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Key Lime Squares

Healthy Kids Key Lime Squares Recipe

               
Key Lime Squares
These deliciously zesty no-bake key lime bars are the ultimate citrus dessert. Use your 8x8 pan to make a diabetic-friendly treat that is tangy, sweet, and buttery. Garnish with mint for a fresh pop of flavor.
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Ingredients
Recipe yields 16 servings
1 cup graham cracker crumbs
2 Tbsp unsalted butter, melted
1 can (14 oz) full-fat coconut milk, refrigerated overnight
1/4 cup coconut oil, melted
2 Tbsp maple syrup
1/2 tsp vanilla extract
1 lime, zested
1/4 cup fresh lime juice
Fresh mint leaves, for garnish
Fresh lime slices, for garnish
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Directions
Step 1

Line an 8 x 8-inch baking dish with parchment paper, leaving overhangs.

Step 2

In a bowl, combine graham crackers with the butter. Press the graham cracker crumbs into the bottom of the lined baking dish.

Step 3

Remove coconut milk from refrigerator. Scoop out white cream on top and transfer to a bowl. With a mixer, beat coconut cream for 2 minutes. Add coconut oil, maple syrup, vanilla, lime zest and lime juice and beat until well mixed.

Step 4

Pour coconut-lime mixture over crust and spread evenly. Freeze for at least 2 hours. Holding onto flaps, remove bars from the baking dish, place on a cutting board and cut into 16 squares. Serve immediately, garnished with mint leaves and lime slices.

Time: 30 minutes
Servings: 16
Calories: 120
Make this for:
Dietary Review:
dietary-image
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 1 (2-inch each) square
Per serving:
calories:120
total fat:10g
sat fat:6g
cholesterol:1mg
sodium:79mg
total carb:8g
fibers:0g
proteins:0g

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Healthy Kids Key Lime Squares Recipe
Ingredients
Recipe yields 16 servings
1 cup graham cracker crumbs
2 Tbsp unsalted butter, melted
1 can (14 oz) full-fat coconut milk, refrigerated overnight
1/4 cup coconut oil, melted
2 Tbsp maple syrup
1/2 tsp vanilla extract
1 lime, zested
1/4 cup fresh lime juice
Fresh mint leaves, for garnish
Fresh lime slices, for garnish
Directions
Step 1

Line an 8 x 8-inch baking dish with parchment paper, leaving overhangs.

Step 2

In a bowl, combine graham crackers with the butter. Press the graham cracker crumbs into the bottom of the lined baking dish.

Step 3

Remove coconut milk from refrigerator. Scoop out white cream on top and transfer to a bowl. With a mixer, beat coconut cream for 2 minutes. Add coconut oil, maple syrup, vanilla, lime zest and lime juice and beat until well mixed.

Step 4

Pour coconut-lime mixture over crust and spread evenly. Freeze for at least 2 hours. Holding onto flaps, remove bars from the baking dish, place on a cutting board and cut into 16 squares. Serve immediately, garnished with mint leaves and lime slices.

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