Key Lime Pie Larabars
Published Jul 24, 2016, Updated May 14, 2021
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Homemade key lime pie Larabars with dates, cashews, almonds and coconut. They’re vegan, gluten-free and the perfect snack.
Every time I think about these bars I think about one of two things. The first is how good they are and the second is that “Lime in the Coconut” song from the 70’s. It’s actually called Coconut and it’s by Harry Nilsson. I only know this because I just found it Apple Music and listened to it multiple times… send help.
Anyhow, these bars a pretty similar to my Coconut Chocolate Chip Larabars, but with lime (obviously). They have more of a summertime, tropical vibe going on and they’re delish!
The lime zest makes them extra limey and gives them a hint of tartness which pairs nicely with the sweetness from the dates.
If you’re a lime lover, this might just become your go-to snack option throughout the summer. The bars only take a few minutes to whip up and they’re portable so you can easily pack them for a road trip, beach day or even the office. Enjoy!
Want to make these bars, but in ball form? Check out my key lime energy balls.
More Energy Balls and Bars
- Protein Balls
- No Bake Energy Balls
- Coconut Chocolate Chip Larabars
- Blueberry Muffin Energy Balls
- Apple Pie Energy Balls
- German Chocolate Energy Bites
If you make these key lime pie Larabars, be sure to leave a comment and star rating below letting me know how they turn out. Your feedback is super helpful for the EBF team and other EBF readers!
Key Lime Pie Larabars
- Prep pan: Line a 9-inch loaf pan with parchment paper.
- Process nuts: Place coconut, almonds and cashews into food processor and pulse until they're chopped into small pieces. Place nut mixture in a bowl and set aside.
- Process dates: Put dates into the food processor and pulse until a paste forms (the dates will probably form into a sticky ball).
- Combine and process again: Add nuts and coconut back into the processor with the dates and pulse until well combined. Add coconut oil, zest and juice and pulse a few more times, until they’re just incorporated.
- Press dough into pan: Remove dough from processor and press evenly into your prepared dish. Make sure you press the dough down really well so that the bars stay together.
- Let set: Place in the fridge for 20 minutes to harden up and then slice into bars.
- Store: Store any leftovers in the fridge with parchment paper between each bar for 1 week or in the freezer for up to 3 months.
Nutrition information is automatically calculated, so should only be used as an approximation.