Description
Creamy vegan key lime pie bars are a healthy-ish spin on key lime pie, with a no-bake coconut crust and sweet-tangy filling made without dairy or eggs. An easy summertime (or anytime) dessert!
Ingredients
Scale
Crust
- 1 pack (284g) Natural Delights Coconut Mini Medjools
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp salt
- 1/2 cup (56g) almond flour
Filling
- 1 cup (240ml) key lime juice (or regular lime juice)
- 1 tbsp lime zest
- 2/3 cup (140g) cane sugar
- 1/2 cup (60g) tapioca starch (or cornstarch)
- 1 13.5oz can (400ml) coconut cream, shaken
- Optional: 1/4 tsp matcha powder (for color)
Topping: homemade coconut whipped cream or coconut whipped topping
Instructions
For the crust:
- Line an 8×8″ square pan with parchment paper.
- Pulse the Coconut Mini Medjools, spices, and salt in a food processor until broken down and sticky but not one ball.
- Add the almond flour. Continue pulsing until the texture is large crumbles.
- Press into the bottom of the pan. Set aside.
For the filling:
- In a medium saucepan with the heat off, combine the cane sugar, tapioca starch, and 1/2 cup of the coconut cream. Whisk until no lumps remain.
- Turn the heat on medium, and add the remaining ingredients.
- Bring to a boil whisking constantly.
- Reduce to a simmer, and continue cooking for 5-6 minutes whisking frequently until thickened.
- Remove from the heat, and cool 5 minutes.
- Pour on top of the crust, smooth evenly.
- Refrigerate overnight.
- Slice into 16 squares, top with coconut whipped cream and a sprinkle of lime zest, and enjoy.
Keywords: dairy free, summer, citrus, easy, no bake, healthy, gluten free, coconut