A couple of other recipes are waiting in the Drafts folder of Empowered Sustenance, waiting eagerly to be shared, but these paleo lime bars immediately jumped to the top of the queue when I made them a few days ago. The recipe refuses to wait its turn, in proper order, because it is that good.
I’ve experimented with avocado-based sweets in the past, but never met with satisfactory success until I worked out this version. The flavor is utterly harmonious. I promise the flavor won’t resemble guacamole in the slightest, if you are concerned because the recipe contains both avocado and lime.
About the ingredients in Paleo Lime Bars
Tigernut Flour is made from the ancient superfood tuber which fueled our paleolithic ancestors. While a more common ingredient in African cuisine, it has only recently made its way to the West. It’s a tuber flour, not a tree nut flour, with a lovely nutty flavor. It’s available here. If you wish, you can substitute an equal amount of any other nut or seed flour.
Coconut Flour combines with the tigernut flour for a no-bake crust with a shortbread-like texture. Both of these flours work beautifully here because they are versatile raw or cooked.
Fresh avocados provide the creamy base and vibrant color for these paleo lime bars. Don’t worry, the final result won’t taste like guacamole! The vanilla, lime, and sweetener create the sweet-tart flavor expected from lime bars.
Maple Syrup or raw honey sweeten these bars without refined sugar. Only 1/4 cup is necessary (and the crust doesn’t require any sweetener), as strive to keep my dessert recipes low in sweetener.
Grassfed gelatin lends a creamy texture and helps set the filling. As always, I recommend this brand of grassfed gelatin. Look above this recipe for free access to my downloadable Collagen Cookbook to discover the health benefits of gelatin.
- 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
- 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.
- For the crust, combine all ingredients to create a crumbly texture. Press evenly into the prepared dish.
- 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.
- In a food processor or blender, combine the lime juice mixture and remaining ingredients. Blend until very smooth. Spread filling evenly over the crust.
- 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.
Thanks for the recipe Lauren, this looks so good, I love avocado, however, I don’t really know how to include it in my cooking much. This recipe is great. Also, I recently got a bottle of hydrolyzed collagen from wecarenaturals after hearing so much good thing about it. I wonder if I can substitute the gelatin to collagen, because it is hydrolyzed, I would not feel the texture that much, look forward to getting your answer.Thanks.
Hi Jeanne! Collagen is a great supplement, but it will not replace gelatin in this recipe. Gelatin helps set the filling, but collagen dissolves without any gelling properties. You’ll find more information in my free Collagen Cookbook here: http://empoweredsustenance.com/the-collagen-cookbook/
I’ve made these twice, very, very good! however, I’m wondering if there is a slight mistake in the either the amount of coconut oil, or the nut butter for the crust. You said “crumbly texture”, and I didn’t get crumbly at all, seemed way too wet. I’m going to try again now, using slightly less of both the oil and nut butter. By the way, in case anyone was wondering, he first time I made them, all I had was almond butter and that was not very good, I use sunflower now.
I can’t have coconut. What kind of other flour would you suggest for the crust? Thank you!!
I made these once already and they were pretty great. I used coconut mana. I bought all the ingredients to make it again, this time I’m going to add a little bit of coconut sugar to the crust. The crust just seemed like it needed to be a tad bit sweet to me to be a dessert.
I made these bars yesterday and they were the perfect contrast to all the heavy treats we usually have around Christmas time. The whole family loved them kids included! I am excited to make them again! I used both coconut butter and cashew butter (mine was raw and unsalted) 1 tablespoon of each. The only change I made ro the crust per another reviews comments was that I added a tablespoon of coconut sugar. Tigernut flour has this unique ability to take on this flakeyness that can make it feel dry. I think when I make them again for Christmas dinner I will experiment with another flour.
Thank you so much for this fantastic recipe! I would eat the custard everyday if I could!
I made these! They are so delicious! A couple tips: plastic wrap should be touching the surface of the bars and don’t cut until your ready to serve, to prevent browning.
I’m not a fan of lime. But those look fabulous.