These No Bake Coconut Chocolate Bars will be ready in minutes and are crazy delicious. They are vegan, gluten free, dairy free, sugar free and low carb which makes them healthy enough to eat for breakfast and tasty enough to eat for dessert!
Why Should You Make This Recipe
These bars are so ridiculously easy to make. Simply mix the separate layers, refrigerate and then slice into 8 bars.
You can easily just store them in the freezer instead of the refrigerator. Just individually wrap them to make them easier to separate.
You can easily use peanut butter or sunflower seed butter in these bars and they will still be incredible. Use whatever you have in the house to make life easy.
If you have a few extra minutes, make homemade nut or seed butter. It really does make a difference.
I do love using my Homemade Coconut Almond Butter too for these yummy bars too. But store bought varieties work just as well.
And I love making no bake treats all year long. Obviously in the summer when it's too hot to turn the oven on, but also in the winter when you just want an easy, healthy treat.
Recipe Ingredients
- Unsweetened shredded coconut- This is simply pure shredded coconut with no added sugar at all. It isn't always easy to find but make sure you read the ingredient labels.
- Coconut oil- Is a plant based oil and is filled with healthy fats. I use refined coconut oil which has very little coconut taste (Yes, I know it's not a popular opinion but I don't like the taste of coconut!) The only issue is that refined coconut oil has less antioxidants and vitamins than the virgin coconut oil (as well as a higher smoke points which is good to remember for baked goods) so if you like the taste of coconut, then you can easily use virgin coconut oil.
- Monk fruit liquid- Is a sugar free alternative. I used the granular form of Monk Fruit for this recipe. The brand I use all the time is this one. You can also substitute with the sugar free alternative of your choice.
- Almond butter- You can use store bought or homemade almond butter if you'd like. If you do buy it at a grocery store, please read the labels and make sure the ingredients only say almonds and maybe salt.
- Unsweetened cocoa or cacao powder- You can use either one, just make sure there is no added sugar in the ingredient list. It should only say 100% cocoa powder.
How To Make This Recipe
You only need a few simple ingredients that you can easily find in the grocery store. Nothing fancy over here, who has time for that anyway?
Mix together all fo the ingredients for the coconut layer in a medium bowl.
Add the coconut mixture to the pan and press very well to avoid empty spaces in the bars. Refrigerate for 30 minutes.
Whisk all the ingredients of the fudge layer.
Stir to combine.
Pour the fudge layer on top of refrigerated coconut layer ad refrigerate to harden.
Then just pop it in the refrigerator to harden.
Recipe FAQ's and Expert Tips
Yes, it is. Just make sure you read your labels and ingredients to ensure it is unsweetened.
I love Lily's Chocolate chips the best but others like ChocZero as well.
Absolutely! Just let them defrost on the counter or in the refrigerator for about 10-15 minutes.
Yes! These yummy bars are gluten free, dairy free and grain free. They are also vegan and made with all raw ingredients. Shout out to all of my plant based eaters!
Related Recipes
No Bake Low Carb Cookie Dough Bars from Lauren Kelly Nutrition
Keto Protein Bars from Chocolate Covered Katie
No Bake Cheesecake Bars from Lauren Kelly Nutrition
Vegan Protein Bars from Well Plated
Slow Cooker Cherry Vanilla Almond Bars from Lauren Kelly Nutrition
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No Bake Coconut Fudge Bars
Equipment
- Medium mixing bowl
- 8 x 8 square baking pan
Ingredients
- For the coconut layer:
- 2 cups unsweetened shredded coconut
- ½ cup coconut oil
- ¼ cup liquid Monk fruit
- For the fudge layer:
- 1 cup almond butter
- 1 tablespoon liquid Monk Fruit
- 2 tabelspoons cacao or cooca powder, unsweetened
Instructions
- For the coconut layer, place shredded coconut, coconut oil and Monk fruit in a medium bowl and stir to combine.
- Line an 8 square inch baking pan with parchment paper. Add the coconut mixture to the pan and press very well to avoid empty spaces in the bars. Refrigerate for 30 minutes.
- Whisk all the ingredients of the fudge layer and pour it on the top of the coconut layer. Refrigerate for one more hour for the bars to get firm.
- Store in the fridge in an airtight container for up to 7 days.
C-H
Sounds awesome! Would it work with powdered sweetener instead? Liquid sweeteners are bonkers expensive in the UK!
lauren.kelly
Hi there! I am not sure since I only made these with liquid but I did find this which might be helpful. If you do use powdered, please come back and let me know how they came out! Thanks!
https://www.wholesomeyum.com/natural-low-carb-sweeteners-guide-conversion-chart/
Kim
No bake and low carb? I'm in! Thanks!
lauren.kelly
Right? The best!
April
The only thing I don't like about this recipe is that I have to wait for them to set so I can eat them!! Coconut and chocolate = heavenly.
lauren.kelly
I know, that's always the hardest part! I hope you love them!
Betsy
So sorry you all had covid! Super stinks! Hope you're all feeling better now! These bars were so good! Kudos to you for getting this post published while you're down & out! Mom power right there. Love that these are vegan and low carb!
lauren.kelly
Thank you!
Erin
I'm so sorry that you got it! I hope your sense of taste comes back quickly. And thank goodness your kids are safe! Are they taking care of you and your husband? I tried these bars for my kid and we both loved them. So tasty! Will make a double batch next time.
lauren.kelly
I am so glad you liked them! Thanks for the kind words, Erin!
Lisalia
I am HERE for your recipes Lauren!! These are amazing and the best way to say I Love You... without all the sugar and flour traditionally found in treats. Thank you. Can't wait to make these again!
Jen
It was so hard to wait the 30 minutes while they were in the fridge. My kids kept asking when they’d be done. Safe to say these were a huge hit!