DAPULSE

‘Healthier’ Key Lime Bars

‘Healthier’ Key Lime Bars

AuthorDAPULSECategoryDifficultyIntermediate
Yields16 Servings
Prep Time30 minsCook Time2 hrsTotal Time2 hrs 30 mins
CRUST
 ¾ cup almond flour
 3 tbsp coconut oil
 3 tbsp honey
 ½ tsp ground cinnamon
 1 pinch salt
FILLING
 14 fl oz coconut milk, 2 cans, chilled
 ½ cup lime juice, from about 2 limes
  cup honey
 2 limes, zested
1

Line an 8-inch (20 cm) square baking dish with parchment paper to hang over the edges.

2

Make the crust: in a medium bowl, combine the almond flour, coconut oil, honey, cinnamon, and salt. Mix with a spatula until smooth.

3

Transfer the crust to the baking dish. Use a spatula to smooth the crust into a thin, even layer covering the bottom of the pan. Set aside.

4

Make the filling: open the cans of coconut milk and use a spoon to scoop the thick cream at the top of the can into a medium bowl. Set aside the remaining liquid for another use, such as in smoothies, soups, or sauces.

5

Beat the coconut cream with a hand mixer until very fluffy, about 5 minutes.

6

Add the lime juice and honey. Continue to beat until smooth and fluffy, about 2 minutes.

7

Pour the filling over the crust and use a spatula to smooth out the top.

8

Top with the lime zest.

9

Freeze for at least 2 hours, until the filling has set.

10

Grab the parchment on both sides and lift the frozen bar from the baking dish. You may need to use a knife to release the edges or turn the dish upside down on a cutting board and tap on the bottom to release the block.

11

Quickly cut the block into 16 2-inch (5-cm) square bars.

12

Enjoy!

Ingredients

CRUST
 ¾ cup almond flour
 3 tbsp coconut oil
 3 tbsp honey
 ½ tsp ground cinnamon
 1 pinch salt
FILLING
 14 fl oz coconut milk, 2 cans, chilled
 ½ cup lime juice, from about 2 limes
  cup honey
 2 limes, zested

Directions

1

Line an 8-inch (20 cm) square baking dish with parchment paper to hang over the edges.

2

Make the crust: in a medium bowl, combine the almond flour, coconut oil, honey, cinnamon, and salt. Mix with a spatula until smooth.

3

Transfer the crust to the baking dish. Use a spatula to smooth the crust into a thin, even layer covering the bottom of the pan. Set aside.

4

Make the filling: open the cans of coconut milk and use a spoon to scoop the thick cream at the top of the can into a medium bowl. Set aside the remaining liquid for another use, such as in smoothies, soups, or sauces.

5

Beat the coconut cream with a hand mixer until very fluffy, about 5 minutes.

6

Add the lime juice and honey. Continue to beat until smooth and fluffy, about 2 minutes.

7

Pour the filling over the crust and use a spatula to smooth out the top.

8

Top with the lime zest.

9

Freeze for at least 2 hours, until the filling has set.

10

Grab the parchment on both sides and lift the frozen bar from the baking dish. You may need to use a knife to release the edges or turn the dish upside down on a cutting board and tap on the bottom to release the block.

11

Quickly cut the block into 16 2-inch (5-cm) square bars.

12

Enjoy!

‘Healthier’ Key Lime Bars

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