Chia coconut breakfast bars

Chia coconut breakfast bars

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Chia coconut breakfast bars

These are perfect for when you need something quick to grab and go. A delicious tropical combination of dried mango and coconut, these no-cook bars are simple and easy to prepare. Using chia seeds is a great way to boost your intake of fibre, protein and omega 3 fats.

Makes 18 bars

Preparation time: 30 minutes

Storage: Store in the fridge for up to 1 week. Will freeze for up to 1 month


  • 200g/7oz/1½ cups almonds
  • 30g/1oz chia seeds
  • 125g/4½oz dried mango, chopped
  • Juice of 1 orange
  • 30g/1oz xylitol
  • 4tbsp coconut oil or cacao butter, melted
  • Pinch of sea salt
  • 40g/1½ oz lucuma powder
  • 40g/1½ oz/½ cup ground flaxseed
  • 120g/4½ oz/1½ cups desiccated coconut


  • Grind the almonds to a fine flour. Grind the chia seeds to a powder.
  • Soak the mango in water for 10 minutes then drain. Place half of the mango in a blender with the chia seeds, orange juice, xylitol and coconut oil and salt. Blend to create a thick purée. Finely chop the remaining mango.
  • In a large bowl place the almonds, lucuma powder, flaxseed, mango pieces and three quarters of the coconut. Pour in the purée and stir until blended.
  • Sprinkle a little of the reserved coconut over the base of a greaseproof-lined traybake tin about 30 x 20cm/12 x 8in. Press the mixture into the tin and flatten the surface. Sprinkle the remaining coconut on top, pressing down firmly. Refrigerate for two hours to harden. Cut into bars.
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