The Anti-Stress Recipe You Need This Thanksgiving

Welcome to the biggest cooking week of the year! But while everyone else is obsessing over turkey temperatures and pie crusts, we are focusing on something different: staying calm.

These Vegan Yuzu Lemon Magnesium Bars aren't just a treat; they are a functional tool to help you survive the holidays. Infused with magnesium to help regulate stress and support focus, they are the perfect "mini reset" between family gatherings and kitchen marathons.

If you need a break from the heavy food and the holiday hustle, let this be your bright spot.

*Recipe curtesy of Madeline Steitz.

Vegan Yuzu Lemon Magnesium Bars

Bright, creamy, and perfectly balanced between tart and sweet — a little sunshine for your day. Infused with PYM’s Yuzu Mood Magnesium Powder, these bars layer a coconut–cashew crust, a silky coconut cream, and a vibrant yuzu lemon curd.

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Ingredients

Crust
    •    1 ½ cups raw cashews
    •    1 cup shredded unsweetened coconut
    •    8 Medjool dates, pitted (softened if firm)
    •    2 tbsp coconut oil, melted
    •    1 tbsp maple syrup (optional)
    •    Pinch of sea salt

Coconut Cream Layer
    •    1 can (13.5 oz) full-fat coconut milk (chilled overnight)
    •    2 tbsp coconut cream (scooped from the top)
    •    2 tbsp maple syrup
    •    2 tsp lemon zest
    •    1 tsp vanilla extract
    •    2 tbsp tapioca or arrowroot starch

Yuzu Lemon Curd Layer (Magnesium Layer)
    •    ½ cup fresh lemon juice
    •    Zest of 1 lemon
    •    ½ cup coconut milk
    •    ¼ cup maple syrup
    •    1 ½ tbsp tapioca or arrowroot starch
    •    1 scoop PYM Yuzu Mood Magnesium Powder
    •    Pinch of turmeric (optional, for color)
    •    1 tbsp coconut oil

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Instructions

1. Make the Crust
    1.    Line an 8×8-inch pan with parchment paper.
    2.    Add cashews, shredded coconut, dates, coconut oil, maple syrup, and salt to a food processor.
    3.    Blend until the mixture sticks together when pressed (a slightly coarse, sticky dough).
    4.    Press firmly and evenly into the bottom of the pan.
    5.    Place in the freezer while you prepare the coconut layer.

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2. Make the Coconut Cream Layer
    1.    In a small saucepan, whisk together the coconut cream, coconut milk (scooped from the chilled can), maple syrup, lemon zest, vanilla, and tapioca or arrowroot starch.
    2.    Warm over medium heat, whisking continuously, until thickened (about 3–5 minutes).
    3.    Remove from heat and let cool 5–10 minutes.
    4.    Pour over the chilled crust and spread evenly.
    5.    Return the pan to the freezer for 20–30 minutes until mostly set.

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3. Make the Yuzu Lemon Curd Layer
    1.    In a clean saucepan, whisk together lemon juice, lemon zest, coconut milk, maple syrup, starch, turmeric (if using), and coconut oil.
    2.    Heat over medium, whisking constantly, until the mixture turns glossy and thick, similar to pudding (3–6 minutes).
    3.    Remove from heat and whisk in the PYM Yuzu Mood Magnesium Powder once the mixture cools slightly (so it maintains its potency).
    4.    Let the curd cool for 5 minutes.
    5.    Pour over the coconut cream layer. Spread evenly.

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4. Chill & Serve
    1.    Refrigerate for at least 3 hours or freeze for 1–2 hours until fully set.
    2.    Lift out using parchment paper and slice into bars.
    3.    Store chilled for up to 5 days or frozen for up to 1 month.