Lavender Blueberry Custard Bars
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Crust
2 cups all-purpose flour 1 cup organic cane sugar
1 cup cold salted vegan butter
2 tsp pure vanilla extract
Line a 9 X 13-inch glass baking pan with parchment paper. Preheat oven to 350 degrees F.
In a large glass mixing bowl, sift together the flour and sugar. Cut in the cold vegan butter and, with hands, mix until crumbly. Sprinkle in the vanilla extract. Use hands to fully incorporate.
Transfer mixture to the lined pan. Spread out evenly and press down firmly with hands. Bake in preheated oven for 10 minutes.
Blueberry Custard
4 cups blueberries one can of full-fat coconut milk 2 cups powdered sugar One block soft tofu ½ cup cornstarch ¼ cup lavender syrup (unsweetened) 2 tbsp lavender buds the juice of two lemons ½ tsp sea salt
Place the blueberries, coconut milk, powdered sugar, tofu, cornstarch, lavender syrup, lavender buds, lemon juice, and sea salt in a high-speed blender. Blend until smooth and creamy.
Transfer batter to a saucepan. Cook on medium-low heat for about 5 minutes, stirring constantly, until thickened. Remove from heat.
Pour custard on top of baked shortbread crust.
Return to preheated oven and bake for another 22 minutes.
Allow to cool completely on counter then transfer to fridge to chill and set for several hours, ideally overnight.
Cut into bars and serve. (Can also be frozen.)
