Easy, vegan, gluten-free, and wholesome key lime pie bars, perfect as a spring treat. Features a granola crust and a creamy cashew-based lime filling, set overnight in the freezer.
For the crust: Combine 1 bag of granola and 1/4 cup cashew butter. Add a dash of water if the mixture is too crumbly. Press the crust mixture into a lined 8x8 inch pan.
For the filling: Soak 1 cup of cashews overnight, or boil them for 5 minutes. In a blender, combine the soaked/boiled cashews, 1/4 cup full fat coconut milk, 1/2 cup creamy yogurt of choice, 1/4 cup honey or maple syrup, juice and zest from 2 large limes, 2 tsp vanilla extract, and 1/4 tsp salt. Blend all ingredients together until smooth.
Pour the filling on top of the prepared crust. Rest the bars in the freezer overnight. Top with lime slices or lime zest before serving. Store the key lime pie bars in the freezer.
