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 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.
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.
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Paleo Key Lime Pie Bars (AIP, No Bake)
- Prep Time: 8 hours 20 minutes
- Total Time: 8 hours 20 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Method: no bake
- Cuisine: American
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.
Ingredients
For the crust
- 1 1/4 cup shredded coconut
- 11–12 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
- 1–2 sliced limes for garnish (optional)
Instructions
For the crust
- Prepare a 9×9″ baking pan by lining with parchment paper and setting side.
- If the dates are hard, soak in warm water for 5 minutes to soften. Drain the water.
- Combine the shredded coconut, dates, and coconut oil in a food processor and blend until fully combined.
- Press the crust into the baking pan by pressing down with your hands. Spread to evenly disperse. Set aside.
For the filling
- Combine the coconut cream, coconut oil, honey, lime zest and lime juice in a large bowl and mix well.
- Stir in the arrowroot starch and whisk to avoid any clumps from forming.
- 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.
- Stir the gelatin mixture into the coconut cream mixture and stir well to combine.
- Pour the filling over the crust and place in the refrigerator to harden for 6-8 hours.
- 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
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All nutrition facts are estimations and will vary. Nutrition facts do not include optional lime garnish.
Nutrition
- Serving Size: 1 bar
- Calories: 344
- Fat: 23.6g
- Carbohydrates: 36.7g
- Fiber: 4.5g
- Protein: 3.1g
So refreshing and creamy! Loved making this and even got a little impatient and had a bite with it only being 2 hours in the fridge lol. Really good!
Oh Mylanta these are delicious!! I wish they weren’t so many calories but worth every single one! Yum yum yum!!!
It looks so good! I’m gonna make it today…. but I don’t have shredded coconut. Can I use coconut flour instead?
Thank you! Coconut flour is a lot more absorbent and dry than shredded coconut so it may not work as well as the shredded coconut and could fall apart a lot more.
Michelle, I know you shop at Sprouts, have you used their brand of Coconut Cream? I have a few cans and thought I could use but when opened the cream was separated from liquid very similar to coconut milk just not as thick.
O.M.F.G. THESE ARE OUT OF CONTROL DELICIOUS!!! Seriously, I can’t believe how well they came out. Thanks so much for the recipe!
Thank you so much, Natalie!! So glad you liked them!
Delicious! And shockingly easy. Can’t wait to try and sub out the key limes (I used actual key limes) with maybe a raspberry or something to mix it up.
thank you!!
I’m planning to make this recipe but I bought the chopped dates by sunsweet in the package. Can I use them for this recipe and if so how much? Thanks!
You could definitely use chopped dates, unfortunately, I couldn’t tell you exactly how much since I’ve only ever done it with whole dates.
OH. MY. WORD!!!! These are so decadent & amazingly delicious Michelle!! Thank you so much for this heavenly recipe! If anyone is on the fence about trying these..hop off & make them, they will NOT disappoint!! This is going to take a lot of willpower to resist, lol
I read a paleo blog somewhere recently that said this brand of coconut cream has hidden bad ingredients.
I saw that the coconut milk is suspected to have gums, but I’m not sure what the status of the coconut cream is. However, you can easily use another brand like native forest simple coconut milk and let that can sit in the fridge overnight.
I altered this recipe to have a Seed Cycling crust and LOVED every bite of it!!!
Though I’m a big fan of the hormone balancing benefits that I’ve experienced from seed cycling, rolling out HUNDREDS of seed BALLS unhinges me! Quite the opposite of the “balance” I’m seeking. Plus, the same flavors every month make them more of a punishment than a treat.
So! This was the perfect solution to both of these issues, I’m sooo thrilled I found this recipe! I know look forward to my Luteal Phase 😉
The seed cycling crust alterations I made in case anyone else wants to give it a go:
(I suggest this for the luteal phase/ sunflower and sesame seed combo for the flavor pairing)
-1 cup raw sunflower seeds or pumpkin seeds
-1/4 cup raw sesame seeds or flax seeds
-1/2 cup shredded coconut
-1/4 cup chopped medjool dates
-1/2 tsp vanilla extract
-1 1/2 tsp ground cinnamon
-1/4 tsp salt
-2 tbsp coconut oil
Glad you enjoyed the recipe!!
Can you sub the gelatin for an egg? Thanks!!
Since they’re no bake, it would need the gelatin component.
Hi! Is the coconut in the crust sweetened or unsweetened? Thanks!
Unsweetened!