No-Bake Chia Pudding Bars with Zesty Coconut Lime Flavor
These No-Bake Chia Pudding Bars are a refreshing and healthy treat packed with tropical coconut and zesty lime. They feature a chewy nut-based crust and a creamy, pudding-like chia layer that sets in the fridge — no baking required! Perfect as a snack, light dessert, or breakfast-on-the-go.
Time Overview
Prep Time: 20 minutes
Chill Time: 4 hours (or overnight)
Total Time: 4 hours 20 minutes
Servings: 12 bars
Ingredients
For the Crust:
1 cup raw almonds (or cashews)
1 cup Medjool dates (pitted)
1/4 cup shredded unsweetened coconut
1 tablespoon coconut oil
Pinch of salt
For the Chia Pudding Layer:
1 1/2 cups full-fat coconut milk (from a can, well mixed)
1/4 cup chia seeds
2 tablespoons maple syrup or honey (adjust to taste)
Zest of 2 limes
Juice of 1 lime
1/2 teaspoon vanilla extract
Pinch of salt
Optional Toppings:
Extra lime zest
Toasted coconut flakes
Thin lime slices or wedges
Instructions
1. Make the Crust:
In a food processor, pulse almonds and shredded coconut until finely ground.
Add dates, coconut oil, and a pinch of salt. Process until the mixture is sticky and holds together when pressed.
Line an 8×8-inch pan with parchment paper and press the crust mixture evenly into the bottom. Use the back of a spoon or glass to smooth it firmly.
Place in the freezer to set while preparing the chia layer.
2. Make the Chia Pudding Layer:
In a bowl, whisk together the coconut milk, chia seeds, lime zest, lime juice, maple syrup, vanilla, and salt.
Let sit for 10–15 minutes, stirring occasionally, until the chia starts to swell and the mixture begins to thicken slightly.
3. Assemble and Chill:
Pour the chia pudding mixture over the chilled crust and smooth the top.
Cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight, until fully set and sliceable.
4. Serve:
Lift out of the pan using parchment, cut into bars.
Garnish with extra lime zest, coconut flakes, or a lime wedge if desired.
Tips & Notes
Creamiest Texture: Use full-fat canned coconut milk and mix well before measuring.
Zing Factor: For more citrusy punch, add a bit more lime zest to the pudding or as garnish.
Nut-Free Option: Use sunflower seeds or oats instead of almonds.
Sweetness: Adjust maple syrup/honey based on preference or use stevia for a lower-calorie version.
Storage: Store in an airtight container in the fridge for up to 5 days, or freeze for up to 1 month.
Frequently Asked Questions
Q: Can I use light coconut milk instead of full-fat?
A: Yes, but the pudding will be slightly less creamy and may set a bit softer.
Q: Can I make it vegan?
A: Yes! Use maple syrup or agave instead of honey and ensure your ingredients are plant-based.
Q: How do I know the chia pudding is set?
A: It should be thick and scoopable, not runny. Overnight chilling works best for a sliceable bar texture.
Q: Can I skip the crust?
A: Yes, you can pour the chia mixture into small jars or cups for a crustless pudding version.
Q: Can I add protein powder to these bars?
A: Absolutely. Add a scoop of vanilla or unflavored protein powder to the chia mixture, but you may need to increase the liquid slightly.
Nutritional Information
Calories: 210
Protein: 3g
Fat: 15g
Saturated Fat: 9g
Carbohydrates: 17g
Fiber: 5g
Sugar: 9g
Sodium: 40mg