Avocado Key Lime Bars (Raw, Vegan, Gluten Free)

These key lime bars are a no-bake, vegan version of one of my favorite summertime desserts – key lime pie! They’re full of healthy fats and pastel green color thanks to avocado (nope, you can’t taste it). Grab a fork and dive into one of these creamy, dreamy treats!

key lime bars

While it might not be the most patriotic, key lime pie reminds me of the 4th of July. My mom, an excellent baker, has made one for the holiday for the past five years or so. When you really think about it, it truly is the perfect summer dessert! It’s served cool, full of fresh, zingy flavor, and feels light enough to eat after an afternoon of barbecued food.

As a Registered Dietitian who loves sweets and baking, I love to experiment with more nutritious versions of my favorite desserts. I view these recipes as additions to my diet, rather than substitutions to the the original. Creating a treat that tastes delicious, and provides me with important nutrients at the same time? Such a win! But, life is all about BALANCE and living in the moment, so I’ll never pass up a slice of my mom’s key lime pie on the 4th of July. (PS – this is the recipe she uses, if you’d like to try that)!

key lime bars

The avocado in these key lime bars may sound strange, but I promise, you can’t taste it! Avocado makes these bars thick, incredibly smooth, and creamy. Plus, it adds that beautiful green hue!

Why These Bars are the Perfect Summer Dessert

  • No oven required. These key lime bars are no-bake and no-cook, because they are raw and set in the freezer!
  • Easy to make. All you need to do is throw ingredients into a food processor and pour them into a baking pan.
  • They’re cool and creamy. These bars are served chilled, so they’re wonderful to serve after an afternoon in the sun. Plus, they’re super creamy – just like ice cream!

How to Make Key Lime Bars

  • Combine crust ingredients – dates, nuts, coconut, molasses, cinnamon, and salt – in a food processor and blend until crumbly.
  • Squish down crust ingredients into a pan in an even layer.
  • Clean out food processor and blend together lime filling layer ingredients – coconut milk, avocado, lime zest + juice, maple syrup, and vanilla.
  • Freeze, then slice and serve with (optional) coconut whipped cream.
key lime pie bars crust
key lime pie filling

Main Ingredients + Some Nutrition Notes

  • Avocado: One of my all time favorite healthy fat sources is avocado. It’s high in heart-healthy monounsaturated fats, fiber, and potassium. Replacing saturated fat with mono- and polyunsaturated fats can lower cholesterol and risk of cardiovascular disease.
  • Walnuts: Almonds get all the glory these days, but walnuts are where it’s at! They’re higher than any other nut in alpha-linolenic-acid (ALA), an omega-3 fatty acid. These anti-inflammatory compounds are mostly found in animal products (primarily fatty fish), and are essential for our diets, because our bodies do not produce them. Include walnuts in your diet for a good plant-based source of omega-3s!
  • Lime: Just like all citrus fruits, limes are an excellent source of Vitamin C! In fact, British Royal Navy sailors were called “limeys” in the 1800s because they were given lemon and lime juice to prevent scurvy (vitamin C deficiency) on the ships. Limes are also full of other antioxidants – plus they have such a zingy flavor!
  • Shredded Coconut
  • Coconut Cream
  • Molasses
  • Dates
key lime bars

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Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration.


Avocado Key Lime Bars (Raw, Vegan, Gluten Free)

  • Author: Alex
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 2 hours
  • Yield: 9 bars 1x
  • Category: dessert


These bars are a no-bake, vegan version of one of my favorite summertime desserts – key lime pie! They’re full of healthy fats and pastel green color thanks to avocado (nope, you can’t taste it)





  • 1 can coconut cream (or full fat coconut milk, refrigerated for 24 hours)
  • 1 ripe avocado, diced
  • Zest of 1 lime
  • Juice of 2 limes (about 1/2 cup)
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract

Coconut Whipped Cream

  • 1 can full fat coconut milk, refrigerated for 24 hours
  • 2 tsp powdered sugar


  1. Combine all crust ingredients in a food processor. Blend until ingredients are crumbly and stick together easily, about 3-4 minutes.
  2. Line a 9″x9″ baking pan with parchment paper, and pour crust “batter” into pan. Use your hands to press crust firmly into the pan, forming an even layer. Place in the freezer for 30 minutes.
  3. Rinse out the food processor (or use a high speed blender), and combine all filling ingredients. Blend until very smooth and creamy, until avocado is fully pureed. 
  4. Remove crust from freezer, and pour filling on top. Smooth into an even layer.
  5. Place pan in freezer, and freeze for at least 1 hour, until filling is hardened enough for slicing.
  6. Remove from freezer when ready to serve. You may need to let it sit for 10-15 minutes before slicing to soften a bit, depending on how long it was in the freezer.
  7. If using, make coconut whipped cream right before serving bars. 
    • Place metal mixing bowl in the freezer to chill.
    • Scoop the thick layer of coconut cream from your refrigerated can of coconut milk into the chilled bowl. Beat on low for 30 seconds, then increase speed and beat for 1-3 minutes, until stiff peaks form. Add powdered sugar in the final 30 seconds or so of beating.


  • Keeps well covered in the freezer for up to 1 month

Keywords: vegan, gluten free, key lime pie, raw key lime pie, vegan key lime pie, healthy desserts, , key lime bars

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Raw Cashew Coconut Snickerdoodle Truffles

Raw desserts sound intimidating and expensive. Sometimes, there is a laundry list of obscure ingredients involving multiple layers and complicated steps. But, they can actually be surprisingly easy to make, and man, are they satisfying! I secretly dread dragging out my food processor and the ensuing clean-up to make them, but these cashew coconut snickerdoodle truffles took no time at all. I could easily devour the entire recipe in one sitting because they taste incredible.

If you told me these truffles were made from less than 10 simple ingredients, I wouldn’t believe you. I also wouldn’t believe that they are nut based and full of healthy ingredients! No expensive, hard-to-find add-ins here. In fact, I bet you actually have most of what you need to make these on hand already. Free from refined sugar, flour, dairy and eggs, these truffles would be a perfect addition to your holiday dessert line up. I guarantee they’ll be a hit, and will suit the dietary needs your guests may have (vegan, gluten free, and paleo).

Here are some of the highlighted ingredients:

And the nutrition breakdown:

  • Cashews are one of my favorite nuts. Their neutral and mild flavor lends itself nicely to a variety of recipes. Compared to other nuts, they become particularly creamy when blended, making for a great cream replacement. Cashews are an excellent source of magnesium, a mineral that is essential for energy production in our bodies, but one that many of us may fall short of in meeting our daily requirements. One serving of cashews provides about 20% of our daily magnesium needs! Reach for a handful of cashews for a protein packed snack that is also rich in minerals and healthy fats.
  • FlavaNaturals chocolate bars are one of my recent favorite products. I am a self-proclaimed chocoholic with a huge sweet tooth, so I was thrilled to create this recipe. These bars come in creative flavors like blueberry matcha, so they are delicious eaten on their own. What separates FlavaNaturals chocolate bars from others on the market is their flavanol content. Flavanols are the reason we consider dark chocolate to be a healthy treat. These powerful antioxidants are anti-inflammatory and may promote good heart heath. Unfortunately, many of the flavanols in chocolate are lost during processing. FlavaNaturals takes painstaking steps to ensure the flavanol content of their chocolate is preserved as much as possible, so you reap all the health benefits!

Now, on to the recipe! You’ll be able to whip these babies up in 20 minutes with minimal cleanup. No baking required, too! Raw desserts really are a beautiful thing 🙂


  • 1 cup raw, unsalted cashews
  • 1 cup unsweetened flaked coconut
  • 6 large pitted medjool dates
  • ½ tsp pumpkin pie spice
  • ½ tsp cinnamon
  • ½ tsp vanilla extract
  • Dash of sea salt
  • 5 bars of FlavaNaturals classic dark chocolate
  • 1 tsp coconut oil


  1. Combine cashews, coconut, dates, spices, vanilla extract and salt in a food processor. Process until ingredients are well combined and stick together easily.
  2. Roll “dough” into 1 inch balls (will make about 15 balls).
  3. Place balls in freezer for 10-20 minutes.
  4. Meanwhile, melt chocolate bars with coconut oil in a double boiler.
  5. Remove balls from freezer, and dip in melted chocolate.
  6. Place chocolate coated truffles back in freezer or fridge for 10 minutes.
  7. Can be eaten right from the fridge or freezer, or brought to room temperature.


I hope you guys enjoy these easy, delicious treats! Tag @daisybeet on Instagram so I can see what you whip up 🙂