Print

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

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 23 reviews

Delicious no-bake chia pudding bars infused with zesty lime and creamy coconut flavors. These refreshing bars feature an optional nutty crust and are topped with toasted coconut flakes and extra lime zest, making them a perfect healthy snack or dessert.

Ingredients

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

Topping

  • Toasted coconut flakes
  • Extra lime zest

Instructions

  1. Prepare the 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. Place the pan in the refrigerator to chill while you prepare the filling.
  2. Mix the chia pudding filling: In a medium bowl, whisk together 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 avoid clumps.
  3. Let the pudding rest: Allow the mixture to sit for 5-10 minutes so the chia seeds begin to absorb the liquid. Then whisk again thoroughly to break up any clumps and ensure even distribution of seeds.
  4. Assemble the bars: Pour the chia pudding mixture evenly over the prepared crust in the pan. If not using a crust, pour directly into the parchment-lined pan. Spread the mixture out to an even layer.
  5. Set the pudding: Cover the pan and refrigerate for at least 4 hours, preferably overnight, until the chia pudding is very firm and set.
  6. Add toppings and cut: Once set, lift the slab out of the pan using the parchment paper overhang. Sprinkle the top generously with toasted coconut flakes and extra lime zest.
  7. Serve and store: Cut the chia pudding into squares or bars using a sharp knife. Store any leftovers covered in the refrigerator for up to 4-5 days.

Notes

  • The optional crust adds a crunchy texture and complementary nutty flavor but can be omitted for a gluten-free, crustless version.
  • Use full-fat coconut milk for the creamiest texture and richest flavor.
  • Maple syrup or agave nectar can be swapped for honey if not strictly vegan.
  • Ensure thorough whisking to avoid chia seed clumps and ensure smooth pudding texture.
  • Refrigerate for at least 4 hours to allow the pudding to fully set; overnight chilling yields the best firmness.
  • Store bars in an airtight container to keep them fresh for up to 5 days.
  • For an extra citrus boost, garnish with additional lime zest just before serving.

Find it online: https://freshfromkitchen.com/refreshing-no-bake-chia-pudding-bars-with-zesty-coconut-lime-flavor-recipe/