Clean Living Treat, Vegan Lime Bars
If you’re anything like me then you love dessert but staying on target and eating balanced, healthy meals can be a challenge. Part of finding that balance includes having dessert because it is a sign that the meal is ending and keeps us from overeating. The important thing to remember here is not to wait to make more room but instead have dessert right after a meal.
The following recipe is a spin on the classic lemon bars. Instead of lemons I used limes or limónes, which are very common in Latin kitchens. In fact, I don’t remember a time growing up when my parents didn’t have limes in the house. Limes are tangy, tart and wonderful in these sweet-tart lime bars. I hope you’ll give these limón bars a try!
Ingredients & Method
- Shortbread crust
- 1 ¾ c. all purpose flour
- 2/3 c. confectioners sugar, plus extra to dust on top of finished bars
- ¼ c. cornstarch
- 1 cup vegan butter
- zest of 1 lime
- pinch of salt
- 1 1/3 c. water
- 3 tbsp. agar flakes
- 2/3 fresh lime juice
- 3 tbsp. arrowroot powder
- Zest of 2 limes
Lightly grease and flour a 9×13 inch-baking pan. Preheat oven to 350 degrees F.
Using a food processer, pulse the flour, confectioners sugar and corn starch. Add the vegan butter and pulse several more times until the mixture looks like coarse meal. Sprinkle the mixture into the pan and press firmly to make an even layer with slightly raised sides to hold in the filling. Chill the mixture for about 30 minutes or pop in the freezer for 5-10 minutes then bake the unfilled shortbread crust for about 25 minutes. Remove from the oven and let the crust cool.
Prepare the filling
In a saucepot, soak the agar in the water for 15 minutes. Meanwhile, zest the limes and squeeze the lime juice. Combine the lime juice with arrowroot powder.
Once the agar has soaked for 15 minutes, turn on the heat and bring the mixture to a boil and boil for about 10 minutes or until the agar has dissolved. Add the sugar and whisk until dissolved into the mixture. Bring the heat down and add the arrow root and lime mixture. Next, add the lime zest and soy milk. Whisk this mixture constantly until it thickens.
Pour the mixture onto the shortbread crust and let cool for about 20-30 minutes then refrigerate for at least 3 hours. Sprinkle the bars with powdered sugar then slice into squares and serve.
*Recipe adapted from Veganomicon by Isa Chandra Koskowitz and Terri Hope Romero