Vegan, Gluten-Free Key Lime Pie Bars with California Avocados

HomeRecipesMeals & DishesBakingVegan, Gluten-Free Key Lime Pie Bars with California Avocados

Total Time: 20 min

Learn more

Cook Time: 10 min

Prep Time: 10 min

Nutrition Facts

View

Nutrition information
per serving

Calories 210

Total Fat 16g

Saturated Fat 4.5g

Trans Fat 0g

Polyunsaturated Fat 2.5g

Monounsaturated Fat 7g

Cholesterol 0mg

Sodium 60mg

Total Carbs 16g

Dietary Fiber 2g

Total Sugars 10g

Protein 4g

Potassium 214mg

Vitamin A 1 mcg; Vitamin C 3 mg; Calcium 36 mg; Iron 1 mg; Vitamin D 0 mcg; Folate 16 mcg; Omega 3 Fatty Acid 0.02 g.

% Daily Value*: Vitamin A 0%; Vitamin C 4%; Calcium 2%; Iron 6%; Vitamin D 0%.

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

These vegan key lime pie bars have a cool silky texture atop a sweet, crumbly and buttery, gluten-free crust. These tasty treats are cholesterol free and provide and excellent source (20% Daily Value) of vitamin E, an antioxidant.

Start cooking

Serves: 16

Ingredients
Instructions

For the Crust: 1 1/2 cups super-fine blanched almond flour 3 Tbsp. unrefined coconut oil, melted 2 Tbsp. pure maple syrup 1 tsp. vanilla extract 1/4 tsp. fine salt For the Filling: 1 cup raw cashews, soaked in advance if possible 1/2 cup coconut cream from 1 (15-oz.) chilled can full-fat coconut milk* 1 ripe, Fresh California Avocado, seeded and peeled 1/4 cup pure maple syrup 1/4 cup fresh lime juice 1 lime, zest only 2 Tbsp. pure (gluten-free) cornstarch 1 tsp. pure vanilla extract 1/8 tsp. fine salt

Preheat the oven to 350 degrees F and line an 8”×8” baking pan with parchment paper.
In a large mixing bowl stir together the almond flour, coconut oil, maple syrup, vanilla and salt until well combined.
Transfer this mixture to the parchment-lined baking pan. Top with another piece of parchment paper and use the bottom of a cup to flatten the mixture so it is in one even layer covering the entire bottom of the pan.
Bake for 10 minutes. Remove from the oven and allow to cool for 10 minutes before adding the filling.
Pour filling over the top the cooled pie crust and place the baking pan on a flat surface in your freezer.
Allow to freeze for four hours before slicing and enjoying.
If the bars have been in your freezer for longer than four hours you may need to allow them to soften at room temperature for a couple minutes before slicing and enjoying. The bars will start to melt a little bit at room temperature after about 20 minutes so store them in your freezer until just before you plan to serve.

Filling

Add soaked cashews, coconut cream, avocado, maple syrup, lime zest, lime juice, arrowroot starch, vanilla and salt to a high-speed blender.
Blend on the highest speed for one minute. Scrape down the sides if needed and re-blend to make sure everything is fully incorporated.
You can top them off with homemade coconut whipped cream for an airy, sweet, cool and creamy finish.

NOTES: Place a can of full-fat coconut milk in your refrigerator 24 hours in advance of making this recipe. When you open the can the solid white coconut cream will naturally float to the top of the can (leaving the coconut water at the bottom of the can). Use a spoon to carefully separate the solid white coconut cream from the coconut water below it. This recipe only uses the white coconut solid portion. You can save the coconut water for smoothies.

Serving Suggestion: Serve with a homemade, or store bought, whipped cream of choice and sprinkle of lime zest. The author garnished each bar with a fresh lime slice.

Beverage Pairing: Pair this dessert with a cold glass of almond milk, or milk of choice for a cool and creamy finish.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

In addition to using avocados in baking as a smart substitution for butter and shortening, California Avocados are wonderful in other desserts like avocado pie, avocado mousse and avocado ice cream.