Ingredients
1 can (13.5 oz / 400ml) full-fat coconut milk
1/2 cup / 80g chia seeds
1/4 cup / 60ml maple syrup or agave nectar
Zest of 1 large lime
Juice of 1/2 large lime (about 2 tbsp / 30ml)
1 tsp 5ml vanilla extract
Pinch of salt
1 cup / 140g almonds or cashews (optional crust)
1/2 cup / 45g shredded unsweetened coconut (optional crust)
1/4 cup / 45g Medjool dates, pitted (optional crust)
1 tbsp 15ml melted coconut oil (optional crust)
Pinch of salt (optional crust)
Toasted coconut flakes (topping)
Extra lime zest (topping)
Preparations
Prepare the optional crust: Add almonds/cashews, shredded coconut, pitted dates, melted coconut oil, and salt to a food processor. Process until the mixture clumps together and sticks when pressed. Press this mixture firmly into the bottom of an 8×8 inch (20×20 cm) pan lined with parchment paper. Chill while preparing the filling.
Prepare the chia pudding filling: In a medium bowl, whisk together the full-fat coconut milk, chia seeds, maple syrup/agave, lime zest, lime juice, vanilla extract, and salt. Whisk well to prevent clumps.
Let the mixture sit for 5-10 minutes, then whisk again thoroughly to break up any clumps and ensure seeds are evenly distributed.
Pour the chia pudding mixture over the prepared crust (if using) or directly into the parchment-lined pan if making crustless bars. Spread evenly.
Cover the pan and refrigerate for at least 4 hours, or preferably overnight, until the chia pudding is very firm and set.
Once firm, lift the slab out using the parchment paper overhang. Sprinkle generously with toasted coconut flakes and extra lime zest.
Cut into squares or bars using a sharp knife.
Store leftovers covered in the refrigerator for up to 4-5 days
