Vegan Key Lime Pie Bars
Nothing screams spring like these key lime pie bars. They are tangy, sweet, and creamy. Plus, they are made without eggs or dairy, so that everyone can enjoy them!
Ingredients you will need…
Vegan Butter: The best way to make vegan shortbread is by using margarine or vegan butter. HERE IS THE ONE I LIKE TO USE!
Flour: The best flour to use for this recipe is all-purpose flour.
Sugar: I prefer using granulated sugar, but coconut sugar should work as well!
Cashews: To make the key lime filling without dairy, it is easier to use cashews! They will make the filling super smooth and taste amazing!
Limes: This recipe will need quite a few limes! I would recommend buying 9 or 10. Or you can buy lime juice instead of squeezing it fresh and use 2 to 3 limes for the zest.
Coconut Water: This is just to add some liquid to the filling, you won’t taste the coconut. Regular water can work too!
Maple Syrup: To cut down on a little bit of the sugar in this recipe, I used maple syrup instead of sugar in the filling.
Vanilla Extract: To add some more sweetness!
Coconut Oil: This ingredient also replaces the job of dairy butter, making the recipe vegan!
Coconut Whipped Cream and Coconut Flakes: These are optional but make a great topping to these bars! LINK TO COCONUT FLAKES
Key Lime Pie Bars
Time: 30 minutes + freezing time
Serves: 9
Ingredients:
For the shortbread-
1 cup vegan butter, melted
2 cups all purpose flour
½ cup granulated sugar
½ tsp salt
For the filling-
1 ¾ cup cashews, soaked in boiling water for 1 hr then rinse and drain
2 tablespoons lime zest (around 5 limes)
½ cup +2 tablespoons lime juice
½ cup coconut water
½ cup maple syrup
½ teaspoon vanilla extract
Pinch of salt
½ cup coconut oil, melted
Topping: coconut whipped cream, lime slices, toasted coconut flakes
How to Make:
Preheat the oven to 350 degrees F and line a 8x8 baking tray with parchment paper.
Prepare the shortbread crust by mixing together the flour, sugar, and salt in a medium sized bowl. Stir in the butter until combined. Press the shortbread into the baking tray using a spatula or your hands. Bake for 10 minutes, then allow to cool on the counter for 10 more minutes.
Prepare the filling by placing the soaked cashews in a blender with the lime zest and juice, coconut water, maple syrup, vanilla, and salt. Blend for 2-3 minutes scraping down the sides of the blender with a spatula as needed. Add the melted coconut oil to the blender and combine.
Pour the filling into the prepared pan and chill in the fridge for 4 hours or until firm.
Top with coconut whipped cream, a lime slice and some toasted coconut flakes. Enjoy!
