These Key Lime Pie Bars are a creamy and refreshing way to use up those limes. Easy to make in just a few minutes and no baking required. This recipe is egg-free and dairy-free.
Line a 7x5-inch baking pan 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.
Filling:
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 (optional).
Notes
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.