Chocolate Coconut Bars – (Straightforward & Scrumptious No Bake Snack!)

July 23, 2026

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These chewy chocolate coconut bars characteristic three layers of buttery coconut and melted chocolate. They style like a magic cookie bar mixed with an inside-out Mounds bar!

Low Carb Keto Chocolate Vegan Coconut Fudge Bars Recipe

Why you’ll love these straightforward chocolate coconut bars

No bake treats. The bars come collectively in minutes, with no oven required. It’s the proper snack or dessert for a scorching summer season day.

Straightforward to make at residence. You want simply 5 components!

Freezer pleasant. Put together a giant batch and retailer them within the freezer, for immediate happiness everytime you’re craving chocolate and coconut.

Good for feeding a crowd. The coconut fudge bars are straightforward to move or omit unrefrigerated, which means they’re an ideal alternative for events, potlucks, ebook golf equipment, or every other time you want a eye-catching recipe in a rush.

Customizable. You’ll be able to create limitless totally different flavors, with sugar free, gluten free, keto, dairy free, egg free, paleo, and vegan choices all included.

You may additionally like this Coconut Ice Cream

Step-by-step recipe video

Key components

Coconut – The recipe calls for 3 and a half cups of shredded unsweetened coconut. For finest outcomes, don’t use sweetened coconut as a result of the bars will style too candy. To keep away from crumbly bars, I additionally suggest towards substituting low fats shredded coconut.

Chocolate Chips – I like darkish chocolate chips. Semi candy or no sugar chocolate chips work, as do chopped chocolate bars.

Sweetener – This is usually a liquid sweetener, like pure maple syrup or agave or honey. Or you are able to do a low carb and sugar free model with stevia or powdered erythritol and water.

Coconut Oil – Select both unrefined or refined coconut oil, or an equal quantity of melted coconut butter. Don’t omit this ingredient or swap it for vegetable oil, as a result of coconut oil hardens when chilled and helps the bars to correctly set.

Salt – Just a bit salt provides dimension and retains the bars from tasting flat. You’ll be able to technically depart it out, however provided that you could.

Vanilla Extract (optionally available) – I like to incorporate half a teaspoon of pure vanilla extract, to reinforce the candy coconut taste.

Almond Butter (optionally available) – A 3rd cup of almond butter provides wholesome fat and protein, plus a easy end to the chocolate. It additionally provides you a thicker chocolate layer. You’ll be able to omit the almond butter should you choose. (If you would like tree nut free bars however nonetheless desire a thicker chocolate layer, simply add extra chocolate chips.)

NO BAKE Chocolate Coconut Bars (Healthy, Vegan)

Healthy Chocolate Coconut Layer Fudge Bars

How you can make chocolate coconut bars

Line an eight inch sq. pan with parchment paper or wax paper. Set this pan apart.
Throw the shredded coconut and coconut oil, sweetener, vanilla extract, and salt right into a meals processor. Mix till evenly mixed. (If you don’t personal a meals processor, you’ll be able to stir all the things collectively by hand. It’s best to extend the coconut oil by two tablespoons if stirring by hand, to maintain the bottom from crumbling.)
Unfold about two thirds of the coconut combination into your ready pan. Press down very well along with your fingers or a big spoon or a sheet of parchment paper.
Rigorously soften the chocolate chips in a warmth protected bowl. You’ll be able to microwave one minute, stir, then microwave in ten second increments, stirring after every. Or soften the chocolate utilizing the double boiler technique on the range prime.
Stir the optionally available almond butter into the chocolate sauce till fully easy. Then unfold over the layer of coconut within the baking pan.
Lastly, disperse the remaining coconut over the chocolate. Refrigerate or freeze till agency sufficient to slice into squares or bars.
Open air on a cool day or in a cool indoor setting, the no bake snack bars can sit out unrefrigerated. Retailer any leftovers in a lined container within the fridge or freezer for as much as a month.

No Bake Coconut Snack Bars (Chocolate Covered Katie)

Katie’s favourite taste variations

Cherry: Lower the sweetener within the recipe beneath by one tablespoon. Mix two tablespoons of cherry jam in with the coconut, to your very personal home made Australian Cherry Ripe bars.

White Out: Swap the darkish or semi candy chocolate chips for white chocolate chips. Or butterscotch chips, cinnamon chips, or Vegan Peanut Butter Chips. Or… you get the image.

Chocolate Strawberry: Add a layer of thinly sliced strawberries over prime of the chocolate layer. This similar concept works with raspberries, blueberries, or sliced bananas as properly.

Peanut Butter: Use creamy or crunchy peanut butter as a substitute of the almond butter. Chocolate coconut peanut butter? Sure, please!

Caramel: Unfold melted caramels or Coconut Caramel over prime of the chocolate layer.

Toasted Coconut: Earlier than mixing, toast the shredded coconut in a pan over low warmth simply till it begins to show mild brown. (It should flip darker brown because it cools.) Proceed with the recipe.

Almond Pleasure: The unique model tastes like a Mounds Bar sweet bar. Flip it into an almond pleasure by merely urgent an entire almond into the highest of every sliced bar.

No Bake Coconut Chocolate Bars (Tastes Like A Mounds Bar!)

The bars have been tailored from my Coconut Balls and these Do-it-yourself Bounty Bars.

*For seven enjoyable taste variations, see above.
1. Line the underside of an eight inch sq. pan with parchment paper. Put aside.
2. Course of the coconut, oil, sweetener, vanilla, and salt in a meals processor till evenly blended. (You’ll be able to technically stir by hand, however I like to recommend including two tbsp further oil to keep away from crumbly bars.)
3. Firmly press down about 2/3 of the blended coconut into the underside of the pan.
4. Rigorously soften the chocolate chips in a warmth protected bowl. You should use the microwave (warmth one minute, stir, then warmth in 10 second increments and stir after every) or the double boiler technique.
5. Stir the optionally available almond butter into the melted chocolate. Unfold over the coconut layer.
6. Scatter remaining coconut on prime of the chocolate layer. Then chill the chocolate coconut bars within the fridge or freezer till agency sufficient to slice into squares.
7. The recipe is okay to go away out in a cool room for a number of hours. Refrigerate or freeze leftovers in a lined container for as much as one month.