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No-Bake Chia Pudding Bars

These creamy, no-bake chia pudding bars are infused with zesty coconut lime flavor, making them a refreshing and light treat perfect for summer.
Prep Time 15 minutes
Total Time 4 hours
Servings: 9 bars
Course: Dessert, Snack
Cuisine: American, Tropical
Calories: 190

Ingredients
  

For the Crust
  • 1.5 cups crushed coconut cookies or crisp graham crackers
  • 3 tablespoons melted coconut oil
  • 1 tablespoon maple syrup
For the Filling
  • 1 can full-fat coconut milk, well shaken (about 13.5 oz) Shake well before measuring.
  • 1 cup plain Greek yogurt or thick coconut yogurt Greek yogurt for tang; coconut yogurt is dairy-free.
  • 1/4 cup chia seeds
  • 2 limes zest of 2 limes plus 3 tablespoons fresh lime juice Use fresh lime for best flavor.
  • 3-4 tablespoons maple syrup or honey, to taste Sweeten to taste after mixing.
  • 1/2 teaspoon vanilla extract
  • 1 pinch fine sea salt
Optional Topping
  • toasted coconut flakes and a little extra lime zest For garnish.

Method
 

Preparation
  1. Line an 8-inch square pan with parchment, leaving flaps to easily lift out later.
  2. Stir cookie crumbs, melted coconut oil, and maple syrup until sandy and moist. Press firmly into the pan. Pop into the fridge while you mix the filling.
Mixing the Filling
  1. In a bowl, whisk coconut milk until smooth. Add yogurt, chia seeds, lime zest and juice, maple syrup, vanilla, and salt. Whisk well. Let it sit for 5 minutes, then whisk again to prevent clumping.
Assembly
  1. Pour the chia mixture over the chilled crust and smooth the top with a spatula.
Chilling
  1. Refrigerate for at least 4 hours, preferably overnight, to allow the chia to thicken and turn the mixture into a creamy, sliceable bar.
Finishing Touches
  1. Top with toasted coconut and extra lime zest. Lift out by the parchment and slice into clean squares with a sharp knife.

Notes

These bars keep nicely in the fridge for 4 to 5 days. For longer storage, freeze on a sheet until solid, then transfer to a freezer-safe container.