72% would make again
Healthier Key Lime Bars
featured in 5 Zesty Key Lime Desserts
Inspired by thisgrandmaisfun.com
for 16 servings
- ¾ cup almond flour (70 g)
- 3 tablespoons coconut oil
- 3 tablespoons honey
- ½ teaspoon ground cinnamon
- 1 pinch salt
- 14 oz cans of coconut milk, chilled overnight
- ½ cup lime juice (120 mL), from about 2 limes
- ⅓ cup honey (110 g)
- 2 limes, zested
- Calories 156
- Fat 11g
- Carbs 15g
- Fiber 1g
- Sugar 11g
- Protein 2g
Estimated values based on one serving size.
- Line an 8-inch (20 cm) square baking dish with parchment paper to hang over the edges.
- Make the crust: in a medium bowl, combine the almond flour, coconut oil, honey, cinnamon, and salt. Mix with a spatula until smooth.
- 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.
- 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.
- Beat the coconut cream with a hand mixer until very fluffy, about 5 minutes.
- Add the lime juice and honey. Continue to beat until smooth and fluffy, about 2 minutes.
- Pour the filling over the crust and use a spatula to smooth out the top.
- Top with the lime zest.
- Freeze for at least 2 hours, until the filling has set.
- 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.
- Quickly cut the block into 16 2-inch (5-cm) square bars.