Raw key lime pie bars
These raw key lime pie bars are a refreshing, healthy, and delightful dessert! Store them in the freezer and enjoy them anytime!
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.
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
- 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
base
- 1 cup raw macadamia nuts
- 3/4 cup unsweetened shredded coconut
- 3/4 cup dates
- pinch of salt
filling
- 1 1/2 cups raw macadamia nuts (or raw cashew nuts), soaked overnight in water (*see note)
- 1/2 cup fresh squeezed key lime juice (or regular lime juice)
- 1/2 cup light coconut milk (from a can)
- 1/4 cup coconut oil
- 1/4 cup brown rice syrup (or maple syrup)
- 1 tsp matcha powder or green food colour (optional)
Instructions
- Line an 8×8 inch pan with parchment paper.
- In a food processor, pulse together the macadamia nuts, shredded coconut, dates, and salt until it forms a sticky dough.
- Press into an even layer at the bottom of your pan. Place in the fridge while you prepare the filling.
- 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.
- 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)
- Pour your key lime mixture into your pan and spread evenly.
- Place in the freezer to firm up for 2 hours, or overnight.
- 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
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Hey, can I use almond milk instead of coconut milk?
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
These are amazing! Just made them last night. They’re going quickly!
Thanks Heather! Glad you liked them 🙂
Hi! Does the coconut oil need to be melted first??
Thanks! (;
Hi Charity, it can be melted if you like but it doesn’t have to be!
Can you use walnuts instead of macadamia nuts
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!
Can I substitute the macadamia nuts for cashews?
Hi Missy, yes macadamia nuts will work 🙂
Do you have to use the shredded coconut in the base?
Hi Debbie, you can substitute the coconut with another 3/4 cup of macadamia nuts!