For a delicious tropical treat, tart low carb key lime bars made with coconut milk and coconut oil. Dairy-free without gluten, and great Keurig Green Mountain coffee giveaway. The Lime is the secret to this recipe. Small and tasteful, and easier to cook and bake with than traditional limes. At least, they are when you squeeze them by hand. It took me to make some low-carb lime bars with a whole bag, to get enough juice. So, I used Persian limes for this recipe. Yeah, this is because I had to wear for the juice every bit of these adorable little key limes. You know what? It is all worth it. You’ve got a stunning tart and sweet taste that will whisk you to the tropics at first taste. Combine it with coconut and irrespective of how you stay in Modern English.
1½ cup Walnuts
1 cup shredded coconut or coconut flakes
1 cup dates, pitted
1 tsp vanilla extract
Splash of water
Pinch of sea salt
Key Lime Layer
2¼ cups raw cashews
½ cup Key lime juice
¼ cup maple syrup
2 tsp vanilla extract
⅓ cup coconut oil
Shredded coconut or coconut flakes, for garnish
1. The night before you decide to make your key lime bars, put cashews in a water bowl, and let them soak all day.
2. To a food processor or blender, add walnuts, coconut, dates, vanilla extract, water and salt, and pulse until sticky mounds start to form.
3. Press the crust into an 8×8 freezer-safe, parchment-papered pan.
4. Drain well the cashews and add to the food processor. Mix to smooth.
5. Scrape the processor’s sides and add the lime juice, maple syrup, vanilla extract, and lime zest.
6. Mix until smooth, halfway adding the coconut oil.
7. Spread the mixture over your crust and garnish with additional lime zest and coconut.
8. Cover and freeze with foil for 3 hours or until set.
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