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Lime Pudding Bars

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Being vegan and gluten free is a difficult concept for many folks who don’t understand the absolute necessity for some people to avoid both gluten and dairy products.  The first question I’m often asked is, “What can you eat?” The answer is simple…So many delicious plant foods and combinations that it would make your mind spin.  Today I’m sharing my recipe for vegan and gluten-free Lime Pudding Bars, created as a soothing treat after my most recent dental implant. Dental cavities are common for most people with Sjogren’s Syndrome and many are faced with necessary and painful extractions, followed by dental implants. These creamy bars are easy to eat and full of hope for a bright future.

Lime Pudding Bars

Now for the fun part….PISTACHIOS!

According to Penn State researchers, “…eating pistachios may reduce the body’s response to the stresses of everyday life.”

Just 2 servings per day were shown to lower vascular constriction due to stress. 

Lime Pudding Bars

BENEFITS OF BLUEBERRIES:

  • Blueberries are high in fiber, vitamin K, vitamin C and manganese. 
  • The deep-blue pigment in blueberries is responsible for the high levels of phytonutrients known to decrease free radical damage.

Lime Pudding Bars

Lime Pudding Bars
Yields 8
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Crust
  1. 1 cup raw pistachios, shelled
  2. 5-6 pitted Medjool dates
  3. 1 Pinch Himalayan sea salt
Filling
  1. Flesh of 1 young Thai coconut (about 1 cup)
  2. 1 small ripe avocado
  3. Juice of 1-2 limes (I used 2 as mine weren't very juicy)
  4. 1/3 cup organic blueberries
  5. Zest of 1 lime
  6. 1/3 cup real maple syrup (or to taste)
  7. 1 Pinch Himalayan sea salt
Crust
  1. Line a loaf pan with parchment paper.
  2. Place ingredients in a food processor. Pulse until crumble forms.
  3. Press into the bottom of loaf pan.
Filling
  1. Using a high-speed blender or food processor, add young Thai coconut meat, avocado, lime juice, zest and maple syrup. Blend until creamy, scraping down sides as needed.
  2. Sprinkle blueberries over crust.
  3. Pour filling over blueberries.
  4. Place in freezer for at least 4 hours, or until frozen.
  5. Best to slice when slightly thawed.
  6. ENJOY!
Notes
  1. vegan, gluten-free, dairy-free, soy-free, raw
  2. All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.
https://goofyfootfoods.com/