Feeling snacky? Try eating something high in fibre! Enjoy these tasty vegan blueberry chia bars

Chia Blueberry Bars

Makes 1 x 20cm x 20cm tin.

Feeling snacky? Try eating something high in fibre! Enjoy these tasty vegan blueberry chia bars for dessert or breakfast with a blueberry chia jam using coconut sugar, a crunchy almond topping & zesty lemon drizzle.

Foods high in fibre help you feel full longer, only two tablespoons of chia seeds have 11g of fibre so we added it into these blueberry jars to create a more “guilt-free” treat!


Cooking Methods

  • Baking

Prep Time

25 minutes

Cooking Time

35 minutes


For the Chia Blueberry Jam:

  • 500ml (2 cups/250g) blueberries
  • 45ml (3 Tbsp) chia seeds
  • 15ml (1 Tbsp) coconut sugar
  • 30ml (2 Tbsp) water

For the Blueberry Bars:

  • 500ml (2 cups) cake flour
  • 125ml (1/2 cup) almond flour
  • 160ml (2/3 cup) coconut sugar
  • 250ml (1 cup) You First coconut oil, softened
  • Pinch of salt
  • 125ml (1/2 cup) almonds, chopped finely and toasted

For the Lemon Glaze:

  • 125ml (1/2 cup) icing sugar
  • 15ml (1 Tbsp) lemon juice
  • Zest of ½ lemon


For the Chia Blueberry Jam:

  1. Combine all ingredients into a small saucepan and cook for about 10-15 minutes on a low heat until sticky.
  2. Remove from heat and allow to cool completely before use.
  3. For the Blueberry Bars:

    1. Pre-heat the oven to 180°C.
    2. Combine the cake flour, almond flour and coconut sugar in a large mixing bowl and mix to combine.
    3. Add the softened coconut oil, pinch of salt and the chopped almonds and work with your hands until you have a smooth pastry.
    4. Set aside about 180ml (2/3 cup) of the pastry for your topping.
    5. Press the rest of the dough in your prepared 20cm x 20cm baking tin and blind bake the pastry for about 15 minutes. Remove the baking paper and beans/rice and bake open for another 10 minutes.
    6. Remove from the oven and spread the blueberry chia jam on the pastry. Crumble the reserved pastry on top of the chia blueberry jam.
    7. Place the baking tin back into the oven and bake for another 10-15 minutes and golden.
    8. Once done baking, remove from the oven and allow to cool in the pan for at least 15 minutes. Gently remove the bars from the tin and place in the fridge for 1-2 hours to set.
    9. Once rested, cut into bars and drizzle with the lemony glaze.
    10. For the Lemon Glaze:

      1. Combine all ingredients and mix well. Drizzle over blueberry bars.


What if I don’t like blueberries?  Substitutes the blueberries in the chia jam for another berry like strawberries or raspberries. If they aren’t in season, then grab some frozen berries.

Can these blueberry bars be Gluten-Free? YES! Simply substitute the regular flour with gluten-free flour.

What if I don’t want sugar? You can replace the lemon icing with a lemon coconut cream, or simply leave out the icing.

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