Best 2 Vegan Lime Bars Recipes

Indulge in a delightful journey of flavors with our exquisite Vegan Lime Bars, a symphony of zesty lime, creamy coconut, and a delectable almond-date crust. These no-bake bars are a symphony of textures and flavors that will tantalize your taste buds. Dive into the tangy Vegan Lemon Bars, bursting with a refreshing citrus punch, or revel in the tropical bliss of the Vegan Mango Bars, a vibrant celebration of tropical flavors. Each recipe offers a unique flavor profile, ensuring an unforgettable taste experience. Embark on a culinary adventure with our diverse selection of vegan bar recipes, crafted to satisfy every palate and dietary preference.

Here are our top 2 tried and tested recipes!

VEGAN FROZEN COCONUT LIME BARS

Vegan Frozen Coconut Lime Bars image

Inspired by frozen Key lime pie, this simple summertime treat is for vegans and dairy-lovers alike. The no-bake graham cracker crust gets topped with softened store-bought, dairy-free ice cream mixed with shredded coconut and fresh lime juice for a dessert that's as easy to put together as it is delicious. Be sure to use unsweetened, finely shredded (also called desiccated) coconut for this recipe; regular shredded or flaked coconut will be too coarse.

Provided by Lidey Heuck

Categories ice creams and sorbets, dessert

Time 4h

Yield 9 to 12 servings

Number Of Ingredients 8

Ingredients

Nonstick cooking spray
1 1/2 cups/180 grams graham cracker crumbs (from about 12 graham cracker sheets)
2 tablespoons granulated sugar
1/4 teaspoon kosher salt, plus more as needed
1/2 cup/45 grams unsweetened, desiccated coconut
1/3 cup plus 1 tablespoon/95 milliliters coconut oil, at room temperature
2 pints/1 liter coconut or vanilla flavored non-dairy ice cream (preferably a brand made with coconut milk)
2 limes, zested, plus 1 tablespoon freshly squeezed lime juice

Steps:

Spray a 9-by-9-inch pan with cooking spray and line with two overlapping sheets of parchment paper to create overhang on all sides.
Combine the graham cracker crumbs, sugar and salt in a medium bowl. Place the shredded coconut in a small skillet and toast over medium heat for about 3 minutes, tossing often, until light golden brown. Add half the coconut to the bowl with the graham cracker crumbs, reserving the other half for later.
Add the coconut oil to the graham cracker crumb mixture and toss with your hands until the crumbs are evenly moistened. Transfer to the prepared pan and press into an even layer, packing the crust lightly with the bottom of a measuring cup. Freeze for 30 to 45 minutes, until the crust is firm to the touch.
Meanwhile, allow the ice cream to sit at room temperature for 10 to 15 minutes, until slightly softened. Spoon the ice cream into a large mixing bowl and add the zest of 1 lime, the lime juice, the reserved toasted shredded coconut and a pinch of salt. Working quickly, mix with a spatula until combined and smooth.
Scrape the mixture onto the frozen crust and spread into an even layer using an offset spatula.
Cover the pan with plastic wrap and freeze until firm, at least 3 hours, or overnight.
To serve, lift the overhanging parchment paper to remove the bars and place on a cutting board. Zest the remaining lime over the bars, cut into squares and serve immediately.

VEGAN LIME BARS

Vegan Lime Bars image

I looked for a long time for a vegan recipe for lemon or lime bars. Finally, I altered a non-vegan recipe. They turned out pretty good!

Provided by Simplysweet37

Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu

Time 40m

Yield 9

Number Of Ingredients 11

Ingredients

cooking spray
¾ cup all-purpose flour
⅓ cup confectioners' sugar
¼ teaspoon salt
6 tablespoons vegetable oil
1 cup white sugar
¾ cup silken tofu
½ cup lime juice
¼ cup all-purpose flour
3 tablespoons soy milk
¼ teaspoon salt

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch baking pan with cooking spray.
Combine flour, confectioners' sugar, and salt in a bowl. Add oil and mix well. Press crust mixture into the baking pan with your hands.
Mix white sugar, tofu, lime juice, flour, soy milk, and salt together using an electric mixer until well blended. Pour filling over the crust.
Bake in the preheated oven until edges are set and center jiggles only slightly, 25 to 30 minutes. Let cool before cutting into bars.

Nutrition Facts : Calories 249.6 calories, Carbohydrate 39.1 g, Fat 9.8 g, Fiber 0.4 g, Protein 3 g, SaturatedFat 1.5 g, Sodium 139.6 mg, Sugar 27.8 g

Tips:

Make sure your vegan butter and cream cheese are at room temperature before you start baking. This will help them mix together smoothly and create a creamy texture.
Use a high-quality vegan chocolate for the ganache. This will ensure that the ganache is rich and flavorful.
Don't overmix the batter. Overmixing can make the bars tough.
Bake the bars until they are just set. The center should still be a little gooey.
Let the bars cool completely before cutting them. This will help them hold their shape.
Store the bars in the refrigerator for up to 3 days.

Conclusion:

These vegan lime bars are a delicious and refreshing treat that are perfect for any occasion. They are easy to make and can be enjoyed by vegans and non-vegans alike. So next time you are looking for a sweet and tangy dessert, give these vegan lime bars a try.