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Healthy Starbucks Lime-Frosted Coconut Bars

My better-than-Starbucks recipe for lime-frosted coconut bars have a chewy cookie base and swirls of lime-flavoured cream cheese frosting.
This healthy lime frosted coconut bar recipe is an easy healthy breakfast, dessert or snack you can make ahead for the week that you can feel good about serving the whole family!
Course Breakfast, Dessert, Snack
Cuisine Healthy Clean Eating
Keyword clean eating dessert or snack, healthy starbucks lime frosted coconut bars, lime cream cheese topped coconut bars, lime topped coconut bars
Servings 12

Ingredients

Coconut Bar Base

  • 2 cups cashews, soaked 3+ hours and drained
  • 2 cups desiccated coconut
  • 1 cup dates, soaked 30 minutes and drained
  • 1/4 cup coconut oil, melted
  • 1 teaspoon vanilla extract

Lime Cream Cheese Frosting

  • 1 8 oz block full fat cream cheese, softened to room temperature
  • 1/2 cup plain or vanilla Greek yogurt
  • 1/4 cup honey or maple syrup
  • 2-3 limes, juice and zest – depending on how lime-y you prefer
  • 1 teaspoon vanilla extract 
  • Few drops of green food colouring or make your own - cook tender, greens (such as spinach) in a tiny bit of water for about a minute then drain. A few drops of that juice will give you a concentrated green colour. 

Chocolate Drizzle - Optional

  • 1/2 cup white chocolate chips
  • 1 teaspoon coconut oil

Topping

  • Grated lime zest

Instructions

Coconut Bar Base

  • Make the crust first. Line a 8 x 8-inch baking 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 cashews and coconut into a food processer and process until broken down and crumbly. Add hardened coconut cream, coconut oil, honey and vanilla and continue to process until mixture is well combined and sticky. It should stick together when pressed between your fingers.
    Depending on the power of your blender this might take a few minutes. Stop blending to scrape the sides if necessary and continue to blend until very smooth.
    Taste test and add more lime if you think it needs it.
    Press the base mixture into the bottom of your pan or dish evenly. Refrigerate while you prepare the frosting.

Lime Cream Cheese Frosting

  • Place all ingredients in a large mixing bowl. Use a hand mixer or stand mixer and beat on medium speed for a few minutes, or until its smooth and fluffy, scraping down the sides as needed.
    Taste test and add more honey or lime if you think it needs it.
    Spread frosting over coconut base layer, spreading it out to distribute evenly.
    Melt the chocolate for drizzle next.
     

Chocolate Drizzle

  • Place chocolate chips and coconut oil in small dish and microwave at 50% power with 20 second bursts stirring between each one until melted and smooth.
    Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.
    Once melted, drizzle over the top of the bars with a spoon or place in a piping bag or Ziplock bag with the corner cut off.
    Place pan in freezer for about 45 minutes to one hour until mixture has set.
    Remove pan from freezer and, using both sides of wax or parchment paper, pull coconut bar slab out of the pan. Cut into 12-16 bars or more smaller squares depending on your size preference.
    Store in an air-tight container in the refrigerator for up to 1 week or freezer for up to 3 months.
     
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