Vegan Coconut Lime Chia Pudding Bars
Yield: 9–12 bars
Prep time: 20 minutes
Chill time: 3–4 hours (or overnight)
No baking required
Ingredients
Coconut Lime Chia Layer
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1 ½ cups full-fat coconut milk (canned, well shaken)
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1/3 cup chia seeds
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1/4 cup maple syrup (adjust to taste)
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Zest of 2 limes
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3 tablespoons fresh lime juice
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1 teaspoon vanilla extract
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Pinch of salt
Crust Layer
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1 cup rolled oats
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1 cup unsweetened shredded coconut
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1/2 cup almonds or cashews
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2 tablespoons coconut oil, melted
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3 tablespoons maple syrup
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Pinch of salt
Optional Toppings
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Toasted coconut flakes
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Lime zest
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Fresh berries
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White chocolate drizzle (vegan)
Equipment
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8×8-inch square pan
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Parchment paper
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Food processor or high-speed blender
Instructions
1. Prepare the Pan
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Line an 8×8-inch pan with parchment paper, leaving overhang for easy removal.
2. Make the Crust
Add to food processor:
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Rolled oats
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Shredded coconut
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Nuts
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Salt
Pulse until mixture resembles coarse crumbs.
Add:
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Melted coconut oil
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Maple syrup
Pulse until mixture begins to stick together when pressed.
Press firmly and evenly into the prepared pan.
Place in refrigerator while preparing filling.
3. Prepare Coconut Lime Chia Mixture
In a medium bowl whisk together:
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Coconut milk
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Maple syrup
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Lime zest
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Lime juice
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Vanilla
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Salt
Stir in chia seeds.
Let sit 5 minutes, then stir again thoroughly to prevent clumping.
Allow mixture to rest 10–15 minutes until slightly thickened.
4. Assemble
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Pour chia mixture evenly over chilled crust.
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Smooth top with spatula.
Refrigerate 3–4 hours or overnight until fully set and firm.
5. Slice and Serve
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Lift bars out using parchment overhang.
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Slice with a sharp knife (wipe knife between cuts for clean edges).
Top with toasted coconut or extra lime zest if desired.
Texture & Flavor Notes
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Full-fat coconut milk ensures creamy texture.
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Chia seeds create pudding-like structure without baking.
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Lime zest enhances citrus flavor without extra liquid.
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The crust provides chewy, slightly nutty contrast.
Storage
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Refrigerate up to 5 days in airtight container.
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Freeze up to 2 months (separate layers with parchment).
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Best served chilled.
Variations
Extra Tropical: Add 2 tablespoons finely diced dried mango to crust.
Protein Boost: Add 2 tablespoons vanilla plant protein powder to chia mixture.
Lower Sugar: Reduce maple syrup by 1–2 tablespoons and add extra lime zest.
Chocolate Version: Add 2 tablespoons cocoa powder to crust.
