No Bake Paleo Lime Bars
Serves: 9 bars
A creamy lime filling tops a shortbread paleo crust. This sweet treat, perfect for summer, requires no baking but simply a quick chill in the fridge to set.
  • ½ cup tigernut flour, available here (substitute nut or seed flour or choice)
  • ½ cup coconut flour
  • 2 Tbs. nut or seed butter of choice (recommended: cashew, coconut, macadamia, or sunflower seed butter)
  • ⅓ cup coconut oil, melted
  • 1 tsp. vanilla extract
  • 5 Tbs. fresh lime juice (from about 4 small limes)
  • 2 tsp. grassfed gelatin,available here
  • 1 Tbs. fresh lime zest
  • 2 Tbs. coconut oil, melted
  • 12 oz., by weight, avocado flesh (about 2 large or 3 small avocados)
  • ¼ cup pure maple syrup or raw honey
  • 1 tsp. vanilla extract
  1. Line a square 8-inch baking dish with parchment paper, so that the parchment overhangs two of the sides (see image in the post). This allows easy removal of the bars.
  2. For the crust, combine all ingredients to create a crumbly texture. Press evenly into the prepared dish.
  3. For the filling, combine the lime juice and gelatin in a small saucepan. Let soften for 5 minutes. Then, over medium heat, warm the mixture and stir to dissolve the gelatin.
  4. In a food processor or blender, combine the lime juice mixture and remaining ingredients. Blend until very smooth. Spread filling evenly over the crust.
  5. Chill the bars until firm, at least 6 hours, then slice and enjoy. Store in the fridge, as the filling will soften into a more custard-like texture when left at room temperature.
To make this recipe suitable for Autoimmune Paleo, use coconut butter instead of the other nut/seed butters in the crust. Omit the vanilla extract.
Recipe by Empowered Sustenance at