1852 shares Share

Tweet

Pin

Sometimes, a girl’s gotta have her sweets.

This week, I’ve had a few of those days.

You know, those days where you…

Wonder where your baby went, only to find her standing up at the toilet playing in the water…

Wake up in the morning feeling just as exhausted (or more) as when you went to sleep the night before…

Don’t want to go outside because it’s roasting hot, but you’re going stir-crazy from being inside all day…

Teething baby…

Teething baby…

Teething baby…

Need I say more?

Enter: Lime Raspberry Bar Amazingness

What is it about raspberries and limes and sweetness that just makes the whole day better?

I’m a huge fan of limes (and tofu and sugar and coconut), but the best part of these bars? It’s definitely the RASPBERRIES.

Am I the only one who is completely in love with and addicted to raspberries?

I’m thinking someone should totally cover the entire surface area of these bars in raspberries, bake ’em, and let me know how they turn out, ‘mkay?

Now, close your eyes with me, and imagine taking a bite into one of these morsels of sweet and tangy amazingness. Okay, now rush full speed ahead into your kitchen and make yourself some. You won’t regret it. :)

Lime Raspberry Bars (Crust) Print recipe Print with main photo

Print text only Serves 12 Prep time 5 minutes Cook time 18 minutes Total time 23 minutes Allergy Tree Nuts, Wheat Dietary Vegan, Vegetarian Meal type Dessert Misc Child Friendly, Pre-preparable, Serve Cold Ingredients 1/4 cup coconut shreds (I used the sweetened variety, but unsweetened works too.)

1/3 cup raw cashews

1 cup unbleached all-purpose flour

1/4 cup confectioner's sugar

1/4 cup almond milk

1 pinch salt Directions Step 1 Preheat oven to 350 degrees. Place coconut shreds, raw cashews, and 1/2 cup of your all purpose flour in a high-speed blender. (I use Vitamix.) Blend on high until mixture becomes a course meal. Step 2 Pour blender contents into a mixing bowl and add another 1/2 cup of all purpose flour and remaining ingredients. Step 3 Mix ingredients with your fingers until a dry dough forms. At first, it may seem like you'll need more liquid. Just keep mixing, and it should all incorporate. If you're still sure you need more liquid, don't add more than a teaspoon of almond milk at a time. Step 4 Press dough into a parchment lined 8 inch by 8 inch baking dish, until it is fairly evenly distributed across the bottom of the dish. Step 5 Bake at 350 degrees Fahrenheit for about 18 minutes.

Lime Raspberry Bars (Filling) Print recipe Print with main photo

Print text only Serves 12 Prep time 5 minutes Cook time 30 minutes Total time 35 minutes Allergy Soy, Tree Nuts, Wheat Dietary Vegan, Vegetarian Meal type Dessert Misc Child Friendly, Pre-preparable, Serve Cold Ingredients 1 baked crust (Recipe above.)

6oz silken tofu (about 2/3 cup)

3/4 cups pure cane sugar

2 tablespoons unbleached all purpose flour

2 tablespoons organic cornstarch

zest of 3 limes

juice of 3 limes (totaling about 1/4 cup)

sifted confectioner's sugar (for garnish, optional)

10-12 fresh or frozen (thawed raspberries) Directions Step 1 Keep oven preheated at 350 degrees Fahrenheit. Step 2 Place tofu, sugar, flour, cornstarch, lime zest, and lime juice in a high-speed blender. (I use Vitamix.) Blend on high until mixture is smooth and creamy. Step 3 Pour blender contents into your parchment-lined 8 x 8 baking dish (which already contains the pre-baked crust) and smooth the surface with a spatula. Step 4 Using juicy raspberries (see recipe notes below), make pink swirls in your filling by twirling the whole raspberry through the filling before pushing it into place. Step 5 Bake at 350 degrees Fahrenheit for 28-30 minutes, or until filling begins to pull away from the sides of your parchment-lined baking dish. Step 6 Allow bars to cool completely before you cut them. Serve chilled or at room temperature with a sprinkle of confectioners' sugar for garnish. Note If using frozen raspberries, make sure you let them thaw a little bit before pushing them into the filling. Make sure to pour off any excess juices that are released during the thawing process. 2. If you're wanting the pink raspberry swirls in the filling and you're using fresh raspberries, make sure you heat them up just a little bit (like in a microwave for 15-20 seconds) to release some of the juices before twirling them through the filling and into place.

“Blessed is he that considereth the poor: the LORD will deliver him in time of trouble. The LORD will preserve him, and keep him alive; and he shall be blessed upon the earth: and thou wilt not deliver him unto the will of his enemies. The LORD will strengthen him upon the bed of languishing: thou wilt make all his bed in his sickness.” Psalm 41: 1 – 3 (King James Version)