Red Meat Allergy Friendly Almond Flour Key Lime Pie Bars
Total time2 hr 50 min
Prep time20 min
Cook time30 min
4.6(28)
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Learn more →Ingredients
9 servings
For the crust
- 1 ½ cups almond flour
- ¼ cup unsweetened shredded coconut
- 3 tbsp coconut oil, melted
- 2 tbsp honey
- ¼ tsp fine sea salt
For the filling
- 4 pasteurized egg yolks
- ½ cup fresh key lime juice (from about 16–18 key limes, juice or substitute persian lime juice)
- 1 tbsp key lime zest (from about 8 key limes)
- 3 tbsp honey
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp arrowroot starch
- 1 pinch fine sea salt
For serving
- 1 tsp key lime zest, for garnish (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two sides to use as handles.
- 2
In a mixing bowl, stir together the almond flour, shredded coconut, melted coconut oil, 2 tbsp honey, and 1/4 tsp sea salt until the mixture resembles damp sand and holds together when pressed. Press it firmly and evenly into the bottom of the prepared pan.
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