Refreshing No-Bake Chia Pudding Bars with Zesty Coconut Lime Flavor Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes (including chilling time)
- Yield: 16 bars (4x4 grid from an 8x8 inch pan) 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Fusion
- Diet: Vegan
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Cut and serve: Using a sharp knife, cut the slab into squares or bars as desired.
- 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
