These easy no-bake squares feature a naturally sweet date and nut crust, a creamy lime filling made with avocados and a fluffy coconut cream topping. Store them in the freezer for a refreshing, tangy lime treat all summer long. They’re zesty, vibrant, and full of citrusy flavor!

The Ingredients

Almonds. They form the crust layer. Cashews or a mix of nuts can be used.
Dates. They give a natural sweetness and their stickiness holds the crust together.
Avocadoes. Use ripe avocadoes. They make a creamy and smooth middle layer.
Coconut milk. Use full fat coconut milk. It adds to the creaminess and helps set the middle layer.
Lime zest. It gives the filling its zesty lime flavor. Use organic limes if possible.
Lime juice. Freshly squeezed lime juice gives a bright tartness to the filling (and covers the avocado flavor!)
Maple syrup. It gives a natural sweetness. It can be substituted with agave syrup. I like citrus desserts quite tangy and barely sweet. If you like sweeter desserts add more sweetener to taste.
Coconut whip cream. This is used for the top layer. I like Cha’s Organic Coconut Whipping Cream or Silk Dairy Free Whipping Cream.

How To Make The Squares

Crust:

In a food processor, process the nuts to a fine meal. Add the soaked dates and process until it forms sticky clumps.
Press the crust layer into the lined pan and smooth out.

Filling:

In a food processor blend the avocadoes, coconut milk, lime zest, lime juice, and maple syrup until it’s smooth.
Pour the mixture on top of the crust and smooth with a spatula. Place in the freezer to set, about 1.5 hours.

Topping:

Whip the coconut cream with a hand mixer until fluffy. Add the icing sugar and whip again.
Pour it on top of the avocado mixture and smooth with a spatula. Place it back into the freezer for another 1/2 hour until firm.

Why You Will Love These No-Bake Squares

✓ Bright and zesty

✓ Not too sweet

✓ Smooth and creamy

✓ Wholesome ingredients

✓ Perfect for hot weather

✓ Vegan and grain free

Looking For More No-Bake Recipes?

These no-bake squares are a fun and easy treat that can be enjoyed straight out of the freezer for a cool, refreshing snack or dessert that’s ready whenever you need a little pick-me-up. Bright, tart, and full of wholesome ingredients, they’re an ideal way to enjoy a guilt-free summer indulgence!

I hope that you enjoy this recipe and if you make it, your feedback is always appreciated! Please leave a comment and star rating below. If you have questions please ask me in the comment section and I will get back to you ASAP. Thank you so much for stopping by and happy eating always!

Ingredients

Base Layer

1 1/2 cups almonds
9 large Medjool dates

Filling

2 ripe large avocadoes
1 can full fat coconut milk (1.5 cups)
zest of 4 organic limes
1/2 cup freshly squeezed lime juice (4-5 limes)
1/4 cup maple syrup
pinch sea salt

Topping

1 cup coconut whip cream *see notes
1 tablespoon icing sugar, or more to taste
16 slices of limes, for garnish

Instructions

Crust

Line an 8" square pan with parchment paper. Place the dates in a bowl of warm water and soak for 15 minutes. In the meantime place the almonds into a food processor and process until they are medium to fine crumbs.
Drain and pit the dates. Add them to the food processor and process until it forms a sticky dough.
Spread the mixture evenly into the pan. Firmly press and smooth it out. You can cover it with a sheet of parchment paper and use the bottom of a cup to smooth out the surface.

The filling

In the food processor add the avocadoes, coconut milk, lime zest, lime juice, maple syrup and sea salt. Process until it is smooth and creamy. Taste for sweetness and add more maple syrup if desired.
Pour the mixture on top of the crust layer and smooth with a spatula. Place into the freezer to set, about 1.5 hours.

Topping

Put the coconut cream into a medium sized bowl and whip with a hand mixer. Once it is fluffy sift in the icing sugar and whip. Spread the cream over the filling layer and smooth with a spatula. Cover and place back into the freezer until ready to serve.
When serving, let it sit at room temp for 15-20 minutes. Pull the parchment paper to lift it out of the tin. The squares are easiest to cut when it is still slightly frozen. Once the slices are cut let them sit for another 15 minutes at room temp. If you eat it right away it will be icy. The longer it sits out the creamier and softer it gets. Keep the leftovers in the freezer for up to 2 weeks. Enjoy!

Notes

*I like to use Cha’s Organic Coconut Whip Cream or Silk Dairy Free Whipping Cream.

Nutrition

No-Bake Lime Coconut Squares (Vegan, Grain Free)

The Ingredients

How To Make The Squares

Why You Will Love These No-Bake Squares

Looking For More No-Bake Recipes?