Dreaming of warm sunny weekends at the beach, fruity smoothies, ice cream in the park, flip flops, and sunset picnics on pineapple printed towels. So, I was inspired these delicious, summery Vegan Coconut Key Lime Pie Ice Cream Bars. They are so yummy and easy and healthy. Enjoy 🙂
1 Cup of Pecans
1 Cup of Almonds
2 cups of pitted Medjool Dates
2 Tablespoons of Coconut Oil
Key Lime Ice Cream Filling:
4 Avocados (ripe and without any brown spots)
4 Limes – Juiced
1 cup of Maple Syrup (real maple syrup works best)
1/2 Cup of Soaked Cashews (soak in warm water for 6 hours or overnight)
1/4 Cup of Coconut Cream (the solid portion of the canned coconut milk/cream)
1 Tablespoon of Lime Zest
Preheat oven to 350 degrees F. Place the Pecans on a baking sheet and roast the pecans for 15 minutes. Once they have roasted and have slightly cooled, place them in a food processor along with the remaining crust ingredients and blend until the mixture is fine and sandy.
Pour the crust mixture into a 9×5 lined or greased loaf pan. (I lined my loaf pan with parchment paper, but if you don’t have parchment paper, greasing the pan with a teaspoon of coconut oil will work, too!). Using your fingers or a large metal spoon, firmly press the crust mixture along the bottom of the loaf pan until an dense, even crust is formed.
Next, pit the avocados and place them in a food processor along with the lime juice, maple syrup, soaked and drained cashews, and coconut cream. Blend for 3 minutes or until the mixture is totally smooth and creamy.
Pour the Avocado mixture on top of the crust. Sprinkle with the Lime zest and place in the freezer for 2 hours.
Once the Pie is firm, but soft enough to cut through, cut the pie into lengthwise portions, serve and enjoy 🙂