No bake blueberry chia jam bars

I love making no bake desserts because they take a lot less time to make. These no bake blueberry chia jam bars is one example that I am sure you will like. They are healthy, tasty and easy to make.

No bake blueberry chia jam bars

These no bake blueberry chia jam bars are also gluten free and vegan. The blueberry jam is made with chia seeds, a little bit of maple syrup and organic blueberries. While I have used chia seeds for many of my desserts it think most of them are always no bake.

I don’t like baking chia seeds or flaxseed meal for the simple reason that the fats, especially Omega 3’s, will be broken down and nutrient composition would just no be the same. When using any of these two ingredients I recommend not baking them at all. I have seen a lot of baking recipes in which they do but it is not good. If you really want to get all the nutrients these two ingredients have to offer I suggest having them in their raw state.

For these no bake blueberry chia jam bars you can use any other fruit of your choice as well. Strawberries, as well as mangoes will be perfectly fine. As long as the fruit is pureed to mix in with the chia seeds it should work just fine.

I also keep these no bake blueberry chia jam bars in the freezer and then leave to thaw out for about 20 minutes before eating. I find that they keep their shape better by storing them in the freezer. The batch also makes 8 large slices but they are so big that dividing them into 16 pieces instead is more realistic. Because of the fiber and complex carbohydrates these no bake blueberry chia jam bars will fill you up really quickly.

I hope you get to make these amazing no bake blueberry chia jam bars. For the recipe visit my friends at Make sure you browse their many products they offer. There is where I get most of my nuts  and dried fruit which I love!


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  1. This looks amazing! I can’t wait to try it. Btw, there is non-alcoholic Bailey’s Creamer available at most grocery stores, and I think that’s what I’ll try. It worked great in some Irish Cream cookies I made for the holidays, so it would probably work great in this as well.

    • I think that would work on this recipe too :-)

    • So, I tried this yesterday and substituted Bailey’s Creamer. The cake came out off the oven looking super moist and fluffy, but when we ate it later in the day, it was very dense and crumbly. Do you think that’s the difference between actual Bailey’s and the non-alcoholic creamer, or did I do something wrong? 
      Also, did you whip your ganache or just pour it over? 

    • Did you use whole wheat pastry flour or whole wheat flour? Otherwise the only thing I can think about is the fact that maybe your oven is different and baking it a bit less time may make a difference. I doubt is the creamer! Sorry it was dense. I just poured the ganache and use an spatula to spread it nicely!

    • Thanks! I did use pastry flour.  I’ll try baking it a bit less next time. It tasted really good, just a bit dense. 

    • Mine was fine but also maybe try to use less flour. Maybe 2-3 tbsp less. I think that should probably fix it :-)

  2. What flour would you use to make this gluten free?

    • I think a mixture of coconut flour and almond flour or just coconut flour. How much I am just not sure because coconut flour is so different than regular :-( You can use a gluten free flour mix too and that would probably be the same amount!!

  3. Your movement shots are gorgeous!!! Wish I had lighting like yours! 

  4. This chocolate cake looks amazing! Its’ the perfect St. Patrick’s Day treat :) 

  5. I ALWAYS have a chocolate craving :) This cake looks delish!

  6. Oh, yes!! I need this in my life! Baileys is great and I can never pass up a delicious chocolate cake recipe :)

  7. OMG! This looks soooo good! I don’t think chocolate cake could get much better! 

  8. You absolutely have to indulge every once in a while! If I’m going to indulge, this is the way to do it!  This cake is incredible!

  9. Such a show stopper dessert!  It looks fantastic!

  10. Instead of Bailey’s, do you think Kahlua would work well in this recipe?

    • Yes I think so. Just add a bit less. Mine was boozy…unless you like it boozy :-) :-) Then I just served it with a bit of vanilla ice cream and it was way better :-)

  11. That looks to die for!
    You mentioned that the baking pan should be lined with parchment paper, but on the photos above, I noticed the pan was greased and floured.

  12. This cake looks absolutely amazing, my dear! And it doesn’t look so difficult to make it. 

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  15. What other flour can I use please?! Can’t get wheat pastry flour in UK

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