Description
Vegan and gluten-free key lime pie bars made with a granola crust and a creamy key lime avocado filling. Enjoy as a summer dessert!
Ingredients
Crust
- 1 ¼ cups Greenheart Juice Shop Nutty Granola
- 2–3 TBSP cold-pressed coconut oil, melted
Filling
- 1 cup raw cashews, soaked 4-6 hours
- ¾ cup coconut milk light
- 1 large avocado or 2 small avocados
- 3–4 large limes, juiced
- Zest from 1 large lime
- ⅓ cup pure maple syrup
Instructions
- Line a bread pan with parchment paper and set it aside.
- Add the granola to a blender with melted coconut oil and blend until the mixture turns into a fine crumble and sticks to itself and the sides of the blender.
- Press the granola mixture into the pan in a thin firm layer with your hands. Transfer the dish to the freezer while you make the key lime pie filling.
- Rinse out the blender. To make the filling, add the soaked cashews, coconut milk, avocado, lime juice, and maple syrup to a high speed blender. Blend the mixture until it’s smooth and creamy, scraping down the sides with a spatula to recombine as needed. It’ll take a few minutes. Add another splash of coconut milk as needed to get the blades moving. The mixture should be thick and almost pourable.
- Remove the pan from the freezer and pour/spoon the blended key lime pie filling on top. Spread the filling into an even layer with a spatula. Cover the dish and transfer it back to the freezer for another 3-4 hours to set.
- To serve, lift parchment paper from the pan and slice the square into small bars. Leave the key lime pie bars out for 15-30 minutes before serving for the best consistency. Store leftovers in the freezer for several weeks.
- Prep Time: 45 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: Freezer
- Cuisine: Vegan, Oil-Free, Gluten-Free, Refined-Sugar-Free