Like I said, I'm really into things that are green and vegetable-based lately...
And you know? I've been reading a lot of food blogs lately (and by reading I mean looking at the pictures and the recipe) and I'm super bugged by blogs that put like 6 million pictures up that all look the same and you're scrolling for 10 minutes to get to the recipe. So I'll be quite brief here. Besides, I don't have much to say.
This recipe is ok--I think if my avocados were riper it would've turned out a bit better. But even when I say they're "ok"--well, I couldn't stop eating them, now could I? Try it out!
Key-Lime Pie Bars
The Sweet Tooth Life
¾ C oats
¼ C unsweetened coconut (I didn't put this in)
¼ C almonds
¼ C honey/agave/maple syrup
2 T coconut oil, melted
1 T lime juice
Filling:
2 ripe avocados
3 T coconut oil, melted
3 T honey/agave/maple syrup
¼ C lime juice
1. Line an 8x8 baking pan with foil. Set aside.
2. In a food processor, pulse oats, coconut flakes, and almonds until finely chopped.
3. Add honey, coconut oil, and lime juice. Pulse again until mixture pulls together into a ball. Press mixture into prepared pan. Set aside.
4. Wash food processor. Blend all the filling ingredients until smooth. Pour over crust.
5. Freeze for an hour before moving to fridge.
Cut and enjoy! Store in the freezer or fridge.
2 ripe avocados
3 T coconut oil, melted
3 T honey/agave/maple syrup
¼ C lime juice
1. Line an 8x8 baking pan with foil. Set aside.
2. In a food processor, pulse oats, coconut flakes, and almonds until finely chopped.
3. Add honey, coconut oil, and lime juice. Pulse again until mixture pulls together into a ball. Press mixture into prepared pan. Set aside.
4. Wash food processor. Blend all the filling ingredients until smooth. Pour over crust.
5. Freeze for an hour before moving to fridge.
Cut and enjoy! Store in the freezer or fridge.
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