Key Lime Pie Bars
Georgina Burgess
I'm very into my citrus desserts this summer, and these Key Lime Pie Bars are my latest obsession. They're incredibly rich and creamy, while being totally plant based, a source of protein and made with better-for-you ingredients such as silken tofu and almond butter.
Prep Time 15 minutes mins
Course Dessert, Healthy Snack
For the Base
- 1/2 cup almond butter you can also use almond butter
- 1 tsp lime zest
- 1/2 lime juiced
- 1/4 cup maple syrup
- 3/4 cup rolled oats
- 1/2 cup ground almonds
Creamy Lime Topping
- 1/2 cup cashews soaked in boiled water for 20 minutes (or cold water overnight)
- 100 grams silken tofu
- 1/3 cup coconut cream the creamy part that rises to the top of a tin of coconut milk (to help this process you can place a tin of coconut milk upside down in the fridge overnight or for a few hours)
- 1 tsp lime zest
- 1 small lime juiced
- 3 tbsp maple syrup to taste
- 1 tbsp coconut oil, melted use 'refined' or 'odourless' coconut oil to avoid the coconut taste
Line a 5×8" rectangular dish (or similar) with baking/parchment paper.
Make the oat flour by adding the oats to a blender and pulse for a few seconds until a fine flour forms.
Combine the base ingredients together in a medium bowl and mix until well combined. Press into the bottom of the lined dish.
Add the Creamy Lime Topping ingredients to a blender and blend until creamy – taste test and add any more sweetener to your preference.
Pour over the base, spread out and top with a little extra lime zest. Place in the fridge for 3 hours or overnight to set. Slice into squares and store in an airtight container in the fridge.