Lime Cream Bars

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This is a second try, and this time it came out perfect!

I will tell you a little story on this. This is actually not the first time I made this, the last time, I kind of did a big mistake.

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I added chocolate coconut oil on top and accidentally tried to cut it before it was frozen enough time, which made it fly everywhere, so you can see, I didn’t use it this time, instead just using some shaved chocolate and lime zest.

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Another mistake I made was use shredded coconut instead of creamed coconut, because the avocado is so soft, often blending hard things amongst the avocado results in chunks and lumps, so my advice is use things that have already been blended.

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I have been wanting to make something like this for a while, just because I LOVE the green colour, it looks so vibrant and exciting, and I had lots of ideas on how to take photos. It also helps my new silver plate has just arrived!

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I had a lot of fun planning the photos for this. I wanted to decorate it with lots of limes, zest and flowers, and I just can’t believe how great it worked out. When I have the right equipment and decorations, it’s just so awesome planning out photos.

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BTW I used a square pan, which I bought in Michaels. If you haven’t got that, you can also work with other sized pans, like a small bread pan etc. It may take different times for it to become solid, depending on how tall you stack it.

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Lime Cream Bars

Base
1/4 cup walnuts
1/4 cup almonds
2 tablespoons oat flour (or instant oats)
2 tablespoons finely shredded coconut
1/4 cup golden raisins
1 teaspoon pure vanilla extract
2 pitted dates

Lime Layer
1 large avocado
2 tablespoons virgin coconut oil
1 tablespoons coconut manna/creamed coconut or coconut butter
2 tablespoons lime juice
2 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
A pinch Himalayan/sea salt

Topping (optional)
Lime zest
Shaved chocolate

Base: Add all the ingredients for the base into a food processor or blender. Pulse only if you’re using a blender. Stir with a spoon and keep pulsing until the mixture is sticky.

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Spoon it out and press it onto square 6x2inch pan aligned with parchment paper both sides. Put it in the freezer while preparing the other ingredients.

Lime Layer: After washing out the blender (if you used it before), cut open the avocado, remove the pit and scoop the flesh out. Put the avocado in the blender, along with the coconut oil, coconut manna/cream/butter, lime juice, pure maple syrup, vanilla extract and salt.

Blend on full speed, be sure to stir around often, until the mixture becomes a smooth cream.

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Take the pan out of the freezer and add the avocado layer in. Even out the top with a flat spatula or spoon so that it’s flat. Cover with something (foil, paper towel etc) and put it back into the freezer.

Freeze for a couple of hours until it hardens, then sprinkle some lime zest on top if desired.

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Note: The coconut manna is from a health food place, which I think is very similar to coconut butter/creamed coconut, so feel free to substitute. You can actually make creamed coconut butter easily if you blend a big stack of shredded coconut for a while, but don’t add shredded coconut to this recipe!

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Lime Cream Bars
Serves: 4
 

Ingredients
Base
  • ¼ cup walnuts
  • ¼ cup almonds
  • 2 tablespoons oat flour (or instant oats)
  • 2 tablespoons finely shredded coconut
  • ¼ cup golden raisins
  • 1 teaspoon pure vanilla extract
  • 2 pitted dates
Lime Layer
  • 1 large avocado
  • 2 tablespoons virgin coconut oil
  • 1 tablespoons coconut manna/creamed coconut or coconut butter
  • 2 tablespoons lime juice
  • 2 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • A pinch Himalayan/sea salt
Topping (optional)
  • Lime zest
  • Shaved chocolate

Instructions
  1. Base: Add all the ingredients for the base into a food processor or blender. Pulse only if you’re using a blender. Stir with a spoon and keep pulsing until the mixture is sticky.
  2. Spoon it out and press it onto square 6x2inch pan aligned with parchment paper both sides. Put it in the freezer while preparing the other ingredients.
  3. Lime Layer: After washing out the blender (if you used it before), cut open the avocado, remove the pit and scoop the flesh out. Put the avocado in the blender, along with the coconut oil, coconut manna/cream/butter, lime juice, pure maple syrup, vanilla extract and salt.
  4. Blend on full speed, be sure to stir around often, until the mixture becomes a smooth cream.
  5. Take the pan out of the freezer and add the avocado layer in. Even out the top with a flat spatula or spoon so that it’s flat. Cover with something (foil, paper towel etc) and put it back into the freezer.
  6. Freeze for a couple of hours until it hardens, then sprinkle some lime zest on top if desired.


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One comment

  1. Kimberly reed

    This looks amazing! I just found your posts and love ready about your adventures with food! Wondering on this, could almond flour be substituted for the oat flour? Might give it a try.

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