No-Bake Chia Pudding Bars: Your Quick Tropical Treat

Make these No-Bake Chia Pudding Bars for a quick, refreshing tropical treat that’s vegan-friendly and nutrient-packed.

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Prep Time 15

Chilling Time 4

Total Time 4 15

Servings: 9 slices

Course: Desserts

Cuisine: International

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crust (Optional)

1 cup Almonds or Cashews can use walnuts or pecans
1 cup Shredded Coconut opt for unsweetened
5 pieces Medjool Dates dried figs can be a substitute
2 tablespoons Melted Coconut Oil can use vegetable oil

For the Pudding Filling

1 can Full-Fat Coconut Milk substitute with almond or soy milk with caution
1/2 cup Chia Seeds can replace with flaxseeds
1/4 cup Maple Syrup or Agave honey can be used for non-vegans
2 tablespoons Lime Zest can substitute with lemon zest
2 tablespoons Lime Juice can substitute with lemon juice
1 teaspoon Vanilla Extract can be omitted if out

Equipment

food processor
mixing bowl
spatula
8x8-inch pan

Method

Preparation Steps

In a food processor, blend together the crust ingredients until clumped but not overly smooth. Press into a lined 8x8 inch pan and chill for 15 minutes.
In a mixing bowl, combine the pudding filling ingredients and whisk thoroughly for about 2 minutes. Let sit for 5-10 minutes to thicken.
Pour the thickened chia pudding over the crust. Smooth out the top, cover, and refrigerate for at least 4 hours or overnight.
Once set, lift from the pan, sprinkle with toasted coconut and lime zest, slice into squares, and serve.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 25gProtein: 4gFat: 10gSaturated Fat: 8gMonounsaturated Fat: 1gSodium: 5mgPotassium: 150mgFiber: 7gSugar: 10gVitamin C: 10mgCalcium: 6mgIron: 10mg

Notes

Store leftovers in an airtight container in the fridge for 4-5 days. For longer storage, freeze wrapped bars for up to 2 months.

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