No-bake orange dreamsicle dessert bars recipe
Prep Time:
1 hour, 45 minutes
Cook Time:
10 minutes
Servings:
16 bars
Ingredients
  • 2 teaspoons honey
  • ⅔ cup almond flour
  • ⅓ cup coconut flour
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons grated orange zest from about 1 organic orange
  • ½ teaspoon salt
  • 8 ounces room temperature cream cheese
  • 3 tablespoons unsalted butter, softened
  • 1 tablespoon honey
  • ½ teaspoon vanilla extract
  • ¼ cup + 2 tablespoons granulated sugar
  • 5 ½ tablespoons cornstarch
  • 1 pinch salt
  • 2 ¼ cups whole milk
  • 3 egg yolks
  • 3 tablespoons butter
  • ¼ cup + 2 tablespoons orange juice (about 2 oranges)
  • ½ teaspoon orange extract
  • Whipped cream, as needed
Directions
  1. Line an 8x8-inch baking pan with 2 pieces of parchment paper, both cut to 8 inches wide but positioned in different directions so all 4 sides of the pan are covered.
  2. Make the crust: Add the honey, almond flour, coconut flour, butter, orange zest, and salt to a medium mixing bowl and mix with a fork until well incorporated.
  3. Spread the crust mixture in an even layer on the bottom of the pan. Press it down firmly with the back of a spatula so it will stay together.
  4. Place the pan in the freezer while you prepare the next layer.
  5. Make the cream cheese layer: Add the cream cheese, butter, honey, and vanilla to a medium mixing bowl and beat with a hand mixer until smooth.
  6. Take the pan with the crust out of the freezer and, using a spatula, spread the cream cheese mixture in an even layer on top.
  7. Place the pan in the freezer while you prepare the next layer.
  8. Make the orange cream layer: Add the sugar, cornstarch, and salt to a medium saucepan and whisk to mix well. Gradually whisk in the milk.
  9. Slowly heat the milk mixture over medium heat, whisking all the while, until it comes to a low boil. Once boiling, whisk continuously for 1 minute. (It should have thickened considerably.) Remove from heat.
  10. In a medium bowl, whisk the egg yolks until foamy. Temper the egg yolks by adding about ¼ cup of the hot milk mixture into the bowl and quickly whisking so the egg yolks don't cook.
  11. Pour the egg yolks into the saucepan containing the hot milk mixture and return it to medium heat. Bring it to low boil while whisking, and once it boils, whisk continuously for 1 minute.
  12. Reduce the heat to low and add the butter, orange juice, and orange extract, whisking continuously just until the butter melts. Remove the pan from the heat. If you're using food coloring, stir it in now.
  13. Pour the pudding into a wide dish. Let it cool for about 10-15 minutes until it's not hot anymore, but it hasn't yet set. Cover it with plastic wrap pressed against the surface to prevent a skin from forming.
  14. Take the pan with the first 2 layers out of the freezer and, using a spatula, carefully spread the orange pudding in an even layer on top of the cream cheese layer.
  15. Place the pan in the refrigerator for 1-2 hours to set the pudding and thaw the other layers before serving.
  16. For the neatest slices, clean the knife by wiping it on a cloth or paper towel between cuts.
  17. Serve the dreamsicle bars topped with whipped cream and optional extra orange zest.