Creamy No-Bake Chia Pudding Bars with Tropical Coconut Lime! 🥥🍋✨
Ingredients:
For the Chia Pudding Layer:
1 can (13.5 oz / 400ml) full-fat coconut milk, well shaken
1/2 cup (80g) chia seeds
1/4 cup (60ml) maple syrup or agave nectar (adjust to taste)
1/4 cup (60ml) fresh lime juice
1 tablespoon lime zest
1 teaspoon vanilla extract
Optional Base Layer:
1 cup (90g) almond flour
1/4 cup (20g) shredded coconut
2 tablespoons melted coconut oil
1 tablespoon maple syrup
Directions:
1. If making the base: In a small bowl, mix almond flour, shredded coconut, melted coconut oil, and 1 tbsp maple syrup. Press firmly into the bottom of an 8x8 inch (20x20 cm) pan lined with parchment paper. Chill while preparing the pudding.
2. For the chia pudding: In a medium bowl, whisk together the full-fat coconut milk, chia seeds, 1/4 cup maple syrup (or agave), lime juice, lime zest, and vanilla extract. Whisk well to prevent clumps.
3. Let the mixture sit for 5-10 minutes, then whisk again thoroughly.
4. Pour the chia pudding mixture evenly over the chilled base layer (or directly into the lined pan if not using a base).
5. Cover the pan and refrigerate for at least 4 hours, or preferably overnight, until the chia pudding is very firm and set, like a thick jelly.
6. Once fully set, use the parchment paper overhang to lift the block out of the pan.
7. Cut into 9 squares or bars using a sharp knife (wiping the knife clean between cuts can help).
8. Garnish with extra lime zest or toasted coconut if desired. Store covered in the refrigerator for up to 4-5 days.
Recipe Information:
Preparation Time: 15 min | Cooking Time: 0 min (No Bake) | Total Time: 4.5 hours (includes chilling) | Calories per Serving: Approx 180 per bar | Number of Servings: 9 bars
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