Paleo Orange Curd Coconut Bars
In an effort to dissimulate my obsession for lemon curd and not serve you with yet another lemon curd recipe, I decided to visit another member of the citrus family and try my hand at an orange curd. I don’t think I’m fooling anyone here because the recipe is exactly the same, except instead of lemons, I’m using oranges. The curd is still yellow, because of the eggs, but a bit darker and well…it tastes of orange instead of lemon and it’s pretty delicious!
However it IS my first time sharing a paleo bar! I’ve made pies, cookies, energy balls and breads but never bars, and given that they are one of my favorite forms of dessert, I had to remedy the situation quickly! And just so you know, bars + curd is always a good idea.
I normally use refined coconut oil when cooking because I don’t care for the coconut taste when making savory recipes (except in curries!) but for this bar recipe, the more coconuty the better so definitely use unrefined coconut oil if that’s what you have on hand.
Cal: 242 - Protein: 3.2g - Fat: 17.4g - Carbs: 19.2g - Fiber: 0.5g - Sugar: 16.3g
WW Old Points: 6 pts - Points+: 7 pts
- 1/3 cup coconut oil (unrefined for a strong coconut flavor or refined for a very light coconut flavor), softened – make sure it's not liquid or hard. It should have the consistency of softened butter.
- 3 tbsp pure maple syrup
- 3/4 cup coconut flour
- 4 eggs
- 4 egg yolk
- 2/3 cup honey
- 1 cup fresh orange juice
- 2 tbsp orange zest
- 2/3 cup coconut oil (unrefined for a strong coconut flavor or refined for a very light coconut flavor), melted
- a pinch of salt
- 3 tbsp unsweetened shredded coconut
- Preheat oven to 350 F - 180C. Line a 8x8 square cake pan carefully with baking paper. To help the baking paper stick to the pan, you can grease it lightly with coconut oil.
- In a medium bowl, cream softened coconut oil with maple syrup using a electric hand mixer (I have this one). Once thoroughly combined, stir in coconut flour until it forms a dough.
- Transfer the dough into prepared pan. Using your hands, spread dough in the pan, as evenly as possible, pressing into edges. It might seem like there's not enough dough but keep on spreading it. Using the bottom of a measuring cup or a glass can help.
- Bake for 8 to 10 minutes or until the center is light golden and the edges are golden brown. Keep an eye on the oven because the edges can burn quickly if you don't pay attention. Remove from the oven and set aside while you prepare the orange curd.
- In a medium pot, whisk together eggs (whole eggs + yolks), honey, orange juice, zest and a pinch of salt. Add coconut oil and turn on the heat on medium-low. Cook, whisking constantly, until curd thickens, about 8 minutes.
- Pour onto prepared curst and shake gently to distribute evenly. Let it cool then refrigerate overnight (be patient!).
- Sprinkle with shredded coconut. Remove from baking pan using parchment paper, transfer on a cutting board and cut into 16 squares (4x4). They are best eaten straight out of the fridge (do not let them sit at room temperature for too long). Store in the fridge.