Creamy Vegan Citrus-Turmeric Bars

Nick Joly, Inspired By Nick, Toronto

Number of servings

BASE ingredients

  • 1 cup mixed nuts (like almonds and walnuts)
  • 1.25 cup pitted dates
  • 0.25 cup raw organic cocoa powder
  • 0.25 cup water

Filling ingredients

  • 2 cups cashews soaked overnight
  • 0.75 cups full fat coconut milk
  • 0.33 cup coconut oil
  • 0.33 cup maple syrup
  • 1 tsp. vanilla
  • 1 SunkistĀ® lemon, juiced
  • 2 tsp. of lemon zest

Topping ingredients

  • 2 cups Sunkist Ojai Pixie tangerines, Gold Nugget mandarins, or regular mandarins (approx. 8 individual)
  • 2 Tbsp. maple syrup
  • 0.25 tsp. turmeric powder

PREP TIME

Preparation: 25 minutes

Freezing: 3 hours

BASE

Directions
  1. Mix all base ingredients into a food processor until you have a dough-like consistency.
  2. Line a 9x9 tray with parchment paper, and line the bottom with your base using hands or a spatula.
  3. Set aside in fridge to firm up.

Filling

Directions
  1. Mix all ingredients into a food processor, until you achieve a consistent liquid filling. (A few lumps are okay.)
  2. Using a spatula, add this layer to your base, and set aside in the fridge.

Topping

Directions
  1. In a shallow bowl, peel your citrus and begin to chop down into little pieces.
  2. With a fork, press down to extract juice and fillings, until you get one consistency.
  3. On the stovetop, over medium heat, add pressed citrus with maple syrup, and let simmer for 5-10 minutes, stirring occasionally.
  4. Add the topping layer to the bars chilling in the fridge and spread evenly.
  5. Move to freezer and freeze for approximately 3 hours before cutting and serving.