Vanilla Pudding Bars

SERVES 16 Ingredients Crust • 1½ cups almond flour • 3 tablespoons (45 ml) coconut oil, melted and cooled • 3 tablespoons (45 ml) palm sugar • ⅓ teaspoon salt Filling and Topping • 2 cups (480 ml) coconut milk • 4 tablespoons (60 ml) tapioca flour • ⅔ cup honey • 2 teaspoons (10 ml) lemon juice • 1 teaspoon (5 ml) vanilla extract • 2 large eggs • 5 small strawberries, hulled and sliced thin • Coconut oil for greasing foil Preparation 1. Adjust oven rack to middle position and preheat oven to 350°F (180°C). Make a foil sling for an eight-inch square baking pan by folding two long sheets of aluminum foil so each is eight inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil with coconut oil. 2. Place almond flour in a food processor and process to fine, even crumbs (about 30 seconds). Add melted coconut oil, palm sugar, and salt and pulse to incorporate, about five pulses. Transfer mixture to prepared pan and press firmly into an even layer using a wide metal spatula. Bake until crust is fragrant and beginning to brown (12 to 15 minutes), rotating pan halfway through baking. Let cool on wire rack for at least 15 minutes. 3. Add coconut milk, palm sugar, tapioca flour to a bowl and whisk to combine. Add palm sugar mixture and whisk to combine. Transfer mixture to a saucepan and bring to a boil over high heat, whisking constantly. Reduce heat to medium-high and whisk until thick and glossy (1-2 minutes). 4. Pour pudding mixture over cooled crust. Allow to cool at room temperature for 10 minutes. Cover loosely with plastic wrap and refrigerate until thoroughly chilled (at least three hours). Remove from the pan using the foil sling and cut into sixteen squares. For thicker bars, stack one square on top of another and garnish each with a strawberry slice or mint leaf before serving.

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Vanilla pudding bars layer a toasty almond crust under a glossy, honey-sweetened vanilla pudding that sets soft and creamy. Finished with a strawberry slice or mint leaf, they look like something from a patisserie case. Three hours of chilling earns you sixteen elegant squares.

Pro Tips

• Process the almond flour to fine, even crumbs before adding the oil and sugar. A sandy crust presses cleanly and holds its edge.
• Press the crust firmly with a wide metal spatula and bake until fragrant and lightly browned. That toasty flavor carries the whole bar.
• Whisk the pudding constantly as it comes to a boil. The tapioca flour thickens fast and catches on the bottom if left alone.
• Cool the crust at least 15 minutes before pouring on the pudding, then chill the bars a full 3 hours.
• For taller bars, stack one square on another and garnish each with a strawberry slice or mint leaf.

Frequently Asked Questions

How long do vanilla pudding bars keep?

Refrigerated, up to 3 days covered. The crust softens slightly over time, but the flavor stays excellent.

Can I use a different topping?

Any fresh berry works, and the strawberry can be swapped for mint alone. The bars are a neutral canvas for fruit.

Why didn't my pudding set?

It needs to come to a full boil while whisking to activate the tapioca flour, then a full 3 hours in the fridge to firm up.

Are these bars paleo?

Yes. Almond flour, coconut oil, coconut milk, tapioca flour, honey, palm sugar, and eggs, with no grains or dairy.

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