Vegan Coconut Key Lime Bars

Name: Vegan Coconut Key Lime Bars
Prep time: 15 min
Cook time: 240 min
Total time: 15 min
Ingredients: 18 date (pitted); 1.5 cup tigernut flour (or almond flour); 4 tsp. coconut flour; ½ tsp. cinnamon; 1 tsp. water (plus more if needed); 2 1/4 cups cashews (raw) (soaked in water at least 4 hours or overnight, then drained); 6-8 lime (key limes or regular limes, juice only, should yield 3/4 cup ); ½ cup coconut nectar; ¾ cup coconut oil (unrefined); 1 tsp. vanilla extract (optional); water (as needed to blend, will not need for high-speed blender); 1 cup coconut cream (from can, chilled about 2 hours, or overnight (use Thai Kitchen brand)); shredded coconut (lightly toasted); 1 lime (cut into small wedges)

RECIPES – DESSERTS, VEGAN

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These creamy vegan coconut key lime bars make for an easy yet crowd-pleasing dinner party dessert.

Vegan Coconut Key Lime Bars

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Prep Time 15

Cook Time 4

Total Time 15

Servings16 squares

Ingredients

CRUST

18 date pitted
1.5 cup tigernut flour or almond flour
4 tsp. coconut flour
½ tsp. cinnamon
1 tsp. water plus more if needed

KEY LIME FILLING

2 1/4 cups cashews (raw) soaked in water at least 4 hours or overnight, then drained
6-8 lime key limes or regular limes, juice only, should yield 3/4 cup
½ cup coconut nectar
¾ cup coconut oil (unrefined)
1 tsp. vanilla extract optional
water as needed to blend, will not need for high-speed blender

WHIPPED COCONUT CREAM TOPPING

1 cup coconut cream from can, chilled about 2 hours, or overnight (use Thai Kitchen brand)

GARNISH

shredded coconut lightly toasted
1 lime cut into small wedges

Instructions

In preparation for making the whipped coconut cream later, place a metal mixing bowl and the 2 beaters from an electric beater in the refrigerator to get cold.
Make the crust: In a blender, blend the dates, tigernut flour, coconut flour, and cinnamon. Add a little bit of water, 1 teaspoon at a time, to help it blend, if needed. A dough-like consistency should form.
Line a 7x7 baking dish with parchment paper, so that you can easily remove the cake when done. Use your fingers to push the tigernut/date mixture into the bottom of the pan, evenly, to form the crust.
Next, make the key lime filling: Into a blender, add cashews, lime juice, coconut nectar, coconut oil, and vanilla. Blend until completely smooth, then pour on top of the crust. Place the baking dish in the refrigerator for about 4 hours until set.
When the key lime portion has set, remove from the refrigerator, and carefully lift the cake out onto a flat surface. Cut into even size bars or squares.
To make the whipped coconut cream: Remove the refrigerated mixing bowl, beaters, and coconut milk from the fridge. Open the can and use a spoon to scoop out the top thick white layer of coconut cream, reserving the liquid below for another use. Using and electric beater, beat the coconut cream in a bowl until stiff peaks form, about 5 minutes.
Fill a pastry bag (or a zip-top bag with a corner cut off) with the coconut cream.
Top each square with a dollop of coconut cream, toasted coconut, and a lime wedge.

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Vegan Coconut Key Lime Bars