Introduction

These no-bake chia pudding bars combine creamy coconut milk with zesty lime for a refreshing treat. Easy to make and perfect for a healthy snack or dessert, they offer a delightful balance of tangy and sweet flavors with a crunchy optional crust.

The image shows four square desserts on a white plate, each with three clear layers. The bottom layer is dark brown and crumbly, the middle layer is thick and speckled with tiny black seeds, and the top layer is creamy white and smooth. Each dessert piece is topped with crushed nuts and a small green lime wedge, placed at the center of the top layer. The background is a white marbled texture. The photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Prepare the optional crust by adding almonds or cashews, shredded coconut, pitted dates, melted coconut oil, and salt to a food processor. Process until the mixture clumps together and sticks when pressed. Press this firmly into the bottom of an 8×8 inch (20×20 cm) pan lined with parchment paper. Chill while preparing the filling.
Step 2: 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.
Step 3: Let the mixture sit for 5-10 minutes, then whisk again thoroughly to break up any clumps and ensure the chia seeds are evenly distributed.
Step 4: Pour the chia pudding mixture over the prepared crust, or directly into the parchment-lined pan if skipping the crust. Spread evenly.
Step 5: Cover the pan and refrigerate for at least 4 hours, preferably overnight, until the chia pudding is firm and set.
Step 6: Once set, lift the slab out using the parchment paper overhang. Sprinkle generously with toasted coconut flakes and extra lime zest.
Step 7: Cut into squares or bars using a sharp knife.
Step 8: Store leftovers covered in the refrigerator for up to 4-5 days.

Tips & Variations

Use a food processor to ensure the crust mixture sticks well and presses firmly for a sturdy base.
For extra zest, add lime zest to the crust mixture for a more pronounced citrus flavor.
Swap almonds or cashews for pecans or walnuts for a different nutty flavor.
Try topping with fresh berries for added texture and sweetness.

Storage

Store the bars covered in the refrigerator for up to 4-5 days. They are best enjoyed chilled and can be reheated slightly in the microwave if you prefer a softer texture, though they are traditionally served cold.

How to Serve

The image shows four small square chia pudding desserts on a white plate, each with three distinct layers. The bottom layer is a light brown crunchy granola base with a rough texture. The middle layer is thick and creamy, white with visible black chia seeds evenly spread throughout, giving a soft, jelly-like look. The top layer is a smooth, pale cream color sprinkled with light brown crushed nuts for texture. Each piece is decorated with a small, bright green lime wedge placed at the top center. The background features a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars without the crust?

Yes, the crust is optional. You can simply pour the chia pudding mixture directly into the pan for a crustless pudding bar.

How do I know when the chia pudding is fully set?

After refrigerating for at least 4 hours or overnight, the pudding should be firm and should hold its shape when lifted out of the pan.