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.
I can’t have avocado. What can I substitute for it?
Kidding! Although I do have a pretty severe allergy to avocado, so I’ll just have to be content to stare at these delicious-looking things.
Thanks for the laugh, Matt! You must have read this post http://the-toast.net/2014/09/04/eighteen-kinds-people-comment-recipe-blog/ or at least many of the comments on recipes. Sorry you can’t enjoy the bars but you’ll be able to find many avocado-free desserts on my Recipes page 🙂
Lauren,
LOL Thanks for the great laugh! I read that page you referred to, and it was hysterical! Love your site! So glad I found it (and so is my waist… going down in pants size, again!) 🙂
Thanks for all you do!
This is the third recipe I’ve pinned today with grass-fed gelatin to make something uniquely cool, so I guess I’m adding that to the grocery list for the week so we can experiment a little. I have almost all the other ingredients already and I’m picking up some avos tomorrow…. If I can find this nifty gelatin locally I can have these bars made before the week is out (and yay for not having to turn on the oven in this summer heat)
Loretta, you probably won’t be able to find Vital Proteins Gelatin in a store. I always order mine online.
Like Lauren, I’m a big fan of Vital Proteins.
I’m not a fan of lime. But those look fabulous. I can taste them already!
How long can you store these in the fridge (i.e. I want to make them before I leave on a week long business trip so they are waiting for me when i come back and am too tired to even mix these up! 🙂 )?
They’ll last 3-4 days in the fridge, and just lose a little vibrancy of color. In your case, I’d store them in the freezer. They are delicious straight from the freezer or thawed slightly.
Ok Lauren, you’ve convinced me to try these. I’m always afraid of avocado desserts, but the ingredients are so amazing that I’m going to make these. I mostly use Vital Proteins Collagen Peptides, but was planning to order the gelatin to have on hand so this gives me an excuse. For now I’ll skip the tigernut flour, although that is something I’ve been meaning to try too.
You rock!
I am going to make these this summer for my family. Thank you so much for all you do for our community!
Audrey
Thank you for your kind words, Audrey! I hope your family enjoys these.
Can all purpose gluten free flour be used?
I wouldn’t eat the gluten free all purpose flour raw. It contains a mix of flours and starches that work for baking. Stick with the flour suggested in the recipe. Tigernut flour is sweet and full of resistant starch. Good investment. 🙂
Wow!! You’ve done it again, Lauren! I just made the recipe, and of course I had to taste the filling before slathering it on top of the crust. Oh my! I am looking so forward to enjoying this delightful treat tomorrow. Thank you! 😀
Thanks so much for your coming back to comment, Carol! I’m excited that you are excited about this recipe 🙂
Hello! These look delicious and I would love to make them but do not have any tigernut flour. Is it possible to substitute something else in place of the flour? Thank you!
You can use any other nut or seed flour (I’d suggest ground macadamia nuts or sunflower seeds) as the recipe suggests.
Oh thank you!! I hope to make these soon! 🙂 Thanks for all of these wonderful recipes!!
I feel kinda clueless, but what are those interesting orange raspberry-shaped things in your photos? Cloudberries maybe?
I think they are orange raspberries. That’s what they tasted like, at least. I picked them up at my market because they caught my eye!