With summer in full force, Miss Eloise is always begging me for ice cream. To compromise, I make here these Paleo Key Lime Ice Box Bars that makes her forget all about the ice cream. Here comes the good news folks, they are made with clean ingredients that make an afternoon treat both nutritious and delicious.
Key Lime Pie is seriously one of the best desserts ever, especially for summer, but is filled with sugar. I never thought I could make it Paleo, but guess what y’all? I DID and it will blow your sock off. I just knew that it wouldn’t taste anything like Key Lime Pie, but it tastes identical. My husband could not believe it was actually Paleo and devoured them.
The texture of the crust is like a Larabar and the filling on top is a thick velvety consistency like ice cream. They are not too tart and have the perfect balance of sweet and sour. They are no bake and all you need is a mixer and a freezer. I will make a few batches of these bars to keep in the freezer and when Eloise starts begging for ice cream on hot summer days, I will go grab a bar and let her sit on the front step and enjoy. She never complains that it is not ice cream and the only thing I hear coming out of her mouth is “yum!”
If you are needing an easy summer dessert for your kids or maybe to take to a summer BBQ, these will not disappoint. Don’t spend hours in the kitchen, you can whip these delicious babies up in a jiff. Just a little warning, they will melt pretty quick so keep them in the freezer until ready to serve.
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Creamy and decadent no bake Key Lime Pie Bars that are Paleo, gluten and dairy free.
- 3/4 cup Almonds
- 1/4 cup pecans
- 1 whole Lime (juiced)
- 1 tsp lime zest
- 3/4 cup dates
- 1 tbsp maple syrup
- 1/4 cup shredded unsweetened coconut
- 1/2 tsp vanilla extract
- Use a 8×8 baking dish and line the bottom with parchment paper. Sit to the side.
- Add all of the ingredients for the crust to a food processor or blender. Blend until it is a thick crust like consistency. The crust should be sticky and almost resemble a Larabar.
- Transfer the crust to the baking pan and spread out evenly on top of the parchment paper.
- Move the baking pan with the crust to the freezer.
- Add the chilled coconut milk ( do not use the water at the bottom of the can, only the heavy cream at the top) to a mixer. Add the rest of the ingredients to the coconut milk and mix on high until combined.
- Once combined, remove the baking dish from the freezer and pour the filling over the top.
- Transfer back to the freezer to harden for at least 3-4 hours.
- Remove from freezer and cut into bars. Top with fresh lime zest.
- I will usually make a couple of big batches and leave them in the freezer for up to 2 weeks.
- Category: Dessert