Delicious gluten-free lime sugar cookies bars that are covered with a smooth and creamy icing made with simple ingredients, like fresh mint, coconut cream, and honey, will be your new gluten-free dessert favorite. It’s almost as if a lime mojito magically transformed into a delicious treat, so….yes please! The lime is zesty and tart while the mint icing is cool and refreshing. It’s a delicious food match made in heaven that you really need to try!
Seasonally inspired treats make me happy. Summertime makes me think of all things citrus, flavorful herbs, light and crisp cocktails, and a plethora of fresh fruits and vegetables. After making my Refreshing and Bubbly Peach Mint Summer Cocktail, I was on a mission to make cookies (in bar form) inspired by summer cocktails. Since one of my favorite drinks is a mojito, I brainstormed flavors that pair well together to create a kickass cookie bar that everyone will love.
My kids absolutely devoured these bars, along with my husband. Fresh mint makes a huge difference versus using mint extract. The icing is soooooo light and offers just the right amount of sweetness from honey to bring out the cool and refreshing mint flavor.
If you’re a mint fan and are looking for more treats that are delicious to enjoy on hot summer days, try these Frozen Dark Chocolate Mint Patties (also made with fresh mint) and this Dairy-Free Peppermint Mocha Coffee Creamer (makes an excellent addition to a cold brew).
Chilled Vegan Avocado Chile Pepper Soup
Ingredients
- 3 large ripe avocados - peeled and pitted (or 4 small)
- 2 4 oz cans diced mild green Chiles - (see note)
- 1/4 cup sweet onion - chopped
- 1/4 cup cilantro - chopped (see note)
- 1/2 cup lime juice - about 5-7 limes
- 1 tablespoon ground cumin
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups vegetable broth - see note
- 1 cup coconut cream
Instructions
- Place avocado, chilis, onion, cilantro, cumin, garlic, salt, and pepper in a food processor or high-quality blender.
- Process until mixture is smooth, about 3-4 minutes.
- Slowly begin to add the vegetable broth and coconut cream while the processor is on (see notes) and mix until smooth.
- Pour into serving bowl and let chill in the fridge for 1 hour.
- Keep in the fridge for up to 3 days.
Notes
- If you like ingredients that pack on the heat, feel free to use fresh jalapenos or fresh serrano chiles. It equates to about ½-2/3 cup. I used organic mild green chili peppers so my kiddos would enjoy it (& they sure did!)
- Since most people have a love or hate relationship with cilantro, Italian parsley would be a great substitute if you’re a cilantro hater.
- When selecting a vegetable broth, please make sure to look at the label. And aim for a low sodium broth. I used this organic low sodium broth in this recipe, which I recommend.
