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Tropical Chia Bars

Section: Sweet Treats

These chilled chia bars mix creamy full-fat coconut milk with the nutty crunch of chia seeds. Lime zest and juice add a fresh tropical zing that wakes up every bite. You can add a simple base made from nuts, dates, and coconut flakes for a cool texture twist. Toasted coconut and extra lime finish the bars with a nice flair. They’re easy to assemble and great as a healthy snack or dessert, balancing natural sweetness with lively flavors.

Giving the mix a good stir before cooling helps make the pudding smooth and even. Letting them chill firm up the bars so you get clean slices. You can tweak sweetness or switch up the crust ingredients if you like. Enjoy straight from the fridge for a quick tropical lift anytime.

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Lindsey
Created By Lindsey
Most recently updated on Mon, 24 Nov 2025 20:51:35 GMT
Plate with chia pudding bars topped with lime slices. Save
Plate with chia pudding bars topped with lime slices. | cookbing.com

These chilled chia pudding bars are a tasty clean treat without any baking. The creamy coconut and zesty lime give a fresh tropical twist. I make them when I want something easy that stays good in the fridge for a while.

I whipped this up last summer from leftover coconut milk and a craving for a light snack. It quickly became my go-to for cooling down.

What You Need

  • Chia seeds: thickens and adds fiber keep them fresh in a cool spot
  • Maple syrup or agave: sweetens naturally adjust how much you like
  • Full-fat coconut milk: creamy with a tropical vibe pick a clean brand without extras
  • Vanilla extract: gives depth try to avoid fake versions
  • Fresh lime juice and zest: lift the flavor use ripe limes for best scent
  • Salt: a pinch makes everything pop
  • Medjool dates: bind the crust pick soft and plump ones for easier blending
  • Shredded unsweetened coconut: adds chew and scent to crust get fresh packs to stop clumps
  • Almonds or cashews for crust: add crunch use raw nuts if you want to toast them
  • Melted coconut oil: sticks the crust make sure it’s fully liquid for mixing
  • Toasted coconut flakes on top: add crunch and nutty flavor toast lightly for best taste
  • Extra lime zest on top: keeps the bars fresh and lively

How To Make It

Build The Crust:
Put your chosen nuts, shredded coconut, pitted dates, melted coconut oil, and a pinch of salt in a food processor. Pulse until the mix sticks together and holds when pressed by hand. Firmly press this into an 8x8 inch pan lined with parchment. Toss it in the fridge to chill while you get the filling ready.
Whip Up The Filling:
In a bowl, combine full-fat coconut milk, chia seeds, maple syrup or agave, lime juice and zest, vanilla, and salt. Whisk well so the chia seeds don’t clump and everything mixes smoothly.
Rest The Mix:
Let it sit for 5 to 10 minutes so the chia seeds soak up the liquid and thicken. Then give it another good whisk to break up clumps and keep the seeds spread out.
Put It Together And Chill:
Pour the chia mix over your chilled crust, or just into a lined pan if you skip the crust. Smooth it out with a spatula. Cover tightly with plastic wrap or a lid and pop it in the fridge for at least 4 hours or ideally overnight until it’s firm and set.
Finish It Up:
Once it’s set, lift the whole thing out by the edges of the parchment paper. Scatter toasted coconut flakes and extra lime zest over the top for texture and zing. Cut into squares or bars with a sharp knife.
Slice of chia pudding with lime wedge on top
Slice of chia pudding with lime wedge on top | cookbing.com

I really love the lime zest in here. It cuts through the richness of coconut milk and keeps each bite feeling fresh. My family always asked for this during tropical beach trips and it always brings back sunny memories.

Keeping It Fresh

Store these bars in an airtight container in the fridge for up to five days. For the best texture, wrap bars individually if you want to grab one easily during the week. Try to avoid freezing since the chia gel and coconut milk can get watery and separate when thawed.

Swap It Out

If you're allergic or want a different crunch, try pumpkin or sunflower seeds instead of nuts for the crust. Swap maple syrup with honey if you’re not vegan. For milk, canned full-fat coconut is best but you can use half coconut and half almond milk to lighten it up.

Ways To Enjoy

Serve these bars with fresh fruit like berries or mango for a tropical snack. They’re also great crumbled over smoothie bowls or yogurt. For a party, add coconut whipped cream and a sprinkle of toasted nuts for a little extra treat.

Square of chia pudding topped with lime slice
Square of chia pudding topped with lime slice | cookbing.com

This cool no-bake chia pudding bar is a quick healthy snack that nails big flavors without turning on the oven or fussing.

Frequently Asked Cooking Questions

→ How can I make the bars smoother in texture?

Give the chia pudding mix a quick blend before chilling to soften the seeds and get a creamier feel.

→ What can I use for the crust alternative?

Swap out with nuts or seeds you like such as walnuts, pecans, or pumpkin seeds for a different crunch.

→ How long should the bars chill for best results?

Pop them in the fridge for at least 4 hours, but overnight chilling works best to get ’em firm.

→ Can I adjust the sweetness in these bars?

Sure, just play with the amount of maple syrup or agave till it’s just right for you.

→ How should the bars be stored?

Keep them covered in the fridge and eat within about 4 to 5 days to keep them fresh.

Chia Pudding Bars

Smooth chia bars made with coconut milk and lime zest for a tasty island-inspired treat or snack.

Preparation Time
20 minutes
Time to Cook
240 minutes
Overall Time
260 minutes
Created By: Lindsey

Type of Recipe: Sweet Treats

Cooking Difficulty: Great for Beginners

Cuisine Style: Fusion

Servings Yielded: 12 Number of Servings (12 bars)

Diet Preferences: Vegan Option, Vegetarian Option, Gluten-Free Option, Dairy-Free Option

Ingredients List

→ Chia Pudding Mix

01 1 can (400 ml) creamy coconut milk
02 Half a cup (85 g) chia seeds
03 Quarter cup (60 ml) maple syrup or agave
04 Zest from one big lime
05 Juice squeezed from half a large lime
06 1 teaspoon vanilla
07 A pinch of salt

→ Crust (optional)

08 About 3.5 ounces (100 g) almonds or cashews
09 Half cup (45 g) shredded unsweetened coconut
10 A quarter cup (60 g) pitted Medjool dates
11 1 tablespoon (15 ml) melted coconut oil
12 Small pinch of salt

→ Toppers

13 Toasted coconut flakes
14 Extra lime zest for sprinkling

Detailed Cooking Steps

Step 01

Throw the nuts, shredded coconut, dates, melted coconut oil, and salt into a food processor. Pulse until it sticks together when you press it. Press the mix down firmly into an 8x8 inch pan lined with parchment. Pop it in the fridge while you get the filling ready.

Step 02

In a bowl, mix coconut milk, chia seeds, maple or agave syrup, lime zest, lime juice, vanilla, and salt until it's smooth and no lumps remain.

Step 03

Leave the mix alone for 5 to 10 minutes, then give it another good stir to break up any clumps and make sure everything’s mixed well.

Step 04

Pour the chia mix over your crust or directly into the parchment-lined pan if you skipped the crust. Use a spatula to spread it out evenly.

Step 05

Cover it up and stick it in the fridge for at least 4 hours, but overnight works best so it’s fully set and firm.

Step 06

Lift the pudding block out using the parchment edges. Sprinkle on toasted coconut flakes and some extra lime zest. Cut it up into bars or squares with a sharp knife.

Step 07

Keep the bars covered in the fridge, and they'll stay fresh for up to 4 or 5 days.

Helpful Hints

  1. For a creamier feel, blend the chia pudding after mixing and before chilling.
  2. Sweetness can be changed by adding more or less maple syrup or agave.
  3. Swap the nuts in the crust with your favorites if you like.

Necessary Kitchen Tools

  • Food processor
  • Mixing bowl (medium size)
  • Whisk
  • 8x8 inch (20x20 cm) pan with parchment paper
  • Spatula
  • Sharp knife

Allergy Information

Always check ingredient labels for allergens and ask a doctor if unsure.
  • Nuts included (almonds, cashews)
  • Contains coconut

Nutritional Info (Per Serving)

These nutritional values serve as a guide and don’t replace advice from healthcare experts.
  • Calorie Count: 300
  • Fat Content: 20 grams
  • Carbohydrate Content: 25 grams
  • Protein Amount: 7 grams