Frozen Coconut Key Lime “Cheese” Cake Bars

By Chef:  Christina Ross
Posted: March 24, 2015


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A Raw Food Recipes exclusive shared right from the pages of Christina Ross’s new “un-cook” book entitled Love-Fed – Purely Decadent, Simply Raw, Plant-Based Desserts!

Any raw food enthusiast will tell you the way to win hearts and guide people to a more raw and plant-based diet is through their sweet tooth. This recipe is absolutely perfect for the spring with its creamy frozen cheesecake texture, and zesty-yet-delicately sweet key lime flavor. There is also something pleasingly non-fussy about slicing these into bars. The perfect sunny afternoon treat to enjoy on the patio with friends.

Love-Fed – Pure Decadent, Simply Raw, Plant-Based Desserts contains over 80 unique recipes spanning from Christina’s raw versions of gourmet french desserts and pastries, to her healthy take on more conventional dessert classics. If you find raw food prep, and the various ingredients needed, a bit daunting this book has wonderful tips and tricks for you along with recipes that, despite dazzling the eyes with their gorgeously gourmet esthetic, are actually very simple to prepare. This is a book you will turn to time and time again!


  • 1⁄4 c. cashews cashews
  • 1 tbsp. coconut flakes
  • 1 tbsp. coconut nectar
  • 1⁄4 tsp. vanilla extract
  • 1⁄4 tsp. Key lime juice
  • 2 c. coconut cream
  • 3 tbsp. coconut nectar
  • 1 tsp. vanilla extract
  • Zest of 1 small Key lime
  • 1 tbsp. agar agar
  • 1⁄4 c. boiling water
  • 1⁄4 tsp. matcha powder
  • 1⁄4 c. melted coconut oil
  • 2 tbsp. Key lime juice
  • 1 tbsp. honey


  1. Line a 6×6″ square pan with parchment paper.
To make the crumble
  1. Place the cashews, coconut flakes, coconut nectar, vanilla extract, and Key lime juice in a food processor and process until the mixture sticks together. Set aside and make the filling.
To make the coconut filling
  1. Whisk the coconut cream, coconut nectar, vanilla extract, and Key lime zest together in a medium bowl. Pour into the parchment-lined pan and spread evenly with an offset spatula. Make the Key lime gelatin.
To make the Key lime gelatin
  1. In a small bowl, combine the agar agar with the boiling water. Stir until dissolved. Add the matcha powder, coconut oil, Key lime juice, and honey, stirring until well combined. Allow to thicken for a few minutes before assembling the cheesecake.
To assemble the cheesecake
  1. Sprinkle the crumble pieces and gelatin mixture on top of the coconut filling in the pan. Some gelatin will remain on the surface while other parts will sink, creating a beautiful bar once cut. Place the pan in the freezer until the dessert is fully frozen, about 4–6 hours.
  2. Cut into six 6×1″ bars and serve immediately or store in the freezer.


If you can’t find key limes, feel free to sub in a regular organic lime.