Paleo Coconut Lime Bars

I was going to post these yesterday.  You know for St. Patrick’s Day.  Even though lime isn’t remotely Irish and they didn’t even turn out green (hey coconut sugar).  Making something lime for St. Patrick’s Day just felt right, so I did.

And then the world fell apart and the country and I’m kind of falling apart too.  I’m sad and scared and I’m not okay.  Maybe you aren’t okay either.  And for right now I think it’s okay to not be okay.

I do know baking has and will continue to help me cope.  It’s something to keep my mind and body busy doing things other than watching the news or reading news stories or imagining worst case scenarios.  Baking is fun and happy and results in something super tasty to eat.

Maybe baking will help you too.  So I’m posting this recipe.  A day later than I planned, but I’m posting it because I’m trying to keep moving forward.

I’m also posting it because these bars are seriously tasty.  The pop of lime is everything.  The smell of the citrus and the bright taste totally make things feel lighter and brighter and springier even if it’s just for a few minutes.

Make these bars or make something else from my blog or a different blog or whereever.  Watch movies and TV shows (Little Fires Everywhere is on Hulu today!).  Put together puzzles and play games.  Color and craft.  Do whatever it takes to get through this because they say it’s going to be okay.

Paleo Coconut Lime Bars

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★★★★★

5 from 1 review

• Author: Laura
• Total Time: 1 hour 10 minutes
• Yield: 18 bars 1x

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Ingredients

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Crust

2 cups paleo flour blend

1/3 cup coconut sugar

¼ cup tapioca starch

1 tablespoon lime zest

1 vanilla bean, scraped

1 ¼ cup coconut oil, softened but not melted

Filling

1 ¼ cups coconut sugar

5 large eggs

1 large egg yolk

¾ cup freshly squeezed lime juice

2 tablespoons lime zest

1/3 cup coconut flour

1/3 cup coconut butter

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Instructions

Preheat oven to 350 degrees F.

Make the crust.  In a large bowl, stir together flour, sugar, tapioca, vanilla bean seeds, and lime zest.  Work the coconut oil in until a dough is formed.

Press the dough into a 9 by 13 inch pan and bake 20-25 minutes until golden brown.

While the dough bakes, make the filling.  In a medium saucepan, stir together sugar, eggs, egg yolk, lime juice, lime zest, and coconut flour until combined.  Put the vanilla bean pod in the pot, it still has lots of good flavor in it.  Place over medium low heat and bring to a gentle boil, whisking constantly.  Cook for about 5 minutes until thickened.

Remove from the heat and stir in the coconut butter.  If there are lumps, strain through a fine mesh sieve.  If there aren’t lumps, go ahead and just pour it into the baked crust.

Return the pan to the oven and bake for 15 minutes until mostly set.  Cool completely to room temperature before covering and refrigerating overnight until fully chilled.  Cut into bars and serve.  Bars may be stored in the refrigerator for up to 5 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months.  Thaw in the refrigerator overnight.

Notes

Recipe adapted from Tasting Table

• Prep Time: 20
• Cook Time: 50