Gluten-Free Coconut Lime Tart (dairy-free too)

Winter is on it’s way out my friends! The light has changed- it’s brighter and warmer in color and temperature. I bought orange tulips today and I am have a new spring in my step. As I seem to be channeling spring, I am craving light and summery treats. These coconut lime bars were adapted from Sara Forte’s recipe in the wonderful cookbook, The Sprouted Kitchen. They are just what you need to get spring started!


For the Crust:

1 cup gluten-free old-fashioned oats

1/4 cup gluten-free flour blend of your choice (store bought or I use this recipe:

1/3 cup almond flour

2 tbs. honey

5 tbs. coconut oil

1/2 tsp. sea salt

2-3 tbs. of water

Lime Filling:

1 (13.5-ounce) can of full-fat coconut milk

1/3 cup cane sugar

grated zest and juice from one and a half limes

1 tbs. coconut flour

1 egg

1 egg yolk

1/2 tsp. sea salt

1/4 tsp. lime extract (if you don’t have lime extract, use all  vanilla extract)

1/4 tsp. vanilla

1 cup unsweetened coconut, toasted (for the topping)

Method of Preparation:

  1. Grease and line a 8-inch square glass baking pan with parchment. Be sure to cut the parchment so it come up over the sides of the pan.
  2. In the bowl of a food processor, place the oats, gluten-free flour, almond flour, and salt. Pulse to combine.
  3. Add the honey and coconut oil and pulse until it looks like wet sand. Add the water 1 tablespoon at a time until the dough just comes together.
  4. Press the dough into the prepared pan.
  5. Chill for 1 hour.
  6. Preheat the oven to 375 degree F.
  7. Prick the crust all over with a fork and bake until lightly browned, about 13-16 minutes.
  8. Cool completely.
  9. Turn the oven down to 325 degree F.
  10. To make the filling, place the coconut milk in a small pan and bring to a simmer on low heat. Add the lime zest and simmer for 3 minutes.
  11. Take the pan off the heat and whisk in the coconut flour and sugar.
  12. After the mixture has cooled to slightly warm, whisk in the lime juice, egg, egg yolk, salt and vanilla (and lime if you are using it) extract. Let cool until warm.
  13. Strain mixture through a fine mesh sieve and pour in to the crust.
  14. Bake until the center of the filling is just set, about 30-40 minutes.
  15. Remove from oven and let cool to room temp. Chill in the fridge
  16. Toast coconut in a 350 degrees F. oven until light browned, about 5-7 minutes.
  17. Sprinkle coconut over bars and cut into squares.
  18. These bars are great with fresh raspberries.


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