3 hours or until set. Cut into 16 squares. Refrigerate in an airtight container. Enjoy!
