3/4cupcoconut milkboth solid + liquid mixed together
1/2cupkey lime juiceor 4 large limes or 8 key limes
Whipped Coconut Cream Topping
1cupcoconut cream, chilled about 2 hours
1 teaspoon raw honey
Toasted coconut and lime wedgesfor garnish
Preheat oven to 325 degrees F. Line a 8×8 baking pan with parchment paper. Set aside.
In a bowl, combine Simple Mills Artisan Bread Mix with melted/cooled coconut oil, shredded coconut and honey. Mix until combined then press evenly into the pan. Prick holes into the dough with a toothpick to allow steam to escape while it's baking. Bake for 10 minutes then remove from oven. Set aside and let cool.
Into a blender, add cashews, coconut milk, key lime juice, coconut oil, and honey. Blend until completely smooth. Fold in lime zest. Pour the mixture on top of the crust. Chill for about 4 hours until set.
To make the whipped coconut cream topping, beat chilled coconut cream in a bowl until stiff peaks, about 5 minutes. Add in honey and mix until well combined.
Cut chilled bars into squares. Serve with a dollop of coconut cream, toasted coconut, and lime wedge. Enjoy!