Refreshing No-Bake Chia Pudding Bars with Zesty Coconut Lime Flavor Recipe

Introduction

These refreshing no-bake chia pudding bars combine creamy coconut milk with zesty lime for a light, nutritious treat. Perfect for a make-ahead snack or a healthy dessert, they’re easy to prepare and bursting with tropical flavors.

Ingredients

• 1 can (13.5 oz / 400ml) full-fat coconut milk
• 1/2 cup / 80g chia seeds
• 1/4 cup / 60ml maple syrup or agave nectar
• Zest of 1 large lime
• Juice of 1/2 large lime (about 2 tbsp / 30ml)
• 1 teaspoon / 5ml vanilla extract
• Pinch of salt
• 1 cup / 140g almonds or cashews (optional crust)
• 1/2 cup / 45g shredded unsweetened coconut (optional crust)
• 1/4 cup / 45g Medjool dates, pitted (optional crust)
• 1 tablespoon / 15ml melted coconut oil (optional crust)
• Pinch of salt (optional crust)
• Toasted coconut flakes (topping)
• Extra lime zest (topping)

Instructions

1. Step 1: Prepare the optional crust by adding the almonds or cashews, shredded coconut, pitted dates, melted coconut oil, and salt to a food processor. Process until the mixture clumps together and sticks when pressed. Press this mixture firmly into the bottom of an 8×8 inch (20×20 cm) pan lined with parchment paper. Chill while preparing the filling.
2. Step 2: In a medium bowl, whisk together the full-fat coconut milk, chia seeds, maple syrup or agave nectar, lime zest, lime juice, vanilla extract, and a pinch of salt. Whisk well to prevent clumps.
3. Step 3: Let the mixture sit for 5-10 minutes, then whisk thoroughly again to break up any clumps and ensure the chia seeds are evenly distributed.
4. Step 4: Pour the chia pudding mixture over the prepared crust if using, or directly into the parchment-lined pan for crustless bars. Spread evenly.
5. Step 5: Cover the pan and refrigerate for at least 4 hours or preferably overnight until the pudding is very firm and set.
6. Step 6: Once firm, lift the slab out using the parchment paper overhang. Sprinkle generously with toasted coconut flakes and extra lime zest.
7. Step 7: Cut into squares or bars with a sharp knife.
8. Step 8: Store leftovers covered in the refrigerator.

Tips & Variations

• Substitute almonds with cashews or walnuts for a different crust flavor.
• Use honey instead of maple syrup for a different sweetness profile.
• For extra tang, add a teaspoon of lime juice to the topping before sprinkling toasted coconut flakes.
• To make it vegan, ensure your sweetener and coconut products are plant-based certified.

Storage

Store the bars covered in an airtight container in the refrigerator for up to 4-5 days. Reheat is not necessary as they are meant to be enjoyed chilled. For longer storage, freeze the bars and thaw in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip the crust?

Yes, the crust is optional. You can pour the chia pudding mixture directly into the prepared pan for crustless bars without affecting the taste or texture.

How do I prevent the chia seeds from clumping?

After mixing, let the pudding rest for a few minutes and whisk again before refrigerating. This helps break up clumps and ensures the seeds are evenly distributed.

Refreshing No-Bake Chia Pudding Bars with Zesty Coconut Lime Flavor Recipe

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★★★★★

4.4 from 96 reviews

These no-bake chia pudding bars combine creamy full-fat coconut milk with zesty lime and a hint of vanilla, all set on an optional crunchy nut and coconut crust. Naturally sweetened with maple syrup and enriched with chia seeds, these bars are a refreshing, healthy treat perfect for a light snack or dessert. Easy to prepare and requiring no baking, they are ideal for a quick, wholesome snack or on-the-go fuel.

• Author: luca
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 15 minutes
• Yield: 16 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Fusion
• Diet: Vegan

Ingredients

Scale 1x2x3x

Chia Pudding Filling

• 1 can (13.5 oz / 400ml) full-fat coconut milk
• 1/2 cup / 80g chia seeds
• 1/4 cup / 60ml maple syrup or agave nectar
• Zest of 1 large lime
• Juice of 1/2 large lime (about 2 tbsp / 30ml)
• 1 teaspoon / 5ml vanilla extract
• Pinch of salt

Optional Crust

• 1 cup / 140g almonds or cashews
• 1/2 cup / 45g shredded unsweetened coconut
• 1/4 cup / 45g Medjool dates, pitted
• 1 tablespoon / 15ml melted coconut oil
• Pinch of salt

Topping

• Toasted coconut flakes
• Extra lime zest

Instructions

1. Prepare the optional crust: Add almonds or cashews, shredded coconut, pitted Medjool dates, melted coconut oil, and a pinch of salt to a food processor. Process until the mixture clumps together and sticks when pressed. Firmly press this mixture into the bottom of an 8×8 inch (20×20 cm) pan lined with parchment paper. Chill the crust in the refrigerator while you prepare the filling.
2. Mix chia pudding filling: In a medium bowl, whisk together the full-fat coconut milk, chia seeds, maple syrup or agave nectar, lime zest, lime juice, vanilla extract, and a pinch of salt. Whisk well to prevent clumping of the chia seeds.
3. Let the mixture rest: Allow the mixture to sit for 5-10 minutes, then whisk again thoroughly to break up any clumps and ensure the chia seeds are evenly distributed throughout the liquid.
4. Assemble the bars: Pour the chia pudding mixture over the prepared crust if using, or directly into the parchment-lined pan if making crustless bars. Spread it evenly.
5. Refrigerate to set: Cover the pan and place in the refrigerator for at least 4 hours, preferably overnight, until the chia pudding is firm and set.
6. Add toppings: Once the pudding is firm, lift the slab out of the pan using the parchment paper overhang. Sprinkle generously with toasted coconut flakes and extra lime zest for garnish.
7. Cut and serve: Cut into squares or bars using a sharp knife.
8. Store leftovers: Store any leftover bars covered in the refrigerator for up to 4-5 days to maintain freshness.

Notes

• For a nut-free crust, substitute nuts with additional dates and shredded coconut or omit the crust entirely.
• Use full-fat coconut milk for the creamiest texture; light coconut milk may result in a less firm pudding.
• Make sure to whisk the chia pudding mixture a couple of times during the initial resting period to prevent clumps and ensure even hydration of seeds.
• Bars will keep well refrigerated for up to 5 days, but are best enjoyed within 3 days for optimal freshness.
• For extra flavor, add a pinch of cinnamon or cardamom to the chia pudding mixture.
• To toast coconut flakes, spread them on a baking tray and toast in a preheated oven at 350°F (175°C) for 5-7 minutes, stirring halfway, until golden and fragrant.

Keywords: chia pudding bars, no-bake dessert, coconut lime bars, vegan dessert, healthy snack, gluten-free bars, lime zest, chia seeds