Vanilla and ClemenGold Jelly Cookie Bars

These layered dessert bars have a ClemenGold base, creamy vanilla custard in between and a zingy ClemenGold jelly that is a spectacular finish
Vanilla and ClemenGold Jelly Cookie Bars
Vanilla and ClemenGold Jelly Cookie Bars
October 07, 2019
Level Easy
Preparation Time 3 hours
Cooking Time 5 minutes
Serves Makes 15 bars


For the base

200g ground almonds
200g ginger biscuits
2 tsp (10ml) ClemenGold zest
6 tbsp (90ml/ 80g) coconut oil, melted

For the vanilla layer

3 tbsp (45ml) water
2 tsp (10ml/ 7g) powdered gelatine
2 cups (500ml) plain low-fat yoghurt
1/3 cup (80ml) honey
100g sugar-free instant vanilla pudding powder
1 cup (250ml) milk

For the ClemenGold jelly

2 cups (500ml) ClemenGold juice
1 tbsp (15ml) honey
1 tsp (5ml) lemon juice
1 tbsp (15ml/10g) powdered gelatine
3 ClemenGolds, peeled and thinly sliced


  • For The Base

  • 1

    Line a 32 cm x 23 cm deep rectangular dish or tin with baking paper.

  • 2

    Combine the almonds, biscuits and zest in a food processor and blend until fine.

  • 3

    Stir in the melted coconut oil and press the mixture into the lined tin to form an even layer.

  • 4

    Refrigerate for 15 minutes.

  • For The Vanilla Layer

  • 1

    Pour the water into a small ramekin. Sprinkle the gelatine on top, stir and set aside for 5 minutes.

  • 2

    Place the small bowl with the gelatine in a slightly bigger bowl filled with warm water – ensure that no hot water can run into the gelatine. Stir until melted and clear.

  • 3

    Whisk the yoghurt and honey together.

  • 4

    Stir 3 Tbsp (45 ml) of the yoghurt mixture into the melted gelatine mixture and whisk this mixture into the remaining yoghurt mixture.

  • 5

    Using an electric mixer, whisk the vanilla pudding and milk together for 2 minutes. Add the yoghurt mixture and whisk until combined.

  • 6

    Spread this mixture over the prepared base and refrigerate until needed.

  • For The ClemenGold Jelly

  • 1

    Combine the ClemenGold juice, honey and lime juice in a small saucepan over medium heat. Bring the mixture up to boil and simmer for 1 minute.

  • 2

    Allow the mixture to cool to room temperature, about 15 minutes, but ensure that it is still pourable.

  • 3

    Arrange the ClemenGold slices on top of the set vanilla layer; very gently pour the jelly mixture over the top evenly and then refrigerate for at least 3 hours or overnight.

  • 4

    Slice into 15 bars and serve.


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