Key Lime Pie Cheesecake Bars, Raw, Dairy-Free, Gluten-Free

By coffeycake

Ingredients

• 3/4 cup oats (use gluten-free if needed)
• 1/3 cup pecans
• 3 T cup maple syrup
• 2 1/2 cups raw cashews, optional soaked for about 2 hours-but not necessary with a high powered blender
• 1/2 cup raw packed spinach
• 1/2 cup key limes, peeled (about 8 key limes)
• 1 t vanilla extract
• 1/3 cup honey (maple syrup for vegan)
• 1/4 cup coconut oil, melted
• the zest of 2 key limes, divided

Details

Servings 16
Adapted from practical-stewardship.com

Preparation

Step 1

Food Storage, Prep, & Additions

So to add a little natural green hue, I added a vegetable.  Can you guess what it might be???  If you guessed spinach, you are dead on!  The taste of raw spinach is hard to detect in desserts and in smoothies.

2 1/2 cups raw cashews, optional soaked for about 2 hours-but not necessary with a high powered blender

Process the crust ingredients in a food processor. The longer they process, the finer the crust, so it’s up to you. Add more maple syrup if the crust doesn’t stick together.

Put all filling ingredients except the zest in a high powered blender in the order listed, and blend until smooth and creamy. If the filling is too thick, add a little water tablespoon by tablespoon to thin if desired. I've added close to a 1/2 cup of water before.

Add 1/2 of the key lime zest, and briefly blend.

Pour filling mixture on top of the crust.