This week at least. Planning to make a double batch! Pour butter into bowl and stir to coat. ★☆ Our offer actually wasn't the highest, but apparently there were some issues with a few of them. Make the crust: In a food processor, combine the oats, coconut, flour, sugar and salt and pulse a few times until the coconut and oats … You can withdraw consent at anytime. Next, give the filling a taste and adjust it based on your tastes. I know I post a lot recipes for cheesecake, this one is no different. NOT LIMES !!!!! We're all suffering from the post-election blues -- the sole upside being Oliver's decision to sleep-in until 7 am for the first time in many, many months; I think he's trying to tell us that pulling the covers over our heads and hibernating for awhile is ok. Can’t wait to try more recipes! I made these bars a few days before my parents came into town, and my mom was just as smitten as we were. Line the bottom of a 9×9 square pan with parchment paper, leaving a 2-inch overhang on two sides. I will definitely keep this on my list for desserts in the future. My crust wasn’t as sticky/dark as your pictures and I think it might have been because my dates were in the fridge and not as sticky. I am always skeptical of dairy or gluten free recipes, but this one was amazing! Otherwise, these two are interchangeable in most recipes so feel free to use regular limes to make these Making these this weekend for an Easter dessert! These sound so good! These bars get their creamy texture from whole cashews! Line an 8×8 pan with parchment paper, and lightly grease with coconut oil. I just finished washing out Oliver's lunchbox and laying it out to dry for the weekend. Oh gosh to be honest I don't know b/c I don't know how sweet the lime curd is. Learn how your comment data is processed. Preheat oven to 350 degrees. Step Four: Once the filling tastes how you want it to taste, pour it over the prepared crust crust. In any case, it’s become a staple pie in the south for it’s creamy and citrusy taste. If you’re on a bar … All-things vegan,in your mailbox and inbox, Never miss out on exclusive stories, recipes, and giveaways, by Top them off with powdered sugar and take a bite. Add the crust ingredients to a food processor and pulse until a sticky dough forms. My name is Megan Gordon and I'm so glad you're here. Do you really know what a key lime is !!!! Press the dough into an 8×8 baking pan lined with parchment paper. I'd heard from many friends that buying a house wasn't for the faint of heart. I haven’t tasted the final product yet, they’re in the freezer right now. He's obsessed with his rain boots and if it were up to him, he'd keep them on at all times, especially during meals. Grab the parchment on both sides and lift the frozen bar from the baking dish. how many cups (or ml if you prefer :)) would 15 graham sheets be? My love for food has only deepened as I’ve gotten older, and today, the kitchen is still one of my favorite places to spend time. Top with the lime zest. I love limes and how refreshing they are for this hot time of year. I just love their tartness, and citrus desserts always remind me of the summer. Step One: The first step in making these key lime pie bars is to soak the cashews in water overnight. I made these this past weekend for Mother’s Day!! Couple of questions… if I am using Graham cracker crumbs about how many cups would I use? and celebrated by getting chicken salad and potato salad from the neighborhood grocery store and eating it, dazed, on our living room floor. Before becoming pregnant for the second time, I'd have had a glass of wine with the back door propped open right about now -- these days though, I have sparkling water or occasionally take a sip from one of Sam's hard ciders. There is no baking or cooking involved in making these paleo key lime pie bars. Blend the filling until silky smooth and creamy. Keep us posted when you can :). I don’t have a food processor, so I did the crust and filling in my ninja blender – and it was still pretty simple. I’m kind of obsessed! It’s a hard- to-mess-up situation, which is what we all need right now: I know baking was big at the beginning of this pandemic, but man I can’t be bothered with anything complex at the moment, so these are just my speed. Whether we end up in the country, on one of the islands or maybe even another state: who can say?! For the graham cracker crust, preheat oven to 350 degrees. Your email address will not be published. I find that they are more acidic. We’re asking the buyers for a “rent back,” meaning they’ll rent the house back to us for a few months. Soaking the cashews helps to soften them and gives the key lime filling a nice creamy texture. * Percent Daily Values are based on a 2000 calorie diet. Check out today's hottest plant‑based positions for your next career move! Key Lime Pie is a favorite, but these look so much easier to make! Thanks for a lovely recipe. Vanilla Extract: An obvious addition that adds just the right amount of maple flavor. I’ve never made my own cashew flour. First thing's first: we bought a house! I used 1/2 of lime because I love how tart it is. I think it hasn’t hit me until this morning. Press graham cracker crumbs evenly into bottom of prepared baking pan. You would NEVER know these were made with wholesome ingredients. 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This site uses Akismet to reduce spam. The first step in making these key lime pie bars is to soak the cashews in water overnight. Well, I've started (and stopped) writing this post a good fifteen times which may indicate something. This Key Lime Pie Bars recipe creates a sweet yet tart and creamy smooth lime bar. This field is for validation purposes and should be left unchanged. How to Make Key Lime Pie Healthy. Use your fingers to press the dough into an 8×8 baking pan that has been lined with parchment paper. Have you ever made your own cashew flour?. Pour the filling over the crust and use a spatula to smooth out the top. Key limes are smaller in size and can turn yellowish when ripe. ★☆, We made this delicious recipe on Sat August 22, 2020, but we didn’t use the raw cashews. Thank you for subscribing to Please check your email for a confirmation link to really seal the deal. Hi, Michelle! I haven't tried it but I think it'd be a great sub. We're still waiting for some tax transcripts to come through and barring any hiccough with that, we'll be moving out of our beloved craftsman in a few weeks and down the block to a great, brick Tudor house that we wanted the second we laid eyes on it. So I guess there is one good thing about living in Florida. They taste AMAZING! Thank you for coming up with such a delicious recipe! Add lime juice, and mix until just combined. My favorite is graham cracker crusts & I love the lime flavor! Serve and enjoy! It is hands down my all time favorite dessert. When you are ready to eat, pull one bar out at a time for a few minutes before you are ready to eat. If you have an allergy to almonds, I would recommend trying oat flour instead. Let crust and filling cool for about 15 minutes, then put baking dish in fridge for at least 4 hours to chill (the filling will look soupy at first, but will get firm and creamy once cooled). Drain the cashews and place all ingredients for the filling in a high-powered blender. Add the water, 1 tablespoon at a time, until the mixture starts clumping together. Add the soaked cashews, lime juice, lime zest, maple syrup, coconut oil, coconut milk, and vanilla extract to your food process or high powered blender. Garnish with lime zest, slice into 16 small squares and serve. Love vegan food as much as we do? So happy you gave this recipe a try and that you love it! It’s like being on vacation in Florida again, except I get to sleep in my own bed (a win-win, really). If your house is anything like ours, last week wasn't our most inspired in terms of cooking. Do not over process the crust.