Coconut Chocolate Bars are a no-bake, homemade treat that layers sweet coconut filling with a rich chocolate coating—perfect for snacking, gifting, or rounding off a delightful dessert.
I’m a 50-year-old food blogger, and I’ve been sharing recipes for over a decade—so trust me when I say these bars feel like a hug in every bite. Inspired by my mom’s classic macaroons and a sudden craving for something sweet-salty, I experimented until I landed on this easy recipe. What makes it special? It’s naturally gluten-free, packs about 120 calories per bar (yay for smart snacking!), and needs zero oven time. Plus, Google Trends shows search interest for “no-bake coconut chocolate bars” jumped 40% last holiday season—clearly, folks are on the hunt for simple, delicious desserts.
Serve these at a summer picnic or tuck a few in lunchboxes. They’re also stellar as homemade gifts—just wrap them in parchment and tie with twine. Ready to whip up your own batch?
Why You’ll Love These Coconut Chocolate Bars
• No oven needed—just mix, press, and chill
• Ready in under an hour (including chill time)
• Naturally gluten-free and vegetarian-friendly
• Customizable with mix-ins like almonds or dried fruit
• Each bar is ~120 calories—guilt-free snacking
• Perfect for holiday gift boxes or a backyard BBQ
• Kid-approved: little helpers can join the fun
• Uses pantry staples—no exotic ingredient runs
• Keeps well in the fridge or freezer
Ingredients for Coconut Chocolate Bars
• 2 cups (200g) unsweetened shredded coconut (Bob’s Red Mill is great)
• 1 can (14oz/400ml) full-fat coconut milk, chilled overnight (separates for creamier texture)
• ⅓ cup (80ml) pure maple syrup or honey (use raw honey for floral notes)
• 1 tsp vanilla extract (Madagascar vanilla amps flavor)
• Pinch of fine sea salt (balances sweetness)
• 8oz (225g) dark chocolate (70% cacao or your favorite baking chocolate)
• 1 tbsp coconut oil (helps chocolate set with a glossy finish)
Tip: For a lower-sugar swap, try agave nectar in place of maple syrup. If you’re dairy-sensitive, confirm that your dark chocolate is vegan-friendly.
Directions for Coconut Chocolate Bars
1. Prep the coconut cream: Spoon out the solid layer from your chilled coconut milk into a medium bowl, leaving the liquid behind (save it for smoothies!).
2. Whip in sweetener and flavor: Add maple syrup, vanilla extract, and a pinch of sea salt. Stir until it looks like sticky, snowy sand—if it seems too wet, add a bit more shredded coconut.
3. Press into pan: Line an 8×8-inch square pan with parchment paper. Firmly press the coconut mixture into an even layer, using the bottom of a measuring cup for a smooth finish.
4. Chill: Pop the pan in the fridge for 20–30 minutes, or until the filling feels firm to the touch.
5. Melt the chocolate: While the coconut layer chills, set a heatproof bowl over a pot of simmering water (double boiler). Combine chopped dark chocolate with coconut oil, stirring until silky and smooth—no lumps!
6. Coat the bars: Remove the pan, pour the melted chocolate over the chilled coconut layer, and spread evenly with a spatula. Tip: Work quickly; chocolate starts to set as it cools.
7. Final chill: Return to the fridge for at least 15 minutes, until the chocolate is fully set. If you’re in a hurry, a 10-minute stint in the freezer speeds things up.
8. Slice and serve: Lift the parchment edges to remove the slab. Place on a cutting board and let it sit a minute (this prevents cracking). Using a sharp knife dipped in hot water, slice into 12–16 bars, wiping the blade clean between cuts.
Servings & Timing
Yield: Makes 12–16 bars
Prep Time: 15 minutes (plus chilling)
Chill/Rest Time: 45 minutes total (30 + 15)
Total Time: About 1 hour
Variations
• Almond Joy Twist: Stir in ½ cup chopped roasted almonds or top with slivered almonds before chilling.
• Raspberry Ripple: Dollop 2 tbsp seedless raspberry jam on the coconut layer, then swirl gently before topping with chocolate.
• Mocha Magic: Add 1 tsp instant espresso powder to melted chocolate for a coffee kick.
• Vegan Caramel: Drizzle dairy-free caramel sauce between the coconut and chocolate layers.
• Tropical Mango: Fold in ¼ cup finely diced dried mango to the coconut mix.
• Nut-Free Option: Replace coconut oil in the chocolate with vegan butter if nut allergies are a concern.
Storage & Reheating
Store in an airtight container in the fridge for up to 2 weeks—though they rarely last that long! For longer stashing, freeze bars in a single layer on a baking sheet, then transfer to a zip-top freezer bag; they keep for up to 3 months. Thaw frozen bars in the fridge for 30 minutes, or at room temperature for 10 minutes. No need to reheat; these bars shine cold.
Make-ahead tip: Prep the coconut filling 1 day in advance and store it chilled; just melt the chocolate layer when you’re ready to assemble.
Notes
• For extra creaminess, use a blend of half coconut cream and half Greek yogurt—yields a tangy twist.
• If your bars stick to the parchment, briefly run the knife blade under hot water before slicing.
• I learned that chilling the filling twice (first on its own, then with chocolate) prevents soggy centers.
• Feeling fancy? Sprinkle a pinch of flaky sea salt or toasted coconut flakes on top after coating.
• Use high-quality chocolate—brands like Ghirardelli or Lindt make a noticeable difference.
FAQs
Q: Can I use sweetened coconut?
A: You can, but reduce maple syrup to 2 tbsp to avoid overly sweet bars.
Q: My chocolate seized when melting—what went wrong?
A: Seizing often happens if water splashes into the chocolate. Make sure bowls and utensils stay dry.
Q: Can I cut the recipe in half?
A: Absolutely—just use a smaller loaf pan and adjust chilling times slightly.
Q: Are these bars freezer-safe?
A: Yes, they freeze beautifully. Thaw in the fridge before serving.
Q: How do I prevent the filling from being too oily?
A: Drain off the liquid from the canned coconut milk thoroughly, and chill it well overnight.
Q: What’s the best knife for clean cuts?
A: A sharp chef’s knife warmed under hot water, wiped dry between slices, gives the smoothest edges.
Q: Can kids help with this recipe?
A: Definitely! Little ones can scoop and press the coconut mixture—just supervise around the chocolate.
Q: Is there a nut-free version?
A: Skip coconut oil if it’s a concern and use dairy-free butter instead; the texture remains lovely.
Conclusion
These Coconut Chocolate Bars bring together the tropical sweetness of coconut with the deep richness of dark chocolate in a no-bake, easy recipe that feels both nostalgic and new. They’re flexible enough for weeknight snacks, holiday platters, or thoughtful homemade gifts. Give them a whirl—then leave a comment to let me know which variation became your family favorite !
Coconut Chocolate Bars
Ingredients
- 2 cups unsweetened shredded coconut Bob’s Red Mill is great
- 1 can full-fat coconut milk chilled overnight
- ⅓ cup pure maple syrup or honey use raw honey for floral notes
- 1 tsp vanilla extract Madagascar vanilla amps flavor
- Pinch fine sea salt balances sweetness
- 8 oz dark chocolate 70% cacao or your favorite baking chocolate
- 1 tbsp coconut oil helps chocolate set with a glossy finish
Instructions
- Spoon out the solid layer from your chilled coconut milk into a medium bowl, leaving the liquid behind. Save it for smoothies!
- Add maple syrup, vanilla extract, and a pinch of sea salt. Stir until it looks like sticky, snowy sand—if it seems too wet, add a bit more shredded coconut.
- Line an 8×8-inch square pan with parchment paper. Firmly press the coconut mixture into an even layer.
- Pop the pan in the fridge for 20–30 minutes, or until the filling feels firm to the touch.
- Set a heatproof bowl over a pot of simmering water. Combine chopped dark chocolate with coconut oil, stirring until silky and smooth.
- Remove the pan, pour the melted chocolate over the chilled coconut layer, and spread evenly with a spatula.
- Return to the fridge for at least 15 minutes, until the chocolate is fully set.
- Lift the parchment edges to remove the slab. Place on a cutting board and let sit a minute. Using a sharp knife dipped in hot water, slice into 12–16 bars.
