Tart And Tangy: Healthy Key Lime Pie Bars

FARGO – One thing that’s great about summer is all of the fresh, citrusy desserts. One thing that’s not so great about summer – how some fresh, citrusy desserts seem fresh and light, but actually pack in a ton of calories. That’s why I was glad to run across this dessert for Healthy Key Lime Pie Bars on Pinterest. (How did I ever survive without Pinterest?)

I love anything lime and not only do these bars have fabulous, tart lime flavor, they include another favorite flavor of mine: coconut. I have lime-coconut everything around my house: candles, lotions, body sprays. The scent makes me think of sunny summer days. One whiff and I feel like I’m drinking margaritas with Jimmy Buffett on a beach somewhere. But I digress.

Back to the Key Lime Pie Bars. It’s a light and delicious dessert that is actually light in calories – only about 100 calories per bar.

The bars I made might be slightly higher than 100 calories because I was unable to find the fruit-sweetened corn flakes in my grocery store. I bought the same brand of corn flakes suggested in the recipe, but the ones I chose contain some cane sugar.

(One other note: plan ahead if you want to make these bars. The coconut milk needs to chill overnight and once the bars are prepared, they need to be in the freezer for at least a couple of hours.)

But they are worth the wait – tangy, slightly sweet and full of summer flavor. All that’s missing is Jimmy Buffett and his beach. Watch the video to see how it’s done.

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Healthy Key Lime Pie Bars

Serves 16

3 cups Nature’s Path Corn Flakes (fruit juice sweetened)
4 tablespoons coconut oil, melted
3 tablespoons raw honey or maple syrup
1/2 teaspoon pure vanilla extract

1 (14-ounce) can coconut milk, full fat
Zest of 1 lime
4 tablespoons lime juice (1 to 2 limes)
3 tablespoons honey or maple syrup


Place can of coconut milk in the fridge overnight.

Line 8- by 8-inch baking dish with parchment paper leaving overhangs. Place glass bowl and mixer beaters in the freezer.

In a food processor, grind corn flakes. Add to a medium bowl along with remaining crust ingredients and thoroughly mix with spatula until well combined. Mixture should stick together in big, crumbly lumps. Transfer to lined baking dish and level evenly with spatula, not missing the edges.  Press crust down to pack tightly. Place in the freezer while you are making the filling.

Open can of refrigerated coconut milk and scoop out white cream into chilled bowl. You can either discard the remaining liquid or refrigerate it and use it for other purposes. It doesn’t matter if some clear liquid got mixed a bit with cream. Beat coconut cream with a mixer for a few minutes. Thickness will depend on how well coconut cream separated from clear liquid. Add remaining filling ingredients and beat until well mixed.

Pour on top of previously prepared crust and level with spatula. Freeze for at least 2 hours. Holding on to the overhanging parchment paper, remove bars from the baking dish, place on a cutting board and cut into 16 squares using long, sharp knife (wipe with towel in between cuts for clean look). Serve frozen or a bit thawed.

Recipe courtesy of ifoodreal.com