Key Lime Squares Recipe
Line an 8 x 8-inch baking dish with parchment paper, leaving overhangs.
In a bowl, combine graham crackers with the butter. Press the graham cracker crumbs into the bottom of the lined baking dish.
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.
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.