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82% would make again

Dairy-Free Key Lime Coconut Bars

Tasty Team


for 16 servings


  • 1 ½ cups walnuts (150 g), chopped
  • 1 cup shredded coconut (75 g), or coconut flakes
  • 1 cup pitted date (175 g)
  • 1 teaspoon vanilla extract
  • 1 splash water
  • 1 pinch sea salt

Key Lime Layer

  • 2 ¼ cups raw cashew (295 g)
  • ½ cup key lime juice (120 mL)
  • ¼ cup maple syrup (55 g)
  • 2 tablespoons vanilla extract
  • lime zest
  • ⅓ cup coconut oil (70 g)
  • shredded coconut, or coconut flakes, for garnish

Nutrition Info

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    Calories 230
    Fat 16g
    Carbs 20g
    Fiber 2g
    Sugar 13g
    Protein 3g

Estimated values based on one serving size.


  1. The night before you intend to make your key lime bars, place cashews in a bowl of water and let soak overnight.
  2. Add walnuts, coconut, dates, vanilla extract, water, and salt to a food processor or blender and pulse until sticky mounds begin to form.
  3. Press the crust into an 8x8-inch (20x20-cm) freezer-safe, parchment paper-lined pan.
  4. Drain the cashews well and add to the food processor. Blend until smooth.
  5. Scrape down the sides of the processor and add lime juice, maple syrup, vanilla extract, and lime zest.
  6. Blend until smooth, adding the coconut oil halfway.
  7. Spread the mixture on top of your crust and garnish with more lime zest and coconut.
  8. Cover with foil and freeze for 3 hours or until set.
  9. Remove from freezer, slice, and serve.
  10. Enjoy!

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