Creamy Lime Pie Bars
Ingredients
The filling
-
1
cup
raw cashews
-
1
cup
coconut cream
-
2
Tbsp
arrowroot starch
-
½
cup
lime juice
-
1
heaping Tbsp
lime zest
-
1
pinch
sea salt
-
¼
cup
maple syrup
-
2
Tbsp
organic powdered sugar (optional)
The crust
-
1
scant cup
gluten-free oats
-
1
scant cup
almonds
-
¼
tsp
sea salt
-
1½
Tbsp
coconut sugar
-
3-4
Tbsp
coconut oil (melted)
Instructions
- Soak raw cashews in boiling water for 1 hour, then drain.
- Preheat the oven to 350°F (176°C) and line an 8x8 inch baking dish with parchment paper.
- Blend oats, almonds, sea salt, and coconut sugar until fine, then mix with melted coconut oil to form a dough.
- Press the dough into the baking dish and bake for 12 minutes, then increase the temperature to 375°F (190°C) and bake for an additional 5-8 minutes until golden.
- Blend soaked cashews with coconut cream, arrowroot starch, lime juice, zest, sea salt, and maple syrup until smooth.
- Pour the filling over the pre-baked crust and spread evenly, then bake for 18-23 minutes until the edges are slightly dry.
- Let cool for 10 minutes, then refrigerate uncovered for at least 4 hours before slicing.
Nutrition Facts (estimated)
Servings
9 bars
Calories
326
Total fat
24.3g
Total carbohydrates
26g
Total protein
6.4g
Sodium
59mg
Cholesterol
0mg
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