No Bake Coconut Lime Chia Bars (Printable)
Creamy coconut lime layers with nutritious chia seeds make these refreshing bars a perfect healthy treat.
# What You Need:
→ 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
# How to Make It:
01 - Line an 8-inch square baking pan with parchment paper, allowing some overhang for easy removal.
02 - In a medium bowl, combine shredded coconut, almond flour, maple syrup, melted coconut oil, and sea salt. Mix until the mixture holds together when pressed.
03 - Press the base mixture evenly and firmly into the bottom of the prepared pan. Place in the freezer while preparing the chia pudding layer.
04 - In another bowl, whisk together coconut milk, chia seeds, maple syrup, lime zest, lime juice, vanilla extract, and a pinch of salt.
05 - Let the chia mixture sit for 10 minutes, then whisk again to break up any clumps. Pour evenly over the chilled base and smooth the top.
06 - Cover and refrigerate for at least 4 hours, or until the chia layer is firm and set.
07 - Once set, sprinkle the toasted coconut and additional lime zest over the top.
08 - Lift out of the pan using the parchment paper, slice into 12 bars, and serve chilled.
# Expert Suggestions:
01 -
- No oven required, so your kitchen stays cool even on the hottest days
- That lime coconut combo hits like a tropical vacation without leaving your kitchen
02 -
- The four hour chill time is not negotiable, cutting them too early means messy bars
- Whisking the chia mixture twice prevents those annoying little chia clumps from forming
03 -
- Zest your limes before juicing them, its much harder to do afterward
- Press the base mixture firmly into the pan, loose crumbs mean unstable bars