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
Hi, I will be going backpacking in a week and would love to take these along. How long do you think they will last without refrigeration? I’ll likely be in 60-70 degree days and 40-50 degree nights.
I get an inspiration with this delicious coconut recipe and made healthy cococnut curd rolls. They are no bake, but you need to cook them in hot boiled water. Coconut flour become soft that you don’t feel grains because they mix with the curd. If anyone is interested here is this dream recipe: https://www.youtube.com/watch?v=8CdnQYx8CVE I know that coconut makes curd naturally sweet and the taste is simly amazing. This is my favorite dessert.
Hi! Is there a way to sub out the maple syrup for granulated erythirol or confectioners swerve?
Feel free to experiment, and be sure to report back if you do!
We made these only spreader them out and spread some milk chocolate. Next time we will spoon this and put an almond on then the mil chocolate. We really fell in love with them!!!! Delicious recipes!! Thank You sorry no pictures as we devoured them as fast as made them. We will post pictures on next batch!
This recipe is wonderful! I was worried that the small size of the container would mean that the serving sizes were listed as wayyyy too small but this recipe is so filling that a sliver was perfect. My only suggestion was to definitely line the container with plastic wrap or parchment and lift out to slice (use a very sharp knife), as I found cutting difficult due to the dense texture and how much the coconut oil firms up.
I just made these last night and am confused about the serving size. When I cut it into 8 bars, they were each about 1 inch x 2 inch in dimension. That seems SUPER small to me, but is that right? The pictures make them look much bigger! I can’t tell if I did something wrong or not. I used a takeout container about 5×7 inches and it barely took up half the container, and they weren’t thick either. They taste delicious but I don’t really understand what the portion/serving size should be.
I placed an order on Amazon for what I thought was one bag of unsweetened coconut turns out it was three huge bags that came so I went hunting for a recipe to utilize them and found your blog so excited to try these!
Can I use butter instead of coconut oil?
You can always experiment as long as you are okay with the risk. Be sure to report back if you do try it!
OOOH! If you dip/coat these in melted super dark chocolate, these would be an awesome keto version of Mounds candy bar!
This would make a great GF crust for a layered no bake dessert, maybe even add some ground macadamia nuts. I use it as an “in between” filling for layered cakes. Thank you for sharing.