Healthy key lime pie bars…are you even kidding me? Nope, we’re totally serious. These blissful little treats are perfect for a warm summer day, a chilly afternoon, a gathering with friends, a bridal or baby shower, an after dinner dessert, an office pot luck…you catch my drift? You actually really don’t need a reason, just make them and eat them up!
We think you are going to have fun with this recipe. The first step is to soak the cashews in boiling water. Just place them in a bowl and pour the boiling water over the top and let them hang out in their little jacuzzi for a bit while you get going on the rest.
The crust is easy peasy because you get to do it all in the food processor. Just add the oats and almonds and pulse away until they are broken down. Then add in the brown sugar, maple syrup, coconut oil and salt and combine until it’s a perfect crumbly mixture. Spray an 8×8 baking pan with coconut oil and add the crust. Use the back of a spoon to press it down evenly then pop it into the oven for 18 minutes.
While the crust is baking away, you can drain the cashews and toss them into the food processor and process until they are smooth. Now you can add the coconut cream solids, the lime juice and zest, the maple syrup and the salt and combine until incorporated. You may need to stop periodically and scrape the sides with a spatula.
Remove the crust from the oven and let it cool for about 10 minutes. Then pour the lime filling over the top and pop it back into the oven for an additional 25 minutes. Make sure that it’s cooked all the way through and not jiggly wiggly in the middle. If it is, let it go for another minute or two. Remove from oven and let it cool before you cut it into squares. Then place the squares in the fridge before you serve them.
You can garnish with some pretty raspberries and freshly cut limes or any other pretty fruit you have on hand. Yum!
- 1 C rolled oats
- 1 C raw almonds
- 2 Tbsp brown sugar
- 1 Tbsp pure maple syrup
- ¼ C coconut oil
- pinch of kosher salt
- 1 C raw cashews
- 1 15oz can refrigerated coconut cream (white solids only)
- ½ C freshly squeezed key lime juice
- 1 Tbsp key lime zest
- ¼ C pure maple syrup (+more if desired)
- ¼ tsp kosher salt
- Add cashews to a low bowl and pour boiling water over the top to cover, set aside.
- Preheat oven to 350 degrees.
- Add oats and almonds to a food processor and pulse until completely broken down. Add brown sugar, maple syrup, coconut oil and salt and process until it becomes a fine crumbly texture.
- Spray a 8X8 square baking pan with coconut oil. Add crust and press firmly with the back of a spoon, smoothing it out to make it even. Bake for 18 minutes.
- Drain cashews and add to a food processor, process until smooth. Add remaining filling ingredients to the food processor and continue to process until incorporated, may need to stop to scrape down sides.
- Remove crust from oven and allow to cool for 5-10 mins. Add key lime filling evenly over the top of the crust and return to the oven. Bake an additional 25 minutes or until set in the middle (not jiggly). Remove from oven and allow to cool. Cut into equal squares and refrigerate before serving.
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