These Vegan and Dairy-free Key Lime Pie Bars are a no-bake treat that everyone will love! A lightly sweetened nutty crust is topped with a creamy lime filling for the perfect blend of tangy/sweet.
Begin by soaking your cashews. You can soak in boiling water for at least 15 minutes, or overnight.
While cashews are soaking, make the crust. Combine pecans, dates, coconut, cinnamon, coconut oil, and sea salt into a food processor. Pulse until the mixture forms a sticky dough. Take the dough and press into an 8x8 square pan all along the bottom, and a little up the sides.
Now make the filling: drain the water from the cashews. Place inside a blender or a food processor with coconut cream, syrup, coconut oil, lime juice, lime zest, and sea salt. Blend until completely smooth, this could take up to 5 minutes.
Pour the mixture on top of the crust. Transfer the pan to the freezer. Freeze for at least 2 hours, or until the filling is set.
Slice into 9 or 12 equal squares and enjoy. Store in the fridge (see notes above!)