While it may be February and winter is still in full fledge here, (I’m talking 2 snowstorms this week!) I thought I’d offer up a recipe inspired by my recent trip to Bali.

These raw key lime pie bars require no baking, are vegan, gluten-free, refined sugar-free, and totally delicious! The creamy filling is made with macadamia nuts, which offer up more of a tropical and creamy taste than raw cashews.

Prep Time: 15 mins  Cook Time: 0 mins Total Time: 15 mins  Yield: 9 large or 12 smallCategory: Dessert  Method: Freeze  Cuisine: American

Say hello to your new favorite dessert – raw key lime pie bars!


1 cup raw macadamia nuts
3/4 cup unsweetened shredded coconut
3/4 cup dates
pinch of salt
1 1/2 cups raw macadamia nuts (or raw cashew nuts), soaked overnight in water (*see note)
1/2 cup fresh squeezed key lime juice (or regular lime juice)
1/2 cup light coconut milk (from a can)
1/4 cup coconut oil
1/4 cup brown rice syrup (or maple syrup)
1 tsp matcha powder or green food colour (optional)


Line an 8×8 inch pan with parchment paper.
In a food processor, pulse together the macadamia nuts, shredded coconut, dates, and salt until it forms a sticky dough.
Press into an even layer at the bottom of your pan. Place in the fridge while you prepare the filling.
Drain the soaked macadamia nuts. Add the nuts, lime juice, coconut milk, coconut oil, brown rice syrup, and matcha powder to your food processor, or high-speed blender.
Blend together until it forms a thick cream. (About 3-5 minutes in a food processor, or 2-3 minutes in a high-speed blender)
Pour your key lime mixture into your pan and spread evenly.
Place in the freezer to firm up for 2 hours, or overnight.
Cut into squares and serve

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