Serve up these bite-sized Chia Lime Bars for a refreshing, healthier-for-you dessert!
Naturally sweetened with honey, lime juice, and fiber-rich chia seeds, these bars are the kind of good-for-you dessert you won’t want to put down! Not only are these treats gluten-free and Paleo-friendly, they’re also a great low-carb dessert you can serve over and over again.
Almond meal and coconut flour are used to create a high-protein, low-carb crust that won’t cause any unwelcomed blood sugar spikes. As for the filling, chia seeds help create a gel-effect with additional fatty acids and fiber for nutrition.
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To get started, combine the crust ingredients into a large mixing bowl. Mix well until you get a homogeneous crumbly mixture. Then press the mixture onto a square baking pan lined with parchment paper. Bake for 15 minutes until the crust turns golden brown.
As the crust bakes, prepare the filling by heating a large saucepan over low heat. Combine the lime juice, honey, eggs, egg yolks, and coconut oil, whisking well for two minutes. Note: Make sure to use three whole eggs and three egg yolks to help curd a brighter yellow color and thicken the texture. Pour the mixture through a sieve to get rid of any lumps before returning it to the saucepan. Increase the heat to medium and whisk for five minutes until the mixture starts to thicken.
Then, switch off the heat and whisk for another minute until a curd is formed. Add in the chia seeds and mix well until the chia seeds are evenly distributed. Spread the mixture over the crust and allow to chill for at least three hours. Once bars are set, cut into small squares and garnish each square with a lime wedge.
Paleo Chia Lime Bars
40 mins
Paleo Chia Lime Bars
Felicia Lim- Parchment paper
- 1 large mixing bowl
- 1 8” x 8” baking pan
- 1 whisk
- 1 large saucepan
For the Crust:
- 1 cup almond meal
- 1/3 cup coconut flour
- 2 T raw honey
- 1 egg
- ¼ cup solid coconut oil
For the Lime Filling:
- ¾ cup lime juice
- 1 T lime zest
- ½ cup raw honey
- 3 whole eggs
- 3 egg yolks
- ½ cup coconut oil
- 1 T chia seeds
- Lime wedges, for garnishing
- Preheat the oven to 350°F and grease a square glass baking pan with parchment paper.
- For the Crust: In a large mixing bowl, combine the almond meal, coconut flour, honey, egg, and solid coconut oil together. Mix well with a wooden spoon until you get a crumbly mixture. Press the mixture evenly onto the bottom of the prepared pan and bake for 15 minutes until the surface is golden brown.
- For the Lime Filling: While the crust is baking, prepare the filling. Combine the lime juice, lime zest, honey, eggs, yolks, and coconut oil in a large saucepan over low heat. Whisk well until combined for a few minutes. At this point, the mixture will still have a liquid consistency. Pour the mixture through a fine-mesh sieve to get rid of any lumps.
- Return the liquid to the saucepan and bring up the heat to medium, whisking continuously for the next five minutes. When the mixture begins to thicken, switch off the heat and whisk for another minute. The mixture will now be thick, like a curd.
- Add the chia seeds to the mixture and stir to distribute them evenly.
- For the Bars: Transfer the curd-like mixture on top of the crust and spread it out evenly with a spatula.
- Chill for at least three hours until the top is firm to the touch. Gently remove from the pan and slice into small squares. Garnish each square with a small lime wedge and serve.
Tip: I’ve cut the bars into small squares (and ended up with 20 in total). However, you can cut them into rectangles or larger squares as well. Keep in mind that the portions will vary as a result.
Looking for Paleo ingredients? Here are a few we’d recommend:
Almond meal (Barney)
Coconut flour (Nutiva)
Raw honey (Bee Farms)
Cold pressed coconut oil (Viva Naturals)
Chia seeds (Viva Naturals)
(You’ll Also Love: Salted Caramel Chia Seed Pudding)
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