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
Servings 16
Calories 266 kcal
Ingredients
Crust
- 18 pitted dates
- 1.5 cup tigernut flour or almond flour
- 1 Tbsp. + 1 tsp. Vitacost Organic Coconut Flour
- ½ tsp. Vitacost Organic Cinnamon
- 1 tsp. water, plus more if needed
Filling
- 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)
Topping
- 1 cup Thai Kitchen Coconut Cream, chilled 2 hours or overnight
Garnish
- Toasted coconut
- Lime wedges, cut small
Instructions
Prep
-
Place two beaters from electric beater in metal mixing bowl. Transfer to refrigerator to chill before making coconut whip (very important step!).
Crust
-
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.
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Line 7x7-in. baking dish with parchment paper. Use fingers to push crust mixture evenly into pan.
Filling
-
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.
Garnish
-
Fill pastry bag (or zip-top bag with a corner cut off) with coconut cream.
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Top each square with a dollop of coconut cream, toasted coconut and a lime wedge.
Recipe Notes
Snag these sweet ingredients at Vitacost.com!
Nutrition Facts
No-Bake Vegan Coconut Key Lime Pie Bars
Amount Per Serving (1 g)
Calories 266
Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 14g70%
Sodium 13mg1%
Potassium 140mg4%
Carbohydrates 16g5%
Fiber 3g12%
Sugar 9g10%
Protein 4g8%
Vitamin A 5IU0%
Vitamin C 3.8mg5%
Calcium 31mg3%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.