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
Hmm..I made these… used Agave…and the agave was WAY to much..YUCK! Next batch I will only use water with stevia packs for sure! It was such a strong aroma of Agave and the taste was so strong I didnt dare even give one to my 6 year old..Yuck! They werent white they were yellow colored from the agave…And I just used 1/4 cup.
I used about 3 TBS of maple syrup, and it was perfect. Almost too sweet, just more dessert-y that way. If you like maple flavor, I recommend that instead of the agave. 🙂
These were delicious!! My kids scarfed them down! I melted some chocolate chips and poured over the top, and that was wonderful! Next time I’m going to put a layer of almonds before I pour the chocolate on top – added protein and just like a candy bar! Thanks for the recipe!
I made these and thought they were DELICIOUS!! Perfect snack to curb cravings. Thank you!
Just one to say love this recipe! Just made it today for the first time and as soon as I finished the batch I started making another one to double it because I knew it wouldn’t last long enough. 🙂 I love how it’s raw, so flavorful rich in coconut and maple flavor, and simple.
Oops, *want not one! Lame, haha.
How did you get yours so snowy white? Between the agave & the vanilla they are kind of brownish. Tasty though!
my mums allergic to coconut 😛 which meant it was alwwways a treat as a kid, my dad would buy a coconut, we’d sit in the garden, he’d break it open and we’d sit there eating it, always in the garden when my mum was asleep (she worked nights as a nurse :P). and so even now, I treat myself with coconut
is the coconut in this recipe fresh or dried shredded?
dried
As I’m licking the spatula I am thinking oh my god this is crack! then it occurred to me that indeed you put that word in the title!
😉
Hi Katie! I’m 16-years-old and I was recently diagnosed with celiac disease, I’m also HIGLY allergic to soy, and I’m lactose intolerant. I absolutely love sweets. I honestly think that I think about sweets 24/7. Every since I got diagnosed with celiac and found out about my other allergies, I had to give up the one desert I used to have everyday. Chocolate chip cookie doe ice cream. Anyways, i began craving for sweets more and more. I baked unsuccessful cookies that tasted AWFUL! And my parents couldn’t even swallow. I did a lot of research of what sweets I could eat. THANK GOD I FOUND YOUR BLOG!!
Thank you for posting this! I’m on a super restricted eating plan right now… no grains, no sugars (maple syrup allowed) no dairy, no egg. Needless to say, it’s hard to find fun stuff to make (and eat).
I made these yesterday and added a handful of salted cashews to the food processor….amazing sweet salty squares of pure yumminess:) I’m tempted to try a version with organic unsweetened cocoa melted on top
These looks yummy.
Would you please consider taking the word “Crack” out of your title. Some people truly have an issue with addictions and it is not a light matter but offensive to read used in this context. Thanks for your consideration.
I made a half batch of this (I know, I’m crazy – I had to save some coconut for my green smoothies). Absolutely fabulous! They didn’t make it to my fridge before I ate half of it. Can’t wait to try what is left in bar form tomorrow. Thanks for the delicious recipe!
This recipe is a gift from God for Father’s day. My husband’s favorite food (well almost) is Coconut!!!
Drizzle melted dark chocolate on the top and it becomes decedent! Soooo good!
My boyfriend doesn’t like it either, which is so annoying because I love it. I drink the Silk coconut milk, etc. Maybe it is a women thing, I can’t think of any men in my life who like it.
Is the coconut oil in this recipe melted prior to use? Or is it mixed into batter in its solid form? Thanks!