Sweet, yet super refreshing, these vegan coconut key lime bars are the perfect post-dinner treat. The best part? There’s zero baking required! Start with a tigernut-date crust and finish with a spoonful of homemade whipped coconut cream. Serve chilled and top with toasted coconut and a key lime wedge for a tropical touch.
No-Bake Vegan Coconut Key Lime Pie Bars
- 2-1/4 cups raw cashews soaked in water at least 4 hours or overnight, then drained
- 3/4 cup fresh squeezed lime juice, key limes, or regular limes
- 1/2 cup liquid coconut nectar
- 3/4 cup unrefined coconut oil
- 1 tsp. vanilla extract, optional
- Water as needed to blend (not needed if using Vitamix blender)
- 1 cup Thai Kitchen Coconut Cream, chilled 2 hours or overnight
- Toasted coconut
- Lime wedges, cut small
Place two beaters from electric beater in metal mixing bowl. Transfer to refrigerator to chill before making coconut whip (very important step!).
In blender, combine dates, tigernut flour, coconut flour and cinnamon. If needed, add water 1 teaspoon at a time, to help blend until dough-like consistency is reached.
Line 7x7-in. baking dish with parchment paper. Use fingers to push crust mixture evenly into pan.
In blender, combine cashews, lime juice, coconut nectar, coconut oil and vanilla until smooth. Pour onto crust. Transfer baking dish to refrigerator for about 4 hours to set.
When ready, remove from refrigerator and carefully lift cake out onto flat surface. Cut into even-sized bars or squares.
Whipped coconut cream
Remove refrigerated mixing bowl, beaters and coconut milk from the fridge. Open can and use spoon to scoop out the top thick layer of coconut cream into bowl. Note: Reserve remaining liquid for future use.
Use electric beater to beat coconut cream until stiff peaks form, about 5 minutes.
Fill pastry bag (or zip-top bag with a corner cut off) with coconut cream.
Top each square with a dollop of coconut cream, toasted coconut and a lime wedge.
Snag these sweet ingredients at Vitacost.com!