Bursting with creamy, citrus flavors, these No-Bake Key Lime Pie Bars are perfect for warm weather snacking!
You don’t even have to turn on your oven to make this version of your Floridian favorite. These no-bake bars have a nutty, graham cracker-like base and creamy lime topping for a cool and tangy delight.
You only need three simple ingredients for the sweet and nutty base – walnuts, almonds and dates. If you can, use fresh dates to create a sticky paste sturdy enough to hold the bars together. If you have older dates, soften them by soaking them in water for 15-20 minutes before blending with the nuts. Once the base is blended, transfer it to a baking pan and let it chill in the fridge while you make the creamy top layer.
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Wipe out the blender and then add coconut cream, soaked cashews, tapioca flour, and lime juice until creamy and custard-like. To make the topping as smooth and creamy as possible, use only the coconut cream from the can (save the coconut water for smoothies!) and let the cashews soak in warm water for at least 15 minutes before blending.
Serve your key lime bars immediately, or keep them in the refrigerator for a few hours to allow the citrus flavors to mingle and intensify.
Key Lime Pie Bars
Key Lime Pie Bars
- 9x5” baking pan
- Parchment paper
- 2 small bowls
For the Crust:
- 1 cup walnuts
- 1 cup almonds
- 1 cup dates, pitted
- ½ t salt
For the Creamy Layer:
- 1 cup coconut cream
- 1 cup cashews, soaked in water 15 minutes and drained
- 1 T tapioca flour
- ¼ cup maple syrup
- ¼ cup lime juice
- Lime zest and sliced limes for garnish (optional)
- Line a 9x5” baking pan with parchment paper.
- To make the crust: Place the almonds and walnuts into a blender and pulse until crumbed. Remove and transfer to a bowl.
- Place the dates and ½ tsp of salt into the blender and pulse until it clumps up. Remove and transfer to a separate bowl.
- Add the crumbled nuts back into the blender. Break up the date mixture using your hands, then add them back to the blender with the nuts. Blend together until it becomes a sticky paste.
- Transfer to the prepared baking pan and spread into an even layer. Set in the refrigerator to chill.
- To make the topping: Add the coconut cream, cashews, tapioca flour, maple syrup, and lime juice to the cleaned blender and pulse on high until smooth.
- Pour the mixture over the top of the crust and spread into an even layer. Sprinkle lime zest over the top (you can use a cheese grater) and put back in the refrigerator to set 10 minutes.
- Remove, slice into 8 bars, and top with sliced limes for garnish.
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