Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay Plus Minus


Dairy-Free Key Lime Coconut Bars

by Crystal Hatch


for 16 servings


  • 1 ½ cups
    walnuts, chopped (150 g)
  • 1 cup
    shredded coconut, or coconut flakes (75 g)
  • 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
    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!