Key Lime Bars

These easy 6-ingredient key lime bars are a great way to stay cool in the summer!

I am obsessed with these easy key lime bars! They’re so easy to make for a summer party or get-together and they will definitely wow your friends! I love using canned coconut milk in dessert recipes like my no bake lemon cheesecake and chocolate peanut butter ice cream bars. The result leaves you with a smooth, luscious and super creamy dessert!

Once you start making desserts with coconut milk, you won’t be able to stop – trust me! It’s a great ingredient to use in no-bake desserts! Pro tip: Make sure to refrigerate your canned coconut cream overnight because that is the key to a rich coconut cream consistency!

You will need:

graham crackers

coconut oil

coconut milk


key limes

maple syrup

Key Lime Bars


  • 2 cups graham crackers crumbs
  • 4 tbsp coconut oil, not melted
  • 1 cup cashews
  • 1 can coconut milk
  • zest of 2 limes
  • juice of 2 limes
  • 1/4 cup maple syrup


  1. Refrigerate canned coconut milk overnight.
  2. Make crust: In a food processor, add graham cracker crumbs and 4 tbsp of coconut oil. Pulse until a paste forms. Line the bottom of a 9-inch square baking pan with parchment paper and grease the sides. Press graham cracker crust into pan and freeze while you make the filling.
  3. Make key lime filling: In a food processor, add cashews and pulse until cashew butter consistency is reached. To the cashew butter, add maple syrup, the zest and juice of 2 limes and refrigerated coconut milk (don’t add the coconut water – save that for a smoothie). Blend until smooth.
  4. Pour key lime filling over the graham cracker crust. Freeze for 3 hours. Slice and enjoy!

happy cooking,


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