Honey Lime Mint Fruit Salad

This honey lime mint fruit salad is a simple summertime side dish or treat. It’s made with fresh fruit, honey, lime juice, and mint for a light and easy snack.

honey lime fruit salad

I love fruit salad! My mom always used to make fruit salad when I was a kid, and I was obsessed! Of course, baked goods are a fun treat when you’re wanting something sweet but there’s nothing quite like fruit salad when you want something easy, fresh, and healthy.

Fruit salad is one of the best warm-weather treats when you want to make something that everyone will love but you don’t want to turn on your oven. You can easily make this in under 20 minutes and serve it at a summer BBQ! Or you can just as easily keep it all for yourself for a light and yummy snack.

 

How to make the honey-lime mint fruit salad

  • Slice the fruit of your choice into smaller, bite-sized pieces
  • Add the fruit to a large bowl and combine with honey and lime juice
  • Chop the fresh mint and mix it into the fruit salad
  • Serve fresh or cover to enjoy the next day!

fruit salad

 

Tips & tricks for this fruit salad

Use fruit that doesn’t brown as easily

Fruit like a banana will brown fairly quickly and will lower the lifespan of the fruit salad. Stick to things like berries and melon to help it last longer.

Use a little extra lime juice to help it to last longer

The lime juice can help preserve the fruit just a bit longer!

Use pre-cut fruit 

If you’re really short on time, take a short cut with pre-cut fruit from the grocery store.

fruit salad

The Ingredients for the fruit salad

Honey & mint

These add an extra depth of flavor to the fruit salad that you wouldn’t otherwise get from fresh fruit alone.

Here are the fruits that I used for this fruit salad…

  • Mango
  • Cantaloupe
  • Strawberries
  • Lime
  • Blueberries
  • Kiwis

Some other fruits that would be great in this salad would be… 

  • Pineapple
  • Honeydew
  • Orange
  • Grapes
  • Raspberries
  • Blackberries

fruit salad

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Honey Lime Mint Fruit Salad


  • Author: Michelle
  • Prep Time: 10
  • Total Time: 10
  • Yield: 3 servings 1x

Description

This honey lime mint fruit salad is a simple summertime side dish or treat. It’s made with fresh fruit, honey, lime juice, and mint for a light and easy snack.


Scale

Ingredients

  • 1 1/2 cup strawberries, quartered
  • 1 1/2 cup mango, cubed
  • 1 cup honeydew, cubed
  • 2 kiwis, peeled and sliced
  • 3/4 cup blueberries
  • 1 tbsp + 1 tsp honey
  • Juice of 1/2 lime
  • 1 tbsp fresh mint

Instructions

  1. Slice the fruit into smaller, bite-sized pieces and combine in a large bowl.
  2. Add the fruit to a large bowl and combine with honey and lime juice. Stir well to coat.
  3. Chop the fresh mint and mix it into the fruit salad, adding some fresh unchopped mint leaves as well.
  4. Serve fresh or cover and refrigerate to enjoy the next day!

Notes

All nutrition facts are estimations and will vary.

  • Category: side dish
  • Method: no cook
  • Cuisine: global

Nutrition

  • Serving Size: 1 serving
  • Calories: 221
  • Fat: 1.4g
  • Carbohydrates: 55.2g
  • Fiber: 8g
  • Protein: 3.3g

Keywords: fruit salad

fruit salad

Healthy Zucchini Chocolate Chip Muffins

These Chocolate Chip Zucchini Muffins are the perfect baked good for summertime! They’re paleo, AIP, and an all-around healthier treat.

Zucchini muffins and zucchini bread are such a fun way to sneak in vegetables while also having a treat. Plus, throw in chocolate chips, and you’ve got a seriously yummy dessert!

When I was in high school, there was a local bakery that made chocolate chip muffins that I was obsessed with. I’ve never even tried to recreate it, but these Chocolate Chip Zucchini Muffins definitely come close. They’re made with fresh zucchini, bananas, and other grain and gluten-free ingredients to make it a paleo and AIP treat!

 

How to make Zucchini Muffins

  • Peel and shred the zucchini using a grater or food processor.
  • Use a nut milk bag or paper towel to ring out the excess moisture.
  • Mash the banana in a separate bowl and combine with the zucchini, maple syrup, and coconut oil.
  • Combine the dry ingredients in a separate bowl. Pour in the wet ingredients and mix well to combine.
  • Prepare the gelatin egg, or add 1 regular egg to the batter. Mix well.
  • Fold in the chocolate chips.
  • Line a muffin tin with liners and fill 3/4 of the way full. Top off with a few more chocolate chips and bake in the oven for 30 minutes.
  • Remove from the oven and allow to cool completely.

 

How to keep the muffins moist

Dry crumbly muffins aren’t anywhere near as yummy! The banana in these muffins really helps keep them moist. Using a good coconut flour (this is my current favorite brand) will also help keep the balance between too moist and too dry.

You’ll want to store these in the fridge rather than on the countertop. Storing in a glass Tupperware also helps to keep them from drying out.

zucchini muffins

The Ingredients For the Zucchini Muffins

Tigernut Flour

Tigernuts aren’t nuts, but tubers so this is a nut free recipe! You can try to use almond flour as a swap. 

Coconut flour 

The coconut flour helps offset some of the excess moisture. I haven’t tried another swap for coconut flour in this recipe.

Zucchini

You’ll need 1 cup of zucchini after it’s strained. I used one medium zucchini to get this amount.

Banana

Banana is always amazing in muffins! The banana gives these muffins some extra sweetness and helps keep the muffins nice and moist.

Maple syrup

You can also use honey in this recipe.

Coconut oil

I haven’t tried any other fat source in this recipe but coconut oil.

Chocolate chips 

I love using enjoy life chocolate chips, but you can make homemade carob chips for AIP.

Gelatin egg (or 1 egg)

zucchini muffin ingredients

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Healthy Zucchini Chocolate Chip Muffins


  • Author: Michelle
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 7 muffins 1x

Description

These Chocolate Chip Zucchini Muffins are the perfect baked good for summertime! They’re paleo, AIP, and an all-around healthier treat.


Scale

Ingredients

  • 1/2 cup banana, mashed
  • 1 cup zucchini, peeled and shredded (and squeezed to remove excess water)
  • 1/4 cup + 1 tbsp coconut oil, melted
  • 1/4 cup maple syrup
  • 1 cup tigernut flour
  • 2 tbsp coconut flour
  • 1 tsp cinnamon
  • 1/4 tsp sea salt
  • 1/4 tsp baking soda
  • 1/4 cup water + 1 tbsp gelatin (sub 1 egg)
  • 1/4 cup chocolate chips (omit or sub carob for AIP)

Instructions

  1. Preheat the oven to 375 F and line a 12 cup muffin pan with 7-8 muffin liners. Set aside.
  2. In a large bowl, mash the banana and combine with the zucchini, maple syrup, and coconut oil.
  3. Combine the dry ingredients in a separate bowl. Pour in the wet ingredients and mix well to combine.
  4. Use 1 regular egg if tolerated, or prepare the gelatin egg by pouring the water into a small pot and sprinkling over the gelatin. Allow hardening for 2-3 minutes. Add the pot to the stove top set to low heat and allow to melt and return to liquid. This should take 1-2 minutes. Once liquid, whisk vigorously until frothy. Add to the batter mixture and stir well to combine.
  5. Fold in the chocolate chips.
  6. Fill the muffins liners about 3/4 of the way full with batter. Top off with a few more chocolate chips if desired.
  7. Bake in the oven for 30 minutes or until the muffins are lightly golden brown and a when a toothpick is inserted, it comes out clean.
  8. Remove from the oven and allow to cool completely (set for 1-2 hours in the fridge if gelatin egg is used) before serving.

Notes

All nutrition facts are estimations and will vary. Nutrition facts do not include ingredient swap options listed.

  • Category: Baked Goods
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 270
  • Fat: 15.4g
  • Carbohydrates: 29.2g
  • Fiber: 9.5g
  • Protein: 5.6g

Keywords: zucchini muffins

zucchini muffins

Paleo Strawberry Shortcake (AIP)

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These paleo strawberry shortcakes are a decadent and delicious summertime treat! They’re gluten free, dairy free, and AIP compliant.

Strawberry Shortcake

Who doesn’t love strawberry shortcake? It’s light and fluffy, creamy, sweet…. basically, all of the things we all love in a summertime baked good. It’s a nostalgic homemade treat that isn’t too complicated to make but is pretty and delicious enough that it feels perfect for a special occasion like parties or summer holidays. It can be made as a large layer cake that you can take a slice out of, or my favorite, like a mini individual cake for everyone to have their own!

This spring and summer, I wanted to make a paleo, gluten free, egg free, dairy free, and AIP version of this beloved dessert for those of us with food intolerances. It’s yummy enough to share with everyone regardless of whether or not they have food intolerances and isn’t too fussy to make.

 

How To Make Paleo Strawberry Shortcake

  • Slice the strawberries and mix with coconut sugar. Set in the fridge for 30 minutes while the shortcake cooks.
  • Prepare the shortcake by mixing together the dry ingredients and then folding in the wet ingredients.
  • Form the dough into 4-5 small, round biscuit shapes and bake in the oven.
  • Remove the shortcakes and allow to cool completely before slicing and adding the strawberries and coconut cream.

 

Tips & Tricks for Making Paleo Strawberry Shortcake

 

For easy coconut cream, set coconut milk in the fridge overnight and use the cream on top.

This is an easy way to get coconut cream without too much fuss, but I also like coconut cream from Thrive Market and Arroy-D.

When baking the shortcake, don’t flatten the dough too much.

It will spread a bit in the oven so make sure you make them pretty round.

Strawberry Shortcakes on Baking Sheet

 

How long will the shortcakes last in the fridge?

These are definitely best fresh! Coconut cream tends to harden, and the shortcake can get a little dense if it sits in the fridge for too long. I would for sure make these the day of and share with family and friends.

 

The Ingredients for the Strawberry Shortcake

Tapioca starch

This is the base of the shortbread. You can likely also use arrowroot starch

Coconut flour

This helps to offset some of the moisture of the coconut milk and bind the shortbread together. I have not tried to use anything other than coconut flour in this recipe.

Palm shortening

This gives the shortcake that cakey texture. Be sure to use a sustainable palm shortening! I have not tried coconut oil in this recipe.

Honey

This is used for added sweetener. I have not tried other sweeteners but maple syrup will likely work.

Coconut milk

I haven’t tried to use other milk like almond milk, but I assume this would work.

Strawberries & coconut sugar

Letting the strawberries sit in coconut sugar allows them to soften and sweeten up a bit.

Strawberries and Biscuits

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Paleo Strawberry Shortcake (AIP)


  • Author: Michelle
  • Prep Time: 20
  • Cook Time: 15
  • Total Time: 35 minutes
  • Yield: 5 servings 1x

Description

These paleo strawberry shortcakes are a decadent and delicious summertime treat! They’re gluten free, dairy free, and AIP compliant.


Scale

Ingredients

For the strawberries

  • 2 cups strawberries, sliced
  • 1 tbsp coconut sugar

For the shortcakes

For topping

  • 1 cup coconut cream, divided
  • 1 tsp honey

Instructions

  1. Preheat the oven to 375 F and line a baking sheet with parchment paper lightly coated with coconut oil.
  2. Combine the strawberries and coconut sugar and mix to coat. Set aside in the refrigerator.
  3. Mix the coconut milk with the apple cider vinegar in a bowl and set aside for 5-10 minutes.
  4. Combine the tapioca starch, coconut flour, tigernut flour, gelatin, salt, and baking soda and mix well to combine.
  5. Cut in the palm shortening, and mix in the honey and coconut milk mixture. Stir well until a dough forms.
  6. Form the dough into 5 small, round shortcakes and place on the baking sheet.
  7. Bake in the preheated oven for 12-14 minutes. Carefully transfer to a cooling rack and allow to cool completely.
  8. Prepare the whipped topping by combining the coconut cream and honey. Set aside.
  9. Once cooled, slice the shortcakes in half and add sliced strawberries, a spoonful of coconut cream to the base of the sliced shortcake. Add the top of the shortcake and top off with more coconut cream and a strawberry slice. Serve immediately.

Notes

All nutrition facts are estimations.

The photos of this recipe and all written content on my website are copyright protected and cannot be copied or shared. Please do not copy this recipe or photos and share it on your own website, Instagram, or other written materials. If you’d like to tell people about this recipe on social media, your own website, or elsewhere please link back to the recipe here rather than copy and pasting.  Thank you so much!!

  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 476
  • Fat: 34.5g
  • Carbohydrates: 41.6g
  • Fiber: 5.7g
  • Protein: 6.4g

Keywords: shortcake

Sugar Cookie Fruit Pizza (Gluten free, Paleo, AIP, Healthier)

This sugar cookie fruit pizza is a seriously decadent and delicious treat! It’s perfect for parties, cookouts, and sharing with family and friends. This sugar cookie is allergen friendly, paleo, gluten free, egg free, nut free and AIP.

sugar cookie fruit pizza

Literally, anything with “pizza” in the name is delicious. Of course, actual pizza is the actual best, and cookie pizza is a close second. But sugar cookie fruit pizza? Now that’s what’s up.

I thought about making sugar cookie fruit pizza when I was brainstorming what I was going to make for gatherings this season. I love seasonal fresh fruit, but I also love upleveling a bit to make it more decadent. That’s where this sugar cookie fruit pizza comes in!

 

How to Make Sugar Cookie Fruit Pizza

  • Combine the ingredients for the sugar cookie (listed below).
  • Bake the sugar cookie and remove from the oven, being careful to not break the cookie. Allow to fully cool.
  • Add the frosting (or prepare fresh frosting) and add to the cookie.
  • Arrange the fruit on top and slice!

 

fruit pizza slice

Tips & Tricks to Make Sugar Cookie Fruit Pizza

Make sure the cookie is completely cooled. 

You definitely don’t want melted frosting if you’re using the frosting recipe I’ve listed here.

Take a shortcut with a premade frosting

If you want to keep it healthier, I love to use Simple Mills frosting!

Slice it very carefully!

This isn’t like a typical cookie pizza that you’d buy from the store that’s super soft. It’s got a bit of a crisp to it, so it can more easily break. Slice it very carefully with a pizza roller. However, if it does break at all, it’s still delicious 🙂

 

The Ingredients for this Sugar Cookie Fruit Pizza

Tigernut flour

This is a nut free flour that is paleo and AIP. I have not tried other flours, but almond flour would be the closest swap.

Tapioca starch

You can likely also use arrowroot starch.

Gelatin

This helps to bind the cookie. Collagen cannot be swapped for gelatin. 

Palm shortening

This makes the frosting and give the cookie that signature cookie texture!

For the frosting- Palm shortening, coconut cream & honey

fruit pizza

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Sugar Cookie Fruit Pizza (Gluten free, Paleo, AIP, Healthier)


  • Author: Michelle
  • Prep Time: 25
  • Cook Time: 15
  • Total Time: 40 minutes
  • Yield: 8 servings 1x

Description

This sugar cookie fruit pizza is a seriously decadent and delicious treat! It’s perfect for parties, cookouts, and sharing with family and friends. This sugar cookie is allergen friendly, paleo, gluten free, egg free, nut free and AIP.


Scale

Ingredients

For the cookie

For the frosting & topping

  • 1/3 cup palm shortening
  • 1/4 cup coconut cream
  • 2 tsp light-colored honey
  • 1/2 cup strawberries, sliced
  • 2 kiwis, sliced into half moons
  • 1/4 cup grapes, sliced in half
  • 1/4 cup blueberries
  • 2 tsp lemon zest

Instructions

For the cookie

  • Preheat the oven to 350 F and line a baking sheet with parchment paper. Very lightly grease with coconut oil or other. Set aside.
  • Using a large mixing bowl, combine the dry ingredients.
  • In a separate bowl, cream together the palm shortening and maple syrup. Add the mixture into the flour mixture and stir in the vanilla extract until the ingredients are combined and a dough is formed.
  • Add the dough to the baking sheet and form it into an 8″ round crust that’s about 1/4″ thick.
  • Bake in the preheated oven for 12-13 minutes or until the edges are lightly golden brown.
  • Remove from the oven and allow to cool completely. Don’t touch it before it cools or it may break!

For the toppings

  • Combine the ingredients of the frosting in a bowl and mix well.
  • Use a spoon or rubber spatula to carefully frost the cookie.
  • Arrange the fruit in a circular pattern starting with a strawberry outer ring, then kiwi, then grapes, and finally blueberries in the center. Top with lemon zest.

To serve

  • Use a pizza roller to very carefully slice the cookie. Go slowly to avoid breaking, but if any breaking happens, it’s still delicious! 🙂

Notes

The photos of this recipe and all written content on my website are copyright protected and cannot be copied or shared. Please do not copy this recipe or photos and share it on your own website, Instagram, or other written materials. If you’d like to tell people about this recipe on social media, your own website, or elsewhere please link back to the recipe here rather than copy and pasting.  Thank you so much!!

All nutritional facts are estimations and may vary.

  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 318
  • Fat: 22.6g
  • Carbohydrates: 28.2g
  • Fiber: 3.8g
  • Protein: 3g

Keywords: fruit pizza

sugar cookie fruit pizza

Olive Oil Lemon Cookies (Paleo, AIP)

These paleo lemon cookies are made with all real ingredients and heart-healthy olive oil! They’re the perfect sweet and tart treat to enjoy as a simple dessert.

paleo lemon cookies

Lemon desserts have always been popular in my family. I was way too preoccupied with all things chocolate to ever give the time of day to lemon, but soon learned the error of my ways once I started cooking. Lemon desserts are seriously delicious and are perfect for spring and summer time.

Lemon bars and lemon tarts are amazing but can be a little labor intensive if you just want a quick sweet treat. These olive oil lemon cookies are perfect for a simple treat when you’re craving something sweet but don’t want any fuss!

paleo lemon cookies

The Ingredients You’ll Need for the Olive Oil Lemon Cookies

Tigernut flour

Tigernut flour is a nut-free and grain free flour alternative, but almond flour will likely work as well.

Tapioca starch

You can also use arrowroot starch.

Gelatin

Gelatin helps to bind these cookies together. I have not tried to use any alternatives for this ingredient.

Olive oil

Olive oil in cookies? YES. It’s amazing! Olive oil in desserts tastes amazing and is a heart-healthy alternative to other options like canola oil. Plus, if you leave the glaze off of these cookies, the use of olive oil instead of coconut oil keeps these cookies coconut free!

Honey

Honey adds a subtle flavor to this recipe and helps the overall color and sweetness of the cookies. You likely can substitute maple syrup.

Lemon juice & lemon zest

Can’t do these without the lemon!

Optional- coconut butter & coconut oil

These help to make the glaze on top of the cookies. The glaze is optional if you want to simplify and keep it coconut free. The cookies are just as good without the glaze but

paleo lemon cookies

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Olive Oil Lemon Cookies (Paleo, AIP)


  • Author: Michelle
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 8-9 cookies 1x

Description

These paleo lemon cookies are made with all real ingredients and heart-healthy olive oil! They’re the perfect sweet and tart treat to enjoy as a simple dessert.


Scale

Ingredients

  • 1 cup + 1 tbsp tigernut flour (see notes for subs)
  • 1/4 cup tapioca starch (sub arrowroot starch)
  • 1 tbsp gelatin
  • 1/2 tsp baking soda
  • 1/4 cup + 1 tbsp olive oil
  • 1/4 cup honey
  • 1 tbsp lemon juice
  • 2 tsp lemon zest (plus extra for topping)

For the glaze (optional)

  • 1/4 cup coconut butter
  • 1 tbsp coconut oil
  • 1 tsp honey
  • 2 tsp lemon juice

Instructions

  1. Preheat the oven to 375 F and line a baking sheet with lightly greased parchment paper.
  2. Using a large bowl, combine the dry ingredients and mix well.
  3. Stir in the olive oil, honey, lemon juice, and lemon zest and stir until a dough forms.
  4. Form the dough into 8-9 into slightly flattened cookies and evenly space on the baking sheet.
  5. Bake in the preheated oven for 8-9 minutes or until the cookies are fully cooked. Carefully transfer to a cooling rack and allow to cool.
  6. For the optional glaze, melt the coconut butter and oil over a double boiler until fully melted.
  7. Stir in the honey and lemon juice and pour over the cookies.
  8. Chill in the fridge for 15-20 minutes to allow the glaze to harden and serve topped with lemon zest.

Notes

For the tigernut flour, almond flour may be a potential swap if you tolerate nuts.

The photos of this recipe and all written content on my website are copyright protected and cannot be copied or shared. Please do not copy this recipe or photos and share it on your own website, Instagram, or other written materials. If you’d like to feature a photo in a roundup, please contact me. If you’d like to tell people about this recipe on social media, your own website, or elsewhere please link back to the recipe here rather than copy and pasting.  Thank you so much!!

All nutrition facts are estimations and will vary. Nutrition facts do not include optional glaze ingredients.

  • Category: Treats
  • Method: Oven baked
  • Cuisine: Global

Nutrition

  • Serving Size: 1 cookie
  • Calories: 166
  • Fat: 9.2g
  • Carbohydrates: 19.3g
  • Fiber: 4.8g
  • Protein: 3.5g

lemon cookies

Paleo Key Lime Pie Bars (AIP, No Bake)

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These paleo key lime pie bars taste like the real deal, but without any grains, eggs, dairy, or refined sugar! This simple no-bake recipe is the perfect summer treat.

key lime pie bars

Key lime pie is seriously on another level. I remember the first time I went to Key West, FL and saw the real deal with real key limes, and I immediately wanted to go home and make my own. Needless to say, the classic version is not the most nutrient dense recipe! Traditionally, it’s made with sweetened condensed milk which is loaded with sugar, and graham cracker crust that isn’t necessarily allergy friendly.

These paleo key lime pie bars are made from all real food ingredients with a dairy and egg free filling, and a simple no-bake crust. Though it’s made with healthier ingredients, it’s seriously not missing any of the tart and sweet flavor that you know and love from a key lime pie.

key lime pie bars

The Ingredients You’ll Need for the Key Lime Pie Bars

 

Dates, shredded coconut & coconut oil

These ingredients make the no-bake crust. All you need is a food processor to blend this simple crust, and you’re good to go!

Coconut cream

Coconut cream is the base of the filling for bars and is the healthier swap for the sweetened condensed milk. This is my favorite coconut cream to use for this recipe.

Honey

Since this recipe is made with unsweetened coconut cream rather than sweetened condensed milk, the honey adds the necessary sweetness to cut through the sourness of the lime juice.

Lime juice & lime zest

It’s not exactly easy to find real key limes in Dallas, TX, so simple limes will do!

Arrowroot Starch

Just a bit of arrowroot starch helps to stabilize the filling in the bars without eggs.

Gelatin

Since this recipe is egg free, gelatin is the main ingredient to solidify the filling.

key lime pie bars

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Paleo Key Lime Pie Bars (AIP, No Bake)


  • Author: Michelle
  • Prep Time: 8 hours 20 minutes
  • Total Time: 8 hours 20 minutes
  • Yield: 9 servings 1x

Description

These paleo key lime pie bars taste like the real deal, but without any grains, eggs, dairy, or refined sugar! This simple no-bake recipe is the perfect summer treat.


Scale

Ingredients

For the crust

  • 1 1/4 cup shredded coconut
  • 1112 dates, pitted
  • 1 1/2 tbsp coconut oil, melted

For the filling

  • 1 1/2 cup coconut cream (I highly recommend this brand)
  • 2 tbsp coconut oil, melted
  • 1/4 cup honey
  • 6 tbsp lime juice
  • Zest of one lime
  • 1 tbsp arrowroot starch
  • 1/4 cup water
  • 1 tbsp gelatin

For topping

  • Fresh lime zest
  • 12 sliced limes for garnish (optional)

Instructions

For the crust

  1. Prepare a 9×9″ baking pan by lining with parchment paper and setting side.
  2. If the dates are hard, soak in warm water for 5 minutes to soften. Drain the water.
  3. Combine the shredded coconut, dates, and coconut oil in a food processor and blend until fully combined.
  4. Press the crust into the baking pan by pressing down with your hands. Spread to evenly disperse. Set aside.

For the filling

  1. Combine the coconut cream, coconut oil, honey, lime zest and lime juice in a large bowl and mix well.
  2. Stir in the arrowroot starch and whisk to avoid any clumps from forming.
  3. Add the water to a small pot and sprinkle the gelatin over top. Set aside for 2-4 minutes to harden. Move to the stove top and set the stove to low heat to allow the gelatin to melt over 1-2 minutes. The mixture should be fully liquid. Remove from the stove top and whisk vigorously until frothy.
  4. Stir the gelatin mixture into the coconut cream mixture and stir well to combine.
  5. Pour the filling over the crust and place in the refrigerator to harden for 6-8 hours.
  6. Remove from the fridge and carefully slice into 9 bars and top with lime zest, and lime slices for garnish if desired. Serve chilled.

Notes

The photos of this recipe and all written content on my website are copyright protected and cannot be copied or shared. Please do not copy this recipe or photos and share it on your own website, Instagram, or other written materials. If you’d like to feature a photo in a roundup, please contact me. If you’d like to tell people about this recipe on social media, your own website, or elsewhere please link back to the recipe here rather than copy and pasting.  Thank you so much!!

All nutrition facts are estimations and will vary. Nutrition facts do not include optional lime garnish.

  • Category: Dessert
  • Method: no bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 bar
  • Calories: 344
  • Fat: 23.6g
  • Carbohydrates: 36.7g
  • Fiber: 4.5g
  • Protein: 3.1g

key lime pie bars