Vegan Key Lime Pie Bars
These bars nail that tangy-sweet balance without any dairy or eggs. The cashew-based filling gets seriously creamy after a good chill.
You’ll get clean slices and zero guilt about seconds.
Cashews Create the Magic
Soaked cashews blend into silk when you give them enough time. Four hours minimum, but overnight works better. Hot water speeds things up if you’re impatient. The longer soak means less blending time and smoother texture. Skip this step and you’ll taste gritty bits in every bite.
Highly Recommended
Press That Crust Down Hard
Your graham cracker base needs serious compression or it’ll crumble when you cut. Use the bottom of a measuring cup and really lean into it. Work from center outward, then press the edges up slightly. A loose crust means messy bars that fall apart on your plate.
Temperature Controls Everything
Room temperature coconut cream blends smoothly while cold cream stays chunky. Let your lime juice come to room temp too – it mixes better with the cashews. But chill your finished bars completely before cutting. Two hours minimum, though overnight gives you perfect slices.
Getting Clean Bar Cuts
- Warm your knife under hot water and wipe dry between each cut for professional-looking edges.
- Regular limes work fine if key limes aren’t available – just use 2 tablespoons less juice.
- Freeze bars for 30 minutes before cutting if they seem too soft after chilling.
Frequently Asked Questions
Will regular lime juice work instead?
Absolutely. Regular limes are less tart, so your bars will be slightly sweeter. The texture stays exactly the same.
How long do these keep in the fridge?
Five days covered tightly. The lime flavor actually gets better after the first day as everything melds together.
Do I need to soak cashews that long?
Four hours minimum for smooth blending. If you have a high-powered blender, you might get away with two hours.
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Vegan Key Lime Pie Bars
Ingredients
Crust
Filling
Equipment Needed
- 8×8 inch square baking pan
- High-speed blender
- Food processor
- Measuring cup for pressing
Instructions
- Prepare pan: Preheat oven to 350°F. Line 8×8 inch pan with parchment paper, leaving overhang for easy removal.
- Make crust mixture: Combine graham cracker crumbs, melted vegan butter, coconut sugar, and salt in bowl. Mix until evenly moistened.
- Press crust: Press crust mixture firmly into prepared pan using bottom of measuring cup. Press edges up slightly to form rim.
- Bake crust: Bake crust for 12-15 minutes until lightly golden. Remove and cool completely while preparing filling.
- Start filling: Drain soaked cashews thoroughly. Add to high-speed blender with coconut cream, lime juice, agave, and lime zest.
- Blend filling: Add melted coconut oil, vanilla, and salt to blender. Blend on high for 2-3 minutes until completely smooth.
- Add filling: Pour filling over cooled crust, spreading evenly. Tap pan gently to release air bubbles.
- Chill bars: Refrigerate for at least 4 hours or overnight until completely set. Lift out using parchment overhang.
- Cut and serve: Cut into 12 bars using sharp knife, wiping blade between cuts. Serve chilled.
Nutrition Facts
Per Serving (1 bar)
