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These no bake margarita bars are so creamy and citrusy with a salted crust, absolutely perfect for spring and summer! These no bake margarita bars are vegan and paleo, too, making them a light but totally satisfying healthy dessert. If you’re looking for a stunning vegan no bake dessert or no bake paleo dessert, these no bake margarita bars are totally it!

Vegan paleo no bake margarita bars

These no bake margarita bars are the stuff of my pregnancy dreams. My vivid, vivid pregnancy dreams.

See, both this time and with my first, I craved margaritas constantly. I’ve even tried finding tequila flavoring, hoping that somehow someway I can satisfy my craving without, you know, popping open a bottle of Patron. So far, no luck.

It’s something about the tang of the fresh lime juice and the salt rim, the honey-spiked shake-up (if you’re making my paleo honey margaritas, that is) and the heady tequila. I just yearn for them when pregnant.

Vegan paleo no bake margarita bars

But seeing as how it’s frowned upon to actually consume worthwhile amounts of tequila when pregnant, I’ll settle for these no bake margarita bars. And when I say ‘settle,’ what I really mean is

holy mama mother of earth and all things moving goodness almighty slap me slap me

AKA… they’re damn good.

The no bake margarita bars start off with an easy, no-bake crust loaded with toasted cashews, toasted coconut, and plenty of coarse sea salt to take care of that deliciously salty rim’s contribution to the best drink of all time (See? I’m jonesing over here). The crust is topped with a creamy, citrusy layer that tastes just like a key lime pie to me but a bit more complex – a touch of fresh-squeezed orange juice and yep, a tiny bit of tequila make things just right. I topped mine with whipped, lightly sweetened coconut cream and more toasted coconut for that wow factor and a way to cut through the citrusy layer beneath it with pure, cool creaminess. So good.

These no bake margarita bars are, uh, no bake, duh, because the weather’s getting warmer and why bake and cool a dish if you don’t have to? And, even better, they’re made from totally whole foods, so they’re healthy! Maybe the only healthy dessert I’ve had this pregnancy, but that’s another story for another time (And hopefully not an “How I Developed My Gestational Diabetes After Literally Being Paleo All the Time” article). These no bake margarita bars are vegan and paleo both, making them work for just about everybody!

Vegan paleo no bake margarita bars Vegan paleo no bake margarita bars

The only tricky thing about these no bake margarita bars is that they need plenty of time to chill before serving. Making them the day ahead is a fab idea and uh, yeah, my assistant and I ate them for breakfast the entire week. Just saying!

4.67 from 3 votes

No Bake Margarita Bars (Vegan, Paleo)


Prep 4 hours 20 minutes
Total 4 hours 20 minutes
These no bake margarita bars are so creamy and citrusy with a salted crust, absolutely perfect for spring and summer! These no bake margarita bars are vegan and paleo, too, making them a light but totally satisfying healthy dessert. If you're looking for a stunning vegan no bake dessert or no bake paleo dessert, these no bake margarita bars are totally it!
9 bars

Ingredients

Salted Crust Layer

  • 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

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

Whipped Coconut Cream

Garnish

  • ¼ cup toasted coconut toasted
  • lime wedges

Instructions

  • 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.
  • 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 8x8" baking pan. Place pan in freezer (or refrigerator) while you make the creamy lime layer.
  • 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.
  • Make the whipped coconut cream: Chill a metal mixing bowl and beaters at least 1 hour.
  • 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.
  • 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.
Top with a dollop of coconut cream, a sprinkle of toasted coconut, and press a lime wedge into the side of the coconut cream.

Approximate Information for One Serving

Serving Size: 9servingCalories: 642calProtein: 9gFat: 55gSaturated Fat: 35gSodium: 214mgPotassium: 402mgTotal Carbs: 37gFiber: 4gSugar: 22gNet Carbs: 33gVitamin A: 14IUVitamin C: 7mgCalcium: 34mgIron: 4mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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13 Comments

  1. Avatar Stephanie says:

    I have never left a comment on any recipe before, even though I am an avid cook. I felt compelled to comment bc I am preparing a paleo tea party and this was the most labor intensive recipe (hello, squeezing ten limes). I was feeling like “grrrr…this better be good”. Oh my gosh! What an unusual and delightful flavor! I highly recommend making it – just know it’s a little labor intensive. Can’t wait to serve this at the tea party tomorrow 🙂5 stars

    1. Avatar Jessica | 40 Aprons Team says:

      We’re so glad it was worth it, Stephanie! Hope everyone enjoyed it! 😊

  2. Light and fluffy with great flavor. The whipped coconut cream falls apart not long after on the bar. Might leave off next time and just use the coconut and lime wedge.4 stars

    1. Avatar Jessica | 40 Aprons Team says:

      So glad you enjoyed these, Suzy!

  3. If I wanted to make these a couple days ahead, would you suggest frozen, refrigerated, or would that be a bad idea?

    1. Megan | 40 Aprons Team Megan | 40 Aprons Team says:

      We haven’t tried freezing them, but refrigerating them in an airtight container wouldn’t be a problem at all!

  4. Any thoughts on how they would be with almonds subbed in for the cashews?

    1. Did you try replacing for cashews? We have a severe cashew/pistachio allergy and these sound SO good!

  5. Just made this exactly as you instructed. Tasted the crust layer and the lime layer, both are delicious. Can’t wait to taste it together once chilled tonight. This will be a great addition to the BBQ I’m going to as it is over 95 degrees here (ugh).5 stars

  6. these margarita bars are such a brilliant idea! they look so refreshing and tasty, I´m so ready for spring!!!

  7. You had me a margarita! These sound delicious pregnant or not!

  8. I see you’re trying to make me go off my Whole30 again. 😉 I’ll add this to the list for when I transition to Paleo.

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