Creamy Lime Bars

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1 ½ cup almond flour
4 Tbsp butter (melted)
stevia to taste

Pie filling:
1 ½ cups raw cashews
1 cup full-fat coconut milk
½ cup honey
⅔ cup fresh lime juice (about 5 to 7 large limes)
⅓ cup coconut oil (melted)
1 Tbsp lime zest

Soak the cashews: Place the cashews in a bowl and cover with water. Let sit at room temperature for 2 to 6 hours or in the refrigerator overnight. Drain before using.

For the crust: combine almond flour, butter, and stevia in a bowl and mix to combine. Press into an 8×8” baking pan.

Bake crust for about 10 minutes at 350℉. Let cool completely.

For the filling: Place all the ingredients, except the lime zest, into a high-speed blender. Blend until smooth. Add the lime zest and pulse to combine. Pour the mixture on top of the crust. Place the pan in the freezer for 2 to 4 hours until set.

Slice and serve frozen.

Bars will keep in the freezer for up to a week.

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