These creamy lime pie bars are inspired by my Creamy Lemon Bars, which have become a fan favorite since I shared them in February.
I made a few slight adjustments, but they’re still just as simple and delicious as the original, only playing on the tart flavor of limes.
The base is my favorite nut-oat crust that ends up tasting like a nutty graham cracker – I know, it’s magic.
And the filling is a blend of soaked cashews, coconut cream, lime juice and zest, arrowroot for thickening, and maple syrup for sweetness.
All in all, this recipe requires just 10 simple ingredients.
The filling bakes into a custard-like texture that’s so temptingly delicious you’ll want to scoop right in. But, wait for them to chill before slicing for the best results.
I hope you all love these Lime Pie Bars! They’re:
& Absolutely satisfying
Make these bars for entertaining or to have on hand throughout the week as a healthier dessert. Unlike my raw cheesecakes, which need to stay in the refrigerator to keep their shape, these can sit out at room temperature for hours and remain perfectly intact and delicious, making them ideal for dinner parties, cookouts, and picnics.
If you try this recipe, let us know. Leave a comment, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram so we can see. Cheers, friends!
Creamy Lime Pie Bars
- 1 cup raw cashews
- 1 cup coconut cream* (the hardened portion at the top of canned full fat coconut milk or coconut cream)
- 2 Tbsp arrowroot starch (or cornstarch, though I prefer arrowroot in this recipe)
- 1/2 cup lime juice (regular or key lime)
- 1 heaping Tbsp lime zest (2 limes yield ~1 heaping Tbsp or 4 g)
- 1 pinch sea salt
- 1/4 cup maple syrup (or agave nectar // plus more to taste)
- 2 Tbsp organic powdered sugar (optional // for topping)
- 1 scant cup gluten-free oats
- 1 scant cup almonds (I mixed almonds and pecans)
- 1/4 tsp sea salt
- 1 1/2 Tbsp coconut sugar
- 3-4 Tbsp coconut oil (melted)
- Add raw cashews to a mixing bowl and cover with boiling hot water. Let rest for 1 hour (uncovered). Then drain thoroughly.
- In the meantime, preheat oven to 350 degrees F (176 C) and line an 8×8 inch baking dish with parchment paper (adjust number/size of pan if altering batch size).
- Add oats, nuts, sea salt, and coconut sugar to a high-speed blender and mix on high until a fine meal is achieved.
- Add melted coconut oil, starting with 3 Tbsp (45 ml) and adding more if it’s too dry. Pulse/stir with a spoon to combine until a loose dough is formed. You should be able to squeeze the mixture between two fingers and form a dough instead of it crumbling. If too dry, add a bit more melted coconut oil.
- Transfer mixture to parchment-lined baking sheet and spread evenly. Then place parchment paper on top and use a flat-bottomed object, such as a drinking glass, to press down firmly until it’s evenly distributed and well packed. A little may go up the sides, which is good!
- Bake for 12 minutes, then increase heat to 375 F (190 C) and bake for 5-8 minutes more or until the edges are golden brown and there is some browning on the surface. Remove from oven to cool slightly. Then reduce oven heat to 350 degrees F (176 C).
- Once cashews are soaked and drained, add to a high-speed blender with coconut cream, arrowroot starch, lime juice and zest, sea salt, and maple syrup. Mix on high until very creamy and smooth.
- Taste and adjust flavor as needed. I added a bit more zest and maple syrup. It should be very citrusy, and not overly sweet.
- Pour filling over the pre-baked crust and spread into an even layer. Tap on counter to remove any air bubbles.
- Bake for 18-23 minutes or until the edges look very slightly dry and the center appears “giggly” but not liquidy.
- Let rest for 10 minutes, then transfer to refrigerator to let cool completely (uncovered) – at least 4 hours, preferably overnight.
- To serve, slice and sift with powdered sugar (optional). Store leftovers in the refrigerator, covered, up to 4 days, though best within the first 2-3 days.
*Nutrition information is a rough estimate calculated without organic powdered sugar.
*Prep time includes cooling the bars and soaking the cashews.
*Crust adapted from my Peanut Butter and Jelly Snack Bars. Filling adapted from my Creamy Lemon Bars.
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