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These tart, sweet key lime pie bars have a sugar cookie crust and creamy cashew based lime layer. This healthy dessert is totally dairy free, paleo, egg free with a vegan option, and irresistible!
Once spring hits I start craving citrus like lemon bars and key lime pie! Lots of fresh sweet + tart flavor is the perfect way to welcome spring.
I have a complete no-bake and vegan key lime cheesecake on the blog, but wanted to make these bars with a cookie crust, similar to these lemon bars.
They’re egg free with a vegan option, if you swap in maple syrup for the honey.
These creamy key lime bars definitely did not disappoint! The lime layer itself is no-bake, but the crust is a baked sugar cookie.
Sugar cookie + silky tart sweet filling = spring dessert heaven!
These bars are great whenever you feel like baking up an easy, healthy sweet treat and they’re also perfect for Easter and Mother’s Day.
What You Need to Make These Key Lime Pie Bars
Here’s everything you’ll need to prepare the bars. You’ll need a high speed blender (like a Vitamix or something similar) to blend the filling.
These bars use surprisingly few ingredients!
Crust:
almond flour1sea saltrefined coconut oilraw honey, or pure maple syrup for veganpure vanilla extract
Lime Layer:
raw cashewscoconut creamraw honey, or pure maple syrup for veganlimeskey lime or fresh lime juicecoconut oilsea salt
How to Make These Key Lime Pie Bars
Begin by preparing the crust. Stir together all ingredients in a mixing bowl. Chill the dough for 30 minutes.
Preheat your oven to 350° F. Line an 8 x 8” baking pan with parchment paper on the bottom and an inch up the sides. Press the chilled dough into the bottom of the lined baking pan.
Bake in the preheated oven for 10-12 minutes or until set and just beginning to turn light brown. Remove from oven and set on a wire rack to cool. After cooling for about 20 minutes, you can place the pan in the refrigerator to speed up the cooling, if desired.
Place all the ingredients for the lime layer in a large high speed blender or food processor (I used a Vitamix blender).
Blend until completely smooth – this might take several minutes depending on your blender. Stop to scrape down the sides periodically if needed.
Once the crust has mostly cooled, pour the cashew mixture over the crust and spread evenly. Cover and refrigerate for 8 hours or overnight, or freeze for at least 4 hours to set.
Before serving, use a very sharp knife to cut into squares. Garnish with additional lime zest if desired or serve with coconut whipped cream (see below).
How to Make Homemade Coconut Whipped Cream
To make homemade coconut whipped cream, use an electric hand mixer to blend 1 cup chilled coconut cream (from a can) until creamy, then beat in about 2-3 teaspoons raw honey to sweeten it.
You can also use powdered monk fruit sweetener to sweeten it, or organic powdered sugar.
Make the coconut whipped cream right before serving, or make it up to a days an advance and store covered in the refrigerator.
I hope you’re ready for the creamiest paleo and egg free key lime pie bars you’ll ever make!
Grab your ingredients and preheat your oven, it’s time to bake – let’s go!
Key Lime Pie Bars {Paleo, Vegan}
These tart, sweet key lime pie bars have a sugar cookie crust and creamy cashew based lime layer. This healthy dessert is totally dairy free, paleo, egg free with a vegan option, and irresistible! Prep Time: 30 minutesCook Time: 10 minutesChill Time: 4 hrsCourse:DessertKeyword:key lime pie, paleo, veganServings: 16 bars
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Ingredients
Crust:
1 1/2cupsblanched almond flour1/4tspfine sea salt1/3cupcoconut oilrefined, melted1/4cupraw honeyor pure maple syrup for vegan1/2tsppure vanilla extract
Lime Layer:
2 3/4cupsraw cashews soaked in warm water for at least an hourand drained3/4cupcoconut cream chilled this is the thick part only of a can of coconut milk that’s been separated2/3cupraw honeyor pure maple syrup, for veganGrated zest of 2 limes2/3cupkey lime or fresh lime juice1/4cupcoconut oilrefined, soft1/8tspfine sea salt
Instructions
Begin by preparing the crust. Stir together all ingredients in a mixing bowl. Chill the dough for 30 minutes.Preheat your oven to 350° F. Line an 8 x 8” baking pan with parchment paper on the bottom and an inch up the sides. Press the chilled dough into the bottom of the lined baking pan.Bake in the preheated oven for 10-12 minutes or until set and just beginning to turn light brown. Remove from oven and set on a wire rack to cool. After cooling for about 20 minutes, you can place the pan in the refrigerator to speed up the cooling, if desired.Place all the ingredients for the lime layer in a large high speed blender or food processor (I used a Vitamix blender). Blend until completely smooth – this might take several minutes depending on your blender. Stop to scrape down the sides periodically if needed.
Once the crust has mostly cooled, pour the cashew mixture over the crust and spread evenly. Cover and refrigerate for 8 hours or overnight, or freeze for at least 4 hours to set.
Before serving, use a very sharp knife to cut into squares. Garnish with additional lime zest if desired or serve with coconut whipped cream* Enjoy!
Recipe Notes
*To make homemade coconut whipped cream, use an electric hand mixer to blend 1 cup chilled coconut cream (from a can) until creamy, then beat in about 2-3 teaspoons raw honey to sweeten it. You can also use powdered monk fruit sweetener to sweeten it, or organic powdered sugar.
Nutrition
Calories: 347kcalCarbohydrates: 27gProtein: 7gFat: 27gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 59mgPotassium: 205mgFiber: 2gSugar: 18gVitamin A: 5IUVitamin C: 4mgCalcium: 34mgIron: 2mg
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