Coconut Key Lime Bars

What do you do with a hoard of leftover limes? This was my dilemma. I had several leftover from our championship salsa, and just didn't know what to do with them. On Saturday evening I just decided to start tinkering around in the kitchen. I knew that I wanted a dessert. I really love lime/lemon squares, but they are definitely not clean. Most are loaded with sugar, sweetened condensed milk, flour, graham cracker crusts etc...probably the only clean ingredient is the lime juice!

I pulled this recipe together and crossed my fingers as it was baking. They turned out perfect! Tart, sweet, crunchy crust, hint of coconut...everything they should be!

Coconut Key Lime Bars

Crust-
2 Wasa Crackers
1/2c. Unsweetened Coconut
1/2c. Almonds
2 Tbs. Coconut Oil

Filling-
1 Can Coconut Milk
1/2c. Raw Honey
3 Egg Yolks
2 Tbs Lime Zest
2 Tbs Brown Rice Flour (any whole grain flour will work. I used what I had!)
1/2c. Lime Juice
1 tsp. Vanilla

To make the crust-
Pulse wasa crackers in food processor until broken into chunks. Add coconut & almonds. Pulse until it is finely ground. Add in coconut oil and pulse until combined. Press into the bottom of a prepared 8x8 cake pan OR press into silicone baking cups. Bake the crusts at 350 degrees for about 10mins. Let cool.

For the flilling-
To make sweetened condensed milk add the coconut milk to a pot on the stove set at medium-high heat. Add in the honey and reduce until it will coat the back of a spoon. About 30 minutes. Cool.

In a bowl whisk the egg yolks, lime zest, lime juice, vanilla & flour together. Add in the cooled sweetened condensed coconut milk.

If using an 8x8 pan pour the filling over the cooled crust. If using the cupcake liners, spoon 2 Tbs of filling onto each crust. Bake for about 10 minutes until the filling is set. (If you touch the top it should feel about like Jell-O, springy with a little give).

Let cool completely.

Makes 1 dozen

The Skinny per Serving-
Total Fat- 9.6g Calories- 137 Carbs- 11.6g Protein- 2.4g