Healthy Key Lime Pie Bars (No Bake)

No bake Key lime pie bars with a lime and flower garnish.

5 from 2 votes

Healthy Key Lime Pie Bars (No Bake)

If you are looking for healthy key lime recipes, these no-bake Key Lime Pie Bars are a deliciously guilt-free key lime dessert. They're also a perfect portable dessert for picnics and parties.

Prep Time40

Chilling Time3

Total Time3 40

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan

Servings: slices

Calories: 403kcal

Author: Kate O'Malley

Ingredients

Base

½ cup pitted dates
1 cup almonds
½ cup shredded coconut

Filling

4 tablespoons fresh key lime juice or regular lime juice
1 cup canned coconut milk mainly solids
2 teaspoons liquid stevia adjusted to taste
2 teaspoons vanilla extract
3 tablespoons coconut oil melted
2 cups raw cashews soaked for 8 hours, or 30 minutes in boiling water (you want tender cashew nuts)

Instructions

Key Lime Bar Base
Place almonds in a blender or food processor and pulse until you have a finely ground consistency.
Add the dates and shredded coconut to the ground almonds and pulse again to combine all the ingredients. You should have a sticky, grainy mixture.
Note 1: The dates should be moist and sticky. If yours are dry, soak them in warm water for 20 minutes until they are soft and sticky, then drain the excess water. Note 2: The ½ cups of dates are measured with pitted dates tightly packed.
Line an 8’’ square pan with parchment paper. Transfer the base mixture to the prepared pan and press it down to cover it evenly.
Key Lime Filling
Place soaked and drained cashews, lime juice, liquid stevia, vanilla extract, coconut oil, and canned coconut milk in a food processor or blender.
Note 3: Canned coconut milk: I spooned the solids of a 14-oz can into the cup first, then filled the remainder with the liquid.
Keep pulsing until completely smooth. In my experience, blenders and high-speed food processors achieve a softer, fluffier texture than regular food processors or immersion blenders.
Pour the Key Lime filling over the prepared base and spread it evenly. Refrigerate for at least 3 hours or until completely set.
Tip: To speed up the process, you can freeze the pie for one hour and then move it to the fridge to set it so it doesn’t freeze.
Slice the Key Lime Pie into squares and garnish with lime slices, lime zest, edible flowers, or fresh fruit like raspberries and blueberries.

Notes

Recipe Variations and Substitutions

Lime Juice: For the best Key Lime flavor, use freshly squeezed lime juice. If Key Limes are not available, regular limes will work.
Sweetener Options: You can substitute liquid stevia with other liquid or powdered sweeteners according to your preference. You can use erythritol, allulose, or a stevia blend. The important thing is to adjust quantities based on the sweetness level of your substitute, as some sweeteners are sweeter than others.
Nuts Variation: You can experiment with different nuts for the base. Pecans or walnuts are good alternatives to almonds for this flavor profile.

Storage & Freezing

The Key Lime Pie Bars can be stored in plastic wrap or an airtight container in the refrigerator for up to three days.

This Key Lime dessert is freezer-friendly; store it in an airtight container and thaw it in the fridge for a few hours before serving.

Tips

Dates for the Base: As noted in the instructions, your dates must be moist and sticky for the base. If they’re even a little dry, soak them in warm water until they are sticky and drain. This will ensure your base holds together well.
Coconut Milk: Use canned coconut milk but don’t shake it before opening. Spoon out the solids first and then fill the rest of the cup with the coconut liquid to ensure the right consistency.

Nutrition