Vegan Fruit Butter Bars Recipes

VEGAN LEMON BARS

Steps:

• Preheat the oven to 350 degrees F. Line an 8-by-8-inch baking pan with two 8-by-16-inch pieces of aluminum foil so the foil extends over all 4 sides.
• For the base: Pulse the flour, confectioners' sugar, lemon zest and salt in a food processor to combine (about 4 long pulses). Scatter bits of the chilled coconut oil across the top and pulse about 10 times to distribute the oil; the mixture will be dry and sandy. Sprinkle the cashew milk over the top and pulse about 6 times to form a homogenous and sticky dough, like a soft sugar cookie dough.
• Spoon chunks of the dough evenly across the prepared pan, then press it firmly but gently into the bottom, sides and corners, wetting your hands slightly with cool water to keep the dough from sticking to them. Poke 12 or so holes across the dough with a fork.
• Bake until the edges of the dough are light golden brown and the top is dry, about 30 minutes. About halfway through, it may puff away from the pan in spots; poke those spots with a fork or carefully press back down with your hand. Continue to bake, checking once or twice more and repeating as needed. Transfer the pan to a wire rack and set aside.
• For the topping: Whisk together the granulated sugar, cornstarch, flour, lemon zest and turmeric in a small saucepan. (The color won't turn bright yellow right away, so don't be tempted to add more turmeric.) Whisk in the cashew milk and lemon juice.
• Bring the mixture to a boil over medium-high heat, whisking constantly, about 5 to 6 minutes. Once it comes to a boil, continue to boil and whisk for 2 minutes more. The bubbles will get slower and pop bigger as the mixture thickens; you can reduce the heat to a strong simmer if you are concerned a bubble might burst and burn your hand.
• Remove from the heat, add the coconut oil and whisk until melted and thoroughly incorporated. Scrape the mixture over the baked base and spread to the sides of the pan in an even layer. Cool to room temperature, about 1 hour. Cover with foil and refrigerate at least 4 hours and up to 8 hours.
• When the bars are ready, lift the foil from the pan using the overhangs, then slide the base onto a cutting board. Let the bars come to room temperature, about 1 hour or more, depending on the temperature in your kitchen.
• Slice into sixteen 2-inch squares or thirty-two 1-by-2-inch bars (they are very rich, so you may prefer the smaller size). Dust the tops with confectioners' sugar before serving (see Cook's Note). The bars will keep in an airtight container at room temperature for 2 days.

VEGAN ENERGY BARS

Steps:

• Mix the flax and water together and let it soak.
• Preheat oven to 350°F.
• Combine oats, flour, baking soda, and salt in a bowl.
• Stir in apricots, carob chips, and walnuts.
• Wisk together sugar, rice syrup, almond butter, applesauce, and soaked flax.
• Stir in oat mixture.
• Spread mixture in 9x13 pre-sprayed pan and pat down firmly.
• Bake 30-35 minutes. Cool completely before cutting.

VEGAN FRUIT-BUTTER BARS

Steps:

• Preheat oven to 350 degrees.
• Lightly oil or spray sides and bottom of a glass baking pan, 8 inches square and 2 inches deep.
• To make the crust, place the flour, oats, sugar, baking soda and salt in a large mixing bowl and stir them together until well combined.
• In a small mixing bowl, stir together the maple syrup and oil. Pour into the flour-oat mixture and mix thoroughly until everything is evenly moistened. The mixture will be crumbly.
• Press half of this mixtur evenly into prepared baking pan, packing it down very firmly.
• Carefully spread the fruit butter evenly over the base. Sprinkle the rest of the flour-oat mixture evently over the fruit butter and pat down lightly.
• Beke for 20 to 25 minutes, or until lightly brown. Cool on a wire rack and slice into bars or squares.