Vegan Lime Bars Food

VEGAN LIME BARS

Vegan Lime Bars image

I looked for a long time for a vegan recipe for lemon or lime bars. Finally, I altered a non-vegan recipe. They turned out pretty good!

Provided by Simplysweet37

Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu

Time 40m

Yield 9

Number Of Ingredients 11

Ingredients

cooking spray
¾ cup all-purpose flour
⅓ cup confectioners' sugar
¼ teaspoon salt
6 tablespoons vegetable oil
1 cup white sugar
¾ cup silken tofu
½ cup lime juice
¼ cup all-purpose flour
3 tablespoons soy milk
¼ teaspoon salt

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch baking pan with cooking spray.
Combine flour, confectioners' sugar, and salt in a bowl. Add oil and mix well. Press crust mixture into the baking pan with your hands.
Mix white sugar, tofu, lime juice, flour, soy milk, and salt together using an electric mixer until well blended. Pour filling over the crust.
Bake in the preheated oven until edges are set and center jiggles only slightly, 25 to 30 minutes. Let cool before cutting into bars.

Nutrition Facts : Calories 249.6 calories, Carbohydrate 39.1 g, Fat 9.8 g, Fiber 0.4 g, Protein 3 g, SaturatedFat 1.5 g, Sodium 139.6 mg, Sugar 27.8 g

NEELY'S LIME BARS

Neely's Lime Bars image

Provided by Patrick and Gina Neely : Food Network

Categories dessert

Time 1h30m

Yield 16 to 20 bars

Number Of Ingredients 10

Ingredients

1 cup unsalted butter
1/2 cup confectioners' sugar
2 cups all-purpose flour
Pinch kosher salt
4 large eggs, lightly beaten
2 cups sugar
6 tablespoons all-purpose flour
1/4 cup plus 2 tablespoons fresh lime juice (or bottled key lime juice)
2 teaspoons grated lime zest
Confectioners' sugar, for garnish

Steps:

Preheat the oven to 350 degrees F.
Spray the bottom and sides of a 9 by 13-inch cake pan with nonstick spray.
To make the crust, combine the butter and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 2 to 3 minutes, until light and fluffy. Add the flour and salt, and mix another minute until well combined. Transfer the dough to the prepared pan, and pat out to an even thickness over the bottom of the pan. Bake the crust for 20 to 25 minutes, until lightly golden. Remove from the oven, and cook on a baking rack.
To make the topping, whisk together the eggs and sugar in a large mixing bowl. Add the flour, and whisk until just combined, then whisk in the lime juice and zest. Pour the lime topping over the cooled crust, then bake for an additional 25 minutes, or until the filling is set.
Allow the bars to cool completely. Generously dust with confectioners' sugar and cut into squares.

VEGAN FROZEN COCONUT LIME BARS

Vegan Frozen Coconut Lime Bars image

Inspired by frozen Key lime pie, this simple summertime treat is for vegans and dairy-lovers alike. The no-bake graham cracker crust gets topped with softened store-bought, dairy-free ice cream mixed with shredded coconut and fresh lime juice for a dessert that's as easy to put together as it is delicious. Be sure to use unsweetened, finely shredded (also called desiccated) coconut for this recipe; regular shredded or flaked coconut will be too coarse.

Provided by Lidey Heuck

Categories ice creams and sorbets, dessert

Time 4h

Yield 9 to 12 servings

Number Of Ingredients 8

Ingredients

Nonstick cooking spray
1 1/2 cups/180 grams graham cracker crumbs (from about 12 graham cracker sheets)
2 tablespoons granulated sugar
1/4 teaspoon kosher salt, plus more as needed
1/2 cup/45 grams unsweetened, desiccated coconut
1/3 cup plus 1 tablespoon/95 milliliters coconut oil, at room temperature
2 pints/1 liter coconut or vanilla flavored non-dairy ice cream (preferably a brand made with coconut milk)
2 limes, zested, plus 1 tablespoon freshly squeezed lime juice

Steps:

Spray a 9-by-9-inch pan with cooking spray and line with two overlapping sheets of parchment paper to create overhang on all sides.
Combine the graham cracker crumbs, sugar and salt in a medium bowl. Place the shredded coconut in a small skillet and toast over medium heat for about 3 minutes, tossing often, until light golden brown. Add half the coconut to the bowl with the graham cracker crumbs, reserving the other half for later.
Add the coconut oil to the graham cracker crumb mixture and toss with your hands until the crumbs are evenly moistened. Transfer to the prepared pan and press into an even layer, packing the crust lightly with the bottom of a measuring cup. Freeze for 30 to 45 minutes, until the crust is firm to the touch.
Meanwhile, allow the ice cream to sit at room temperature for 10 to 15 minutes, until slightly softened. Spoon the ice cream into a large mixing bowl and add the zest of 1 lime, the lime juice, the reserved toasted shredded coconut and a pinch of salt. Working quickly, mix with a spatula until combined and smooth.
Scrape the mixture onto the frozen crust and spread into an even layer using an offset spatula.
Cover the pan with plastic wrap and freeze until firm, at least 3 hours, or overnight.
To serve, lift the overhanging parchment paper to remove the bars and place on a cutting board. Zest the remaining lime over the bars, cut into squares and serve immediately.

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