8.29.2017

Key Lime Squares {gluten-free + vegan}

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Citrus flavors just scream "Summer" to me and I'm loving lime right now just about as much as I love lemon. This was a fun take on Key Lime Pie using minimal ingredients, vegan and gluten free, and very similar to a cheesecake dessert. While I love these Key Lime Squares, lemon, being my first love, will definitely be the next flavor I will make of this delicious dessert!


Key Lime Squares 

Crust:
  • 1 1/3 cups gluten-free graham cracker crumbs
  • 1/4 cup coconut sugar
  • 3 Tbsp coconut oil
Filling: 
  • 1 1/2 cups cashews, soaked 24 hours, then drained and rinsed
  • 1/2 cup water 
  • 1 - 11.25 oz. can sweetened condensed coconut milk (or homemade
  • 3 Tbsp coconut oil
  • 1 1/2 limes, zested and juiced (save the remaining 1/2 lime for garnish - optional) 

For the crust:
Mix the graham cracker crumbs, coconut sugar and coconut oil until all of the crumbs are coated with the oil. Press the mixture into the bottom of a square glass baking dish. Place in the freezer for about 10 minutes or until set.

For the filling:
Add soaked cashews and water to a high powered blender. Add sweetened condensed coconut milk, coconut oil, and lime juice. Blend until completely smooth. Set aside 1 tsp zest for garnish. Add remaining zest and pulse until just combined.

Pour the mixture over the crust, cover with a piece of plastic wrap and place in the refrigerator for at least 4 hours. Just before serving, slice into squares, top with a dollop of So Delicious CocoWhip Coconut Whipped Topping and garnish with a wedge of lime and a sprinkle of lime zest. 



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