Ingredients
For the crust:
- 1 cup raw almonds
- 1 cup Medjool dates, pitted
- 1/2 cup shredded coconut
- Pinch of salt
For the filling:
- 1 1/2 cups raw cashews (soaked for 4 hours or overnight)
- 1/3 cup coconut oil (melted)
- 1/4 cup maple syrup
- 1/4 cup fresh lime juice
- 2 tsp lime zest
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare the crust:
In a food processor, blend almonds, dates, shredded coconut, and salt until the mixture sticks together when pressed. Press the mixture into the bottom of a lined 8×8-inch pan to form the crust. - Make the filling:
Drain and rinse the soaked cashews. Blend them with melted coconut oil, maple syrup, lime juice, lime zest, vanilla extract, and a pinch of salt until completely smooth and creamy. - Assemble the bars:
Pour the filling over the crust and smooth the top with a spatula. Tap the pan gently to release air bubbles. - Freeze:
Place the pan in the freezer for at least 3–4 hours, or until firm. - Serve:
Let the bars sit at room temperature for 10–15 minutes before slicing. Store leftovers in the freezer.
Would you like to add nutrition info, substitution ideas, or make it extra tropical with avocado or coconut cream?