Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on the sides. This will make it easier to remove the bars later.
In a food processor, pulse the graham crackers until they are finely ground. Alternatively, place them in a ziplock bag and crush them with a rolling pin.
In a medium bowl, combine the graham cracker crumbs, melted vegan butter, sugar, and salt. Mix well until evenly moistened.
Press the mixture firmly into the bottom of the prepared baking pan to form an even crust. You can use the bottom of a measuring cup to help press it down.
Place the crust in the freezer while you prepare the filling.
Scoop out the thick coconut cream from the top of the refrigerated coconut milk can, leaving the watery liquid behind. Place the coconut cream in a large mixing bowl.
Add the key lime juice, powdered sugar, lime zest, cashew butter, and turmeric powder (if using) to the bowl with the coconut cream.
Use an electric mixer to beat the mixture until it is smooth, creamy, and well combined. Taste and adjust sweetness or tartness as needed.
Pour the key lime filling over the chilled graham cracker crust.
Spread the filling evenly over the crust.
Cover the pan with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, to allow the filling to set completely.
Once the bars are set, lift them out of the pan using the parchment paper overhang.
Cut the bars into squares.
Garnish with vegan whipped cream, lime slices, and/or lime zest, if desired.
Store leftover bars in an airtight container in the refrigerator for up to 3-4 days.
Zylo AI 
For a smoother filling, you can use a high-speed blender instead of an electric mixer.
If you don't have key limes, you can use regular limes, but the flavor will be slightly different.
Make sure your coconut milk is very cold for the best results.
You can adjust the amount of sugar to your liking.
• Dessert (American)
• 350-400 kcal
• 15 minutes (Easy)
• 4 hours 20 minutes (including chilling)
• 15-20
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