Vegan Grapefruit Bars with Shortbread Crust
Happy First Day of Spring everyone! The sun is shining and it feels so good to be outside! I went on a run yesterday and loved the feeling of the sun’s rays on my face. What can be better than starting off this Spring with these delicious vegan grapefruit bars with a shortbread crust? I love grapefruit and wanted to make something similar to lemon bars.
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Ingredients
For the crust:
- 1 cup all-purpose flour
- 1/3 cup coconut oil, melted
- 1/2 cup powdered sugar
For the grapefruit filling:
- 1 ripe banana, mashed
- Zest from one grapefruit
- Juice from 1/2 large grapefruit
- 3/4 cup organic granulated sugar (I did a little less)
- 1 tsp vanilla extract
- 2 tbsp cornstarch
- 2 tbsp all-purpose flour
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350 degrees F. Line an 8×8 pan with parchment paper and set aside.
- In a small bowl, stir together the flour, coconut oil, and powdered sugar until the dough comes together (I used a fork and then my fingers). Press into the bottom of the greased pan and bake for 7-9 minutes, until the edges are golden brown. You don’t want to over bake the crust, or it will become too hard after you add the filling. Set aside.
- In a medium bowl with a handheld mixer, beat together the banana, grapefruit juice, grapefruit zest, sugar, vanilla extract, cornstarch, and flour until fairly smooth and combined.
- Bake for 30 minutes, until filling it set. Allow to cool and refrigerate for at least 2 hours to completely cool and set.
- Dust with powdered sugar before serving. Enjoy!!!
- Keep leftovers in an airtight container and in the refrigerator.