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5 from 1 vote

Paleo Key Lime Pie Bars (gluten free, dairy free)



  • 1/2 cup almond
  • 1/2 cup pecans
  • 1/2 cup Medjool dates about 6 large dates


  • 1/2 cup fresh lime juice about 2-3 limes
  • 2 1/2 teaspoons unflavored grass-fed gelatin
  • 1 can 13.5 oz full fat coconut milk
  • 1/4 cup coconut butter*
  • 4 tablespoons raw honey
  • 1 teaspoon lime zest optional



  • line a 7×5-inch baking dish with parchment paper, covering all four sides of the pan
  • using a food processor grind almonds and pecans into course meal and set aside in a bowl
  • remove pit from dates and process into a creamy paste using a food processor
  • pulse the almond/pecan meal with the date paste until everything is combined
  • evenly distributed the mixture onto the bottom of the pan, pressing down with the palm of your hands


  • juice the limes into a large bowl and sprinkle top with the gelatin powder
  • bring the coconut milk to a boil over medium heat, stirring frequently so it does not burn
  • pour the boiling milk into the bowl with the lime juice and gelatin and whisk until the gelatin is dissolved, then whisk in the coconut butter, honey and lime zest
  • chill in the refrigerator until the mixture begins to set up around the edges
  • pour filling over the crust and chill overnight
  • once the filling is completely set cut into squares and serve. Top with coconut whipped cream.


*Coconut butter is not the same as coconut oil. Coconut butter is made from dried shredded coconut. The coconut is processed until it becomes creamy like peanut butter. Below is a link to the one I use.