Refreshing No-Bake Chia Pudding Bars with Zesty Coconut Lime Flavor Recipe
These Refreshing No-Bake Chia Pudding Bars combine creamy full-fat coconut milk with zesty lime for a tropical twist. With an optional crunchy nut and coconut crust, these bars are a healthy, dairy-free snack or dessert that sets overnight in the fridge, making them perfect for make-ahead enjoyment.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 9 bars (3x3 grid in 8x8 inch pan) 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Fusion
- Diet: Vegan
Ingredients
Scale
For the 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
For the 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 dates, melted coconut oil, and a pinch of salt into a food processor. Pulse until the mixture clumps together and sticks when pressed. Press this crust mixture firmly into the bottom of an 8×8 inch (20×20 cm) pan lined with parchment paper. Chill in the refrigerator while you prepare the filling to help it set.
- 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 chia clumping and distribute seeds evenly.
- Let the chia mixture rest: Allow the mixture to sit for 5 to 10 minutes, then whisk again carefully to break up any clumps and ensure even seed suspension for a smooth texture.
- Assemble the bars: Pour the prepared chia pudding filling over the chilled crust in the pan, or directly into the parchment-lined pan if no crust is used. Spread the mixture evenly with a spatula.
- Chill to set: Cover the pan and place in the refrigerator. Chill for at least 4 hours, preferably overnight, until the chia pudding has fully set and is firm enough to cut into bars.
- Add toppings and serve: Once set, use the parchment paper overhang to lift the chia slab from the pan. Sprinkle generously with toasted coconut flakes and extra lime zest for added flavor and texture.
- Cut and store: Using a sharp knife, cut the pudding slab into squares or bars. Store any leftovers covered in the refrigerator for up to 4 to 5 days.
Notes
- For a nut-free crust, substitute nuts with seeds such as pumpkin or sunflower seeds.
- You can skip the crust entirely for a lighter, crustless chia pudding bar.
- Maple syrup can be replaced with agave nectar or honey according to preference.
- Make sure to whisk the chia mixture well to avoid clumping and ensure an even texture.
- Chilling time is crucial for the pudding to fully set—plan ahead for best results.
- Use ripe Medjool dates for the crust to ensure natural sweetness and binding.
- Store bars in an airtight container to maintain freshness.
Keywords: chia pudding bars, no-bake dessert, coconut lime, vegan dessert, healthy snacks, gluten free, dairy free, tropical flavors, raw vegan bars
