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These raw paleo and vegan key lime pie bars are perfectly sweet and tart, and comes together in no time. It’s a no-bake frozen dessert made with a sturdy pecan crust and a creamy cashew filling.
I recently spotted key limes at the grocery store and got immediately excited for all the dessert recipes I can create with them. I just love their tartness, and citrus desserts always remind me of the summer. It’s my favorite season and all the colorful fruits and veggies that come with it is one of the best parts of the warmer months.
No-Bake Raw Key Lime Pie Bars Recipe
There is no baking or cooking involved in making these paleo key lime pie bars. You just need simple ingredients that come together in the food processor and/or the blender. There are 2 components that are made separately, the crust and the key lime filling. All you have to do is freeze them once you layer one on top of the other in an 8-inch square pan.
The directions are actually quite simple and easy to make these healthy key lime pie bars, and the end result is so delicious!
What Is the Difference Between a Key Lime And a Regular Lime?
If you are unable to find key limes, you can use regular limes for these paleo and vegan key lime pie bars. They’ll still turn out delicious and wonderful. However, there will be a small difference in the flavor. Here are some differences between key limes and regular limes:
- Key limes are smaller in size and can turn yellowish when ripe.
- They are more tart and bold in flavor, and has a more floral scent. I find that they are more acidic.
- They contain more seeds than regular limes.
Otherwise, these two are interchangeable in most recipes so feel free to use regular limes to make these healthy key lime pie bars!
Tips for Making No-Bake Paleo Key Lime Pie Bars
- Before you begin the recipe, make sure you soak your cashews in water for at least 2 hours (overnight is better). This step is important so you create an ultra creamy filling.
- When processing the crust ingredients together in the food processor, stop just as the contents get crumbly. You don’t want the pecans to break down into butter, or they won’t set properly to use as crust.
- Don’t skip out on using parchment paper on the pan and greasing it. Without it, the frozen key lime bars will be difficult to remove and may break apart when you try.
- When cutting these raw key lime pie bars into squares, make sure to thaw for 15 minutes beforehand. Also, I find that running the knife under hot running water, wiping it dry, and then slicing makes the cleanest cuts.
Other recipes you might love…
- Avocado Key Lime Pudding with Crunchy Crumble Topping (Paleo, Vegan)
- Strawberry No Bake Cheesecake Bars (Paleo, Vegan)
- Paleo & Vegan Pecan Pie Cheesecake (No Bake)
- Paleo Lemon Crème Brûlée
- Paleo Lemon Banana Bread (Nut Free)
No-Bake Key Lime Pie Bars (Paleo, Vegan)
Ingredients
Crust
- 1/2 cup pitted medjool dates
- 1 1/2 cup raw pecans
- 2 tbsp coconut oil, melted
- 1/2 tsp sea salt
Key Lime Filling
- 2 cups raw cashews, soaked for at least 2 hours to overnight
- 1/3 cup coconut oil, melted
- 1/3 cup key lime juice
- 1/3 cup maple syrup
- 1/3 cup full-fat coconut milk
- 2 tbsp lime zest
- 1 tsp vanilla extract
Instructions
- Before you begin, make sure the cashews are soaked for at least 2 hours.
- Line an 8×8 pan with parchment paper, and lightly grease with coconut oil.
- Add medjool dates to a food processor, and process until they are broken down into smaller bits.
- Add the rest of the crust ingredients into the food processor and process until the ingredients are crumbly and stick together when you pinch it.
- Press into the bottom of the prepared pan in an even layer and place in the freezer while you prepare the filling.
- Drain the cashews and place all ingredients for the filling in a high-powered blender. Blend until smooth and creamy.
- Taste to adjust sweetness or tartness. You can add more maple syrup or key lime juice if you like.
- Remove the crust from the freezer and pour the filling on top. Spread out the filling evenly and tap the pan a few times on the counter to flatten it out.
- Freeze for 3-4 hours until firm and completely set.
- Remove from the freezer and let it thaw at room temperature for 10-15 minutes before slicing and serving. Store in an airtight container in the freezer for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Currently making this but wanted to know if I can use coconut cream instead of coconut milk. I would use the Goya brand
That should work!
Hello! Making this today and can’t wait!! I don’t have pecans and was going to use almonds. I noticed someone asked above and you thought walnuts would be a good sub. I think they might taste too strong. I’ll let you know how the crust turns out with the almonds instead! Thank you for a great recipe!!
I hope it turned out well. Enjoy!
HI
Is there some way to substitute the pecans with something else?
thx
You can use walnuts!
Hi, do you soak the cashews in lukewarm water or boiling water? Thanks, looking forward to trying this recipe!
Just regular cold water! But you can use boiling water to soak for just 15 minutes.
Hello
I just tried your recipe. It is very tasty and I enjoyed it tremendously.
My only concern was that the lime is not the first flavor you taste. The lime kicks in after. Any way to correct this? I didn’t see anyone else mention this.
Hi Michelle,
You can try to adding more lime zest for a stronger lime flavor!
These were extremely popular with my friends and family. Easy, tangy and delicious and best of all without grains or dairy. A keeper recipe.