Go Back

Creamy Vegan Lime Bars

These lime bars are beautifully citrussy, with sunflower seeds and coconut cream making a creamy filling, and nuts and dates making a deliciously textured base.
Prep Time1 hr
Cook Time40 mins
Course: Dessert
Cuisine: Global
Keyword: baked, gluten-free, soy-free


  • Food processor
  • Blender
  • Oven


For the base

  • 120 g dates
  • 1 cup oats
  • 1 cup almonds
  • ½ tsp salt
  • cup coconut oil (melted)

For the filling

  • 1 cup sunflower seeds (soaked in hot water)
  • 1 cup coconut cream
  • cup sugar
  • 2 tbsp arrowroot starch (or cornstarch)
  • ½ cup lime juice (from fresh limes if possible)
  • 1 tbsp lime zest
  • 1 pinch salt


  • Soak the sunflower seeds in hot water for 30 minutes.
  • Preheat the oven to 180ºC and line a 20 cm square baking dish with baking paper.
  • Add the dates, oats, almonds and salt to the food processor and process until you've got a grainy flour. Add the melted coconut oil, and pulse until you've got a bit of a dough going on. Pinch some of it between two fingers: it should stick. If it's too dry, add a little more melted coconut oil.
  • Transfer the mixture to the lined baking dish, then spread it out and pat it down firmly and evenly.
  • Bake in the preheated oven for about 20 minutes until it's changed colour a bit. Remove and cool, while you prepare the filling.
  • Drain the sunflower seeds, and place in the blender along with the rest of the filling ingredients (coconut cream, sugar, arrowroot starch, lime juice and zest, and salt). Blend for a couple of minutes until nice and creamy.
  • Pour onto the prebaked crust in the baking dish, and tap the dish lightly on the counter to distribute evenly and get any air bubbles out.
  • Bake in the preheated oven for about 20 minutes, until the edges are pulling away very slightly.
  • Remove from the oven, and cool to room temperature before transferring to the fridge, to cool for a couple of hours, before serving.