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Ginseng and Grapefruit Bars

Ginseng and Grapefruit Bars

VEGAN - GLUTEN-FREE - REFINED SUGAR FREE 

The Process 

The Crust 

  1. Heat Oven to 350 degrees Fahrenheit 
  2. In a food processor, blend the seeds into a meat like texture ( still grainy but not a flour)
  3. Add the rest of the crust ingredients 
  4. Line an 8" square pan with parchment paper press the mixture into the bottom of the pan and bake for about 20 - 25 minutes till the edges are lightly browned

The Top

  1. In a pot, whisk together the juice and cornstarch until smooth, its okay if there's pulp
  2. Add in the remaining ingredients and heat on medium
  3. Gently stir for about 5 minutes ( longer if you want a deeper ginseng taste) avoid hitting the tea bags
  4. Take out the tea bags and turn the heat to medium-high, stirring frequently until it thickens, about 10 minutes
  5. Take off the heat and let cool for 10 minutes
  6. Pour over the crust, zest some grapefruit rind on top. Refrigerate for 3 hours or until set
  7. Cut and enjoy

Ingredients

The Crust

  1. 1.25 cups of raw pumpkin seeds
  2. .25 cup + 2 tbsp tapioca flour
  3. .25 cup melted coconut oil
  4. 3 tbsp organic maple syrup
  5. sea salt

The Top

  1. .33 cup fresh grapefruit juice
  2. 2 tbsp cornstarch
  3. 1 cup of full fat coconut milk
  4. .33 cup organic maple syrup (use less to make more tangy)
  5. 2 tbsp coconut oil
  6. 1 tsp beetroot powder (for colour)
  7. 1 tsp vanilla extract
  8. 2 ginseng tea bags or .5 tsp ginseng powder
  9. sea salt  

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