I love the tart flavor of fresh citrus desserts, key lime pie being one of my favorites. Blended with velvety coconut oil, the raw cashew base takes on an incredibly creamy texture, much like rich cheesecake. A bit of unrefined agave is all the sweetness these frosty bars require.
Raw Lime Cheesecake Bars
(Please note you will need a good strong blender to make this recipe.)
1 cup freshly squeezed lime juice, plus 1 tsp zest (4-5 limes)
1/2 cup raw coconut oil
1/2 raw agave syrup
1/2 teaspoon sea salt
4 cups raw cashews
1/2 cup- 2/3 cup water (as needed)
1 teaspoon lime zest
1. Combine all ingredients, except water and zest, in a strong blender and blend on high. Add water slowly (as needed) to keep the mixture blending well. Blend until very smooth and there are no remaining cashew bits.
2. Line a 9-x-13-inch baking dish with parchment paper with a 1-inch overhang. Pour in the lime mixture and smooth out with a spatula. Sprinkle with zest. Freeze at least 4 hours or up to overnight. Cut into 12-16 bars.
3. Store in airtight container or individually wrapped in the freezer for up to a month. Remove from freezer 15-20 minutes before serving to allow to soften.
Mary Roslyn began exploring eating a wholesome plant-based diet while researching her first book, The Green Diet, in 2007. She has since revised the book to be, 6 Steps to Eating Green. She started MyGreenDiet.com in 2009 and has grown to love sharing her passion for healthy food and natural living. She strives to help others on their journey to beauty, health, and joy.