With a classic key lime flavor, these allergy-friendly dessert squares are the perfect fit for your Spring or Summer soirees...and will delight year-round too!
For the CRUST:
- 1 bag eat G.A.N.G.S.T.E.R. Sugar Cookie Mix OR Caro'Bout Fudge Cookie Mix
- Make dough as directed
- Press into 8x8 glass baking dish. Prick with a fork and bake at 350F for 15 minutes. Let cool completely.
For the FILLING:
- 1 1/2 cup coconut cream
- 2 tbsp coconut oil, melted
- 1/4 cup maple syrup
- 6 tbsp lime juice
- Zest of one lime
- 1 tbsp arrowroot starch
- 1/4 cup water
- 1 tbsp gelatin
Mix together coconut cream, coconut oil, maple syrup, lime juice and zest with a hand mixer until smooth. Taste for sweetness, and add more maple syrup if needed. Add the arrowroot starch and whisk to combine. Pour the water into a small saucepan and pour the gelatin on top. Let it sit for 4 minutes to bloom. Move the saucepan to the stove top and turn on the heat to low. Heat mixture until gelatin is completely dissolved. Whisk gelatin mixture until frothy, and add to coconut mixture. Whisk until combined, and pour over cooled crust. Refrigerate for 6-8 hours or overnight. Cut into squares and top with lime zest and lime slices. ENJOY!
