Healthier Key Lime Bars


for 16 servings


  • ¾ cup almond flour
  • 3 tablespoons coconut oil
  • 3 tablespoons honey
  • ½ teaspoon ground cinnamon
  • 1 pinch salt


  • 14 oz cans of coconut milk, chilled overnight
  • ½ cup lime juice, from about 2 limes
  • ⅓ cup honey
  • 2 limes, zested


    1. Line an 8-inch (20 cm) square baking dish with parchment paper to hang over the edges.
    2. Make the crust: in a medium bowl, combine the almond flour, coconut oil, honey, cinnamon, and salt. Mix with a spatula until smooth.
    3. Transfer the crust to the baking dish. Use a spatula to smooth the crust into a thin, even layer covering the bottom of the pan. Set aside.
    4. Make the filling: open the cans of coconut milk and use a spoon to scoop the thick cream at the top of the can into a medium bowl. Set aside the remaining liquid for another use, such as in smoothies, soups, or sauces.
    5. Beat the coconut cream with a hand mixer until very fluffy, about 5 minutes.
    6. Add the lime juice and honey. Continue to beat until smooth and fluffy, about 2 minutes.
    7. Pour the filling over the crust and use a spatula to smooth out the top.
    8. Top with the lime zest.
    9. Freeze for at least 2 hours, until the filling has set.
    10. Grab the parchment on both sides and lift the frozen bar from the baking dish. You may need to use a knife to release the edges or turn the dish upside down on a cutting board and tap on the bottom to release the block.
    11. Quickly cut the block into 16 2-inch (5-cm) square bars.
    12. Enjoy!

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