What’s perfectly tart, cashew-creamy, and has a delectable cookie crumble crust? These drool-inducing Vegan Key Lime Bars. I used to get mega cravings for the key lime pie cheesecake at the Cheesecake Factory. But all of the saturated fat, dairy, and added sugar would leave me feeling bloated and sluggish. These dairy-free key lime bars satisfy the same craving, but I always feel great after eating them because they’re made with real, whole-food ingredients like cashews, dates, almond flour, and coconut milk. I hope you love them as much as I do!
Ingredients:
Cookie Crust:
6 pitted dates
¾ cup organic roasted salted cashews
½ cup almond flour
¼ tsp cinnamon
1 tsp vanilla extract
½ tsp sea salt
Key Lime Pie Filling:
1 ¼ cup cashews
¼ cup full fat coconut milk
¼ – ½ cup lime juice
1 T lime zest
1 T of maple syrup
1 tsp vanilla extract
2 T coconut oil
Directions:
Start by soaking your roasted salted cashews overnight for the pie crust and leave in the refrigerator.
Add the crust ingredients to a food processor and pulse until a sticky dough forms. Press the dough into an 8×8 baking pan lined with parchment paper. Then put the crust in the freezer while you prepare the filling.
Drain the cashews. The add the soaked cashews, lime juice, lime zest, maple syrup, coconut oil, coconut milk, and vanilla extract to your blender. Make sure to agitate the mixture when blending to prevent it from sticking to the sides of the blender. Once the filling is silky and creamy give it a taste and adjust accordingly.
Pour the filling over the prepared crust and freeze overnight. When you’re ready to serve, remove from the freezer and slice the bars. Top with fresh lime zest and enjoy!
