“The Girls” Erewhon Chocolate Smoothie By The Kid Laroi

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“The Girls” Erewhon Chocolate Smoothie By The Kid Laroi

Course Drinks, smoothie
Method Blending
Prep Time 5 minutes
Cook Time 5 minutes
Servings 2 servings

Equipment

  • high speed blender

Ingredients

  • 1 ripe banana frozen
  • 1/2 ripe avocado frozen
  • 1 serving chocolate plant based protein powder
  • 1 tbsp cacao powder
  • 1 tbsp cacao nibs
  • 1 tbsp almond butter
  • 1 medjool dates pitted
  • 1/8 tsp sea salt
  • 1 tbsp chocolate spread optional
  • 1 scoop greens powder optional
  • 1/2 tsp tocos powder optional
  • 1/2 tsp maca powder optional
  • 1/2 tsp lion's mane powder optional

Pink Coconut Cream

  • 3 tbsp coconut cream
  • 2 tsp frozen pitaya

Notes

The original recipe also calls for colostrum (which isn’t vegan friendly) along with greens powder, which I’ve omitted in this recipe.

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7 Delicious Vegan Smoothie Bowl Recipes

This roundup features a variety of Vegan Smoothie Bowl recipes filled with healthy ingredients and delicious toppings for a complete…

The post 7 Delicious Vegan Smoothie Bowl Recipes appeared first on Veggiekins Blog.

This roundup features a variety of Vegan Smoothie Bowl recipes filled with healthy ingredients and delicious toppings for a complete meal! Perfect for busy mornings, there’s something for everyone on this list!

a mint chip smoothie in a bowl

Why You’ll Love These Smoothie Bowls

If you’ve been here for a while, you know your girl loves a good smoothie recipe. In fact, maybe you were here for Rainbow Smoothie Week where I featured a new smoothie recipe every single day (see photo below)! Today, I’m featuring Healthy Smoothie Bowl Recipes that are all vegan, gluten-free, naturally sweetened, and absolutely delicious!

Bowls feature a creamy smoothie base that is a little thicker and is eaten with a spoon instead of a straw. It’s easy to transform regular smoothies into bowls by making a thick smoothie base rather than a thinner consistency. Plus, they’re especially fun because you get to add a variety of toppings that add to the fun!

Grab your favorite bowl and a high-powered blender and let’s get to it!

Rainbow Smoothie Week

Vegan Smoothie Bowl Ingredients

Each recipe will have its own ingredients for the creamy base, but as with most smoothie recipes, you can mix and match as you see fit! If you have an extra handful of spinach that day, throw it in!

Smoothies are a great way to use up produce and greens. I recommend having a few various ingredients on hand to make a healthy smoothie bowl recipe any time. You can pick and choose from this list depending on what you plan to make! Plus, pick your favorite toppings and mix and match according to your preferences.

  • Fresh fruit: Ripe bananas, fresh berries, tropical fruits, etc.
  • Frozen fruit: Mixed berries, frozen banana, frozen mango, pineapple, peaches, etc.
  • Coconut water
  • Non-dairy Milk: Oat milk, almond milk, cashew milk, or coconut milk.
  • Greens: Kale, spinach, etc.
  • Healthy fats: Fresh avocado, frozen avocado slices, almond butter, peanut butter, cashew butter,
  • Protein: Vanilla protein powder, chia seeds, hemp seeds, flax seeds, etc.
  • Sweetener: Medjool dates and pure maple syrup are my go-to. The fruit provides a lot of natural sweetness, but a little sweetness from these natural sources is sometimes needed.
  • Toppings: Granola, favorite fruits, coconut flakes, nuts and seeds, chocolate chips, and more. The best smoothie bowl toppings are the ones you like–so there’s no mistake here!
a close up shot of watermelon acai bowl recipe

Homemade Vegan Watermelon Acai Bowl Recipe (Easy!)

This homemade acai bowl recipe puts a tropical twist on your classic acai bowls. Acai, banana, and watermelon are blended together and then topped with fresh tropical fruits, coconut flakes, and more! An easy, customizable recipe that won’t break the bank! 
View Recipe
a mint chip smoothie in a bowl

Creamy Mint Chip Smoothie Recipe

5 from 2 votes
Try this Mint Chip Smoothie! A delicious, quick, and easy breakfast packed with plant protein, greens, and healthy fats. It tastes like a mint chip milkshake, but healthier! Vegan, gluten-free, refined sugar-free.
View Recipe

Vegan Cookie Dough Smoothie Bowl Recipe

Vegan Cookie Dough Smoothie Bowl is dairy-free, gluten-free and so creamy and delicious, it tastes like dessert for breakfast!
View Recipe
peach pie smoothie bowl veggiekins

Peach Pie Smoothie – Banana Free! [vegan]

4 from 1 vote
A quick, healthy and easy smoothie recipe made without bananas! Reminiscent of peach pie.
View Recipe
banan free chocolate raspberry smoothie bowl

Banana-Free Chocolate Raspberry Smoothie Bowl (vegan, wfpb)

5 from 1 vote
A chocolate raspberry smoothie bowl made without bananas! A creamy, chocolately breakfast that is vegan, gluten free, whole food plant based and delicious. Packed with sneaky protein, greens and lots of omega-3s.
View Recipe
Almond Joy Smoothie Bowl Veggiekins Blog

Almond Joy Smoothie Bowl (vegan, gluten free, refined sugar free)

5 from 2 votes
A delicious, candy bar inspired, healthy Almond Joy Smoothie Bowl. Vegan, gluten free, refined sugar free and easy to make!
View Recipe
Strawberries and Cream Smoothie Veggiekins

Strawberries & Cream Smoothie Bowl (vegan, gluten free, refined sugar free)

5 from 1 vote
Sweet and creamy goodness in a smoothie! This Strawberries & Cream Smoothie Bowl is vegan, gluten free and refined sugar free.
View Recipe

If you make this recipe, be sure to let me know what you think with a star rating and comment below! Follow me on Instagram for more delicious recipes!

This post may contain affiliate links

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Vegan Dumplings

The post Vegan Dumplings appeared first on Veggiekins Blog.

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Vegan Dumplings

Course Main Course
Cuisine asian, Japanese
Prep Time 1 hour
Cook Time 15 minutes
Servings 35 dumplings

Equipment

Ingredients

  • 1/4 head green cabbage finely diced
  • 1 tsp salt kosher
  • 1/2 lb vegan ground meat of choice
  • 3 shiitake mushrooms finely diced
  • 2 green onions
  • 2 cloves garlic raw
  • 1 tsp ginger grated
  • 1/3 cup corn optional
  • 2 tsp toasted sesame oil
  • 2 tsp tamari
  • 1/4 tsp black pepper
  • dumpling skins
  • 10 oz dumpling wrappers storebought or homemade

Dumpling Skirt

  • 2 tsp neutral oil
  • 1 tbsp cornstarch
  • 1/3 cup warm water

Instructions

  • Finely dice cabbage into small pieces and add to a mixing bowl. Sprinkle in the salt and use your hands to massage the salt into the cabbage to ensure it's covered. Let the cabbage sit for about 10 minutes, while you prep the other ingredients. The cabbage will soften and release some of its moisture.
  • Finely dice your shiitake mushrooms and thinly slice your green onions. Add it to a mixing bowl with grated garlic, grated ginger, corn and seasonings. Add your vegan meat and using your hands or a spatula, mix to evenly combine.
  • Use your hands to squeeze the cabbage to remove excess moisture and toss it into the mixing bowl with the vegan meat. Mix again to incorporate the cabbage into the mixture.
  • Prepare a small bowl of warm water, your dumpling skins and a tray to hold your prepared dumplings.
  • Grab a dumpling skin, add about a tablespoon of filling into the center, dip your finger into water and rim the edges of the skin to moisten and then fold in half (without fully sealing the two halves). Start making pleats towards the center of the dumpling, about 4 on the right side followed by 4 on the left. Tightly press with your fingers to seal and set aside. Repeat with remaining filling.
  • To cook the dumplings, simply heat 2 tsp netural oil in a pan over medium heat and add dumplings to the pan once hot. Let cook until the bottom is crisp, about 2-3 minutes, then add a splash of water and cover to let steam for 3 minutes. Remove the lid and let the steam evaporate and you're ready to serve.
  • To create a dumpling skirt, add 2 tsp neutral oil to the pan over medium heat and add dumplings to the pan once hot. Let cook until the bottom is crisp, about 2-3 minutes and then mix together cornstarch and warm water and add it to the pan. Cover with a lid and let steam for 5-10 minutes, then remove the lid and let cook, uncovered for about 5-8 minutes, or until the mixture completely crisps up. Don't be afraid if it looks wet/gooey, the starch will cook off. You can also increase the heat to help it along, or add additional netural oil to the pan. Once the edges are golden brown, run a spatula around the edges of the pan, then flip over onto a plate and enjoy.

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15+ Gluten Free Vegan Cookie Recipes

This roundup features 15 gluten free vegan cookie recipes that are easy to make using simple ingredients. There’s truly something…

The post 15+ Gluten Free Vegan Cookie Recipes appeared first on Veggiekins Blog.

This roundup features 15 gluten free vegan cookie recipes that are easy to make using simple ingredients. There’s truly something for everyone on this list, from oatmeal cookies to chocolate chip, tahini cookies, copycat recipes, and more!

Vegan Gluten Free Chocolate Chip Cookies on a pink tray

What Makes This Recipe Great

This list includes an amazing array of Gluten Free Vegan Cookie Recipes that are near and dear to my heart (and kitchen!). Since eating vegan and gluten-free, I found tons of tips and tricks to make these dairy-free and gluten-free cookie versions just as tasty as the classics, using completely vegan ingredients!

From sugar cookies to the best vegan chocolate chip cookies, holiday cookie recipes, and more– these 15+ recipes will make vegan baking a cinch! Make a double batch to freeze, and enjoy these delicious cookies!

Before we get started, let’s get our pantry in order! Many of these recipes require pantry staples and simple ingredients you may already have on hand. If you’re itching to make cookies regularly, I recommend keeping the following ingredients and equipment on hand. You can source most of these basic ingredients at the grocery store or a specialty store like Whole Foods.

a stack of gluten free vegan salted caramel shortbread cookies

Ingredients

  • Vegan Butter: I recommend using vegan butter sticks. Butter freezes well so stick it in the freezer for longer storage.
  • Gluten-Free Flour Blend: I recommend having an all-purpose flour blend on hand that contains xanthan gum. Bob’s Red Mill is an excellent option. Flours like almond flour, quinoa flour, and oat flour are also good to have on hand if you plan to bake often.
  • Flax Meal: Many of these recipes call for an egg replacement like a flax egg. Using flax meal and water is an easy way to achieve this replacement. Other egg replacer options like chia eggs or aquafaba are also used at times.
  • Baking Powder
  • Baking soda
  • Coconut sugar: I use coconut sugar as an alternative to brown sugar, though sometimes organic cane sugar or white sugar is also used.
  • Vanilla extract
  • Maple syrup: This is my go-to natural sweetener of choice.
  • Tahini: Tahini paste is a great option to have on hand to add flavor and texture to cookie recipes.
  • Neutral oil: Coconut oil, avocado oil, and olive oil are always staples that I have on hand.
  • Mixins: Dairy free chocolate chips, chopped nuts, and more.
  • Arrowroot Starch or Tapioca Flour: Excellent thickeners that are used throughout vegan cooking and baking.
  • Non-Dairy Milk: Oat milk, almond milk, canned coconut milk, and more.
  • Nut butter: Peanut butter, almond butter, and cashew butter are used throughout many of these recipes.
gluten free and vegan Chewy Chai Snickerdoodle cookies

Equipment

  • Baking Sheet: I recommend having a cookie sheet or baking tray on hand.
  • Silicone Baking mat: These are great to bake with– they’re nonstick and reusable, eliminating waste and getting the best bake possible.
  • Parchment Paper: If you don’t have baking mats, use parchment paper as an alternative.
  • Electric Mixer: A stand mixer or hand mixer is great to have on hand.
  • Spatula
  • Large Mixing Bowl
  • Whisk
  • High Powdered Blender/Food Processor
  • Wire rack: For cooling.
  • Airtight Container: For storage. Most vegan cookies can be stored at room temperature for a couple of days, then frozen for longer storage.
Raspberry Lemonade Cookies Veggiekins Blog

15+ Gluten Free Vegan Cookie Recipes

Without further ado, let’s get to our amazing vegan and gluten-free cookies! Happy Baking!

a pink speckled baking sheet with layers of cookies stacked on top

Healthy Chocolate Chip Cookies (eggless, vegan, gluten-free)

5 from 38 votes
These really are the best healthy chocolate chip cookies you’ll try. They’re perfectly soft and chewy, with slightly crisp edges. These healthy vegan cookies use better-for-you ingredients. They are also gluten-free, refined sugar-free, egg-free, and oil-free. Seriously! 
View Recipe
a single chocolate hazelnut cookie on a piece of parchment paper

Flourless “Nutella” Chocolate Hazelnut Cookies Recipe

5 from 1 vote
Flourless "Nutella" Chocolate Hazelnut Cookies that are so delicious you won't believe they're healthy! A dreamy, chewy chocolate cookie chock full of hazelnuts and chocolate chips.
View Recipe

Peanut Butter Cornmeal Cookies Recipe

4.80 from 5 votes
Delicious peanut butter cornmeal cookies with some extra crunch and texture. A perfect way to use up your leftover cornmeal and make healthy, vegan, gluten-free, and simple cookies! Perfect for the holiday season and beyond. 
View Recipe

Hedgehog Cookies Recipe (Vegan & Gluten-Free)

These festive hedgehog cookies are perfect for parties, kids, and cookie swaps. A healthier cookie made vegan, gluten-free, oil-free, and refined sugar-free.
View Recipe

Healthier Homemade Nutter Butter Cookies Recipe

5 from 10 votes
Easy and delicious Nutter Butter Cookies. These crunchy cookie sandwiches feature a creamy peanut butter filling sweetened with maple syrup and gluten-free cookie dough. The ultimate treat for kids and adults—and much healthier! 
View Recipe
chocolate star cookies

Vegan Chocolate Tahini Cookies Recipe

These vegan chocolate cookies are perfect for holiday baking, mildly sweet, and packed with healthy fats. Vegan, gluten-free, oil-free, and refined sugar-free.
View Recipe
Flourless Chocolate Avocado Fudge Cookies Veggiekins

Flourless Healthy Chocolate Avocado Cookies 

4.75 from 4 votes
Flourless chocolate chip avocado cookies, a mouthful to say and a mouthful to eat! These cookies are perfect for chocolate lovers and have the ultimate fudgy texture. Vegan, gluten-free, oil-free, refined sugar-free, and paleo!
View Recipe
salted caramel shortbread cookies veggiekins

Salted Caramel Cookies Recipe (Vegan and Gluten Free)

5 from 1 vote
Beautiful salted caramel cookies made with rich salted caramel date paste sandwiched between buttery shortbread cookies. You will love the crunch of the cookie with the chewy texture of the caramel– the perfect balance that makes the best cookies!
View Recipe
veggiekins oatmeal raisin cookies

Chewy Vegan Oatmeal Raisin Cookies Recipe 

5 from 3 votes
These Vegan Oatmeal Raisin Cookies are the perfect dessert. A warm, chewy cookie made with 10 simple ingredients without any added oils or junk! With the perfect texture and delicious flavor, this is the ultimate cookie lover’s cookie! 
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Vegan Levain Style Chocolate Chip Cookie Veggiekins

Easy Copycat Levain Cookie Recipe (made Vegan!)

5 from 14 votes
A vegan and gluten-free take on a classic NYC cookie–this Levain Cookie Recipe will knock your socks off! A deliciously crisp exterior with an ooey-gooey middle. The ultimate cookie experience made right at home!
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cashew butter conversation heart cookies veggiekins

Cashew Butter Conversation Heart Cookies (vegan, gluten free, refined sugar free, oil free)

Adorable cashew butter conversation heart cookies! Healthy, delicious and thoughtful cookies perfect for your loved ones. Vegan, gluten-free, oil free, refined sugar free.
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nine gluten free sugar cookies with pink, green, and white.

Gluten Free Strawberry Matcha Sugar Cookies 

5 from 2 votes
A delicious swirl of strawberry, matcha, and vanilla sugar cookie all in one! These vegan and gluten free sugar cookies are easy to make, beautiful, and delicious!
View Recipe
a plate of raspberry lemon cookies stacked on top of each other

Raspberry Lemon Cookies (vegan, gluten free)

5 from 1 vote
These vegan and gluten-free raspberry lemon cookies are soft, chewy, and full of zesty, bright flavour from fresh lemon juice and sweetness from frozen berries. An easy, delicious cookie recipe with no dairy, gluten, or eggs! 
View Recipe
Gingerbread Brownie Cookies Veggiekins Blog

Gingerbread Brownie Cookies (vegan, gluten free)

Gingerbread meets brownie meets cookie. These Gingerbread Brownie Cookies are deliciously fudgy and perfectly spiced! Vegan and gluten free.
View Recipe

Taylor Swift’s Chai Cookies Made Vegan!

A vegan version of Taylor Swift's chai cookies. With a few simple swaps, you can enjoy Taylor’s favorite Fall cookie without dairy or eggs. These chai sugar cookies are deliciously spiced with a soft chewy middle and perfectly crisp edges. Just as delicious as the original! Gluten-free option included.
View Recipe
a plate of green cookies

Easy Vegan Matcha Crinkle Cookies

5 from 2 votes
These delicious, bright green Matcha Cookies are beautiful, delicious, and so festive! Made completely vegan and gluten-free, these crinkle cookies are perfect for holiday swaps or to celebrate any occasion with a matcha lover!
View Recipe

Chocolate Chip Mochi Cookies

View Recipe
kruidnoten cookies in a white bowl

Vegan Kruidnoten Recipe (Dutch Spice Cookies!)

A traditional Dutch and Belgian holiday cookie–Kruidnoten! Made vegan, gluten-free, refined sugar-free, and oil-free. Made with simple ingredients and ready in under 30 minutes, these perfectly spiced cookies will be on your holiday baking list for years to come!
View Recipe

If you like this roundup or make any of these recipes, please leave a star rating and comment below. Follow me on Instagram for more recipe content!

The post 15+ Gluten Free Vegan Cookie Recipes appeared first on Veggiekins Blog.

Passion Fruit Bars with Gluten Free Shortbread Crust

These easy passion fruit bars (lilikoi bars) consist of 9 simple ingredients! A buttery shortbread crust is topped with fresh…

The post Passion Fruit Bars with Gluten Free Shortbread Crust appeared first on Veggiekins Blog.

These easy passion fruit bars (lilikoi bars) consist of 9 simple ingredients! A buttery shortbread crust is topped with fresh passion fruit curd, then chilled and set. The resulting cookie bar has a perfect, tropical sweet-tart flavor with a yummy gluten-free crust. 

a passion fruit bar on a pink platewith a bit taken out

Passion Fruit vs. Lilikoi

Passion fruit and lilikoi are actually the same fruit! This juicy, seedy tropical fruit is known around the world as “Passion Fruit”, but it gets the name “Lilikoi” from Hawaii! These terms can be used interchangeably as they refer to the same tangy, sweet, delicious fruit. 

What Makes This Recipe Great

Today we’re making Passion Fruit Bars, or Lilikoi Bars with a vegan and gluten-free shortbread crust that is buttery, crunchy, and divine. The combination of the passion fruit curd with the buttery crust makes a delicious cookie-like bar similar to classic lemon bars!

This dessert really hits the spot as a fresh and fruity tropical summer treat– with the perfect amount of sweetness and tartness. You’ll love the flavor, the texture, and how easy they are to make! There are only 9 simple ingredients for both the crust and the curd, and I can’t wait for you to try these amazing tropical morsels! Happy Baking!

Ingredient Notes

Vegan & Gluten-Free Shortbread Crust

gluten free shortbread crust recipe ingredients in small bowls and labeled
  • vegan butter, melted
  • organic cane sugar
  • gluten free all-purpose flour
  • salt

Passionfruit Curd

psasion fruit curd recipe ingredients in small bowls and labeled
  • passion fruit juice or passion fruit puree: You can make a puree with passion fruit found in the freezer section where other frozen fruit is. The juice can be found easily in grocery stores as well. 
  • fresh passion fruit pulp: These can be harder to source. I recommend checking Farmer’s Markets and specialty markets if you can’t find them at your local grocery store. You can buy the fresh fruit, then cut and scoop out the pulp.  
  • organic cane sugar
  • full-fat coconut milk: Canned, unsweetened. 
  • cornstarch: You can also use tapioca starch or arrowroot if desired. 

Step-by-Step Instructions

Preheat your oven temperature to 350F and line a baking dish with parchment paper.

a pink bowl filled with dough and a spatula

In a large bowl, combine melted butter, sugar, flour, and salt with a rubber spatula until a dough forms.

a gluten free shortbread crust pressed into a white baking dish

Transfer the dough to the lined baking dish and press down using your hands or a spatula to create an even layer of crust.  Bake crust for 18 minutes, or until the edges are golden brown. Remove from the oven and let cool on a wire rack. 

a mixing bowl with the ingredients combined

In a saucepan over medium heat, combine passionfruit juice, passionfruit pulp, sugar, coconut milk, cornstarch, and vanilla. Whisk continuously while the mixture cooks, about 3-4 minutes. It will start to thicken up considerably (and create a hair gel-like texture), and you should be able to create stiff peaks when you remove the whisk from the mixture. Remove the mixture from the heat.

a baking dish filled with passion fruit bars before they are set

Pour the passionfruit curd mixture over the shortbread crust and use a spatula to evenly spread the mixture out. It will set as you leave it so make sure the top is smooth. Let the passion fruit bars cool to room temperature, then transfer the baking pan to set in the fridge for at least 2 hours. 

sliced lilikoi bars

When ready to serve, cut into 14 pieces, or squares the size of your choice. Store leftovers in an airtight container in the refrigerator for one week, or freeze and let thaw to enjoy for up to 3 weeks.

Expert Tips

  • Fresh passionfruit can be difficult to source. Passion fruit is typically in season between late summer and early Fall (July-November). In California, it’s typically August-October.  You can typically find it at your local grocery store during this time, but if not, I recommend checking Farmer’s markets, your local Mexican grocery store or Asian market, or other specialty markets. 
  • Use this gluten free shortbread crust recipe as a base for other cookie bars! If you’re looking for more, try this matcha lemon bar recipe or these salted caramel shortbread cookies

Storage Tips

Store leftovers in an airtight container in the refrigerator for one week, or freeze and let thaw to enjoy for up to 3 weeks.

To freeze, allow them to cool completely. Then, cut them into individual bars and wrap each bar tightly in plastic wrap (or aluminum foil). Place the wrapped bars in a single layer in an airtight container or freezer-safe bag and store them in the freezer. Thaw in the refrigerator or at room temperature before serving.

a hand holding a lilikoi bar in hand

Recipe FAQs

What are the ingredients in Lilikoi bars? 

There are two parts to this recipe, the gluten free shortbread crust (4 ingredients: vegan butter, cane sugar, gluten-free flour, and salt) and the passion fruit curd (5 ingredients: passion fruit juice, fresh passion fruit, cane sugar, canned coconut milk, and cornstarch). 

Which part of passion fruit is edible? 

The edible part of a passionfruit is the inner pulp, which surrounds the seeds. The pulp is typically juicy with a sweet-tart flavor. The seeds are also edible and add a pleasant crunch to the overall texture. The outer skin of the passionfruit is not eaten due to its tough and bitter taste.

More Summer Dessert Recipes

Healthy Watermelon Sorbet

Cantaloupe Granita

Matcha Lemon Bars

Strawberry Matcha Sugar Cookies

If you make this recipe, be sure to let me know what you think with a star rating and comment below! Follow me on Instagram for more delicious recipes!

a passion fruit bar on a pink platewith a bit taken out
Print

Passion Fruit Bars with Gluten Free Shortbread Crust (Lilikoi Bars)

These easy passion fruit bars (lilikoi bars) consist of 9 simple ingredients! A buttery shortbread crust is topped with fresh passion fruit curd, then chilled and set. The resulting cookie bar has a perfect, tropical sweet-tart flavor with a yummy gluten-free crust. 
Course Dessert
Method Baking
Prep Time 5 minutes
Cook Time 25 minutes
Chilling Time 2 hours
Servings 16 servings

Equipment

  • 9×9 baking sheet
  • parchment paper
  • small saucepan

Ingredients

Vegan Shortbread Crust

  • 3/4 cup vegan butter, melted
  • 6 tbsp organic cane sugar
  • 1 1/2 cups gluten free all-purpose flour
  • 1/4 tsp salt kosher

Passionfruit Curd

  • 1/2 cup passionfruit juice or purée
  • 2 fresh passion fruits optional
  • 1 cup organic cane sugar
  • 1 1/4 cup full fat coconut milk
  • 6 tbsp cornstarch

Instructions

  • Preheat your oven to 350F and line a baking dish with parchment paper.
  • In a mixing bowl, combine melted butter, sugar, flour and salt with a spatula until a dough forms.
  • Transfer the dough into the lined baking dish and press down using your hands or a spatula to create an even crust. Bake for 18 minutes, or until edges are golden brown. Remove from the oven and let cool.
  • In a saucepan over a medium heat, combine passionfruit juice, passionfruit pulp, sugar, coconut milk, cornstarch and vanilla. Whisk continuously while the mixture cooks, about 3-4 minutes. It will start to thicken up considerably (and create a hair gel-like texture), and you should be able to create stiff peaks when you remove the whisk from the mixture. Remove the mixture from the heat.
  • Pour the passionfruit curd mixture over the shortbread crust and use a spatula to evenly spread the mixture out. It will set as you leave it so do make sure the top is smooth. Let the passionfruit bars cool to room temperature, then transfer to set in the fridge for at least 2 hours.
  • When ready to serve, cut into 14 pieces, or squares the size of your choice. Store leftovers in an airtight container in the refrigerator for one week, or freeze and let thaw to enjoy for up to 3 weeks.

Notes

Expert Tips

  • Fresh passionfruit can be difficult to source. Passion fruit is typically in season between late summer and early Fall (July-November). In California, it’s typically August-October.  You can typically find it at your local grocery store during this time, but if not, I recommend checking Farmer’s markets, your local Mexican grocery store or Asian market, or other specialty markets. 
  • Use this gluten free shortbread crust recipe as a base for other cookie bars! If you’re looking for more, try this matcha lemon bar recipe or these salted caramel shortbread cookies

Storage Tips

Store leftovers in an airtight container in the refrigerator for one week, or freeze and let thaw to enjoy for up to 3 weeks.
To freeze, allow them to cool completely. Then, cut them into individual bars and wrap each bar tightly in plastic wrap (or aluminum foil). Place the wrapped bars in a single layer in an airtight container or freezer-safe bag and store them in the freezer. Thaw in the refrigerator or at room temperature before serving.

The post Passion Fruit Bars with Gluten Free Shortbread Crust appeared first on Veggiekins Blog.