True story: I was not expecting it to get this hot this soon. We already need the air conditioner to sleep comfortably and while walking the dog last night in shorts and a tank top I was not even cold.
So I was very, very glad that I had planned ahead and made these no-bake frozen key lime bars. They are chillin’ in my freezer, and I pretty much love getting one out at night after dinner. They are light, sweet and cold! Plus, now that I’m in no mood to turn the oven on with this heat… or use it at all, this is the perfect solution because these little bars are no bake!
They also soften fairly quickly as you eat them, so buy the last bite you are jut getting delicious soft key lime creaminess all around.
I’ve got some more exciting recipes planned, and am going to try to balance out all this yumminess with a lot more running!
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- For Crust
- 12 Graham Crackers
- 3 tablespoons Soy Milk (or any milk of your choice)
- 3 tablespoons Brown Sugar
- Pinch of Salt
- For Filling
- 2 cans Coconut Milk (full fat)
- 1/4 cup Key Lime juice (regular limes work too)
- 1 teaspoon Agar Powder
- 1 tablespoon + 1 teaspoon Lime Zest
- 1 1/2 tablespoon Agave Nectar
- 1/2 cup Powdered Sugar
- For Crust
- In a food processor mix graham crackers, soy milk and brown sugar and salt and blend until completely mixed.
- Line an 8x8 baking pan with wax paper, letting some of it fall over the sides. Pat down on the graham cracker mix, pressing down as firmly as you can, until the crust is evenly spread out.
- Place in the freezer to chill
- For Filling
- Place one can of coconut milk in the fridge.
- Mix one can of coconut milk, lime juice, agave nectar, and a teaspoon of lime zest in a pot. Heat on low heat and whisk until warm. Slowly whisk in agar powder and bring liquid to a rolling simmer. Remove liquid from heat, and whisk for another 30 seconds. Then place liquid in the fridge. Leave to cool for several hours until solid.
- Once mixture is solid, blend completely in a food processor until mixture is thick and creamy, like key lime curd. Spread curd on graham cracker crust and place in freezer.
- While the curd is solidifying, remove the second can of coconut milk from the fridge. Remove only the coconut cream from the can, and using a stand or hand mixer, whip the cream until it becomes fluffy. Slowly add powdered sugar and continue whipping until peaks begin to form.
- Spread cream over lime curd and place a piece of way paper on top. Chill overnight, or until frozen.
- Cut into triangles, and serve frozen or cold.