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
- Add almonds/cashews, shredded coconut, pitted dates, melted coconut oil, and salt to a food processor. Process until the mixture clumps together and sticks when pressed. Press this mixture firmly into the bottom of an 8×8 inch (20×20 cm) pan lined with parchment paper. Chill while preparing the filling.
- In a medium bowl, whisk together the full-fat coconut milk, chia seeds, maple syrup/agave nectar, lime zest, lime juice, vanilla extract, and salt. Whisk well to prevent clumps.
- Let the mixture sit for 5–10 minutes. Whisk again thoroughly to break up any clumps and ensure seeds are evenly distributed.
- Pour the chia pudding mixture over the prepared crust (if using) or directly into the parchment-lined pan if making crustless bars. Spread evenly.
- Cover the pan and refrigerate for at least 4 hours or preferably overnight until very firm.
- Once firm, lift out using the parchment paper overhang. Sprinkle generously with toasted coconut flakes and extra lime zest.
- Cut into squares or bars using a sharp knife.
- Store leftovers covered in the refrigerator for up to 4–5 days.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: Global
Nutrition
- Serving Size: 1 bar (70g)
- Calories: 195
- Sugar: 10g
- Sodium: 15mg
- Fat: 14g
- Saturated Fat: 12g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg