Maple Syrup Chia Pudding Bars
You prepare it in the evening, you cut it in the morning
A base of cashews, dates, and coconut flour. Topped with a coconut milk and chia seed pudding, sweetened with maple syrup and flavored with orange.
Active work is minimal; the rest is chilling in the fridge overnight. In the morning, cut into squares and serve.
35 min
Prep time
Breakfast
Category
Low
Difficulty
26 x 16 cm
Mold
What is needed
Servings for a 26 × 16 cm rectangular pan.
420 ml thick coconut milk
85g black chia seeds
65 ml (85 g) of Pure Organic Dark Maple Syrup
1 pinch of salt (for the pudding)
1 orange (zest and 30 ml juice)
145g natural cashews
45 g of coconut flour
45g pitted dates
15 g corn oil
1 pinch of salt (for the crust)
1 kiwi
Seven steps
The base
Blend the cashews, coconut flour, dates, oil, and salt in a food processor.
In the mould
Line the mold with parchment paper, allowing it to overhang the edges. Spread the mixture on the bottom and press until a compact layer is formed, then let it rest in the fridge.
The pudding
In a bowl, mix the coconut milk, chia seeds, maple syrup, salt, orange zest, and orange juice.
Lump-free
Whisk with an electric mixer to remove lumps, then let rest for 10 minutes.
Based on
Stir vigorously again to distribute the seeds, pour onto the base and level with a spatula.
All night long
Cover with plastic wrap and chill in the fridge overnight, until the pudding is firm.
Cut and decorate
Lift the parchment paper to remove the pudding, cut it into squares with a sharp knife, and top each bar with a kiwi slice.
Two things to know
Don't skip the resting period. Chia seeds need a full night to absorb the liquid; before then, the pudding won't set.
Store it in the fridge, in an airtight container, for a maximum of four or five days.
The ingredient
The variety used in this recipe. Organic Dark: robust flavor, from certified organic maple groves.
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