These creamy vegan bars make dessert easy. Hello summer!
25 MIN + SOAKING & CHILLING
Soak the cashews: Place the cashews in a bowl and cover with water. Let sit at room temperature for 2-6 hours or in the refrigerator overnight. Drain before using.
For the crust: Place the graham crackers in the bowl of a food processor. Pulse until they form a fine sand. Pour the graham cracker crumbs into a bowl.
Place the macadamia nuts in the now empty food processor. Pulse until they form a fine meal. Add to the bowl with the graham cracker crumbs along with the melted vegan butter and stir to evenly combine.
Lightly grease an 8x8 inch baking pan with cooking spray. Press the crust mixture into the pan into an even layer. Freeze for 15 minutes until set before topping with the filling.
For the filling: Place all the ingredients, except the lime zest, into a high-speed blender. Blend until completely smooth. Add the lime zest and pulse to combine. Pour the mixture on top of the crust. Place the bars in the freezer for 2-4 hours until set. Bars will keep in the freezer for up to a week.
Slice while frozen and let come to room temperature for 20 minutes or refrigerator temperature for a couple hours before serving. Enjoy!