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.