Vegan Pink Lemon Bars

The Simple Sprinkle

A rainbow gummy sits atop a pink cake bar with a shortbread crust
Love a sweet and tangy vegan showstopper treat? This creamy pink lemon & pomegranate jelly by The Simple Sprinkle is layered on a buttery shortbread crust and topped with Katjes Plant Based Rainbow Gummies, sure to wow all!

Ingredients:

Shortbread Crust:

  • 5.2 oz all-purpose flour (150g)
  • 2.1 oz cane sugar (60g)
  • 1 tbsp vanilla sugar (optional)
  • Pinch of salt
  • 1 stick of butter (113g)

Pink Lemon Jelly:

  • 1 cup of freshly pressed lemon juice (240 ml)
  • 1 1⁄2 cans of coconut cream or full-fat coconut milk
  • 1⁄2 cup pomegranate powder (65g)
  • 4 tbsp cornstarch (40g)
  • 1⁄2 cup cane sugar (100g)
  • Pinch of salt
  • 1⁄2 cup red and white Love & Stars Katjes gummies (100g)

Rainbow Topping:

  • 1 bag of Katjes Rainbow gummies to decorate

 

Method:

1. Preheat your oven to 355°F (180°C) and line an 8×8-inch (20×20 cm) baking dish with parchment paper.

2. Whisk together the flour, sugar, and salt in a mixing bowl. Add vegan butter stick cut into pieces, and knead together with your hands until a sandy dough forms. Press it into the prepared baking dish and bake for 25-30 mins, until golden. Set aside to cool.

3. Add lemon juice, coconut milk, pomegranate powder, sugar, and cornstarch in a medium saucepan. Whisk well to dissolve the cornstarch and pomegranate powder. Then add red and white Katjes Love & Stars gummies.

4. Start heating everything over medium heat, constantly stirring until the Katjes dissolve, and the mixture has thickened. Be patient. Since these are plant-based gummies, they take a little bit longer than gelatin-based gummies to melt down (it will take around 15-20 minutes to cook the jelly).

5. Spread the hot jelly over the baked crust evenly, then transfer to the refrigerator for 6 to 8 hours, or best overnight, until set.

6. Lift the bars out of the pan, cut them into 9 big or 16 smaller bars, and top with Katjes Rainbow gummies to decorate. Leftover bars will keep fresh for up to 1 week in a covered container in the refrigerator. They freeze well, too. Enjoy!

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