Vegan Blood Orange Bars

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If you love lemon bars you will adore this modern twist! These blood orange bars are full of bright citrus flavor and pack a tart punch.

Scale

Shortbread Crust

1 1/2 c all purpose flour

1/3 c sugar

1/2 c vegan butter

1/4 tsp salt

1 tbsp blood orange zest

Filling

3/4 c non-dairy milk

1/4 c cornstarch

1/4 c all purpose flour

1 c sugar

2/3 c blood orange juice (about 6 oranges)

2 tbsp blood orange zest

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Crust: Preheat over to 350 degrees F (175 C) and line an 8 inch square pan with parchment paper. Set aside. In a large bowl, whisk together flour, sugar and salt. Cut in vegan butter using a pastry cutter until texture is crumbly. Stir in blood orange zest. Press crust evenly into prepared pan using your fingers.
Prepare the Slurry: While crust is baking, begin preparing the filling. In a small bowl, whisk together 1/2 cup non-dairy milk, cornstarch and all purpose flour until completely smooth with no lumps. Set aside.
Filling: In a medium saucepan, combine the remaining non-dairy milk, sugar, and blood orange juice and bring to a boil. Reduce heat to medium and slowly whisk in cornstarch/flour mixture. Continue to cook, whisking continuously for about 5 minutes until mixture is very thick, like pudding. Remove from heat and stir in blood orange zest.
Bake/Serve: Pour filling over the curst and bake for 15 minutes. Let cool for about 30 minutes and then chill in the refrigerator for 8 hours or overnight. Once chilled and set, lift the parchment paper carefully to remove bars from pan. Cut into 2-inch squares and dust with powdered sugar. Serve immediately. Bars will keep in an airtight container stored in the refrigerator for 3-4 days.

*Blood orange bars will keep in an airtight container in the refrigerator for 3-4 days.

Find it online: https://censoredbaker.com/vegan-blood-orange-bars/