Sweet Lime Bars Recipe with Lavender

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Three square slices of layered lime bars with a crumbly base and creamy top, garnished with small yellow and purple flower petals, are stacked on a patterned gray plate. A fork is placed beside the plate on a wooden surface, with another plate in the background.

Sweet Lime Bars Recipe with Lavender

Course: Dessert

Cuisine: American

Keyword: lime bars recipe

Prep Time:1 10

Servings: servings

Calories: 242kcal

These raw sweet lime bars with lavender and bee pollen are cool and serene like a tall glass of iced lemonade on a blistering night in late June, when the lilacs are blooming and the crickets are singing their lullabies all around you.

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Ingredients

Base:

1 cup almonds
½ cup desiccated coconut
⅓ cup Medjool dates
1 tablespoon coconut oil
zest 1 sweet lime or lemon
½ teaspoon lavender buds a pinch will do fine
Pinch of sea salt

Filling:

2 cups cashews soaked
Juice of 3 sweet limes
Zest of 1 sweet lime
¼ teaspoon sea salt
½ teaspoon lavender buds
1 tablespoon honey or maple syrup you may want to use more if using regular lemons
1 tablespoon coconut oil
Pinch of salt

Topping:

Lavender buds for decorating
Bee pollen for decorating (optional)

Instructions

Soak almonds and cashews in separate bowls for at least one hour. Drain thoroughly.
Cover a bar pan or half baking sheet with parchment paper.
In a food processor, grind almonds and coconut together until a coarse meal forms. Add remaining crust ingredients. Process until mixture holds together well, and you can form it into shapes. Press evenly on your prepared baking sheet.
Without washing your food processor, add all filling ingredients and process until mixture is smooth, about 2 minutes. If mixture is too runny, add more coconut oil, one tablespoon at a time. If mixture is too hard, add water, one tablespoon at a time. Pour filling on bottom. Chill in fridge for at least 4 hours.
To serve, sprinkle lavender buds and bee pollen. Serve chilled.

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