Refreshing and creamy, when I tasted these bars I couldn’t believe how delicious they were (and I’m pretty sure you’ll have the same reaction as well!) The filling is made with fresh lime juice and creamy avocado. Smooth, cool, and exhilarating, mild avocado adds richness to these Key Lime Bars without affecting the flavor. Like all my desserts, these are a guilt-free treat that won’t raise your blood sugar or cause weight gain, if you use one of the suggested natural non glycemic sweeteners. It uses vegetarian agar to thicken into a lusciously smooth, firm texture. Contains tree-nuts. Keep the bars chilled in the refrigerator for about 3 days, or freeze them up to 3 months, for a luscious pick-me-up snack whenever you need it. Makes one 9 x 9-inch pan of bars. Makes about 25-36 bars, depending on how you slice them.
Ingredients
- 2 cups almonds, soaked if possible (See All About Nuts)
- 1/3 cup sweetener such as Just Like Sugar Table Top natural chicory root sweetener, or 1 tablespoon PureLo Lo Han Sweetener by Swanson, or ¼ cup raw honey, or your favorite sweetener.
- 2 teaspoons vanilla
- 3 tablespoons coconut oil
- 2-3 tablespoons filtered water if needed, to make crust stick together
- 2 cups unsweetened coconut milk, as thick as possible, such as Native Forest organic Full-fat coconut milk
- Zest of 2 limes, finely grated (I used a microplane grater)
- 3 limes, peeled and sliced
- Sweeten to taste. Start with about 1 1/3 cups Just Like Sugar Table Top natural chicory root sweetener, or 2 2/3 tablespoons PureLo Lo Han Sweetener by Swanson, or 1 cup raw honey, or your favorite sweetener. Then taste the mixture and add more sweetener if needed.
- 1/3 cup if soft, or 75 grams if hard coconut butter (If mixing by hand, soften it slightly by putting the container in a bowl of warm water.)
- 1/4 cup coconut oil, melted but not hot
- 1 ripe avocado, peeled and seeded
- 1 tablespoon agar powder (or 3 tablespoons agar flakes), dissolved in
- 1 cup thick coconut milk
Instructions
- Line a 9 x 9 pan with parchment paper so it hangs over the sides. I use photo clips to hold in place.
- In a food processor, add all crust ingredients, and process until it becomes a mushy texture that sticks together in your hand. Press it into the pan and spread flat. Chill.
- In any blender, combine the 2 cups coconut milk, lime zest, limes, sweetener, and coconut oil. Process well until the mixture is smooth and the limes are liquefied. Add the avocado, and process again until completely smooth. Adjust sweetener to your taste.
- To thicken: In a shallow nonstick pan, mix the agar into 1 cup coconut milk. Turn the heat on medium low. Heat slowly and stir gently until it is bubbling and gummy. If you’re using agar powder, this will happen very quickly. If you’re using agar flakes you need to cook over very low heat for 2 minutes until the flakes begin to dissolve. Heat slowly over very low heat or the coconut milk may separate. Then add the agar mixture to the blender immediately and blend well to remove any lumps.
- Pour the mixture into the chilled crust. Refrigerate 3-5 hours until it is firm. You can chill it faster in the freezer for 30 minutes, however freezing it completely will make it too hard to cut.
- Remove the entire sheet of bars to a cutting board. Cut into squares, garnish with fresh lime slices and enjoy!
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