“Almost Vegan” Citrus Bars
Course: Dessert
Cuisine: Vegan
Servings: 9 squares (3")
For Crust:
  • 11 butter cookies (Suggested: Simply Made Keebler Butter Cookies)
  • 1/2 cup unsweetened dried coconut
  • 1 tablespoon cane sugar
  • 2 1/2 tablespoons coconut oil melted
  • Zest of 1/2 mandarin
  • Zest of 1/2 lime
  • 1/4 teaspoon salt
For Filling:
  • 1 package soon (extra silken) tofu
  • 1/2 cup sweetened coconut cream + 2 tablespoons coconut oil from the can
  • Zest of 1 mandarin
  • Zest of 1 lime
  • 1/4 cup cane sugar
  • 1/2 cup citrus juice (from zested mandarin and lime)
  • 3 tablespoons corn starch
  • 1/4 teaspoon salt
To make the crust:
  1. In a food processor, pulse cookies until mostly broken apart. Add coconut, sugar, and other ingredients. Pulse until mixture resembles wet sand.
  2. Press crust into a 9×9 square glass or metal baking dish that has been greased with a very thin coating of coconut oil. Freeze or refrigerate until very cold and the coconut oil re-hardens.
To make the filling:
  1. Combine coconut cream, tofu, and remaining ingredients except 1/2 tablespoon citrus zest in a food processor. Process mixture until very smooth.
  2. Transfer mixture to a pan and cook on low until cornstarch thickens. Remove from heat and let cool.
  3. When cooled, stir in remaining 1/2 tablespoon zest. Pour on top of chilled crust, cover the surface with plastic wrap, and refrigerate for several hours to set.
To serve:
  1. Cut into 9 squares with a sharp knife. Eat plain or for more presentation top with dairy-free whipped topping, a sprinkling of cookie crumbs, and a sprinkling of lime or mandarin zest or toasted coconut.
Recipe Notes

Use the juice from the cut-up lime and mandarin and top off with additional lime juice if there isn’t enough in the two fruits to get 1/2 cup.