Tangy and bright lime bars with a healthy faux, graham crackery crust. Made with all plant based ingredients. These bars are healthy and light without compromising on flavor or texture! —Highkey Healthy
blanched almond flour
raw unsalted walnuts
Filling + Coconut Whip Cream
light coconut milk
vegan cane sugar
fresh lime juice
coconut whip cream
can full fat coconut milk
In This Recipe
Preheat your oven to 350 degrees F.
Line the bottom of a 9x9 pan or muffin tin with parchment paper/liners (do not skip this step).
In a food processor mix all of your crust ingredients until the walnuts are in small chunks.
Transfer the crust mixture into your pan or muffin tin.
Press down the crust mixture with your hands until even.
Bake for 12-18 minutes until golden brown (the crust will firm up and become crispy after it cools). If using muffin tins bake for 10-12 minutes.
Let the crust fully cool.
In a small sauce pan whisk together the potato starch, 1/2 cup light milk, cane sugar and vanilla. Place over medium heat, use a plastic spatula to constantly stir and scrap the sides and bottom. In about 2-5 minutes the mixture will thicken, you want it thick and jiggly, and the consistency of thick custard. Remove from heat and add in your lime juice, lime zest, salt and maple syrup. Stir until combined.
Taste your mixture, you want a sweet/tart balance. Using your judgement and personal taste add in more maple syrup or lime juice depending on how sweet you like it.
Place the pan back on medium heat for about 1 minute. You're looking for a thick, not pour-able consistency (like pudding), and remember it will thicken more as it cools.
Place into a bowl, cover with plastic wrap and refrigerate until cool (about 1-2 hrs).
Remove the can of coconut cream from the fridge, carefully scoop out the hard white part of the coconut cream leaving behind the liquid part. Use a hand mixer to whip the coconut cream until soft and airy. Add vanilla extract and powdered sugar. You decide how sweet you want the whip cream, add powdered sugar 1/2 tbsp at a time until you reach the desired sweetness (I like about 1 tbsp per 8 oz of coconut cream).
Take your cooled lime pudding and add in 1/2 cup of your coconut whip cream. Use the same electric hand mixer to blend until combined.
Spread your lime pudding mixture onto your cooled crust (or muffin tins if that's what you choose).
Place in the refrigerator to set up (about 1-2 hrs).
When you're ready to serve, cut into 9 equal squares, remove from pan, add a dollop of your coconut whip cream to the top (you may need to re-whip your coconut whip cream before serving).