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
InstructionsÂ
- 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
One can never have enough underwear!!!!
Honestly, its so handy to have a big range so that every dress has an appropriate pair!!!
The bars look super yummy! 🙂
I made these tonight and absolutely love them. I’m in Texas and was able to find unsweetened shredded coconut and extra virgin coconut oil at HEB. I added some almonds to them and they taste like Almond Joy w/o the chocolate. My 13 yr old daughter LOVES your Cake Batter Energy Bars. Such a great substitute for store-bought breakfast bars. Thank you for showing that eating healthy can be yummy! Looking forward to the book!
I’ve only just got round to making these – and wish I had before! I substituted half of the coconut (by weight) with crushed GF cereal flakes because I fancied them crunchy and they’re delicious, thank you 🙂
Yoga pants and spandex!! Haha- I guess because I’m a dancer, but food-wise definitely chocolate, Greek Yogurt, and craft items!!
oh my goodness, coconut too…that’s definitely up there too
Made these today and they are absolutely amazing! They are already plenty good but if you dip them in chocolate they tastes exactly like the coconut bars i buy from my health food store for $2.50 each. Exactly the recipe I was looking for to replicate it Thanks
Could you use a butter instead of the coconut oil? I rarely use oils but do have macadamia butter and margarine.
Great recipe though, can’t wait to try it out 🙂
Margarine? No!! That’s nasty! Try butter, mixed with olive oil, almost 1/2 and 1/2. I call it BU….and it’s SO much better for you than margarine! I heard once that margarine is one molecule away from plastic….PLEASE don’t eat it!
One can never have enough people to love! Thank you for all your great recipes.
Katie!
I made your crack bars for v-day, but mixed through some pink and red sprinkles for flair, and pressed them individually into heart shaped cookie cutters. Because of the oil content, they popped right out and solidified in adorable heart shapes. They were a HUGE hit and I can’t wait to make them again. YUM.
My mom loves coconut and is always asking me to make coconut cake, but her favorite one takes so long (three days of prep eek!). This seems like a great alternative to have ready for her when she bothers me for it. I was just wondering about the water/stevia substitution for maple or agave. Without the viscosity, does it still come together as well? I really want to try these without the extra sugar, but if the ones with syrup come out better, I might just do those instead. thanks
hanna lipman
tulane
Just fixed the coconut crack bars, but I just rolled mine into little balls then rolled into some cocoa powder. Yum! Thanks, Katie.
Hey Katie!
Just tried these (amazing!!!) but I had trouble getting them out of the container without semi-ruining their shape! Any suggestions?
Cher
Did you freeze them long enough? Make sure your freezer is on a cold enough setting. They should be completely hard before trying to cut.
Amazing. I just tried these with maple syrup as the sweetener… beautiful pieces of wonder!
Thank you : )
These are so simple that I was suspicious, but I have to admit they are really, really good. although, next time I might have to try them with a later of chocolate.
Just had to try these quick and easy treats today! But I have to say, I am totally and utterly shocked that you didn’t add a layer of chocolate on top!! I melted some dark chocolate and coconut oil together and poured on top and then chilled these. The chocolate took them to a whole new level! Love your site. Love your recipes. Keep up the good work!
I love these!!! I made them tonight. Next time I’ll put them on parchment paper to get them out. Right now I have what looks like coconut crack crumbles. Wish they had more protein, but as a dessert, they are AWESOME. Crack is right. Addictive.
I didn’t use a food processer. What I did was heat the water, then stirred in the salt, coconut oil, sweetener, (sweetzfree) and vanilla until the oil and salt melted. I added that to fine coconut and stirred it all together. Worked great.