Zesty Coconut Lime Chia Bars (Printable version)

Creamy coconut lime chia pudding on a nutty coconut crust, topped with toasted coconut and fresh lime zest.

# What You'll 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

# Directions:

01 - Line an 8-inch square baking pan with parchment paper, allowing some overhang for easy removal later.
02 - Combine shredded coconut, almond flour, maple syrup, melted coconut oil, and sea salt in a medium bowl. 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 - Whisk together coconut milk, chia seeds, maple syrup, lime zest, lime juice, vanilla extract, and a pinch of salt until well combined.
05 - Let the chia mixture sit for 10 minutes, then whisk again to break up any clumps and ensure even distribution.
06 - Pour the chia mixture evenly over the chilled base and smooth the top with a spatula.
07 - Cover and refrigerate for at least 4 hours, or until the chia layer is firm and completely set.
08 - 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 combination of creamy coconut and bright lime feels like eating sunshine
  • You can make the whole thing without heating up your kitchen
  • They look impressive but take about twenty minutes of actual work
02 -
  • If your chia seeds are still floating after the first whisk, give it another ten minutes and whisk again because nobody wants weird gelatinous pockets in their pudding
  • The base might seem too dry when you're pressing it in, but trust the process because coconut oil firms up beautifully in the cold
  • Room temperature ingredients make a difference here, so take your coconut milk out of the fridge before you start whisking
03 -
  • Toast your coconut for the topping in a dry pan over medium heat, shaking constantly because coconut goes from perfectly golden to burnt in about thirty seconds
  • Zest your limes before you juice them because trying to zest a squeezed lime is one of the most frustrating kitchen experiences I've ever had

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