Paleo, Recipes No Bake Key Lime Ice Box Bars June 26, 2018

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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Print Recipe
Key Lime Ice Box Bars
Creamy and decadent no bake Key Lime Pie Bars that are Paleo, gluten and dairy free.
Course Dessert
Prep Time 15 minutes
Cook Time 4 hours
Servings
bars
Ingredients
Crust
Filling
Course Dessert
Prep Time 15 minutes
Cook Time 4 hours
Servings
bars
Ingredients
Crust
Filling
Instructions
Crust
  1. Use a 8x8 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.
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6 Comments

  • Lisa posted on June 26, 2018 at 3:37 pm

    I don’t want to have to buy tapioca flour just for this recipe…will almond or coconut flour work? It looks so refreshing. Thanks for the recipe.

    Reply
    • healthypeach posted on June 27, 2018 at 3:11 pm

      It will not. It calls for tapioca flour because it serves as a thickening agent. Coconut and almond flour won’t have the same outcome.

      Reply
  • Kate posted on June 29, 2018 at 6:26 pm

    Hi! I just made this recipe and it doesn’t look like yours, lol. It doesn’t look like I have as much filling as you do. I just stuck it in the freezer. Does it expand and look fluffier while freezing? Thanks!

    Reply
    • healthypeach posted on June 29, 2018 at 8:58 pm

      Not sure why it doesn’t look like mine. Did you use all of the coconut milk? Hoping it worked out for you!

      Reply
  • Emily posted on July 2, 2018 at 12:22 am

    Do you think arrowroot would work instead of tapioca?

    Reply
    • healthypeach posted on July 2, 2018 at 12:55 am

      Yes, I think it should work.

      Reply

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