These no-bake coconut bars are completely irresistible – and you can make them in under 10 minutes!
As if I needed yet another addictive no-bake recipe on the blog.
Oh but one can never have enough no-bake recipes, right?
Especially when there is coconut involved.
You know what else one can never have enough of?
Obviously I would say chocolate.
The eleven different types of chocolate bars in my kitchen pantry attest to that. My roommate would say makeup, as her collection could stock three separate branches of Sephora.
My sister would probably say shoes. Although she might say nailpolish.
She really does have a lot of nailpolish.
Also try these: No Bake Coconut Bounty Bars
And one can never have enough coconut.
Except maybe my crazy boyfriend who just yesterday informed me that he doesn’t like coconut.
I think I stared at him blankly for over five minutes, trying to comprehend that statement.
You know, I also once dated a guy who didn’t like chocolate… 😕
Fill in the Blank: One can never have enough ________.
Dishes? Scarves? Jars of peanut butter?
I’m also going to throw jeans and bathing suits onto my list, because even with all the ones I already own, I always want to buy more.
Oh, and puppies… I can’t go into Petsmart on adoption days for fear of taking home all the rescue puppies!
No-Bake Coconut Bars
Ingredients
- 1 cup unsweetened shredded coconut (80g)
- 1/4 cup agave or pure maple syrup, or 1/4 cup water and stevia to taste
- 2 tbsp virgin coconut oil (For substitutions, see nutrition link below)
- 1/2 tsp pure vanilla extract
- 1/8 tsp salt
- optional mini chocolate chips
Instructions
- Combine all ingredients in a food processor. (Mixing by hand will still taste good, but the bars will crumble.) Squish into any small container–I used a 7×5–and refrigerate for an hour before trying to cut. Or freeze for 15 minutes. Can be stored in the fridge or freezer, for at least a few weeks.View Nutrition Facts
Notes
we added two tablespoons of chocolate protein powder with two tablespoons of cacao on accident and they still turned out delicious! thank you katie! 🙂
Made these tonight, made a double batch and put 1tbls raw coaco powder in the second batch to top the first layer with. Used stevia for the sweetener. Delicious!
Just made these. Thank you for this recipe! I love it!
I think I have a she-crush on you!! lol. I have tried quite a few recipes, havent found one I don’t LOVE!! I added cacao nibs and tastes great! You ROCK!
Hats. One can never have enough hats. Or stuffed animals. Or chocolate.
This recipe looks delicious. I might have to make it someday….Scratch that might. I *will* have to make it.
Hey Katie, could you try to help me. I’ve made these coconut bars twice. The first time they tasted so good, but they werent cutable, too wet. Last night i tried again. I made a double batch and i used pure syrup for half and the 2nd half i used the water and stevia. Now i did use a slighter amount of water because of my first try. These are too crumbley. Again, i cant cut them like your photo. I’m 53, so ive been cooking a while. lol. Your recipe taste really good, i just need a suggestion to get the consistancy right. Any ideas?
Thanks
I don’t have a food processor but they came out just perfect mixing by hand. Shared with some folks at my gym and they loved them as well. Thanks~
Yes, I made mine by hand too. But I wrote the recipe down wrong and added coconut oil by the teaspoon instead of tablespoon. So of course they don’t stick together! I realized what I must have done and just confirmed it by coming here….I am going to re-mix the whole shebang then I’m sure they will be fine. 😉
Hi Katie, I kind of had the same issue as Mary (2 comments above). I used agave.. They tasted awesome! No complaints there, but they were really hard to cut…very wet and gooey. I ended up just rolling them into little bite size balls instead. But they looked absolutely nothing like your photo. They weren’t white…but that’s probably because I used amber agave, but they just don’t seem to have had the same consistency that yours did when you made them. Any suggestions? They were a huge hit despite this fact, so I know I’ll be making them again and want to know how to make them even better than this time.
Did you freeze them long enough? Be sure your freezer is on a cold enough setting. They should be completely hard before trying to cut.
The term “Crack” in anything food related is so incredibly insensitive.
Katie – a huge thank you for this recipe! I cook for our community dinner every Wednesday evening, which is a free meal open to everyone. We generally serve 100 plus meals every week and also send meals to our local women’s shelter. We use table linens, china plates, tableside service, well you get the idea…all about dignity. We have several repeat diners that are gluten free and this is such a simple delicious dessert that I can add to our menu. Thank you, thank you, thank you!
Thanks for another great recipe. Instead of making bars, we used a mini muffin pan (12 servings) or a small cookie scoop (14 servings) and placed them into mini muffin liners for a party. They looked great on a tray with your Pecan Pie Babies. Both were a hit.
Hey Katie!! Thank you for introducing me to my newest addiction!! HAHA Seriously though, I see why you named them “crack” bars HAHA! I made a double batch 2 nights ago and they are almost gone already (after sharing them with friends of course)!
Just FYI to everyone- I do not own a food processor (yet) but I do however own a mini ninja blender which worked just fine for this recipee! (It also worked well in making rolled oats into oat flour for another recipee). Anyways these babies are to die for eaten straight out of the freezer! 🙂 A friend who tried these thought of dipping them into chocolate- I may have to try that!! Or adding mini chocolate chips into the mixture- Hmm….
@Mary (above) Did you use UNsweetened coconut flakes? Also, I used agave syrup and they stuck together beautifully!
Hi! Do you think this recipe will work with honey?
Mike: Need to look into the alergies of Organic foods. My friends here that are gluten intolerant or sensitive are NOT with Organic, Non GMO filled foods.
On another note, I must be the lucky girl, my husband loves when I make the oatmeal bottom, coconut middle drizzled on the top is 85% dark chocolate bars. My whole family gobbles a 13 X 9 pan in a week.
Made this once with agave, they turned out beautifully, wonderfully sticky and scrummy and delightful. I made a quadruple batch, they were so tasty.
Just made a double of a quadruple (octople?) using stevia and water, and I absolutely cannot cut them into bars at all. They’re falling apart, crumbly and dry and awful. I’m going to try whipping them up in the food processor again or with a hand mixer, adding a dab of agave and some more coconut oil. Hopefully they shape up, because I’ve got to get them to a party tomorrow! Yikes!
I’m not sure if anyone has pointed this out yet, but if you add a few chocolate chips, these taste just like Samoas Girl Scout Cookies!!! YUM!