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 and flavorful treat. Perfect for a healthy snack or dessert, they are easy to prepare and can be made ahead of time. You can also add a crunchy nut crust for extra texture and taste.

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 almonds or cashews, shredded coconut, pitted dates, melted coconut oil, and a pinch of salt to a food processor. Process until the mixture clumps together and sticks when pressed.
2. Step 2: Press the crust mixture firmly into the bottom of an 8×8 inch (20×20 cm) pan lined with parchment paper. Chill while you prepare the filling.
3. Step 3: 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.
4. Step 4: Let the mixture sit for 5-10 minutes, then whisk thoroughly again to break up any clumps and ensure the seeds are evenly distributed.
5. Step 5: Pour the chia pudding mixture over the prepared crust or directly into the parchment-lined pan if skipping the crust. Spread evenly.
6. Step 6: Cover the pan and refrigerate for at least 4 hours, or preferably overnight, until the chia pudding is very firm and set.
7. Step 7: Once firm, use the parchment paper overhang to lift the slab out of the pan. Sprinkle generously with toasted coconut flakes and extra lime zest.
8. Step 8: Cut into squares or bars with a sharp knife and serve.

Tips & Variations

• For a different flavor, substitute lime zest and juice with lemon or orange.
• Use your favorite nuts or seeds in the crust for a unique twist.
• Add fresh berries or sliced fruit on top for extra freshness.
• If you prefer a sweeter bar, increase the maple syrup or agave nectar slightly.
• Make the bars vegan and gluten-free by sticking to the listed ingredients.

Storage

Store leftover bars covered in an airtight container in the refrigerator for up to 4-5 days. Reheat is not necessary; serve chilled for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip the crust and just make chia pudding bars?

Yes, the crust is optional and the chia pudding will still set firmly without it. You can pour the filling directly into the parchment-lined pan for a crustless version.

How do I ensure the chia seeds don’t clump together?

Whisk the chia seeds thoroughly with the liquid ingredients at least twice—once when mixing and again after letting it rest for 5-10 minutes. This helps distribute the seeds evenly and prevents clumps.

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

Print Recipe

★★★★★

4.5 from 68 reviews

These refreshing no-bake chia pudding bars combine the creamy richness of full-fat coconut milk with the zesty brightness of lime and a hint of vanilla. Featuring a naturally sweetened crust made from nuts, coconut, and dates, these bars are a perfect make-ahead snack or dessert that requires no baking and minimal prep time.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 15 minutes (including chilling time)
• Yield: 16 bars (4×4 grid from an 8×8 inch pan) 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Fusion
• Diet: Vegan

Ingredients

Scale 1x2x3x

Crust (Optional):

• 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

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

Toppings:

• Toasted coconut flakes
• Extra lime zest

Instructions

1. Prepare the optional crust: Add the almonds or cashews, shredded unsweetened 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. Press this mixture firmly into the bottom of an 8×8 inch (20×20 cm) pan lined with parchment paper. Chill in the refrigerator while preparing the filling.
2. Make the 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 thoroughly to prevent clumps from forming.
3. Let the seeds hydrate: Allow the mixture to sit for 5-10 minutes, then whisk again well to break up any clumps and ensure even distribution of the chia seeds.
4. Assemble the bars: Pour the chia pudding mixture over the chilled crust or directly into the parchment-lined pan if not using a crust. Spread the mixture evenly across the pan surface.
5. Refrigerate to set: Cover the pan and place it in the refrigerator for at least 4 hours, preferably overnight, until the chia pudding becomes very 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 to enhance flavor and presentation.
7. Cut and serve: Using a sharp knife, cut the slab into squares or bars as desired.
8. Store leftovers: Keep any leftovers covered in the refrigerator for up to 4-5 days to maintain freshness and texture.

Notes

• For a vegan and naturally sweet option, use maple syrup or agave nectar as the sweetener.
• The crust is optional; these bars can be made without it for a simpler version.
• To toast coconut flakes, simply spread them on a baking sheet and bake at 350°F (175°C) for 5 minutes or until golden brown, stirring once.
• Ensure thorough whisking of chia seeds during preparation to reduce clumping and achieve an even pudding texture.
• Use full-fat coconut milk for the creamiest, richest texture in the pudding.
• Store bars tightly covered to preserve freshness and prevent drying out.

Keywords: chia pudding bars, no-bake dessert, coconut lime bars, vegan snacks, healthy dessert, gluten free bars, dairy free dessert, energy bars, tropical dessert