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  • Gutsy Baker

No Bake Key Lime Bites (Paleo & Low Fodmap)

The KEY to happiness these days? these NO BAKE LIME BITES.


Really the only lyme that I want, amiright!


With all this time away from my film job, I’ve been doing a lot of experimenting with flavors I typically don't bake with on the daily. Well I’ve been loving baking with citrus lately. Isn’t it the most refreshing flavor?



These little cups are tart and tangy in the filling and have a sweet graham cracker crust. And you don’t have to bake them! As always, they’re paleo, low fodmap and dairy free. I made these in little mini cups so they are bite size but any muffin tin will work. And they are 100% better enjoyed frozen!



What’s in these zesty little bbs:


Graham cracker crumbs: I have an incredible recipe for paleo/vegan graham crackers (can I link that blog page here?) that taste just like Honey Maids. I used these and I recommend you try. Or you can use any GF graham crackers you prefer and crush them up.

Plant based butter or real butter: This adds a buttery flavor and holds the crust together

Coconut Sugar: Added sweetness in the crust. This will offset the tart lime topping. You can use any granulated sweetener here

Coconut Cream: The base of the filling

Honey or Maple Syrup: Sweetness in the filling. You can substitute this but it has to be liquid

Lime Juice and Zest: Freshly squeezed! Bottled will be too acidic

Coconut Oil: Helps to solidify the filling

Tapioca Starch/Hot water: Binds the filling. Hot water dissolves the tapioca so it's not clumpy

Gelatin: This adds a nice texture to the bar filling. Even better when frozen!



Ingredients:


The crust:

1 cup of my graham cracker crumbs, or graham crackers of choice

4 tbsp plant based butter, ghee or grass fed butter

2 tbsp of coconut sugar


The filling:

1 cup of coconut cream

2+ tbsp of honey or maple syrup

4 tbsp of squeezed lime juice (about 1 lime)

4 tsp of melted coconut oil

Zest from that lime (zest it first!)

2 tsp of tapioca starch + 2 tsp of hot water

3 tbsp of water

2 tsp of unsweetened gelatin


Make the Crust:


Crush graham crackers into crumbs. Mix well into butter and sugar until it makes a dough. Spray a mini muffin tin (or large) to grease, and push the crust filling about 1/3-1/2 way up the cup. Optional to sprinkle some extra crumbs on top as a second layer. Set aside.


Make the Filling:

Whisk the coconut cream, honey, lime juice/zest, coconut oil in a bowl. In a separate cup, melt the tapioca in the hot water until dissolved. Whisk that in to coconut cream mixture.


In a small saucepan, add the water and sprinkle gelatin on top. Let it form a skin, about 2 minutes. And then turn the heat on and whisk until all melted, frothy and dissolved. Then add this into your bowl and whisk all together. Taste to make sure it's sweet enough for you and add more honey/maple/sweetener if you'd like.


Spoon the mixture on top of your crust bases right to the top of the pan. Carefullyyyyy place in freezer until set, about 15 mins. These are good in the fridge but SO good frozen. Think they should hang in there until enjoyed!


Recipe Notes:


- You can use any sweeteners you prefer for this. Just make sure your crust is granulated and your filling is liquid


- I have a great paleo and vegan graham cracker recipe on the blog. You can use this and crush into crumbs or use any graham crackers (or GF) you prefer.


- Make sure to use fresh lime juice and not bottled. It'll be too acidic.



If you make these little bites, let me know below in the comments!