Tropical Cashew Lime Bars

Looking for a healthy, delicious, no-bake dessert?  Check out these easy Tropical Bars, they are perfection!

I’m a big fan of chocolate desserts, but one I’ll almost always choose over chocolate is tropical flavours like pineapple ,cashews, coconut and lime.

I needed something kind of sticky to hold these bars together, and the answer was simple - dried pineapple. When blended with cashews, nut butter and lime juice, you get something that’s still sweet, a bit tart, but also kind of rich.

These bars also have a creamy, coconut “frosting” that makes them even more decadent. One of the best things about this is that other than a bit of honey in the frosting, there is no added sugar. So you don’t have to feel bad about eating these when you have a sugar craving.

But because it’s a no bake dessert, you can taste and adjust as you go. Remember that you are not baking these, so when you taste them, that’s what the finished product will taste like.

Tropical Cashew Lime Bars is a healthy snack bar recipe, inspired by my love for Hawaiian flavors! With dried pineapple, cashews, coconut, lime and a coconut frosting, this easy dessert style snack bars recipe has an explosion of tropical flavor!

Perfect for summer bar-be-ques, pot lucks, family gatherings of all kinds, desserts, or even a breakfast to go bar!

What I like to call, little slices of heaven!.  Zesty, peppy, light dessert flavors all wrapped up into one easy no bake snack bars recipe!

These are some serious ‘healthified’ treats that can be used as dessert or snacking. And you know what? They just make you happy when you eat them. I mean, who doesn’t love feeling like you are on a tropical island every time you take a bite? (*Raising both hands here*).

Your mind can rest as you enjoy your favorite flavors combined to make one heck of a junk-free, no bake snack bar!

You ready to find out what’s in these kinda sort-a-dessert-ish tropical bars? Besides the fact they are paleo bars that are also vegan, refined sugar free, and all that junk free jazz!!!

Well then…. ALOHA! Let’s take a  look. And then there is magic! Magical waves of good for you ingredients.

Cashews for one. And coconut for the coconut cream, honey, frosting/topping.

The base –> dried pineapple, almonds, coconut, nut butter,  and vanilla. See.. total tropical aloha swoon factor!

Anyway.

Basically, these tropical bars are going to make you a superstar at the next gathering you bring their Caribbean flavored little selves to. OR, if you’re a realistic-thinking person like myself who knows that you struggle with the mentality of sharing delicious food, you will be the SUPERSTAR of your own taste buds/life/WHOLE WORLD.

And there you have it. It’s all about that moment where your teeth sink into a zesty-tangy BURST of creamy, lime-y brightness,then ends with the CRUNCH of the pineapple-y, coconutty crust. Full on yumminess!

My favorite way to eat these bars is to leave them out of the refrigerator for 5-10 minutes. They also store great in the freezer for weeks (or months…if they even last that long!)

Course Dessert, Snack

Cuisine Healthy Clean Eating

Keyword cashew lime bars no bake, clean eating dessert or snack, no bake tropical bars, tropical cashew lime bars

Servings 10

Ingredients

Base Crust

• 1 1/2 cups dried pineapple
• 1 cup almonds or walnuts
• 1/2 cup desiccated coconut
• 1/2 cup cashew (any other nut) butter
• 1 teaspoon vanilla extract

Coconut Cream Frosting

• 1 cup cashews, soaked 3+hours and drained
• 1 13.5 oz can coconut cream full fat (solid part only) *see note below
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 2 limes, juice and zest
• 1 teaspoon vanilla extract

Toppings

• Lime zest
• Shredded coconut

Instructions

Base Crust

• Note: Place the can of coconut cream or milk in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.

  Line an 5 x 7-inchloaf pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.

  Place pineapple, almonds and coconut into a food processer and process until broken down and crumbly. Add cashew butter and vanilla and continue to process until mixture is sticky and well combined.

  Be careful not to over process as its nice to have texture variance and different sized “bits” in your base crust.

  Press the base mixture into the bottom of your pan or dish evenly. Refrigerate while you prepare the filling.

Coconut Cream Frosting

• Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.

  Place all frosting ingredients, cashews, coconut cream, coconut oil, honey and lime juice and zest and vanilla extract into the food processor and process until smooth and creamy.

  Depending on the power of your blender this might take a few minutes. Stop blending to scrape the sides and continue to blend until very smooth. Taste test add more honey or lime if you think it needs it.

  Pour the frosting over the chilled crust and spread evenly with a spatula or the back of a spoon,then place back in the refrigerator to chill for 30 minutes.

  Remove from fridge and slice into 10-12 bars or more smaller squares.

  Sprinkle shredded coconut on top of each bar along with some lime zest.

  Keep bars in fridge for up to 1 week. They will be fine at room temperature for 1 hour or so before the icing starts to melt. Freezer friendly for up to 3 months.

   

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If you are looking for more delicious, healthy, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites