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