Rating: 4 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

This dairy-free recipe can be made as bars or a pie - it's thick, creamy, and full of limey goodness. Be sure to keep it refrigerated, as it relies on coconut oil to keep its shape.

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Recipe Summary

additional:
20 mins
total:
35 mins
prep:
15 mins
Servings:
8
Yield:
1 9-inch square baking dish
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Crust:
Filling:

Directions

Instructions Checklist
  • Combine walnuts, coconut sugar, 2 tablespoons coconut oil, and 1 tablespoon honey in the bowl of a food processor; pulse until fine, moist crumbs form, about 3 minutes. Press the crust mixture into the bottom of a 9-inch square baking dish.

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  • Place cashews, lime juice, 1/2 cup honey, 5 tablespoons coconut oil, 1 tablespoon lime zest, and salt in a blender. Blend together until very smooth, about 4 minutes. Pour filling mixture over prepared crust.

  • Refrigerate until set, at least 20 minutes. Top with 1/2 teaspoon lime zest before serving.

Cook's Note:

Double the filling recipe if making a pie.

Nutrition Facts

470 calories; protein 5.7g; carbohydrates 48.2g; fat 31.6g; sodium 182.5mg. Full Nutrition
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