Why You’ll Love Refreshing No‑Bake Chia Pudding Bars with Zesty Coconut Lime Flavor Recipe
These bars are a breeze to prepare — just whisk, chill, and slice. They deliver creamy texture from chia seeds and coconut milk with a refreshing citrus kick from lime. They’re naturally vegan and can easily be adapted to suit gluten‑free, dairy‑free, or lower‑sugar diets. Whether you want a healthy treat for guests or a satisfying afternoon pick‑me‑up, these bars fit the bill.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 can full‑fat coconut milk
chia seeds
maple syrup or agave nectar
lime zest
fresh lime juice
vanilla extract
pinch of salt
optional crust ingredients (such as nuts, shredded coconut, dates, melted coconut oil)
optional toppings like toasted coconut flakes and extra lime zest
Full Ingredient List
1 can (about 13.5 oz / 400 ml) full‑fat coconut milk
1/2 cup chia seeds
1/4 cup maple syrup or agave nectar
Zest of 1 large lime
Juice of 1/2 large lime (about 2 tbsp / 30 ml)
1 teaspoon vanilla extract
Pinch of salt
Optional crust:
1 cup almonds or cashews
1/2 cup shredded unsweetened coconut
1/4 cup pitted Medjool dates
1 tablespoon melted coconut oil
Optional toppings: toasted coconut flakes, extra lime zest
Directions
-
Prepare the optional crust (if using): In a food processor, combine nuts, shredded coconut, dates, melted coconut oil, and a pinch of salt. Pulse until the mixture clumps together. Press firmly into the bottom of an 8×8‑inch pan lined with parchment paper. Chill while preparing the filling.
-
Make the chia pudding: In a medium bowl, whisk together the coconut milk, chia seeds, maple syrup or agave, lime zest, lime juice, vanilla extract, and salt until smooth and evenly mixed.
-
Let the mixture sit: Allow the mixture to rest 5–10 minutes so the chia seeds begin to absorb liquid, then whisk again to remove any clumps.
-
Assemble: Pour the chia pudding mixture over the prepared crust (or directly into the parchment‑lined pan for crustless bars) and spread evenly.
-
Chill: Cover and refrigerate at least 4 hours or preferably overnight until firm.
-
Finish and serve: Lift the set slab out using the parchment overhang, sprinkle with toasted coconut flakes and extra lime zest if desired, then slice into bars.
Servings and timing
Yield: About 16 bars
Prep time: 15 minutes
Chill time: At least 4 hours, preferably overnight
Storage/Reheating
Store these bars in an airtight container in the refrigerator for up to 4–5 days. There’s no reheating needed — they’re best served chilled. If you’d like to freeze them, wrap individual bars and freeze up to a month. Thaw in the fridge before enjoying.
FAQs
How long do these bars keep in the fridge?
Properly stored in an airtight container, they stay good for about 4–5 days.
Can I make these bars ahead of time?
Yes — they’re ideal for meal prep. Make them a day or two ahead.
Are these bars vegan?
Yes, made with plant‑based ingredients like coconut milk and maple syrup.
Can I use a different sweetener?
Absolutely — agave nectar, honey (if not vegan), or date syrup work well.
Do I need a crust?
No, the crust is optional; you can make these as crustless bars.
Can I add fruit to the bars?
Yes — folding in berries or mango pieces adds color and flavor.
What if I don’t have lime?
Swap lime zest and juice with lemon for a different citrus twist.
Can I use light coconut milk?
Yes, though the bars may be softer; longer chilling can help firm them.
Can I freeze these bars?
Yes, freeze up to a month; thaw in the refrigerator before serving.
Are these gluten‑free?
Yes, naturally gluten‑free as long as all ingredients you choose are certified gluten‑free.
Conclusion
These refreshing no‑bake chia pudding bars marry creamy coconut with zesty lime for a bright and satisfying treat. Effortless to prepare and endlessly adaptable, they’re great for summer snacks, healthy dessert options, or make‑ahead meals. With simple ingredients and fridge‑only setting, they’re a must‑try recipe for anyone who loves tropical flavors without the fuss.
