Key Lime Pie Larabars
Homemade Key Lime Pie Larabars with dates, cashews, almonds and coconut. They're vegan, gluten-free and the perfect snack.
Servings: 5 bars
- 1/3 cup almonds
- 1/2 cup unsweetened coconut flakes
- 1 cup about 10 medjool dates, pitted
- 1/4 cup cashews
- 1 teaspoon coconut oil
- zest from one lime
- 2 Tablespoons lime juice
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.
Serving: 1bar | Calories: 261kcal | Carbohydrates: 42g | Protein: 4g | Fat: 11g | Fiber: 5g | Sugar: 33g