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Strawberry Key-Lime Pie Bars

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Serves10

Escape the heat of the summer with these Strawberry Key-Lime Pie Bars!

INGREDIENTS

    For the Filling:

  • 1 cup raw and unsalted cashews, *soaked overnight in a bowl of water (enough to cover nuts) or for at least 4 hours*
  • ¼ cup full fat coconut milk, *use the thick creamy part on top, not the liquid if you can (creates a thicker texture)*
  • ½ cup lime juice
  • ½ cup California Giant strawberries
  • ¼ cup honey or maple syrup

    • For the Crust:

  • 1 cup almonds or any nut
  • 1 cup Medjool dates
  • 1 cup dried figs or all Medjool dates
  • 1 teaspoon coconut oil, melted
  • 1 teaspoon cinnamon
  • Splash of water if needed
  • Optional Toppings: zest of 1 lime and sliced strawberries

DIRECTIONS

      • Start by soaking the cashews overnight or for at least four hours.
      • In the meantime, make the crust by adding all the crust ingredients into a blender or food processor, and mix until smooth and creamy. Pour the mixture into a lined 10” baking pan and spread evenly with a spatula. The more you spread out the crust the thinner it will be. If you’d like a thicker crust, then spread out over half the pan, not the full length of the 10” pan. Pop in the freezer to set.
      • Now drain the liquid from the cashews and add all the filling ingredients into the food processor or blender, and mix until very smooth and creamy, about 2 minutes. Pour the filling evenly on top of the crust and pop back into the freezer to fully set.
      • Once the bars have frozen, let it thaw for about 10 minutes, or until you cut them into squares. These bars are meant to be enjoyed frozen - do not store in the fridge, as they will lose their firm texture. Store in the freezer and enjoy immediately when taken out.

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