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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.
Prep Time15 minutes
Cook Time4 hours
Course: Dessert
Servings: 10 bars
Author: Ashley McCrary

Ingredients

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

  • 1 can chilled coconut milk
  • 2 tbsp tapioca flour
  • 1 tsp vanilla extract
  • 3 1/2 tbsp honey
  • 1 tbsp soft coconut oil
  • 1 1/2 tsp lime zest
  • 1 whole Lime juiced
  • 3 drops green food coloring

Instructions

Crust

  • Use a 8x8 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.

Filling

  • 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.