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Zesty Coconut Lime Chia Bars Recipe

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4 from 23 reviews

These zesty coconut lime bars are a refreshing and healthy treat featuring a creamy chia pudding filling infused with lime zest and juice, resting atop an optional nutty and naturally sweetened crust. Perfect for a make-ahead snack or dessert, they are vegan, gluten-free, and naturally sweetened with maple syrup or agave.

  • Total Time: 4 hours 15 minutes (including chilling time)
  • Yield: 16 servings

Ingredients

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

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

  1. Prepare the optional crust: In a food processor, combine almonds or cashews, shredded coconut, pitted Medjool dates, melted coconut oil, and a pinch of salt. 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 preparing the filling.
  2. Make the chia pudding filling: In a medium-sized 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 avoid any chia seed clumps.
  3. Rest and whisk again: Let the mixture sit for 5 to 10 minutes, then whisk again vigorously to break up any clumps and ensure the chia seeds are evenly distributed throughout the mixture.
  4. Assemble the bars: Pour the chia pudding filling evenly over the prepared crust in the pan. If you are making crustless bars, pour directly into the parchment-lined pan. Spread the filling evenly with a spatula.
  5. Refrigerate to set: Cover the pan and refrigerate for a minimum of 4 hours, though preferably overnight. This allows the chia pudding to thicken and firm up completely.
  6. Add topping: Once the bars are set and firm, use the parchment overhang to lift the slab out of the pan. Sprinkle generously with toasted coconut flakes and additional lime zest for an extra burst of flavor.
  7. Cut and serve: Using a sharp knife, cut the slab into 16 squares or bars of your desired size.
  8. Store leftovers: Place any leftover bars in an airtight container and store in the refrigerator, where they will keep fresh for up to 4 to 5 days.

Notes

  • The crust is optional; the bars are delicious even without it.
  • To toast coconut flakes, spread them evenly on a baking sheet and toast in a 350°F (175°C) oven for 5–7 minutes, stirring occasionally to prevent burning.
  • For a firmer crust, press it very tightly into the pan.
  • Use full-fat coconut milk for creaminess and best texture—avoid light coconut milk.
  • Bars can be kept refrigerated and also froze for up to 1 month; thaw before serving.
  • Adjust sweetener quantity to taste depending on your preference or dietary needs.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes (no cooking required)
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Fusion
  • Diet: Vegan

Find it online: https://yourdailycook.com/zesty-coconut-lime-chia-bars-recipe/