I am going to be away from the computer for the next week or so. The beach is calling my name (VERY loudly too). Of course I did not want to leave you empty handed for the time I am away, so I have several recipe posts coming your way while I am gone. There won’t be a lot of depth or meat to the posts, just the recipes. Pretty much food for the belly without the usual food for thought. I am sure some time away will refill my bank of topics to share and I will come back refreshed, renewed and ready to write all the more.
So I will start off with my absolute favorite because I have a feeling I won’t be getting this version of key lime pie while I am away. I promised when I shared the Key Lime Pie Energy Bites that a pie inspired treat would be on the way. And it is here! These Key Lime Pie Ice Box Bars are so simple and yet take you straight to the beach with every bite. This is a no bake, no fuss dessert. In the summer who has time for the oven and any extra heat! The taste test with the husband went very well. He even asked for seconds. He HATES coconut and had no idea coconut milk was in these.
I found big bags of key limes at my grocery this week so that was a big win for this dessert. Rich and creamy and with a little extra protein thanks to the Greek yogurt. Prefer to make these dairy free? Omit the Greek yogurt and use a third can of coconut milk or use a dairy free Greek yogurt. If you freeze the dessert overnight, it will be much too hard to cut so make sure to allow for thaw time. If you store it in the fridge, it becomes a light fluffy whipped texture. Eat these with a fork or with fingers, either will work just fine!
Key Lime Pie Ice Box Bars
- 1 1/2 cup raw almonds
- 10-12 medjool dates pitted
- 1 tsp vanilla extract
- Dash of sea salt
- 2 cans full fat coconut milk refrigerated overnight
- 1 cup greek yogurt plain
- Juice of 3-4 regular limes or 6-7 key limes or smaller limes
- 2 tsp lime zest
- 1 tsp vanilla extract
- 1/3 - 1/2 cup pure maple syrup add to sweetness preference
For the crust
- In food processor, process almonds until a fine, grainy consistency.
- Add all other ingredients and process until dates are broken down.
- Press firmly into a parchment lined 8x8 pan.
- Set in freezer to chill while working on the filling.
For the Filling
- Remove the liquid part that is separated from the hardened part of the coconut milk and discard the liquid or use it in smoothies for later.
- Put the hardened, thick coconut milk into a large mixing bowl and using an electric mixer, whip the milk for about 2-3 minutes until it becomes a thick whipped texture.
- Add the yogurt and mix with the mixer to combine.
- Add all other ingredients and whip until combined. Taste to see that the sweetness is as desired.
- Pour the mixture over the crust and smooth evenly over top.
- Put back in the freezer and allow to chill for at least about one hour or until the filling has firmed.
- If you keep this in the freezer for several hours or overnight, make sure to let it sit out and thaw for about 15-20 minutes before serving. You can also store it in the fridge after freezing to keep a light, whipped texture.
Make sure you have chilled the coconut milk over night and that it is the FULL FAT kind.
I made this so the recipe can very easily be halved if you don't need to feed very many!