Coconut matcha key lime bars are tart and refreshing with hints of cool coconut and matcha. Made gluten and dairy free with an almond flour shortbread coconut crust, they’ve got a tropical taste you’ll love!
Inspired by these gluten free pink lemonade bars, these coconut matcha key lime bars are tart and delicious and the perfect treat for warmer weather!
If you follow me on Instagram, then you know I love infusing seasonal flavors into treats and meals on the regular. What’s in season serves as huge inspiration for me when it comes to what to eat and snack on for breakfast lunch and dinner.
Lemon, lime and all other citrus recipes are on my mind when the weather gets a little warmer
That plus the fact that I’m majorly craving a tropical vacation, makes these bars a dream come true right now. If you’re a lover of key lime pie or tart treats, I know you’ll love them too!
Ingredients for coconut matcha Key lime bars
Here’s what you’ll need to whip up these key lime bars. Regular limes work perfectly to give these treats that tart fresh flavor!
- blanched almond flour
- coconut oil
- maple syrup
- shredded unsweetened coconut
- salt
- eggs
- honey
- fresh lime juice
- fresh lime zest
- matcha
- coconut flour
equipment / utensils
- 8X8 baking pan
- parchment paper
- hand-held juicer
- zester/grater
- measuring cups
Coconut Matcha Key Lime Bars
Ingredients
For the crust:
- 1 1/2 cup blanched almond flour
- 1/4 cup coconut oil melted
- 1/4 cup maple syrup
- 1/2 cup shredded unsweetened coconut
- zest of 1 lime
- pinch of salt
for the bars:
- 3 eggs room temperature
- 1/3 cup honey
- juice of 2 limes
- zest of 1 lime
- 1/4 tsp. matcha powder*
- 1 tbsp. coconut flour
Instructions
- Preheat the oven to 350 degrees F. Spray the bottom of an 8X8 baking pan with cooking spray and line it with parchment paper so that it sticks to the bottom well.
- Combine all of the ingredients for the crust in a small bowl and mix well until crust consistency forms. Press it into the bottom of the pan in an even layer and bake for 15 minutes.
- While the crust is baking, prepare the bar filing. Combine all of the filling ingredients into a bowl except for the match and coconut flour and whisk together very well.
- Then, slowly add the matcha a little bit at a time whisking well as you continue to sprinkle it in. Do the same with the coconut flour, whisking in the tablespoon of it a little bit at a time to prevent from clumping.
- While the crust is still warm, lower the oven temperature to 325 degrees F, and pour the bar mixture over the top. Return it to the oven and bake for 20-22 minutes until the center is set. Remove from oven and let cool completely before cutting.
- Refrigerate so the bars are cold, garnish with extra lime zest and enjoy!
Notes
more citrus recipes you’re sure to love
- chewy lemon sugar cookies {GF & DF}
- orange ginger smoothie {GF & DF}
- blood orange olive oil cake {GF}
- key lime avocado parfaits {GF}
- no bake mini key lime cheesecakes {GF & DF}
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