No-Bake Chia Pudding Bars
These tropical-inspired chia bars feature a creamy coconut-lime pudding layered over a nutty almond-date crust. Perfect for meal prep, they offer bright citrus notes, satisfying crunch, and a protein-
15
Prep Time
30
Cook Time
45
Total Time
12
Servings
⏱ Cooking Timer
Minutes : Seconds
Ingredients
Instructions
Step 1
1. Prepare the crust: In a food processor, pulse almonds, shredded coconut, dates, coconut oil, and salt until sticky crumbs form (about 1 minute). Press firmly into an 8x8-inch (20x20cm) parchment-lined pan.
Step 2
2. Make the chia pudding: Whisk coconut milk, chia seeds, maple syrup, lime zest, lime juice, vanilla, and salt in a bowl until fully combined. Let sit 10 minutes, then whisk again to break up clumps.
Step 3
3. Assemble: Pour pudding mixture over the crust. Tap the pan gently to remove air bubbles.
Step 4
4. Chill: Refrigerate uncovered for 4 hours or overnight until fully set.
Step 5
5. Serve: Sprinkle with toasted coconut flakes and extra lime zest. Cut into 12 bars using a sharp knife dipped in hot water.
Chef's Notes
Toast the shredded coconut for the crust in a dry pan for 2-3 minutes to deepen the flavor.
For cleaner cuts, freeze the bars for 20 minutes before slicing.
Use fresh lime juice (not bottled) for the brightest citrus flavor.
Serving Suggestions
Pair with fresh mango slices or a dollop of Greek yogurt for extra protein. Ideal for picnics or post-workout snacks.
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More Desserts Recipes
No-Bake Chia Pudding Bars
These tropical-inspired chia bars feature a creamy coconut-lime pudding layered over a nutty almond-date crust. Perfect for meal prep, they offer bright citrus notes, satisfying crunch, and a protein-
Ingredients (14)
Instructions
- Prepare the crust: In a food processor, pulse almonds, shredded coconut, dates, coconut oil, and salt until sticky crumbs form (about 1 minute). Press firmly into an 8x8-inch (20x20cm) parchment-lined pan.
- Make the chia pudding: Whisk coconut milk, chia seeds, maple syrup, lime zest, lime juice, vanilla, and salt in a bowl until fully combined. Let sit 10 minutes, then whisk again to break up clumps.
- Assemble: Pour pudding mixture over the crust. Tap the pan gently to remove air bubbles.
- Chill: Refrigerate uncovered for 4 hours or overnight until fully set.
- Serve: Sprinkle with toasted coconut flakes and extra lime zest. Cut into 12 bars using a sharp knife dipped in hot water.
More Desserts Recipes
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