Chocolate Coconut Bars were one of the first sweet things I ever made on my own. I’d press the coconut layer down way too hard, spill chocolate everywhere, and proudly call it dessert.
These days, I keep a tray in the fridge for after-school snacks or late-night cravings. If you’re into no-bake peanut butter bars or other easy dessert recipes, this one fits right into your sweet and simple rotation.
Table of Contents
Table of Contents
Chocolate Coconut Bars Recipe Guide
Ingredients
4 cups unsweetened shredded coconut
½ cup coconut oil, melted
¾ cup maple syrup
1 cup chocolate (semisweet or dark, chopped or chips)
These are pantry staples in our house, especially when I’m pulling together quick vegan chocolate recipes or making a treat that doesn’t demand the oven. The coconut and maple bring natural sweetness, so they also fit into our favorite low sugar dessert recipes list.
Instructions
Step 1: Prep the dish
Line an 8×8 inch baking dish with parchment paper. This keeps the bars from sticking and makes them easy to lift out later.
Step 2: Mix the coconut layer
In a large bowl, stir together the shredded coconut, melted coconut oil, and maple syrup until everything is well coated and thick.
Step 3: Pack it down
Scoop the coconut mixture into your lined dish. Press it down firmly with a spatula or spoon to form an even base.
Step 4: Chill the base
Refrigerate for 15–20 minutes. This helps the bottom layer set before adding the chocolate.
Step 5: Melt the chocolate
While the base chills, melt your chocolate in the microwave or using a double boiler until smooth.
Step 6: Top with chocolate
Pour the melted chocolate over the chilled coconut base and spread it edge to edge with a spatula.
Step 7: Set completely
Refrigerate again for at least 1 hour until the chocolate is firm.
Step 8: Slice and serve
Lift the whole slab out using the parchment, slice into bars or squares, and enjoy.
When I want to round out dessert, I’ll serve these with simple apple pie biscuits or alongside a banana berry chocolate parfait sundae for a no-fuss treat tray.
What Makes These Chocolate Coconut Bars So Addictive
Chewy coconut base with chocolate snap
Chocolate Coconut Bars:
The coconut layer holds together without baking—firm, chewy, and naturally sweet.
Chocolate on top cools into a crisp layer that breaks with a satisfying snap.
The combo feels like homemade candy bars, but easier and way healthier.
No oven, no hassle—just chill and slice
Chocolate Coconut Bars:
The bars set in the fridge—no baking, no guesswork.
They slice cleanly once chilled and stay solid at room temp.
Perfect for gifting as easy holiday desserts or keeping ready in the freezer.
They also double as gluten-free and vegan desserts—no swaps needed.
Try them after banana berry chocolate parfait sundaes or serve beside simple cheesy garlic chicken wraps for a sweet-meets-savory spread.
Chocolate Coconut Bars Variations
Quick Ingredient Swaps
Chocolate Coconut Bars:
No coconut oil? Try melted butter or avocado oil.
No maple syrup? Use agave or honey (if not vegan).
Short on chocolate chips? Chop up a dark chocolate bar instead.
Simple Add-Ons
Chocolate Coconut Bars:
Stir in chopped almonds or pecans for a crunchy finish.
Sprinkle flaky sea salt over the chocolate before it sets.
Top with toasted coconut for a bakery-style look.
Layer with almond butter for a homemade candy bar vibe.
These bars make perfect easy holiday desserts or everyday gluten-free and vegan desserts when you want something sweet but simple.
We love serving them with comforting bacon onion tomato pie or keeping them frozen alongside banana berry chocolate parfait sundaes for unexpected guests.
Serving and Storing Chocolate Coconut Bars
How to Serve It
Chocolate Coconut Bars:
Serve cold straight from the fridge for a firmer bite.
Let them sit at room temp for 5–10 minutes for a softer, chewier texture.
They pair beautifully with coffee, herbal tea, or fruit on a dessert board.
Great as homemade candy bars for lunchboxes, snacks, or even party trays.
Also ideal for easy holiday desserts when time is short but you still want that wow moment.
We love serving them alongside banana berry chocolate parfait sundaes or pairing with oatmeal and fresh fruit for a feel-good brunch finish.
How to Store It
Chocolate Coconut Bars:
Chill completely before slicing for clean, even bars.
Store in an airtight container in the fridge for up to 7 days.
Freeze in layers between parchment paper for up to 2 months.
No need to thaw—just eat straight from the freezer or let sit for a few minutes.
Still counts as one of the easiest gluten-free and vegan desserts you can batch and stash.
For more recipes follow me in pinterest and Facebook
FAQs About Chocolate Coconut Bars
Can I use sweetened shredded coconut instead of unsweetened?
Yes, but reduce the maple syrup slightly to keep the bars from being overly sweet.
What can I use instead of coconut oil?
Melted butter works well. For a dairy-free option, try avocado oil or vegan butter.
Can I use honey or agave syrup instead of maple syrup?
Absolutely. Just know that honey is thicker and adds a stronger flavor, while agave is milder and more neutral.
My bars are falling apart! What did I do wrong?
They may not have chilled long enough, or weren’t pressed down firmly before chilling. Give them a full hour in the fridge to set up.
Are these bars gluten-free and vegan?
Yes—no flour, no dairy, no eggs. Just make sure your chocolate is certified vegan if needed.
Conclusion
Chocolate Coconut Bars are one of those recipes that’s easy to memorize, easy to love, and hard to mess up. Whether you’re sneaking one from the fridge on a busy afternoon or dressing them up for a dessert tray, they deliver comfort with every bite.
I’ve been making these since I was a kid—and now they’re always in our fridge, right next to the peas, just like my mom used to do.
Print
Chocolate Coconut Bars – Easy No-Bake Treat Everyone Loves
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes
- Yield: 16 bars 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Description
These no-bake Chocolate Coconut Bars are an easy, gluten-free and vegan treat layered with creamy coconut and rich chocolate. Perfect for dessert lovers who crave a naturally sweet snack without refined sugar or baking.
Ingredients
4 cups Unsweetened Shredded Coconut
1/2 cup Coconut Oil, melted
3/4 cup Maple Syrup
1 cup Chocolate (semisweet or dark, chopped or chips)
Instructions
1. Line an 8×8 inch baking dish with parchment paper.
2. In a large mixing bowl, combine the shredded coconut, melted coconut oil, and maple syrup. Stir until the mixture is thick and well coated.
3. Scoop the mixture into the lined baking dish. Press it down firmly and evenly with a spatula.
4. Refrigerate the coconut base for 15–20 minutes to set.
5. Melt the chocolate in a microwave-safe bowl or using a double boiler.
6. Pour the melted chocolate over the chilled coconut base and spread it to the edges.
7. Chill the bars in the fridge for at least 1 hour until chocolate is completely set.
8. Lift the set bars out with the parchment, slice into squares, and enjoy!
Notes
Use dark chocolate for a richer flavor.
If using sweetened coconut, reduce maple syrup slightly.
Store bars in the refrigerator for best texture.
Nutrition
- Serving Size: 1 bar
- Calories: 190
- Sugar: 7g
- Sodium: 25mg
- Fat: 15g
- Saturated Fat: 11g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Chocolate Coconut Bars, No-Bake Dessert, Vegan Chocolate Recipes, Low Sugar Dessert Recipes, Gluten-Free Treats
