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Tangy lime and raspberry bars
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Prep Time:
680 minutes
Cook Time:
10 minutes
Total Time:
690 minutes
Indulgent lime and cashew raspberry bars with a creamy coconut twist, perfect chilled for a guilt-free treat!
Ingredients:
  • 290g (2 cups) cashews
  • 75g (1/2 cup) pistachios
  • 45g (1/2 cup) desiccated coconut
  • 8 (about 145g) fresh dates, pitted, chopped
  • 100ml melted coconut oil
  • 200ml light coconut milk
  • 125ml (1/2 cup) fresh lime juice
  • 60ml (1/4 cup) maple syrup
  • 20.00 ml finely grated lime rind
  • 125g (1 cup) fresh raspberries or frozen raspberries
  • Extra lime rind, to serve
Instructions:
  • In a bowl, soak 1 1/2 cups of cashews in cold water for 4 hours. Rinse and drain before using.
  • Preheat the oven to 180°C/160°C fan forced. Grease a 20cm square cake pan, line it with overhanging baking paper. Then, on a lined baking tray, toast pistachios and remaining cashews for 3 minutes. Add desiccated coconut, toast for another 3 minutes until golden. Let it cool.
  • Pulse pistachios in a food processor until coarsely chopped. Add dates and 1 tablespoon of oil, then blend until sticky. Press mixture into pan base and smooth with a glass. Freeze for 1 hour until firm.
  • In a blender on high speed, blend soaked cashews, coconut milk, lime juice, maple syrup, lime rind, and remaining oil until ultra-smooth. Stand raspberries upright on prepared base, pour lime mixture over them, and freeze for 6 hours or until firm.
  • Chill pan for 10-15 minutes to slightly soften. Cut into 25 pieces, sprinkle with extra lime rind, and store remaining bars in the freezer for up to 1 month.

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