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Key lime pie Larabars stacked with parchment in between each. The top bar has lime zest on top.
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4.58 from 7 votes

Key Lime Pie Larabars

Homemade Key Lime Pie Larabars with dates, cashews, almonds and coconut. They're vegan, gluten-free and the perfect snack.
Prep Time15 minutes
Total Time15 minutes
Course: Snack
Cuisine: American
Keyword: key lime pie larabars
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