These healthy key lime pie bars are made with a sweet and cinnamon-y graham cracker crust, tart lime juice and zest and creamy coconut milk. Frozen or chilled, they are delicious either way.
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Healthy key lime pie bars have been my favorite late summer treat this year. They are easy to make, require minimal baking and are oh so refreshing on a hot day.
These key lime pie bars have a crunchy gluten free graham cracker crust and a creamy no bake filling. They are the perfect balance between tart and sweet.
Unlike traditional key lime pie, these bars are gluten free, dairy free and made with healthier for you ingredients. They can be enjoyed chilled, for a consistency like traditional key lime pie, or frozen, for an extra refreshing treat.
The only non vegan ingredient in these bars is the honey in the gluten free graham crackers. If you are able to find graham crackers made without honey, you should be able to make this recipe completely vegan, too.
Graham crackers: The flavor of graham crackers goes so nicely with lime. I used gluten free graham crackers from Pamela’s for this crust.
Coconut oil: I am using coconut oil in place of butter to keep this recipe dairy free.
Maple syrup: for a touch of natural sweetness.
Salt: to bring out the flavors in the crust.
Key lime juice and zest: key limes are slightly less tart than regular limes. They are smaller and tend to be more yellow than regular limes. If you can’t find key limes, regular limes will work.
Cashews: the cashews are soaked in boiling water to soften them. Once blended, they will help create a smooth and creamy filling.
Coconut milk: you will want to use the thick creamy part at the top of the can only. Save the rest for a curry or soup.
Coconut oil: coconut oil helps to firm up the filling.
Maple syrup: for natural sweetness and to balance out the tartness of the lime flavor.
Salt: to bring out all the delicious flavors in these bars.
How to Make the Graham Cracker Crust
How to Make the Filling
Time saving tip: soak the cashews in boiling water versus overnight to save time. Bring a small pot of water to a boil, add the cashews and boil for 15 minutes. Strain the water from the cashews and allow them to drain well.
For the perfect crust: use the back of a large spoon to press the crust into the baking dish for an evenly distributed, packed crust.
Blending the filling: you may need to blend the filling longer than you think. If you try it and there are still small bits of cashews, it needs to blend for longer. The batter should be completely smooth and creamy before adding to the baking dish.
For easy cutting: remove the bars from the freezer 10 minutes before cutting. Remove the bars from the pan and cut using a sharp chef’s knife on a cutting board.
For serving: add a dollop of whipped cream or coco whip (a non-dairy coconut whipped topping).
What is the difference between key limes and regular limes?
Key limes are smaller and have a thinner, more yellow skin (when ripe) than regular limes. Key limes have an aromatic scent and distinct flavor that is sweeter than regular limes but still bright, tart and citrusy.
How do I store these key lime pie bars?
Store these bars in an air tight container in the freezer for up to 3 months. You can also store these bars in the refrigerator for up to three days.
How long do they last?
These bars will last for up to 3 months in the freezer. After that, they may start to get icy. Avoid storing these bars in the fridge for longer than 3 days, as the color will turn and they won’t taste as fresh.
How to do I defrost these bars?
When ready to enjoy, take a bar out of the freezer and let it sit at room temperature for 20 minutes. Do not microwave or bake to defrost bars. Alternatively, you can enjoy this treat frozen.
Lime juice and zest: if you cannot find key limes at the grocery store, regular limes will work instead.
Coconut milk: feel free to use coconut cream in place of coconut milk (it is the same as the top of a can of coconut milk)
More Recipes You’ll Love
- No Bake Carrot Cake Bars
- No Bake Brookie Bars
- Pecan Pie Bars
- Vegan Mini Blueberry Cheesecakes
- Almond Coconut No Bake Bars
Healthy Key Lime Pie Bars
- 1 1/4 cup graham crackers
- 1/4 cup coconut oil
- 1 tbsp maple syrup
- 1/4 tsp salt
- 1 1/2 cups cashews
- 1/2 cup coconut milk
- 1/2 cup key lime juice
- 1 tbsp key lime zest
- 1/3 cup maple syrup
- 2 tbsp coconut oil
- 1/4 tsp salt
Graham Cracker Crust
- In a food processor, blend graham crackers until they are fine crumbs. In a mixing bowl, add graham cracker crumbs, coconut oil, maple syrup and salt and mix well.
- Pour graham cracker crumb mixture into a greased and parchment lined 8x8 inch baking dish. Press into an even layer to form a crust.
- Bake crust at 350°F for 12 minutes. Allow crust to cool completely.
Key Lime Pie Filling
- Soak the cashews for the filling in water overnight or in boiling water for 15 minutes. Drain cashews well.
- In a food processor, combine soaked cashews, coconut milk, coconut oil, lime juice and zest, maple syrup and salt. Blend for two to three minutes, stopping to scrape down the sides of the food processor a few times. Blend until mixture is completely smooth.
- Pour filling over the crust and smooth into an even layer. Top with lime zest and pop into the freezer to set.