Ingredients
Equipment
Method
Prepare the Crust
- In a food processor, combine almonds or cashews, shredded coconut, Medjool dates, melted coconut oil, and a pinch of salt. Pulse until it clumps together, about 1-2 minutes. Press into an 8"x8" pan lined with parchment paper. Chill.
Make Chia Pudding Filling
- Whisk together coconut milk, chia seeds, maple syrup, lime zest, lime juice, vanilla extract, and a pinch of salt in a mixing bowl. Let sit for 5-10 minutes, stirring occasionally to prevent clumps.
Combine the Layers
- Pour the thickened chia pudding mixture over the chilled crust, spreading evenly. Smooth the top to remove air bubbles.
Chill to Set
- Cover with plastic wrap or a lid and refrigerate for at least 4 hours, preferably overnight, until set.
Finishing Touches
- Lift out using parchment paper, sprinkle with toasted coconut and lime zest, and slice into bars.
Nutrition
Notes
Store in an airtight container for up to 5 days in the fridge, or freeze for up to 3 months. Best enjoyed chilled or at room temperature.
