I made these creamy vegan key lime pie bars with a no-bake coconut-date crust and a tangy lime‑coconut filling — dairy‑free, egg‑free, and full of bright citrus flavor. It’s a summertime favorite or anytime treat.

Vegan Key Lime Pie Bars

Why You’ll Love This Recipe

I love how it comes together effortlessly — no oven needed, just a quick stovetop custard and chilling. The crust is sweetened only with Medjool dates and coconut, no refined flours. The lime filling is rich, creamy, and perfectly balanced between tangy and sweet. And it makes a crowd‑pleasing dessert that’s vegan, gluten‑free, and loaded with zest.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Crust:

Natural Delights Coconut Mini Medjools
cinnamon
ginger
salt
almond flour

Filling:

key lime juice (or regular lime juice)
lime zest
cane sugar
tapioca starch (or cornstarch)
coconut cream

Topping (optional): coconut whipped cream or dairy‑free whipped topping

directions

Line an 8×8″ square pan with parchment.
Pulse the dates, spices, and salt in a food processor until sticky crumbs form, then add almond flour and pulse until crumbly. Press into pan and set aside.
In a saucepan off heat, whisk sugar, starch, and half the coconut cream until smooth. Turn to medium heat, add limes, zest, remaining cream, and stir until it boils. Simmer 5–6 minutes until thickened, whisking constantly.
Cool 5 minutes, then pour over crust and smooth.
Refrigerate overnight (about 8 hours) until set.
Slice into 16 bars, top with coconut whipped cream and a sprinkle of lime zest before serving.

Servings and timing

This recipe yields 16 bars. Prep time is about 30 minutes, stovetop cooking around 5 minutes, plus 8 hours chilling, so total time is roughly 8 hours 35 minutes.

storage/reheating

I store these bars covered in the fridge for up to 5 days. They stay nice and firm. I don’t reheat them — I prefer serving chilled or at room temperature. Letting them sit for a few minutes outside the fridge before serving softens them slightly without losing structure.

FAQs

What if I don’t have key limes?

I use fresh lime juice — if key limes aren’t available, regular limes work perfectly fine instead.

Can I use a liquid sweetener like agave or maple syrup?

I haven’t tested that swap in this filling — I stick with cane sugar for the right balance and texture.

Can I replace tapioca starch?

Yes. Arrowroot or cornstarch can be substituted 1:1 and should thicken similarly.

Do I need to chill overnight?

Chilling for about 8 hours ensures the filling sets firmly. I’ve found less time makes slicing messy.

Can I freeze these bars?

Yes — I freeze any leftovers and let them thaw in the fridge before serving. They hold up well and stay creamy.

Conclusion

I love how these vegan key lime pie bars deliver major flavor with no baking and clean ingredients. The sweet coconut‑date crust pairs so well with the tangy lime custard and creamy coconut finish. Whether you’re serving at a summer gathering or craving something bright and refreshing, these bars are a go‑to treat I can’t get enough of.