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Creamy Gluten-Free Cashew Lime Bars

Rich, creamy lime bars made with a gluten-free crust
Prep Time20 mins
Cook Time48 mins
Course: Dessert
Cuisine: American
Keyword: lime bars
Servings: 24 small squares


  • 2 cups sprouted rolled oats
  • 1/4 teaspoon salt
  • 1 tablespoon organic brown sugar
  • 1 tablespoon organic maple syrup
  • 3 tablespoons melted coconut oil
  • 2 tablespoons melted butter you could use coconut oil but the butter gives a better texture and flavor
  • 1 cup cashews soaked in boiling water for 1 hour drained
  • 1 cup organic coconut cream the thick cream from an unshaken can of coconut milk
  • 2 tablespoons cornstarch or arrowroot
  • 1/2 cup freshly squeezed lime juice
  • 2 tablespoons fresh organic lime zest
  • Pinch of sea salt
  • 1/4 cup organic maple syrup


  • Add the oats into a food processor and process until they are a fine flour consistency.
  • Add the salt and brown sugar, give it a quick pulse.
  • Pour the syrup, coconut oil, and butter in.
  • Process until combined.
  • Note: you want a texture that holds together when you press it but isn’t too oily. If you find it too oily, add a bit more oats and give it another good process. If the crust isn’t holding together, add a tablespoon of water.
  • Press the crust into the bottom of the parchment paper lined 8x8 pan.
  • Bake at 350 degrees for 15-18 minutes or just until golden brown.
  • Let cool about 10 minutes before pouring the filling on top.
  • Turn the oven up to 375 degrees.
  • Place the cashews (that have been soaked in water) into the food processor and process until creamy.
  • Add the coconut cream and cornstarch and process well.
  • Add the lime juice, zest, salt, and syrup and process until well combined.
  • From here, give it a taste to make sure there is a strong lime flavor. If not, increase the lime juice and zest.
  • Pour the cashew mixture over the crust.
  • Bake at 375 for 25-30 minutes or until the edges are dry and the top is set.
  • Cool for 10 minutes and then place in the fridge to chill completely (at least 2 hours, overnight if possible.)
  • Cut into small squares (these are very rich!) and serve.


To make these gluten-free cashew lime bars dairy-free, swap the small amount of butter for more coconut oil.