Ingredients:
For the Base:
1 cup / 140g raw almonds or cashews
1 cup / 150g Medjool dates, pitted
Pinch of salt
For the Key Lime Filling:
1 1/2 cups / 210g raw cashews, soaked for at least 4 hours or overnight, drained
1/2 cup / 120ml full-fat coconut milk (from a can, refrigerated) or coconut cream
1/3 cup / 80ml fresh key lime juice (or regular lime juice)
1/4 cup / 60ml maple syrup or agave nectar
2 tablespoons / 30ml melted coconut oil
1 tablespoon / 6g lime zest (from key limes or regular limes)
Pinch of salt
Directions:
- Line an 8×8 inch (20×20 cm) square baking pan with parchment paper, leaving some overhang for easy removal.
- Make the base: Add the almonds/cashews to a food processor and pulse until coarsely ground. Add the pitted Medjool dates and a pinch of salt. Process until the mixture sticks together when pressed between your fingers. If too dry, add another date or a teaspoon of water.
- Press the base mixture firmly and evenly into the bottom of the prepared baking pan. Place the pan in the freezer while you make the filling.
- Make the filling: Rinse the food processor bowl. Add the soaked and drained cashews, coconut milk/cream, lime juice, maple syrup/agave, melted coconut oil, lime zest, and salt. Blend on high speed until completely smooth and creamy, scraping down the sides as needed. This may take a few minutes.
- Pour the key lime filling over the chilled base in the pan. Spread it out evenly.
- Cover the pan and freeze for at least 4-6 hours, or until the filling is firm.
- Once firm, use the parchment paper overhang to lift the bars out of the pan. Let them sit at room temperature for 5-10 minutes before slicing into squares or bars with a sharp knife.
- Store the bars in an airtight container in the freezer. Let them thaw slightly before eating.
