No-Bake Tropical Coconut Lime Bars

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Bright and zesty coconut lime bars with a crunchy nutty base and smooth, creamy filling, perfect for a cool no-bake summer treat. This recipe (vegan, gluten-free), ready in about 20 minutes, layers raw cashews, unsweetened shredded coconut, medjool dates into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Serves 12 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Line an 8x8-inch pan with parchment paper, leaving overhang on the sides for easy removal.
  2. Step 2: In a food processor, pulse 1 1/2 cups soaked and drained raw cashews with 1 cup shredded unsweetened coconut, 1 cup pitted medjool dates, and 1/4 tsp sea salt until the mixture sticks together when pressed, about 1-2 minutes.
  3. Step 3: Press the mixture firmly and evenly into the bottom of the prepared pan to form the crust.
  4. Step 4: Rinse the food processor bowl and blend the filling by combining 1 1/2 cups soaked cashews (reserved), 1/4 cup melted coconut oil, 1/3 cup fresh lime juice, 2 tsp lime zest, 1/4 cup maple syrup, and 1 tsp vanilla extract until smooth and creamy, scraping down the sides as needed, about 2-3 minutes.
  5. Step 5: Pour the filling over the crust in the pan and smooth the top with a spatula.
  6. Step 6: Refrigerate for at least 4 hours or until set.
  7. Step 7: Use the parchment overhang to lift the bars from the pan, then cut into 12 squares and serve chilled.

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