Ingredients
Method
Preparation
- Line an 8-inch square pan with parchment, leaving flaps to easily lift out later.
- 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
- 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
- Pour the chia mixture over the chilled crust and smooth the top with a spatula.
Chilling
- 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
- 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.
