These healthy chocolate chia bars are the perfect no-bake dessert to satisfy all of your chocolate cravings! They have a sunflower seed crust that's topped with a creamy chia seed layer and finished with a chocolate fudge topping. In addition, this chia bar recipe is paleo, vegan and nut free.
I've been trying my best to update old recipes (this one goes WAY back to 2017) and I'm constantly surprised by how good they are! These chocolate chia bars deserve to be updated and have a moment in the spotlight.
They consist of three irresistible layers of goodness - all no bake, paleo, vegan, gluten free, nut free, allergy friendly (basically everything you could want in a dessert). The first layer is a simple sunflower seed and coconut crust. It's topped with a creamy chocolate, chia seed and coconut layer and then finished with a fudgy chocolate topping.
If you're like me and LOVE chocolate, then these bars are just the thing for you!
Why You'll Love these Chocolate Chia Bars
- no bake - perfect for the hot summer months or when you just don't want to turn on your oven
- paleo, vegan and allergy friendly - made with simple, whole food ingredients that are free from the top common allergens.
- easy to make - your food processor does most of the work!
- high in fiber and healthy fats - a great dessert that not only satisfies, but also nourishes the body
Ingredients
The full recipe for these chocolate chia bars can be found in the recipe card below, but here's an overview of what you'll need:
- Medjool dates - dates not only sweeten the crust, but also help bind the ingredients. I recommend Medjool dates, but any type will work. You'll need to soak the dates in hot water to soften them before blending them with the other crust ingredients.
- shredded coconut - I recommend unsweetened shredded coconut or coconut flakes.
- sunflower seeds - raw sunflower seeds work well for this recipe, but if all you have are roasted sunflower seeds then they will do.
- chia seeds - this chia seed bar recipe uses whole chia seeds in the filling
- cocoa powder - I used a Dutched cocoa powder, but you can use any type, or even cacao powder.
- coconut butter - I like to make my own coconut butter by blending unsweetened shredded coconut in a food processor until it liquifies (it's so easy and cheap). However, using a store bought version will work too.
- water - needed for the filling
- maple syrup - just a little to sweeten the chocolate filling
- vanilla extract - added for flavor
- dark chocolate - I used 85% dark chocolate chips, but feel free to use something sweeter if you want.
- sunbutter - used to make the chocolate topping creamy. You can swap sunbutter for any other nut or seed butter.
How to Make Chocolate Chia Bars
To make these chia bars, you'll need a food processor or high powered blender. The bars are made layer by layer and assembled in an 8" x 4" loaf pan. Here are the step-by-step instructions:
- Line a loaf pan with parchment paper or foil and set aside.
- Make the crust: place all crust ingredients in a food processor and blend. Press the crust into your lined loaf pan.
- Make the filling: add all of the filling ingredients to your food processor. Blend, stopping every so often to scrape down the sides. Scoop the filling onto the crust and spread out in an even layer.
- Make the topping: melt the chocolate in a small saucepan, over low heat. Once melted, stir in the sunbutter. Pour the mixture over the filling.
- Place the bars in the fridge for at least 2 hours to firm.
- Once set, cut to desired size.
Storage
Store these homemade chocolate chia bars in an airtight container or baggie in the fridge, up to two weeks. For longer storage, keep in an airtight baggie in the freezer, up to 2 months.
Tips and Tricks
- Soak the dates: this softens the dates, making them stickier and better for helping the crust hold together
- Make your own coconut butter: it's really easy to do and doesn't cost much. Simply blend 2-3 cups of unsweetened, shredded coconut in a food processor until it liquifies. You'll have to stop a few times to scrape down the sides and it does take time, but it's so easy!
FAQ
Yes, this recipe is made with vegan ingredients.
Yes! It's really easy (and inexpensive) to make your own coconut butter. Simply blend 2-3 cups of unsweetened, shredded coconut in a food processor until it liquifies. You'll have to stop a few times to scrape down the sides and it does take time, but it's so easy!
More Healthy No Bake Desserts
Healthy Chocolate Chia Bars (No Bake, Paleo)
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 1 hr 20 min
- Yield: Fills an 8"x4" loaf pan 1x
Description
These chocolate chia bars have a sunflower seed crust that's topped with a chewy chocolate and chia seed layer and finished with a rich fudge topping.
Ingredients
Crust
- 5 Medjool dates (about 75g)
- ½ cup unsweetened shredded coconut
- ¼ cup raw sunflower seeds
Filling
- ¼ cup chia seeds
- ¼ cup cocoa powder
- ¼ cup melted coconut butter
- ¼ cup water (room temp)
- 1 Tbsp maple syrup
- 1 tsp vanilla extract
Topping
- ⅓ cup dark chocolate chips
- 1 Tbsp sunbutter (or any nut/seed butter)
Instructions
- Line an 8" x 4" loaf pan with parchment paper or foil and set aside.
- Soak the dates: Warm a pot of water (it needs to be hot, but not boiling) and place the dates in a small bowl. Pour the hot water over the dates until they are fully submerged. Let the dates soak for 5 minutes to soften, then drain the water.
- Make the crust: Place the pitted dates and all other crust ingredients into your food processor and blend until well combined. Press the crust into your lined loaf pan.
- Make the filling: Combine all filling ingredients in your food processor. Blend, stopping every so often to scrape down the sides (if needed), until the mixture is well blended. Scoop the mixture on top of the crust and flatten with a spatula.
- Make the topping: Place the dark chocolate in a small saucepan. Melt on the stovetop, over low heat, stirring frequently. Once melted, mix in the sunbutter. Pour the chocolate mixture on top of the filling, using a spatula to spread the chocolate to all sides of the pan.
- Chill: Place the bars in the fridge for a minimum of 2 hours to set.
- Cut: Once set, remove the bars from the loaf pan and cut to desired size (I cut mine into 12 pieces).
- Storage: keep the bars in an airtight container in the fridge for up to 2 weeks, or the freezer up to two months.
Katie
My family and I love these bars! Enjoy!