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Key Lime Ice Box Bars

Creamy and decadent no bake Key Lime Pie Bars that are Paleo, gluten and dairy free.

  • Total Time: 4 hours 15 minutes
  • Yield: 10 bars 1x

Ingredients

Scale

Crust

  • 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

Filling

Instructions

Crust

  1. Use a 8×8 baking dish and line the bottom with parchment paper. Sit to the side.
  2. 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.
  3. Transfer the crust to the baking pan and spread out evenly on top of the parchment paper.
  4. Move the baking pan with the crust to the freezer.

Filling

  1. 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.
  2. Once combined, remove the baking dish from the freezer and pour the filling over the top.
  3. Transfer back to the freezer to harden for at least 3-4 hours.
  4. Remove from freezer and cut into bars. Top with fresh lime zest.
  5. I will usually make a couple of big batches and leave them in the freezer for up to 2 weeks.
  • Author: Ashley McCrary
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Category: Dessert