Key Lime Kream Bars

This recipe is from a cute little cookbook called Ani's Raw Food Desserts by Ani Phyo (who has branded herself an "eco-lifestylist"). Oh my. Anyway, I'm excited about some of the recipes because they are so easy! (And very tasty.)

I cut this one in half because I didn't have 4 cups of cashews--it worked just fine.

4 c. cashews
1 c. lime juice
1/2 c. agave nectar
1/2 c. liquid coconut oil
1 c. water, as needed (I probably used 1/4 c. water)

Combine everything in a food processor (or high-speed blender) and process until smooth. Scoop the mixture into a pie dish and freeze until chilled. Cut into bars to serve.

Yum!

coconut lime bars

the photo is a key lime pie that i made for the big post-thanksgiving pie potluck. it was ok. but the lime bars i made with the leftover limes were way better. so you get that recipe with the pie photo-since i forgot to take one of the bars.
crust:
3/4 c plus 2 tbs all purpose flour
3/4 stick (6 tbs) butter--cold, cut into bits
1/3 c toasted coconut flakes, cooled
1/4 c powdered sugar
1/4 tsp salt


custard:
4 lg eggs
1 c sugar (i used slightly less)
1/3 c all purpose flour
1/2 c plus 2 tbs fresh lime juice (about 5 limes)
1 tbs freshly grated lime zest
1/3 c toasted coconut flakes, cooled

make crust:
preheat oven to 325. butter and flour 8x8 baking dish-knocking out excess flour.
in a bowl, blend with fingers flour, butter, coconut, powdered sugar and salt until the mixture resembles course meal. pat mixture into pan and bake in middle of oven 25 to 30 min or until golden brown. (i had to bake mine several minutes longer for it to begin to brown).

make custard:
in a bowl whisk together eggs and sugar until well combined. stir in flour, lime juice and zest.
pour mixture over crust and bake in middle of oven 20 minutes. top custard with coconut and bake 5 to 10 minutes more or until just set. cool in pan on rack and chill at least one hour.