Zesty Coconut Lime Chia Bars (Print)
Creamy coconut lime chia bars on a nutty crust. Fresh, zesty, and perfectly refreshing.
# What You Need:
→ Base
01 - 1 cup unsweetened shredded coconut
02 - 1 cup almond flour
03 - 1/4 cup maple syrup
04 - 1/4 cup coconut oil, melted
05 - 1/2 teaspoon fine sea salt
→ Chia Pudding Layer
06 - 1 cup canned full-fat coconut milk, well stirred
07 - 1/4 cup chia seeds
08 - 3 tablespoons 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 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. Lift out of the pan using the parchment paper, slice into 12 bars, and serve chilled.
# Expert Advice:
01 -
- The lime cuts through the rich coconut like sunshine breaking through clouds
- You can make the entire recipe without ever turning on your oven
02 -
- Chia pudding needs time to fully hydrate, so do not try to rush this process
- The base must be pressed firmly or it will crumble when you try to lift the bars
03 -
- Room temperature ingredients mix more smoothly and incorporate better
- A warm knife makes cleaner cuts through the set pudding layer