Refreshing No-Bake Chia Pudding Bars with Zesty Coconut Lime Flavor Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Cut and serve: Cut into squares or bars using a sharp knife.
- 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
