This post may contain affiliate links.

These raw key lime pie bars are a refreshing, healthy, and delightful dessert! Store them in the freezer and enjoy them anytime! raw key lime pie bars While it may be February and winter is still in full fledge here, (I’m talking 2 snowstorms this week!) I thought I’d offer up a recipe inspired by my recent trip to Bali. These raw key lime pie bars require no baking, are vegan, gluten-free, refined sugar-free, and totally delicious! The creamy filling is made with macadamia nuts, which offer up more of a tropical and creamy taste than raw cashews. raw key lime pie bars My favourite way to eat these bars is to let them defrost from the freezer for 5-10 minutes. They taste like a rich and creamy ice cream bar! They also store great in the freezer for weeks (or even months…if they last that long.) raw key lime pie bars
Save this recipe!
Get this recipe sent to your inbox, plus new healthy recipes each week!
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
raw key lime pie bars

Raw key lime pie bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Jess
  • Prep Time: 15 mins
  • Cook Time: 0 mins
  • Total Time: 15 mins
  • Yield: 9 large or 12 small 1x
  • Category: Dessert
  • Method: Freeze
  • Cuisine: American

Description

Say hello to your new favorite dessert – raw key lime pie bars!


Ingredients

Scale

base

filling


Instructions

  1. Line an 8×8 inch pan with parchment paper.
  2. In a food processor, pulse together the macadamia nuts, shredded coconut, dates, and salt until it forms a sticky dough.
  3. Press into an even layer at the bottom of your pan. Place in the fridge while you prepare the filling.
  4. Drain the soaked macadamia nuts. Add the nuts, lime juice, coconut milk, coconut oil, brown rice syrup, and matcha powder to your food processor, or high-speed blender.
  5. Blend together until it forms a thick cream. (About 3-5 minutes in a food processor, or 2-3 minutes in a high-speed blender)
  6. Pour your key lime mixture into your pan and spread evenly.
  7. Place in the freezer to firm up for 2 hours, or overnight.
  8. Cut into squares and serve


Nutrition

  • Serving Size: 1 small bar
  • Calories: 363
  • Sugar: 9g
  • Fat: 34g
  • Saturated Fat: 14g
  • Carbohydrates: 15g
  • Fiber: 5g
  • Protein: 4g
Tips & suggestions:
  • If you don’t have time to soak you macadamia nuts overnight, you can add them to a bowl with boiling water for 1-2 hours before using them
  • Need more key lime? Try my key lime pie chia pudding
This post contains affiliate links. I only recommend products I know, trust and love! 

Hi, I'm Jess!

Choosing Chia is a blog all about healthy vegetarian recipes that are easy to follow, taste delicious and focus on wholesome ingredients. I started the blog after a spontaneous trip to India where I studied the practice of yoga and wellness.

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

12 Comments

  1. Vivien says:

    Hey, can I use almond milk instead of coconut milk?

    1. Jessica Hoffman says:

      Hi Vivien, unfortunately, you cannot replace the coconut milk in these bars with almond milk. Almond milk does not have enough fat in it so the bars won’t set properly

  2. Heather says:

    These are amazing! Just made them last night. They’re going quickly!

    1. Jessica Hoffman says:

      Thanks Heather! Glad you liked them 🙂

  3. Charity says:

    Hi! Does the coconut oil need to be melted first??
    Thanks! (;

    1. Jessica Hoffman says:

      Hi Charity, it can be melted if you like but it doesn’t have to be!

  4. Maky says:

    Can you use walnuts instead of macadamia nuts

    1. Jess says:

      Hi Maky, you can use walnuts for the crust of the keylime pie but NOT in the filling. For the filling you can substitute raw cashews, the filling won’t turn out properly with walnuts!

  5. Missy says:

    Can I substitute the macadamia nuts for cashews?

    1. Jess says:

      Hi Missy, yes macadamia nuts will work 🙂

  6. Debbie says:

    Do you have to use the shredded coconut in the base?

    1. Jess says:

      Hi Debbie, you can substitute the coconut with another 3/4 cup of macadamia nuts!