Zesty Coconut Lime Chia Bars (Printable version)
Creamy coconut lime bars with chia seeds, no baking required
# Ingredient list:
→ Base
01 - 1 cup (100 g) unsweetened shredded coconut
02 - 1 cup (120 g) almond flour
03 - 1/4 cup (60 ml) maple syrup
04 - 1/4 cup (60 ml) coconut oil, melted
05 - 1/2 teaspoon fine sea salt
→ Chia Pudding Layer
06 - 1 cup (240 ml) canned full-fat coconut milk, well stirred
07 - 1/4 cup (45 g) chia seeds
08 - 3 tablespoons (45 ml) maple syrup
09 - Zest of 2 limes
10 - Juice of 2 limes
11 - 1 teaspoon vanilla extract
12 - Pinch of salt
→ Topping
13 - 1/4 cup (25 g) unsweetened shredded coconut, toasted
14 - Zest of 1 lime
# Directions:
01 - Line an 8-inch square baking pan with parchment paper, allowing overhang on sides for easy removal later.
02 - Combine shredded coconut, almond flour, maple syrup, melted coconut oil, and sea salt in a medium bowl. Mix until mixture holds together when pressed.
03 - Press the base mixture evenly and firmly into the bottom of the prepared pan. Place in freezer while preparing the filling.
04 - Whisk together coconut milk, chia seeds, maple syrup, lime zest, lime juice, vanilla extract, and pinch of salt until well combined.
05 - Let the chia mixture sit for 10 minutes, then whisk again to break up any clumps and ensure even distribution.
06 - Pour the chia pudding evenly over the chilled base and smooth the top with a spatula.
07 - Cover and refrigerate for at least 4 hours, or until the chia layer is completely firm and set.
08 - Sprinkle toasted coconut and lime zest over the top. Lift out using parchment paper, slice into 12 bars, and serve chilled.
# Expert Tips:
01 -
- The texture combination of crunchy coconut base and silky lime pudding makes these feel way more indulgent than they actually are.
- Everything comes together in one bowl with zero baking, which means my oven stays off and my kitchen stays cool.
- They keep beautifully for days, so I make a batch on Sunday and grab them all week like little homemade Larabars.
02 -
- The chia layer needs a full four hours to set properly. I once tried cutting them after two hours and ended up with a delicious but messy pudding situation.
- Room temperature coconut milk separates, so shake that can violently before opening. The cream and liquid should be completely combined.
- These actually taste better on day two. The lime mellows slightly and the flavors have time to become best friends.
03 -
- Zest your limes before you juice them. It is nearly impossible to zest a lime that has already been squeezed, and you need both.
- Run your knife under hot water and dry it before slicing for the cleanest cuts that do not drag the pudding layer.