Dreaming of Summer Strawberry Chia Bars

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Are you one of those people who loves hot weather?  Do you wish it was summer all of the time? I definitely do.  You would never know that I am from Finland because I really don’t care for cold weather.  I feel tight, contracted, and uncomfortable when it is cold.  Granted, it is good to learn to accept all conditions in life in order to have peace of mind, but I would be perfectly content to be warm ALL year round.  So, when I saw the first organic, semi-local (California) strawberries at the market, I started dreaming of summer.


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And then I made these……



The recipe was adapted from 2 of amazing food blogs, Elana’s Pantry and Oh She Glows.  Thanks, ladies for the inspiration.  They were simple to make and super tasty.  Gluten and Grain-free, vegan, Paleo, and refined sugar-free.  And loaded with oh-so-good-for-you chia seedsTHIS is the brand of chis seeds I prefer.  I used pecans for the topping , but walnuts would work just fine.  I used maple syrup for the sweetener , but honey works well too.  The strawberry filling can be made ahead of time and stored in the fridge until ready to use.   I hope you enjoy them as much as we did. The entire tray disappeared in 2 days. (Um, yeah….I had a few)   Can’t wait for blueberries to come in so I can make blueberry chia bars…..





Dreaming of Summer Strawberry Chia Bars
Recipe type: Dessert
Serves: 16 bars
  • 2½ cups fresh strawberries, chopped into ½ inch pieces
  • 3 TBS pure maple syrup OR honey
  • 1½ TBS chia seeds
  • 1 tsp vanilla extract
  • CRUST :
  • 2 cups almond flour
  • 2 TBS coconut oil, melted
  • 1 TBS water
  • ¼ tsp celtic sea salt
  • 1 TBS vanilla extract
  • 1 cup pecans (or walnuts)
  • ½ cup shredded coconut, unsweetened
  • 1 TBS coconut oil, melted
  • ¼ tsp celtic sea salt
  • 1 TBS sesame seeds, raw
  1. Preheat oven to 350' F and line 8x8 baking pan with parchment paper
  2. To make filling: place chopped strawberries and sweetener into medium pot and begin to heat on medium. Once strawberries begin to sweat a bit, add chia seeds and vanilla.
  3. Bring to boil then simmer on med-low for about 15 minutes
  4. Remove from heat, pour into glass bowl, and place in freezer to cool for 30 minutes
  5. To make crust: place all crust ingredients into food processor and process until well incorporated and beginning to stick together. Press mixture firmly into lined pan and bake for 14 minutes on 350'. Remove from heat and let cool 20 minutes
  6. To make topping: place all topping ingredients, except sesame seeds, into food processor and pulse until well combined and forms a coarse texture. Add sesame seeds and pulse to combine a couple of times
  7. To assemble bars: pour strawberry filling over cooled crust and spread evenly. Crumble topping over the filling and LIGHTLY press it down
  8. Bake for 18-20 minutes at 350' ( or until topping slightly beginning to brown)
  9. Cool for 10 minutes then place in fridge for AT LEAST 2 hours to set
  10. Once completely cooled and set, slice into bars
For best results, be sure that the strawberry filling is relatively cool before pouring over crust.



Chop and cook strawberries:

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Make and bake crust:

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Make topping:

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Assemble bars:

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Bake and ENJOY!!


This is the brand of chis seeds that I use:



Do you have a dessert that reminds you of summer????



This recipe has been shared at the following food link ups.  Click images to see more tasty recipes and healthy living tips….

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Katja is the creator, author and chef of Savory Lotus. Food is her passion, and food is also her medicine. Katja believes that good health starts with deeply nourishing foods and that healthy living doesn’t have to be complicated. Join her for easy to prepare recipes made with real food ingredients. Gluten and grain free. Paleo-friendly.

MEDICAL DISCLAIMER: The information included on this website is intended for educational purposes only. It is not intended nor implied to be a substitute for professional medical advice. None of the opinions expressed here are meant to diagnose or treat any disease or illness. You should always consult your healthcare provider to determine the appropriateness of the information for your own situation or if you have any questions regarding a medical condition or treatment plan.

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. AMAZON DISCLOSURE: The owner of this website is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon properties including, but not limited to, amazon.com, endless.com, myhabit.com, smallparts.com, or amazonwireless.com.


  1. Saundra says

    Do you think frozen strawberries would work in this recipe? I have frozen organic berries that I picked & froze last summer. This recipe looks delicious!!

    • says

      Frozen berries would work just fine for the filling. I would probably defrost them in a strainer and strain off any moisture. This will help the “jam” filling be a little thicker. You can also simmer the berries a bit longer to get it to thicken a bit. Thanks for stopping by… :)

  2. Kelsey says

    Do you know the nutritional info by chance? I just started using chia about two weeks ago and have used it almost every day since. I’m addicted 😛

    • says

      sorry. I don’t usually analyze the nutritional info. I tend to just focus on nutrient-dense ingredients and healthy fats. I also love chia seeds. My favorite is chia pudding. I make it the night before (takes 3 minutes) and have an amazing breakfast ready in the morning. Have you tried this?? Thanks for coming by…

  3. Lori says

    Could I substitute Stevia for the honey or syrup? Could I substitute blackberries/blueberries/raspberries for strawberries? I’m on a strict candida diet Thanks!

    • says

      You can definitely use any berry that you like. As far as stevia, you could try that. Just be sure to add a titch of moisture to make up for the wet sweetener. :)

  4. Amy says

    I made these bars last weekend for a family dinner and they were a big hit. I didn’t have almond flour so I used half of Tapioca Flour and Pamela’s Gluten Free Pancake mix. The crust was a little chalky but the bars were still tasty. :) Thank you Katja for the recipe, and all your recipes.

    • says

      Thanks for the kind feedback! Yeah, almond flour is really nice in crusts. If using tapioca, you have to be careful to add enough oil so it’s not dry. Glad you enjoyed them.


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