Vegan Tropical Chia Seed Snack Bars Bursting with Flavor! 🌴😋💪
Ingredients:
Base Layer:
1 cup (140g) raw almonds or cashews
1/2 cup (80g) pitted dates, soaked if dry
1/4 cup (20g) unsweetened shredded coconut
Pinch of salt
Tropical Chia Layer:
1 cup (150g) dried mango, chopped (soak if very dry, then drain well)
1/2 cup (40g) unsweetened shredded coconut
1/4 cup (36g) chia seeds
1/4 cup (60ml) coconut milk or water
Zest of 1 lime (optional)
1 tablespoon maple syrup or agave (optional, adjust to mango sweetness)
Topping:
Extra shredded coconut, chia seeds, or chopped dried mango
Directions:
1. Line an 8x8 inch (20x20 cm) baking pan with parchment paper, leaving an overhang.
2. Make the base: In a food processor, process the nuts until crumbly. Add dates, 1/4 cup coconut, and salt. Process until it sticks together. Press firmly into the bottom of the prepared pan. Freeze while making the next layer.
3. Make the tropical chia layer: If mango is very dry, soak 10 mins and drain well. In the food processor (no need to clean), combine chopped mango, 1/2 cup coconut, chia seeds, coconut milk/water, lime zest (if using), and optional sweetener. Pulse until mango is broken down and mixture is combined and slightly sticky. Don't over-process into mush.
4. Spread the tropical chia mixture evenly over the chilled base layer.
5. Sprinkle with desired toppings. Press down gently.
6. Freeze for at least 2-3 hours, or until firm enough to slice.
7. Lift out using parchment overhang and slice into bars or squares. Store in an airtight container in the refrigerator (softer) or freezer (firmer).
Recipe Information:
Preparation Time: 20 mins | Freezing Time: 2-3 hrs | Total Time: 2 hrs 20 mins - 3 hrs 20 mins | Calories per Serving: Approx. 200 per bar | Number of Servings: 9-12 bars
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