Orange Cream Coconut Bars
These Orange Cream Coconut Bars are bright, creamy, and perfect for slicing. The base is a soft orange traybake with ground almonds and coconut for a tender crumb, topped with a thick orange custard-cream layer folded with vegan whipped cream and vegan cream cheese. Chill them well and you’ll get clean, bakery-style bars with a fresh citrus punch.
Orange Base Instructions
- Preheat the oven to 180°C. Line a 20 × 30cm baking dish with parchment paper (or grease and dust with flour).
- In a mixing bowl, whisk together the flour, ground almonds, shredded coconut, baking powder, baking soda, sugar, salt, and vanilla sugar.
- Add the soy milk, orange juice, sunflower oil, and orange zest. Mix just until smooth (don’t overmix).
- Add the apple cider vinegar last and mix again briefly.
- Pour into the pan, smooth the top, and bake for 22–28 minutes.
- Let cool 10 minutes in the pan, then transfer to a wire rack and cool completely.
- Once cooled, place the base back into the baking dish (or an adjustable mold) for easy layering.
Orange Cream Layer Instructions
- In a saucepan, whisk together the orange juice, sugar, and cornstarch until smooth.
- Cook over medium heat, whisking constantly, until thick like pudding (about 5–8 minutes).
- Remove from heat and let cool for 10–15 minutes, stirring often so it doesn’t form a skin. It should be warm, not hot.
- In a bowl, mix the vegan cream cheese until smooth. Stir in the warm orange pudding until combined.
- Stir in the vegan whipped cream (don’t whip it) and shredded coconut until evenly mixed.
- Pour the cream over the cooled base, smooth the top, and refrigerate for at least 4 hours (overnight is best) before slicing into bars.
Serving and Storage Instructions
- Slice into bars and serve chilled.
- Store in an airtight container in the fridge for up to 5 days.
Notes
- Let the base cool completely before adding the cream layer, otherwise it can melt and slide.
- When cooking the orange custard, whisk constantly — it thickens quickly once it starts.
- Fold the cream cheese and whipped cream in when the custard is warm (not hot) to keep the texture smooth.
- For extra orange flavor, add a little more zest to the base or into the cream layer.
- Overnight chilling gives the cleanest slices.
Equipment Needed
- Oven
- Baking Dish
- Parchment Paper
- Mixing Bowl
- Whisk
- Rubber Spatula
- Kitchen Scale
- Measuring Cups
- Wire Rack
- Saucepan
- Stove
- Spatula
You might also like
Discover a delightful twist on the classic treat with our Apricot Coconut Vegan Bounty Bars. These indulgent bars combine the tropical essence of coconut with the sweet tanginess of apricots, all enrobed in rich vegan chocolate. Featuring a soft vanilla cake base, a creamy coconut-apricot filling, and a decadent chocolate glaze, these bars offer a perfect balance of flavors and textures. Ideal for summer picnics, potlucks, or as a special treat for adventurous dessert lovers, these plant-based delights are sure to impress vegans and non-vegans alike. Easy to make and even easier to enjoy, these exotic bars bring a taste of tropical paradise right to your kitchen.
Soft and moist vegan banana muffins with a natural sweetness from ripe bananas. Perfect for breakfast, a quick snack, or a wholesome treat on the go.
A luxurious layered dessert featuring a light vanilla cake base, creamy banana-yoghurt filling studded with fresh bananas and coconut, all topped with chocolate ganache and whipped cream. This impressive cake combines multiple textures and flavors for a tropical-inspired treat that's perfect for special occasions.
A simple and delicious vegan chocolate sheet cake that is perfect for any occasion. Moist and rich with a deep chocolate flavor.