Raw Chocolate Covered Key Lime Bars

 
I have always loved key lime pie in the summer.  So when I was in high school, and I was visiting the Minnesota State fair one year and I saw a stand selling chocolate covered key lime pie on a stick I was excited.  I had it in my hand, and I bit into the cool and creamy chocolate covered pie.  It was good, but the filling was not quite as good as my home made key lime pie.  You see, I am very picky about key lime pie, it has to be the perfect consistency, creamy but not too sweet and plenty tart.  

 

 
Since the experience with key lime pie on a stick happened, I have made many key lime pies, all delicious and to my standard of tartness, but I have never covered them in chocolate.  That all changed this weekend when I was thinking about how good my own key lime pie would be covered in rich decadent chocolate deliciousness. 
 
 
I created a raw nut free version using avocadoes as a creamy filling (don't worry you can not taste them, they just make it luscious) over a "graham cracker" crust covered in raw dark chocolate.  They were divine! I had to share them with my mother because she is just as much a key lime pie fan as me and she approved!


Raw Chocolate Covered Key Lime Bars
Makes 16 bars

Crust:
2 cups raw sunflower seeds
2 cup finely shredded dried coconut
1 1/2 cup buckwheat, sprouted and dehydrated (or additional coconut)
1/2 tsp sea salt
24 soft medjool dates, pitted (if not soft, soak them until they are and drain them)

filling:
4 cups ripe avocado, diced
2/3 cup raw coconut nectar or raw agave nectar
1/4 tsp sea salt
seeds of one vanilla bean, or 1 Tbsp pure vanilla extract
2 Tbsp organic lime zest
1/3 cup lime juice
a handful of spinach (for color, optional)
1 1/4 cups raw coconut butter

Chocolate glaze:
1/2 cup raw cacao powder
1/2 cup raw coconut oil
1/4 cup raw coconut nectar or raw agave nectar
a pinch of sea salt

For the crust, combine seeds, coconut, buckwheat, sea salt, and dates in the food processor and process until fine crumbs and starting to hold together when squeezed. Press the mixture into a foil lined 9 inch square pan , and set aside in the fridge. 
To make the filling, combine all ingredients but the coconut butter in a food processor and process until smooth.  With the motor running, add the coconut butter and process a minute more.  Pour the cream over the crust and place in the freezer until firmed up, about an hour. 
Meanwhile, to make the chocolate glaze, whisk together all ingredients until smooth, then pour enough of the chocolate over the cream to make a thin layer (you may not need it all).  Place in the freezer just until set, about 5 minutes, then cut into triangles (or squares if you wish).  They cut easier if you warm the knife in warm water, wipe it dry then cut a slice (to soften chocolate). 

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

8 Comments
  1. June 19, 2013 at 14:43
    Reply

    Oohhh yummy those sound delicious, definitely fantastic recipe. Feel free to stop by my link party and share your Facebook page!

    • June 20, 2013 at 02:08
      Reply

      Thank you :)!

    • June 20, 2013 at 02:08
      Reply

      Thank you :)!

  2. Sunnie
    June 20, 2013 at 14:41
    Reply

    Amy, these look DIVINE! My pantry is suffering a little at the moment, but I DO have an avocado - maybe I should just make the filling and enjoy that! It looks yummy enough. :)<br /><br />For my birthday last year, I made a vegan, key lime tofu "cheesecake." I didn't follow a recipe, just blended some stuff and threw it in the oven LOL. But it came out really yummy! I want to make something a bit healthier than the normal birthday cake this year (I'm so excited - I turn 21 next Wednesday!), so I was thinking of doing something like a citrus tart . . . something with lime. Ha-ha anyways, sorry for rambling!<br /><br />As always, these look so good! I can't wait for scent/taste-transmitting computers to be invented. ;)

    • June 21, 2013 at 00:20
      Reply

      Thanks so much Sunnie :)! The filling alone is yummy ;). I do have an avocado lime tart...if you would be interested in that ;). Happy 21st early!

  3. Robin
    June 21, 2013 at 15:36
    Reply

    Would these keep well in the fridge or freezer better? Any idea how long? Thanks!

    • June 21, 2013 at 21:44
      Reply

      They keep well in both. Just longer in the freezer.

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