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 tried these no-bake Coconut Crack Bars. I followed directions to the T but it’s way different from your picture. Did you miss an ingredient? #new2yourwebsite&lovingit!!!
Nope. Others have tried it with success… so there’s definitely no typo in the recipe. Did you mismeasure something by any chance? Or forget something? I do that a lot!
Okay. I figured its bcuz i mixed it by hand. I also shredded fresh coconut myself so it had brown specks from the husk… Besides they taste gr8! It melts in your mouth! Not a good recipe to travel with though bcuz they melt in warmth or maybe i did something else wrong. Still love it! Thanks!
What kind of coconut oil do you use? Is it liquid form or a more soft/solid form of oil?
Made these this morning…they’re delicious! Although I have a sweet tooth I do find them a little too sweet. I think I might mix in some water and less agave the next time I make them!
These are great. They remind me of the candies that my grandmother used to have at her house that had the three colors (chocolate, vanilla, and strawberry) all together. I made a batch of this, then put half in the fridge and took the other half and added about a tablespoon of cocoa powder and blended then refrigerated. Delicious!!
I would say no one can have enough chocolate. Just like you talked about in your peanut butter chocolate chip balls post — you can never get enough chocolate. 😉
…and i added dark chocolate chips, of course…
I made these last night and fell in love, yet my family wasn’t as smitten as I was. Per their suggestions, I will be putting dark chocolate mini chips and chopped almonds in them next time! Thanks for the amazing idea!
I love coconut! It’s a very polarizing food… I have met many people who simply despise it, but I’ll never understand that. I could put it in everything I bake.
I could never have enough Fabric. That’s it, you caught me. I already have more than I could use in my lifetime… but it is just so pretty and has so much potential!
I love coconut and can’t wait to make them – I’m going to cover them with chocolate, though. 🙂
Oh my goodness I think I have the same look on my face when people say they do not like coconut.. Huh? That’s just crazy talk. I can’t wait to try these, thanks for sharing.
Well I don’t know what happened but these didn’t turn out for me at all. First of all the mixture is a yucky brown color from the agave. Secondly it barely made enough to cover 4″x4″ and is *maybe* 1/2 an inch thick…
After looking at the quantity of the ingredients I already guessed it wasn’t going to make much…I would just triple (or quadruple!) the recipe! That’s weird that it turned a brown color…did you use the dark agave?! I used some agave and some brown rice syrup…you could try that!
Has anyone tried these with sweetened coconut? I can never find the unsweetened type at the store, and I have two bags of sweetened shredded coconut in my pantry. I’m guessing I’d need to scale back the liquid sweetener, but just curious if anyone else has done it already. 🙂
I wouldn’t use sweetened coconut..there are very sweet as is! I’m going to sub some of the agave with water next time I make them so they are not so sweet.
I agree. Do NOT use sweetened coconut. These are very rich and sweet.
I definitely get the impression that I wouldn’t want to use sweetened coconut AND the 1/4 cup sweetener in the recipe, but what I’m really wondering is whether anyone has tried sweetened coconut with either less or no additional sweetener (maybe just water to bind?) and if that works. It might not; just wanted to see if anyone had successfully tried it.
She does list the option of using water instead of the sweetneers, so if you do that I would think it would be fine to use sweetened coconut.
I just made some and used sweetened shredded coconut and 1/4 c water as my “sweetener.” They are PLENTY sweet and really really yummy!
I made these with sweetened coconut and water. Although the taste was very good, they didn’t stick together well even after being refrigerated. Perhaps the syrup is also useful for that…
I just made these and they are chilling in the freezer (I don’t have the patience to wait an hour!). How are your bars so white? Between the maple syrup and the vanilla mine have a more ivory tone to them. Sort of the color of rice krispy treat. Do you use imitation vanilla? Also, the amount listed above hardly makes anything at all. I blended it up, looked into the processor and grabbed all my ingredients out again to double the recipe (just to make it fit reasonably in my 8×6 dish and they will be very thin bars with it doubled).
Now that they have set and are ready they seem less discolored. Perhaps yours just look whiter due to the camera (I know that can hapen). Definitely glad I doubled it as the amounts given wouldn’t have made much (they turned out about 1/2 inch thick in an 8×6 pan). There was a bit of soupy maple syrup in the bottom of the pan (I have the same type of issue w/ krispy treats!) so I may need to just cut back a smidge of the syrup.
These taste delicious! My daughters gobbled them up (not my 15 yr old, she hates coconut).
Hmmm nope, definitely real vanilla extract. And they’re definitely the same color as in the photos. Maybe we used a different grade of maple syrup? Both my versions are white-ish: the stevia and the maple versions.
I made mine with agave nectar and they came out light golden in color. And yes, it’s a very small batch. I pressed mine into the bottom of a square tupperware container that was probably only 5×5. I think it’s a bit much to say this makes 8 bars. 4 servings gives you smallish but reasonable-sized bars.
I agree with Zoe. Did you double your recipe Katie? I got maybe a quarter inch into the bottom of a small tupperware container. Nowhere near as thick as your pictures but that turned out to be ok because they were pretty sweet. Crazy delicious … but sweet. I’ll definitely be making them again!
Nope, that’s one recipe… but it’s a very close-up photo, so they probably look bigger than they actually are!
I am so excited that I found your site!!! So many ideas to try, so little time. Thanks for all the fantastic desserts to try!
Agave is LITERALLY addicting. Agave syrup, although seemingly healthy, is not. Most agave has even more fructose then high fructose corn syrup! STAY AWAY!
I made this recipe with Xylitol, I just melted it in a sauce pan until it was nice and syrupy.
I also will try it soon with coconut nectar which is extremely low on the Glycemic scale and also contains amino acids, minerals, vitamin C, and a broad-spectrum B vitamins.
I love Chocolate Covered Katie Recipes! And YAY for coconut!!!
One can never have enough…..recipes! Or books…..cookbooks! And running shoes… And cinnamon…..at least five different kinds here minimum!! Spices, in general…because you just can’t be caught without!! And pudding stones…..a personal silly addiction. The bigger, the better! So intriguing! I carry one in my bag in case the subject ever comes up in conversation! SO, Katie…have you tried popcorn in coconut oil YET????? So light and yummy! Had some over the weekend and was reminded that I told you about it!!!
I want to start by saying I absolutely love this blog, I have learned so much! This is the first recipe I have tried from this site that didn’t work for me. They had no flavor really and totally fell apart (I used the agave version). 🙁 However, I think adding chocolate would have changed everything for the better. My boyfriend loves the Ultimate Fudge Pie, my coworkers love the Samoa Babies, and I love the 3 ingredient chocolate bars (and all the other stuff). Love it all!
Flavorless? You definitely did something wrong then. Did you use VIRGIN coconut oil, and did you use unsweetened coconut?
Yes and yes. My coworker also made them and said the same thing I did. Not sure what the issue is!
Maybe it’s a climate thing? I didn’t have any trouble at all, but I have had trouble making my own coconut butter and I know Katie said coconut reacts differently in different climates?
You have to keep them frozen!