Protein-Rich Coconut Lime Pie Bars
These Coconut Key Lime Pie Bars are a simple, protein-rich dessert that combines a nutty coconut crust with a tangy lime filling. Naturally sweetened and easy to prepare, they make a perfect summer snack or an everyday indulgence. Chill, slice, and serve with a hint of Greek yogurt, lime zest, or toasted coconut.
Equipment
- 1 × 8-inch x 8-inch baking pan
- Parchment paper (to line pan)
- Medium mixing bowl
- Whisk
- Spatula
- Oven
Ingredients
For the Crust:
- 1.5 cups almond flour superfine
- ¼ cup unsweetened shredded coconut
- 2.5 tablespoons coconut oil melted
- 3 tablespoons honey
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
For the Filling:
- 4 large eggs
- ½ cup key lime juice or regular lime juice
- ½ cup honey
- 4 teaspoons coconut flour
Optional Toppings:
- Greek yogurt for serving
- Lime zest
- Toasted coconut
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350ºF (175ºC) to ensure it reaches the ideal temperature while you prepare the crust. Take an 8-inch x 8-inch baking pan and line it with parchment paper, making sure the paper extends slightly over the edges for easy removal later. This will prevent the bars from sticking and make slicing cleaner. Set the pan aside until ready to use.
- Mix the Crust Ingredients: In a medium mixing bowl, combine 1.5 cups of superfine almond flour, 1/4 cup of unsweetened shredded coconut, 2.5 tablespoons of melted coconut oil, 3 tablespoons of honey, 1 teaspoon of vanilla extract, and 1/8 teaspoon of salt. Using a spatula or your hands, mix the ingredients thoroughly until they form a cohesive dough. The texture should be slightly crumbly but stick together when pressed.
- Press the Crust into the Pan: Transfer the crust mixture into the prepared baking pan. Using your fingers or a spatula, press the dough evenly across the bottom of the pan. Pay extra attention to spreading the dough to the edges and corners to ensure an even thickness. A uniform crust ensures consistent baking and prevents edges from overcooking.
- Bake the Crust: Place the pan with the crust into the preheated oven and bake for 8 minutes. Keep an eye on it, as oven temperatures may vary slightly. The crust should begin to set and just start to turn golden around the edges. Once baked, remove it carefully from the oven and allow it to cool slightly while you prepare the filling.
- Prepare the Filling: In a clean medium-sized mixing bowl, crack and whisk 4 large eggs until smooth. Gradually add 1/2 cup of key lime juice (or regular lime juice), 1/2 cup of honey, and 4 teaspoons of coconut flour. Whisk continuously to combine, ensuring there are no lumps from the coconut flour. The filling should have a smooth, creamy consistency, with a slightly thickened texture that will firm up once baked.
- Pour Filling over Crust: Carefully pour the prepared lime filling over the partially baked crust. Use a spatula to gently spread it evenly, making sure the filling covers all areas and reaches the edges of the pan. Smooth out the surface to create a level layer for uniform baking.
- Bake the Bars: Return the pan to the oven and bake for an additional 18–22 minutes. The exact time may vary depending on your oven, so watch closely. The filling should set around the edges while the center remains slightly jiggly; it will continue to firm as it cools. Avoid overbaking, as this may cause cracks on the surface.
- Cool on the Counter: Once the baking time is complete, remove the pan from the oven and let it cool on the countertop for about 10 minutes. This allows the bars to settle slightly and makes handling easier when transferring to the refrigerator.
- Chill in the Refrigerator: Place the pan in the fridge and chill the bars for at least 2 hours. Chilling helps the filling firm up completely, making it easier to slice and enhancing the creamy, dense texture that makes these bars so satisfying.
- Slice and Serve: Once fully chilled, remove the bars from the pan using the parchment paper overhang. Place on a cutting board and slice into 16 even squares using a sharp knife. For extra flavor and presentation, serve with a dollop of Greek yogurt, a sprinkle of lime zest, and some toasted coconut. These toppings add texture, creaminess, and a hint of tropical aroma that perfectly complements the tangy lime filling.
- Storage Tips: Store any leftover bars in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze individual slices in a single layer with parchment between layers for up to 1 month. Thaw in the refrigerator before serving to maintain the perfect texture.
Notes
- Use superfine almond flour for a smooth, cohesive crust that holds together well.
- Ensure the coconut oil is fully melted but not hot; this allows even mixing without curdling the honey.
- When pressing the crust into the pan, focus on uniform thickness to avoid uneven baking.
- Whisk the filling thoroughly to eliminate any lumps of coconut flour; a smooth mixture ensures creamy bars.
- Keep a close eye on the bake time for the filling, as overbaking can cause cracking.
- Chill the bars completely before slicing; this helps the filling set properly and makes clean cuts easier.
- Optional toppings like Greek yogurt, toasted coconut, and lime zest add extra flavor, texture, and visual appeal.
