Meet America's First Vegan Superhero - The Adventures of Vivian Sharpe, Vegan Superhero
Available in either softbound or Kindle/Nook/etc. eBook at Amazon

Vegan Street: The Community Web Portal of Marla Rose and John Beske



Caribbean Lime Coconut Freezer Bars

Caribbean Lime Coconut Freezer Bars

I am a lime freak: any time there is a lime-flavored anything vegan on a menu, I am tempted by it. My son was recently asking for lemon bars, and while I love lemon bars, too, I was really craving lime. Nothing quite says summer to me like lime so I thought I’d do some tinkering and create a new interpretation of the classic lemon bar and, thus, Caribbean Lime-Coconut Freezer Bars were born. My son was not disappointed.

Kind of like cheesecake, kind of like lemon bars, these bars feature a creamy, slightly tangy filling over a caramel-y, rich crust and the result is a refreshing, tropics-infused treat that is good any time of year but especially perfect for the summer. Super easy to make, these bars are stored in the freezer, which makes them take on a frozen confection kind of effect. This is for anyone who loves lime as much as I do but lemon would work just as well.



Caribbean Lime Coconut Freezer Bars
Makes 9 bars


1 cup walnuts, pieces or halves, toasted
1 cup soft medjool dates, pitted
cup unsweetened coconut flakes
teaspoon pure vanilla extract
Pinch of salt


8-ounces vegan cream cheese, softened
1 cup vegan creamer
cup brown sugar
1 VeganEgg, prepared
1/3 cup fresh lime or Key lime juice
1 tablespoon organic lime peel, grated
1 teaspoon pure vanilla extract
teaspoon rum extract
teaspoon nutmeg
Pinch of salt

Preheat the oven to 350 degrees and line an 8-X-8-square baking pan with parchment paper or lightly oil it.

Prepare your crust by pulsing everything together in a food processor until you’ve reached a fine crumble.

Prepare your filling by mixing all filling ingredients in a stand mixer or with a hand-held mixer for a minute. Mix on medium high.

Pour into your prepared pan and bake for 35 minutes.

Allow to cool on the counter for 30 minutes, then place in the freezer. Allow to freeze for at least two hours, then cut and serve.

2013-2016, Vegan Street

About Us
Marla's RecipesThe Daily MemeHome Eco
Vegan Living
Reviews and Interviews
The Vegan Street Store
The Vegan Street GuidesVegan Feminist Agitator (Marla's Blog)John Beske Communications (Vegan Advertising & Design)The Adverntures of Vivian Sharpe, Vegan Superhero (Marla's Novel)Chicago VeganMania (a festival we help create)Home
our Facebook page our YouTube channel
our Twitter page our Pinterest page our Instagram page

   Please support us on Patreon