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

Advertisement

Healthier Key Lime Bars

by Joey Firoben

Inspired by thisgrandmaisfun.com

Ingredients

for 16 servings

Crust

  • ¾ cup
    almond flour (70 g)
  • 3 tablespoons
    coconut oil
  • 3 tablespoons
    honey
  • ½ teaspoon
    ground cinnamon
  • 1 pinch salt

Filling

  • 14 oz
    cans of coconut milk, chilled overnight (2 g)
  • ½ cup
    lime juice, from about 2 limes (120 mL)
  • ⅓ cup
    honey (110 g)
  • 2 limes, zested

Advertisement

Preparation

  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!
 

Advertisement

Advertisement

Advertisement

More like this