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Tropical Cashew Lime Bars

These tropical-inspired coconut lime bars are such a treat. Bright and citrusy with an irresistible flavor, perfect whenever you need to bring a dessert or just need an anytime snack.
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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