Description
Bring a little tropical sunshine to your snack time with these refreshing no-bake lime and coconut chia bars. Creamy, zesty, and naturally sweet, they’re an easy treat you’ll want to keep in your fridge.
Ingredients
Scale
- 1 cup (150 g) raw almonds
- 1 cup (175 g) soft pitted Medjool dates
- 2 tablespoons (15 g) unsweetened shredded coconut
- 1 tablespoon (15 ml) melted coconut oil
- 1 cup (240 ml) full-fat coconut milk
- 3 tablespoons (36 g) chia seeds
- 3 tablespoons (45 ml) fresh lime juice
- 1 tablespoon finely grated lime zest
- 3 tablespoons (45 ml) maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons (12 g) shredded coconut, for topping
Instructions
- Line an 8-inch (20 cm) square pan with parchment paper, leaving an overhang for easy removal.
- Process the almonds into fine crumbs. Add the dates, shredded coconut, and melted coconut oil, then blend until the mixture sticks together when pressed.
- Press the almond-date mixture firmly into the prepared pan to create an even base. Refrigerate while preparing the filling.
- Whisk together the coconut milk, lime juice, lime zest, maple syrup, and vanilla extract in a mixing bowl.
- Stir in the chia seeds and let the mixture rest for 10 minutes, stirring again halfway through.
- Pour the coconut-lime filling over the chilled base and spread it evenly with a spatula.
- Sprinkle the remaining shredded coconut over the filling.
- Refrigerate for at least 4 hours or overnight until completely firm.
- Lift the mixture from the pan using the parchment paper and transfer it to a cutting board.
- Slice into 12 bars using a sharp knife, wiping the blade between cuts for clean edges.
- Serve chilled and store leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 25
- Cuisine: amircain