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Homemade Almond Coconut Kind Bars

Try these Homemade Almond Coconut Kind Bars made with only 8 ingredients! Drizzled with dark chocolate, these granola bars make a delicious breakfast on-the-go or snack! Gluten-free, vegan.
Course Dessert, Snack
Cuisine American
Keyword almond coconut bars, coconut almond granola bars, homemade almond coconut bars
Prep Time 20 minutes
Chilling Time 2 hours
Total Time 2 hours 20 minutes
Servings 8
Calories 442kcal
Author Tessa Fisher


  • 1 ½ cups roasted unsalted almonds roughly chopped
  • ¾ cup unsweetened coconut flakes crush slightly with hands
  • 2 tablespoons chia seeds
  • ¼ cup creamy salted almond butter heaping
  • ¼ cup maple syrup
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon salt
  • ½ cup dairy-free chocolate chips
  • ½ teaspoon coconut oil

Chocolate Drizzle (optional)


  • Place coconut in a medium saucepan and cook over medium-low heat, stirring continuously. Cook for 3-5 minutes until most of the coconut is golden brown. Transfer coconut to a plate to cool. Set aside.
  • Line the loaf pan with a piece of parchment paper so that it lines the bottom and the two long sides of the pan.
  • Add the almond butter, maple syrup, vanilla extract, and salt to the saucepan over medium-low heat. Stir occasionally until all ingredients have incorporated into a smooth mixture. Remove from heat.
  • Place the chopped almonds, coconut flakes, and chia seeds in a medium mixing bowl and stir to combine. Pour almond butter mixture over nuts and stir until all dry ingredients are coated.
  • Transfer nut mixture to prepared loaf pan. Use an extra piece of parchment paper to press mixture down firmly into an even layer.
  • Place loaf pan in the fridge. Combine chocolate chips and coconut oil in a small microwavable bowl. Microwave chocolate chips for 30 second intervals, stirring after each until most of the chips have melted. Stir until all have melted.
  • Remove loaf pan from fridge and pour melted chocolate on top, smoothing with a spatula. Put loaf pan back in the refrigerator and chill for at least two hours.
  • Remove bar from pan and transfer to a cutting board (using parchment handles) and slice into bars with a large sharp knife.
    For optional chocolate drizzle: Melt drizzle ingredients in microwaveable safe bowl. Drizzle additional melted chocolate over tops of bars. Refrigerate until set.
    *Once bars are sliced, they will firm up in the refrigerator.
    *To make mini bars, slice the 8 bars in half.


Adapted from my No-Bake Granola Bars.


Calories: 442kcal | Carbohydrates: 34g | Protein: 10g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Sodium: 78mg | Potassium: 327mg | Fiber: 8g | Sugar: 21g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 166mg | Iron: 4mg