When you need a quick treat that satisfies without turning on the oven, these No Bake Chocolate Coconut Bars are the answer. Made with just a handful of pantry staples, the simple ingredients come together in minutes and chill into a rich, chewy treat. Gluten-free, dairy-free, and vegan.
No Bake, No Fuss, All Chocolate Coconut Goodness
Naturally gluten-free and dairy-free, these coconut chocolate bars are perfect for summer, meal prep, or an afternoon sweet tooth. Think Almond Joy or Mounds bar vibes—minus all the processed stuff. An easy must for coconut lovers and an easy recipe for all. I love keeping and eating mine straight from the freezer!
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Ingredients and Substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete ingredient list and instructions in the recipe card below.
Shredded unsweetened coconut – Gives the bars their chewy texture and coconut flavor without added sugar.
Coconut oil – Helps bind everything and adds richness.
Unsweetened cocoa powder – Unsweetened cocoa powder for that rich chocolate flavor. Substitute with cacao powder for a more intense dark chocolate flavor.
Maple syrup – A natural sweetener that also helps act as a binder.
Vanilla extract – Helps create a naturally sweet chocolate flavor.
Vegan chocolate chips - Use your favorite vegan semi-sweet or dark chocolate chips.
How to Make Chocolate Coconut Bars
Step 1: Line an 8x8-inch baking pan with parchment paper.
Step 2: In a large mixing bowl, stir together the shredded coconut, cocoa powder, maple syrup, and salt until fully combined. Add the melted coconut oil, maple syrup, and vanilla extract, stir to combine. Fold in the chocolate chips.
Step 3: Press the mixture firmly and evenly into the prepared pan. Pack it down with an extra piece of parchment paper. Refrigerate for 2 hours, or until the mixture is firm. Slice into squares with a sharp knife.
Recipe Tips
- Packing down the coconut mixture into the pan is crucial for helping the bars bind.
- For a crunchier texture, stir in finely chopped nuts before pressing into the pan.
- These bars store well in the fridge for up to a week or can be frozen for longer storage. If stored at room temperature, they will start to fall apart.
More No Bake Recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
No Bake Chocolate Coconut Bars
Ingredients
- 3 cups shredded unsweetened coconut
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon salt
- ½ cup coconut oil melted and cooled*
- ½ cup maple syrup room temperature
- 2 teaspoons pure vanilla extract
- ½ cup vegan mini chocolate chips
Instructions
- Line an 8x8-inch baking pan with parchment paper.
- In a large mixing bowl, stir together the shredded coconut, cocoa powder, and salt until fully combined. Add the melted coconut oil, maple syrup, and vanilla extract, stir to combine. Fold in the chocolate chips.
- Press the mixture firmly and evenly into the pan. Pack it down using an extra piece of parchment paper.
- Refrigerate for at least 2 hours or overnight. Slice into squares with a sharp knife.
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