Key Lime Pie Bars
Taking a classic summer treat and turning them into bars! Homemade grain free crust topped with a filling that is the perfect blend of tart and sweet. These key lime pie bars are refined sugar free, egg free, grain free, and made with fresh key lime juice. It’s the perfect summer time dessert!
Servings: 12 bars
Ingredients
Pecan Crust
- ¾ cup raw pecan pieces
- ¼ cup + ½ tablespoon coconut flour
- 2 tablespoons almond flour
- 3 tablespoons coconut sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 4 tablespoons coconut oil melted
Key Lime Filling
- 13.5 oz can unsweetened coconut milk full fat
- 1 tablespoon unflavored gelatin powder
- 6 tablespoons honey blossom (see tidbits above)
- ½ cup plain Greek yogurt
- ½ cup key lime juice approximatley 10-11 key limes
- ½ tablespoon key lime zest
Instructions
Pecan Crust-
- Line an 8x8 baking pan with parchment paper.
- In a food processor, pulse all of the crust ingredients except for the coconut oil until the pecans are coarsely ground. Add the coconut oil and pulse a few times until it has been fully incorporated.
- Press the mixture into the bottom of the pan. Chill the unbaked crust in the refrigerator for at least 30 minutes.
- Place the pan on the middle rack of a preheated 350F oven. Bake for 15-18 minutes, until the crust is golden brown. Watch carefully as the nuts in the crust can brown quickly. Allow the crust to cool completely before adding the filling.
Key Lime Filling-
- Separate the coconut cream from the coconut water and pour the coconut water into a microwave safe bowl or small saucepan. Sprinkle the gelatin over the coconut water, set aside to allow the gelatin to absorb some of the liquid, about 5 minutes.
- Once the gelatin has absorbed some of the coconut water, you will need to warm up the coconut water to allow the gelatin to dissolve. If using a microwave safe bowl, place it in the microwave for 30 seconds. Mix it until the gelatin has dissolved completely. If you are using a saucepan, on medium-low heat warm the coconut water and mix continuously until the gelatin has dissolved. *Do not bring to a boil.
- In a medium bowl or blender, combine the gelatin mixture, coconut cream, honey, Greek yogurt, key lime juice, and zest. Mix until completely combined. Gently pour filling into the prepared pie crust.
- Cover and place in the refrigerator until the filling has set, at least 5 hours. Cut into 12 pieces and serve cold.
Notes
Store key lime pie bars in the refrigerator for up to 7 days. The crust is best on day 1 and 2. After that the crust begins to soften, but it will still taste delicious!