Skinny No Bake Coconut Bars with Chocolate

Satisfy your sweet tooth without the guilt with these incredibly simple, naturally sweetened coconut bars. Featuring a chewy, perfectly sweet coconut center enrobed in a crisp layer of dark chocolate, they are the perfect wholesome treat to keep tucked away in your fridge.

Why You’ll Love This Recipe

• Healthier Indulgence: Made with natural sweeteners and wholesome coconut, they taste like candy without the refined sugar crash.
• No Oven Needed: Completely no-bake, making them perfect for warm weather or when you want a quick dessert with minimal effort.
• Dietary Friendly: Naturally gluten-free and easily made vegan by using dairy-free dark chocolate chips.

Kitchen Tools You’ll Need

• 8x8 inch square baking pan
• Parchment paper
• Food processor or large mixing bowl
• Microwave-safe bowl

Ingredients

• 3 cups Unsweetened Shredded Coconut
• 1/3 cup Coconut Oil (melted)
• 1/3 cup Maple Syrup (or honey)
• 1 tsp Vanilla Extract
• 1/4 tsp Sea Salt
• 1 cup Dark Chocolate Chips (sugar-free or 70%+ cocoa)
• 1 tsp Coconut Oil (for melting with chocolate)

Preparation

1. Prep the Pan: Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two opposite sides for easy removal later.
2. Mix the Filling: In a food processor or large mixing bowl, combine the shredded coconut, melted coconut oil, maple syrup, vanilla extract, and sea salt. Pulse or mix vigorously until the mixture becomes sticky and holds its shape when squeezed.
3. Press and Chill: Transfer the coconut mixture to the prepared baking pan. Press it down very firmly and evenly to create a compact layer. Place in the freezer for 30 minutes to set completely.
4. Slice the Bars: Once firm, use the parchment overhang to lift the solid coconut block out of the pan. Place on a cutting board and slice into even, rectangular bars.
5. Melt the Chocolate: In a microwave-safe bowl, combine the dark chocolate chips and 1 teaspoon of coconut oil. Microwave in 30-second increments, stirring well after each, until smooth and glossy.
6. Dip and Set: Dip the base or entirely coat each coconut bar in the melted chocolate. Place them back on a parchment-lined tray and refrigerate for 10-15 minutes until the chocolate shell has completely hardened.

Chef’s Pro Tips for Perfect Results

The Squeeze Test: Before pressing your coconut mixture into the pan, squeeze a small handful. If it crumbles and doesn't easily hold its shape, add an extra tablespoon of maple syrup or melted coconut oil to help bind it together.

Nutritional Info