Ingredients
Scale
- 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 (for optional crust)
- 1/2 cup / 45g shredded unsweetened coconut (for optional crust)
- 1/4 cup / 45g Medjool dates, pitted (for optional crust)
- 1 tablespoon / 15ml melted coconut oil (for optional crust)
- Pinch of salt (for optional crust)
- Toasted coconut flakes (for topping)
- Extra lime zest (for topping)
Instructions
- Prepare the crust by blending almonds or cashews, shredded coconut, pitted dates, melted coconut oil, and salt in a food processor until clumpy.
- Press this mixture into an 8×8 inch pan lined with parchment paper and chill.
- In a mixing bowl, whisk together coconut milk, chia seeds, maple syrup/agave nectar, lime zest, lime juice, vanilla extract, and salt until well combined.
- Allow the mixture to sit for 5–10 minutes before whisking again to ensure even distribution of chia seeds.
- Pour the chia pudding over the chilled crust or directly into a lined pan if making crustless bars.
- Refrigerate for at least 4 hours or overnight until set.
- Once firm, lift out using parchment paper and sprinkle with toasted coconut flakes and extra lime zest before cutting into bars.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Tropical
Nutrition
- Serving Size: 1 bar (60g)
- Calories: 200
- Sugar: 8g
- Sodium: 20mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg