What do I make when I need dessert to be simple, sweet, and secretly good for us? These Chocolate Coconut Bars. Always.They remind me of my mom, who came home from night shifts too tired to talk but never too tired to stir something sweet for us. That kind of care? I carry it now.
These bars are everything I believe in: clean eating chocolate snacks, made fast, made with love, and always an easy healthy dessert for kids and their grown-ups.
Table of Contents
Table of Contents
Chocolate Coconut Bars Recipe Guide
- This isn’t just a dessert.
- It’s the taste of quiet moments after the chaos.
Ingredients Chocolate Coconut Bars
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.
- Stuffani’s Note: One time I skipped this. Peeled coconut bar off the bottom for twenty minutes. Never again.
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.
- Stuffani’s Whisper: This is your moment to breathe. Stir slow. Smell the coconut. Let yourself be here.
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.
- Stuffani’s Advice: My youngest helps with this step. Little hands love helping when it’s squishy and sweet.
Step 4: Chill the base Refrigerate for 15–20 minutes. This helps the bottom layer set before adding the chocolate.
- Stuffani’s Real Talk: This is your window to wipe the counter, sip tea, or sneak a bite of Choco Chill Cheesecake Ice Cream Bliss.
Step 5: Melt the chocolate While the base chills, melt your chocolate in the microwave or using a double boiler until smooth.
- Stuffani’s Tip: I use dark chocolate so this counts as one of those dairy-free chocolate desserts that still feels like a reward.
Step 6: Top with chocolate Pour the melted chocolate over the chilled coconut base and spread it edge to edge with a spatula.
- Stuffani’s Whisper: Cover every inch. This isn’t the time to go light-handed. Your future self says thank you.
Step 7: Set completely Refrigerate again for at least 1 hour until the chocolate is firm.
- Stuffani’s Truth: If you’re me, you’ll open the fridge three times just to peek. That’s okay. The waiting’s part of the joy.
This new version holds perfectly next to Caramel Chocolate Coffee Cheesecake when I want to build a no-bake tray that feels fancy but isn’t.
Ways to Make It Yours, One Sweet Slice at a Time
- Some nights, I follow the recipe like it’s my reset button.
- Other nights, it’s just leftover coconut, half a chocolate bar, and me hoping dessert still feels like love.
Quick swaps from your pantry, not the store
Chocolate Coconut Bars:
- No coconut oil? Melted vegan butter or neutral oil will still bring it together.
- No chocolate chips? Chop any dark chocolate you’ve got it melts beautifully.
- Going nut-free? Add sunflower butter to the base for richness without worry.
- Want a cool creamy match? Try it next to my No-Bake Pineapple Heaven Cheesecake Dessert. It’s fridge magic.
Stuffani’s Whisper:
I’ve made these bars with so little and no one noticed.
Because what they taste is sweetness, not struggle.
Little touches that make it feel like yours
Chocolate Coconut Bars:
- Sprinkle flaky sea salt over the chocolate for a sweet-salty finish.
- Add crushed pistachios for crunch or chopped almonds for protein.
- Want it festive? Swirl in peppermint or cinnamon for the holidays.
Stuffani’s Truth:
These bars aren’t just a recipe.
They’re my reminder that love can come from a bowl, a spoon, and five minutes of trying.
Serving and Storing Chocolate Coconut Bars
- This is the kind of treat that feels like a quiet win.
- Weeknight pick-me-up. Lunchbox surprise. A no-fuss dessert when you’re already done for the day.
How to serve the best Chocolate Coconut Bars
Chocolate Coconut Bars:
- Serve chilled for clean slices or room temp for a soft bite.
- Want fancy? Drizzle with extra chocolate or swirl in nut butter before the top sets.
- Cut into mini squares for easy healthy dessert for kids tiny hands, big joy.
- Pair with fresh berries or stack next to my Pull-Apart Cookie Dough Cheesecake Loaf when you want a full sweet tray moment.
Stuffani’s Note:
I served these once on paper plates with plastic forks.
My kids thought it was a party.
How to store Chocolate Coconut Bars
Chocolate Coconut Bars:
- Cool fully before slicing or storing warm bars fall apart like a Monday.
- Layer with parchment, wrap tightly, and place in a sealed container.
- They keep in the fridge for 5 days, or freeze beautifully for up to 2 months.
- Pop one out for a lunch treat, a sweet craving, or your own quiet minute.
Stuffani’s Whisper:
I always hide two in the back of the freezer behind the frozen broccoli.
But a tired mom’s gotta have her secrets.
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 it gets sweet fast.
What can I use instead of coconut oil?
Melted vegan butter or avocado oil works great.
Can I use honey or agave syrup instead of maple syrup?
Absolutely though maple gives it that rich, classic taste I love in dessert ideas with maple syrup.
Are these bars gluten-free and vegan?
Yep! They’re easy healthy desserts for kids, especially when cut into bite-sized squares.
Conclusion
- Chocolate Coconut Bars are more than dessert.
- They’re no-bake calm in the middle of a loud day.
- They’re soft, sweet proof that love doesn’t have to be complicated.
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
- 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
