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
Is maple syrup paleo?
How big do I cut the bars to make a 100 calorie serving?
This looks fantastic! If you put almonds on top and drizzle with dark chocolate you will have Almond Joys
Has anyone tried this recipe with sweetened shredded coconut? I am having a hard time finding unsweetened shredded coconut at a reasonable price, and I already have sweetened shredded coconut on hand. My apologies if I missed a discussion about this in the comments!
I used sweetened shreds in mine, and then skipped the sweetener from the recipe. Turned out perfect!
I just read the comment below that the oil should be melted first. Mine oil was soft, as its June, but it was semi-solid. (I wish it expressed it should be melted in the ingredient list!) Do you figure that’s why it won’t stay together when cut after freezing for 45 mins? The flavour is AMAZING though, I threw a few chocolate chips in, it definitely reminds me of Mounds or a Bounty bar 😀 it’s in the fridge, hopefully it will set eventually.
I think I may have a new favorite go to for a quick easy sweet treat. I added softened baking chocolate and the flavor was so good I’m going to have a hard time eating these in moderation. I love Mounds bars but am avoiding unhealthy snacks and this came so close to the taste. Almond Joy lovers could add chopped almonds to this and I think they’d become addicted too.
I just made the coconut bars with sweetened shreds, vanilla, salt and room temp coconut oil as binder. Then I pressed them into square silicone chocolate molds and put them in the fridge. Makes a nice sweet treat that’s healthy compared to most! (I think I might add chocolates next time!)
Really love you stuff!! Can’t wait to give it a go.
Love the recipe! Gonna try it soon You once dated a man who doesn’t like chocolate, I Married one who could care less about chocolate! ! You know what that means Right? More for MEEEE! LOL
I can never have enough Purses!!
I just thought you should know you are going to be my 18 year old sons hero. He bought a coconut bar at the health food store yesterday and gave me one bite. Then he said I had to recreate it for him! I think this is recipe is pretty much what we are looking for! I guess that makes you my hero too! 😉
Thanks for posting the recipe. I will have to try it on my next day off.
I don’t think the proportions work. I had to add another 1/2 c of coconut because it was a syrupy mess. With the additional coconut, it made a fairly flat 5×7″ block.
I dunno. A wicked quick, real food dessert might not be the safest thing for my tummy. Or my willpower. I included this in my Christmas in July roundup.
Katie-Your recipes look absolutely decadent!! My only question is-are any of them Gluten Free? I would love to make the coconut crack cookie bars, but they MUST be gluten free. I’m fairly new to this gluten free style of life, and I still have MUCH to learn about deciphering recipes as to whether they are gluten free or not. Thanks! Suzanne
Many are! Here is a link to all of the recipes that can be gf if you use the gf options. chocolatecoveredkatie.com/tag/gluten-free
Could honey be used instead of Agave?
Yes.
Can you tell me what the equivelant would be of truvia sugar please