Raw Chocolate Covered Key Lime Bars
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).
8 Comments
Oohhh yummy those sound delicious, definitely fantastic recipe. Feel free to stop by my link party and share your Facebook page!
Thank you :)!
Mmm, delicious!
Thank you :)!
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. ;)
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!
Would these keep well in the fridge or freezer better? Any idea how long? Thanks!
They keep well in both. Just longer in the freezer.