These raw key lime pie bars require no baking, are gluten-free, refined sugar-free, and totally delicious! The creamy filling is made with macadamia nuts, which offer up more of a tropical and creamy taste than raw cashews. Taking a bite into one of these is like biting into a rich and creamy ice cream bar! They also store great in the freezer for weeks (or even months … if they last that long).
RAW KEY LIME PIE BARS [VEGAN, GLUTEN-FREE]
INGREDIENTS
FOR THE CRUST:
- 1 cup raw macadamia nuts
- 3/4 cup unsweetened shredded coconut
- 3/4 cup dates
- A pinch of salt
FOR THE FILLING:
- 1 1/2 cups raw macadamia nuts (or raw cashew nuts), soaked overnight in water
- 1/2 cup fresh squeezed key lime juice or regular lime juice
- 1/2 cup light coconut milk (from a can)
- 1/4 cup coconut oil
- 1/4 cup brown rice syrup or maple syrup (to make it grain-free)
- 1 teaspoon matcha powder or green food coloring (optional)
PREPARATION
- Line an 8×8-inch pan with parchment paper.
- In a food processor, pulse together the macadamia nuts, shredded coconut, dates, and salt until it forms a sticky dough.
- Press into an even layer at the bottom of your pan. Place in the refrigerator while you prepare the filling.
- Drain the soaked macadamia nuts. Add the nuts, lime juice, coconut milk, coconut oil, brown rice syrup, and matcha powder to your food processor, or high-speed blender.
- Blend together until it forms a thick cream. (About 3-5 minutes in a food processor, or 2-3 minutes in a high-speed blender).
- Pour your key lime mixture into your pan and spread evenly.
- Place in the freezer to firm up for 2 hours, or overnight.
- Cut into squares and serve.
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