No-Bake Margarita Bars

Ingredients:

For salted crust:

• ¾ cup unsweetened shredded coconut plus 1/4 cup for garnish
• 1 cups raw cashews toasted
• 2 tablespoons coconut sugar
• ½ cup almond meal
• 1 ½ teaspoons vanilla extract
• 2 tablespoons coconut oil
• ¾ teaspoon coarse salt

Whipped Coconut Cream:

• 1 tablespoons  coconut cream chilled at least 2 hours
• 1 teaspoon light coconut sugar or honey

Creamy Lime Layer:

• 1 ½ cups raw cashews soaked for 1 hour
• ¾ cup coconut oil melted, refined or unrefined is fine – refined will taste more coconutty
• ¾ cup coconut cream
• ½ cup freshly squeezed lime juice +2 tablespoons
• 2 tablespoons freshly squeezed orange juice
• ½ cup maple syrup or honey +2 tablespoons
• 2 tablespoons lime zest
• 1 ½ teaspoons vanilla extract
• 1 teaspoon tequila optional
• 1 pinch salt or more to taste

Garnish:

• ¼ cup toasted coconut toasted
• lime wedges

Instructions:

1. Toast the cashews: in a dry skillet over medium heat, place a single layer of the raw cashews. Toast, shaking occasionally, about 5 minutes or until golden on both sides. The cashews will begin to smell nutty. Remove from pan and set aside. Return pan to stove and place 3/4 cup coconut in skillet. Toast, stirring frequently, until golden brown, a few minutes. Remove from pan and let cool. Toast remaining 1/4 cup coconut for garnish and set aside.
2. Add all crust ingredients to a blender or food processor and process until uniform and crumbly. Press mixture into the bottom of a parchment-lined 8×8″ baking pan. Place pan in freezer (or refrigerator) while you make the creamy lime layer.
3. Add all creamy lime layer ingredients to a high-speed blender and process until very, very smooth. Pour over chilled crust layer and chill at least 4-5 hours.
4. Make the whipped coconut cream: Chill a metal mixing bowl and beaters at least 1 hour.
5. Place chilled coconut cream in chilled mixing bowl. Beat coconut cream with an electric mixer using chilled beaters on medium speed. Increase speed to high and beat until stiff peaks form, about 5-7 minutes. Add in coconut sugar or honey and beat on medium speed until well incorporated.
6. To serve: cut chilled bars into equal squares. Top with a dollop of coconut cream, a sprinkle of toasted coconut, and press a lime wedge into the side of the coconut cream.

Why We Love This One…

✔️ Plant-based protein & healthy fats: Cashews provide heart-healthy monounsaturated fats and support muscle recovery.
✔️ Vitamin C boost: Lime and orange juice supply immune-supporting vitamin C and help your body absorb iron.
✔️ Antioxidant-rich crust: Toasted coconut and coconut oil bring polyphenols, aiding oxidative stress protection.
✔️ Natural sweetening: Maple syrup or honey (if used) replaces refined sugar and adds trace minerals for a more mindful treat.
✔️ No bake = keeps it light: Skipping the oven helps these bars retain creamy texture and use minimal processing—ideal for warm nights.