Ingredients
1 can full-fat coconut milk
1/2 cup chia seeds
1/4 cup maple syrup or agave nectar
Juice of 1/2 large lime (about 2 tbsp / 30ml)
Zest of 1 large lime
1 tsp vanilla extract
2 pinches salt
1/4 cup Medjool dates
1 cup almonds or cashews
1/2 cup unsweetened shredded coconut
1 tbsp coconut oil
Toasted coconut flakes, for topping
Instructions
- Prepare the crust: In a food processor, blend almonds or cashews, Medjool dates, coconut oil, and a pinch of salt until the mixture sticks together. Press firmly into the bottom of a parchment-lined 8×8-inch baking dish. Chill while preparing the filling.
- Make the chia pudding layer: In a bowl, whisk together coconut milk, chia seeds, maple syrup (or agave), lime juice, lime zest, vanilla, and a pinch of salt. Let sit 10–15 minutes, whisking occasionally to avoid clumps.
- Assemble: Pour the thickened chia mixture over the chilled crust and spread evenly.
- Chill: Cover and refrigerate for at least 4 hours, or until set and firm.
- Top and serve: Sprinkle with toasted coconut flakes, slice into bars, and serve chilled.
Notes
- Use full-fat coconut milk for the creamiest texture.
- Blend chia mixture after thickening for a smoother layer.
- Toasting coconut flakes enhances flavor but is optional.
- Store in fridge for up to 5 days or freeze for up to 1 month.
- Best served chilled, not reheated.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert, Snack
- Method: No-Bake, Chilled
- Cuisine: International
- Diet: Vegan
Nutrition
- Serving Size: 1 bar
- Calories: 165
- Sugar: 7 g
- Sodium: 60 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
