1 hour ago
Lovin’ Limes Frozen Dessert Bars (gluten free, AIP, paleo, vegan option)
After coming up with the Spring Zing lemon bars I decided I try my hand at a lime version! But…I wanted them to be a pastel, light green. Enter the versatile & nutritious zucchini for natural color! I’m so glad I took on the challenge! These are absolutely delicious. Try it and let me know how it turns out for you!
#eatmorevegetables #aip #paleo #cleaneating #healthyfood #glutenfree #foodallergies #grainfree #dairyfree #eggfree #nutfree #eatmoreplants #organicfood #realfood #vegan #veganrecipes #thenewhealthy #limes
Preheat oven to 350 degrees. Prepare 8 inch square baking pan with oil & parchment paper. In a food processor, mix together 1 1/4 cup tapioca flour, 1 ¼ cup arrowroot flour, 1/2cup maple syrup, ½ cup coconut oil, 1/2tsp baking soda and 1/2tsp sea salt until a dough has formed.
Scoop dough into prepared pan and smash down evenly. Use a fork to poke holes throughout the crust. Place in a preheated oven and bake for 8-12 minutes, until crust is just beginning to brown around the edges. Remove shortbread crust from the oven.
Peel and chop up 3 cups of Oriental white sweet potatoes. Steam or boil until soft and place in high speed blender. Add in the juice of 6 fresh limes, the grated rind of 2 of the organic limes, 1 cup of raw organic zucchini, 2/3 cups of melted coconut oil & 3/4 cup solid raw honey in the blender (for vegan option use dates or maple syrup). Blend until creamy and incorporated. Pour your lime mixture on top of cooked crust and freeze till firm! *be sure to use a blender for the lime layer, a food processor will not yield the same texture to your finished dessert!
*for a time-saving hack, once you juice your limes, store the rinds in the freezer. the next time you need to grate the rinds from the limes, it will be much easier to do frozen!