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Coconut Chocolate Bars are a no-bake snack that combines creamy coconut and rich chocolate in a homemade treat that’s sweet, easy, and crowd-pleasing.
Whether you’re craving a quick dessert after dinner or a homemade snack for lunchboxes, these bars fit the bill. Back when my kids were little, I’d whip them up in a flash—no oven heat in the summer, no fuss, just pure joy. Here’s the thing: the blend of shredded coconut, almond flour and a drizzle of honey feels indulgent yet surprisingly light. And honestly, I’ve learned that a little sea salt on top brings out the chocolate’s depth in a way that makes you go “wow.â€
Why You’ll Love This Recipe
- No oven needed—perfect for warm days (and lazy bakers like me).
- Ready in under 90 minutes—most of that is chill time.
- Grain-free option—swap almond flour for extra coconut to keep it gluten-free.
- Kid-friendly snack—pack one in lunchboxes or after-school munchies.
- Gift-ready—cut into bars, wrap in parchment, and tuck into festive boxes.
- Customizable sweetness—use maple syrup, honey, or agave to suit your taste.
- Holiday hit—seasonal on any dessert table, from summer picnics to winter cookie swaps.
- High in healthy fats—thanks to coconut oil and shredded coconut, this feels like a treat that’s a bit better for you.
Ingredients
- 2 cups unsweetened shredded coconut (fine texture works best; toast lightly for extra aroma)
- 1 cup almond flour (or ½ cup coconut flour plus ½ cup extra coconut for nut-free)
- ½ cup coconut oil, melted (refined for a mild note or virgin for a stronger coconut flavor)
- â…“ cup honey or pure maple syrup (substitute agave syrup if vegan)
- 1 teaspoon pure vanilla extract (clear vanilla for color-sensitive recipes)
- Pinch of sea salt (plus extra for topping, if desired)
- 1½ cups dark chocolate chips (70% cacao recommended; use dairy-free chips for vegan)
- Optional: 2 tablespoons extra shredded coconut (for garnish)
Tips: Choose high-quality chocolate for a smooth, glossy finish. Measure coconut oil after melting for accuracy (it firms up fast).
Directions
- Line an 8×8-inch pan with parchment paper, letting edges hang over for easy bar removal. A silicone liner works well, too.
- In a large bowl, stir together shredded coconut, almond flour and a pinch of sea salt until evenly mixed. (If you like a slightly chewy bar, use coarse coconut; for a smoother bite, grind it in a food processor.)
- In a small saucepan over low heat, melt coconut oil, honey (or maple syrup) and vanilla, stirring gently until the mixture just simmers—about 2 minutes. Watch closely so it doesn’t bubble over.
- Pour the warm liquid over dry ingredients. Fold swiftly but gently with a spatula until everything clings together like wet sand. Taste-test: adjust sweetness or salt now.
- Transfer the coconut mixture to your prepared pan. Press firmly with the back of a measuring cup to create an even, compact base about ½ inch thick.
- Place the pan in the fridge for 15–20 minutes to set the base. Meanwhile, melt chocolate chips: use a double boiler or microwave in 30-second bursts, stirring between, until silky smooth.
- Spread the melted chocolate over the chilled coconut layer. Work quickly for an even coat, and sprinkle extra sea salt or shredded coconut if you like.
- Chill again for at least 30 minutes, or until the chocolate is firm to the touch. For quicker results, pop in the freezer for 15 minutes—but don’t forget it or the texture can get too hard.
- Lift the parchment out and slice into 16 bars with a sharp knife. For clean edges, warm the blade under hot water, wipe dry, then cut.
- Serve immediately, or transfer to an airtight container and keep cool.
Servings & Timing
Yield: Makes 16 Coconut Chocolate Bars
Prep Time: 15 minutes (plus 5 minutes melting chocolate)
Chill Time: 45 minutes total (base and topping)
Total Time: 1 hour 5 minutes—most of it hands-off
Variations
- Nutty Crunch: Stir in ½ cup toasted pecans or almonds to the coconut base.
- Tropical Twist: Mix in 2 tablespoons freeze-dried mango powder or chopped dried pineapple.
- Peanut Butter Swirl: Drizzle melted peanut butter on top of the chocolate before chilling.
- Mint Delight: Add ½ teaspoon peppermint extract to the chocolate layer for a cool finish.
- Citrus Zing: Grate a teaspoon of lime or orange zest into the coconut mixture.
- Chili Kick: Sprinkle a pinch of chili flakes on the melted chocolate for a sweet-spicy delight.
Storage & Reheating
Store bars in an airtight container in the fridge for up to 1 week—though they rarely last that long! For longer stashes, freeze bars in a zip-top bag for up to 2 months. Thaw in the fridge for 30 minutes before serving. No reheating needed; they’re best enjoyed chilled.
Notes
Cooking tip: A silicone spatula is your best friend here—less sticking and it scrapes every bit of coconut mixture.
When testing, I found that pressing the base firmly ensures the bars don’t crumble when you slice.
If the chocolate starts to bloom (white streaks), it’s still fine; it just means the cocoa butter separated slightly—flavor remains intact.
For a smoother texture, pulse all dry ingredients in a food processor before adding liquid.
Personal quirk: I love sprinkling flaky sea salt on top—it makes the chocolate pop.
FAQs
Q: Can I use milk chocolate instead of dark?
A: Absolutely—you’ll get a sweeter bar, though dark chocolate offers a richer contrast with coconut.
Q: Are these bars gluten-free?
A: Yes, as long as you use gluten-free chocolate chips and stick with almond or coconut flour.
Q: How do I prevent the base from sticking?
A: Lining the pan with parchment and letting the base fully chill helps release bars cleanly.
Q: Can I cut down on sugar?
A: You can reduce syrup by a tablespoon or swap for a sugar-free sweetener, but bars may be less firm.
Q: What’s the secret to glossy topping?
A: Gentle tempering—melt chocolate slowly and avoid overheating, then stir until smooth.
Q: Can I make this nut-free?
A: Yes, replace almond flour with extra shredded coconut or use a seed flour like sunflower seed meal.
Q: How do I keep chocolate from cracking when I cut?
A: Let bars sit at room temperature for a few minutes so the chocolate softens slightly for a cleaner cut.
Q: Any tips for faster prep?
A: Pre-measure ingredients and melt chocolate while the base chills—this multitasking shaves off 10–15 minutes.
Conclusion
These Coconut Chocolate Bars blend simple ingredients into a no-bake dessert that’s fun to make and even more fun to share. With versatile twists, easy storage and minimal hands-on time, they’re a snack you’ll return to again and again. Give this recipe a try, and let me know how you jazz it up—drop a comment below, or tag your creations on Instagram!
Coconut Chocolate Bars
Ingredients
- 2 cups unsweetened shredded coconut fine texture works best; toast lightly for extra aroma
- 1 cup almond flour or ½ cup coconut flour plus ½ cup extra coconut for nut-free
- 1/2 cup coconut oil melted (refined for a mild note or virgin for a stronger coconut flavor)
- 1/3 cup honey or pure maple syrup substitute agave syrup if vegan
- 1 teaspoon pure vanilla extract clear vanilla for color-sensitive recipes
- Pinch sea salt plus extra for topping, if desired
- 1 1/2 cups dark chocolate chips 70% cacao recommended; use dairy-free chips for vegan
- 2 tablespoons extra shredded coconut for garnish
Instructions
- Line an 8x8-inch pan with parchment paper. In a bowl, mix shredded coconut, almond flour, and sea salt. Add melted coconut oil, honey, and vanilla. Press into pan and chill for 15-20 minutes.
- Melt chocolate and spread over the chilled coconut base. Sprinkle with sea salt or shredded coconut. Chill for at least 30 minutes until firm.
- Lift the parchment to remove bars from the pan. Cut into 16 bars. Serve or store in an airtight container.
