Vegan Coconut Lime Bars
Bright, tangy, and creamy with a toasted coconut-oat base, these bars deliver everything you want from a citrus dessert — without a single drop of dairy or egg in sight. The filling gets its luscious, curd-like texture from full-fat coconut milk and cornstarch cooked together on the stovetop, which thickens into a silky layer that sets up beautifully in the fridge. Freshly squeezed lime juice and finely grated zest give the filling a sharp, vibrant punch that plays perfectly against the subtly sweet, nutty crust underneath. Vegan butter does the heavy lifting in both layers, binding the oat-almond crust and adding a rich finish to the filling — no compromise on flavor or texture required. The recipe makes 16 bars, so it's a great option for potlucks, parties, or meal-prepped treats you can pull from the fridge all week. A light dusting of powdered sugar and a little extra zest on top make them look far more impressive than the effort involved. If you've ever felt like plant-based baking means settling for less, this one is going to change your mind.
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Learn more →Ingredients
16 servings
For the crust
- 1 cup rolled oats
- ½ cup unsweetened shredded coconut
- ¼ cup almond flour
- 3 tbsp organic cane sugar
- ¼ tsp fine salt
- 4 tbsp vegan butter, melted
For the filling
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup fresh lime juice (from about 4–5 limes)
- 1 tbsp lime zest (from about 2 limes)
- ⅔ cup organic cane sugar
- 3 tbsp cornstarch
- ¼ tsp fine salt
- 2 tbsp vegan butter
For serving
- 2 tbsp powdered sugar, for dusting (optional)
- 1 tsp lime zest, for garnish (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to use as handles for lifting.
- 2
In a food processor, combine the rolled oats, shredded coconut, almond flour, 3 tbsp organic cane sugar, and 1/4 tsp salt. Pulse 8–10 times until the oats are coarsely ground and the mixture resembles rough crumbs. Drizzle in the 4 tbsp melted vegan butter and pulse 4–5 more times until the mixture holds together when pressed between your fingers.
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