These healthy No Bake Chocolate Coconut Bars come together in just 15 minutes and are perfect when you need a nourishing snack or treat! These bars are packed with oats, shredded coconut and dark chocolate and can easily be made gluten-free or vegan if needed.

a stack of three chocolate coconut bars

A healthy no bake snack

I don’t know about you, but whenever 3 pm rolls around I am always in need of an energizing snack to get me through the rest of the day.

Which is exactly where these No Bake Chocolate Coconut Bars come in. These have become a staple in my kitchen to have on hand when I need a little pick me up.

Besides being totally delicious and chocolatey, these bars are loaded with energizing ingredients like oats, coconut and almond butter to keep you feeling full and give you energy. The combination of healthy carbs, fats and protein in these bars will leave you feeling satiated so you can power through your day.

These bars also make a great healthy breakfast on the go or snack for kids and can be easily modified to be nut-free by using sunflower seed butter instead of almond butter.

Why you’ll love this recipe

  • No-bake, no fuss. When you told have the time or energy to bake these no bake bars will be a life saver! They only take 15 minutes to make and can be made directly in a mixing bowl. Then just pop them in the fridge and that’s it!
  • Wholesome nourishing ingredients. While I’m all for enjoying a chocolate cupcake, sometimes we want to enjoy chooclate in a way that’s a little more nourshing. These bars are loaded with nourishing ingredients and have 4 grams of fiber and 7 grams of protein each!
  • Freezer-friendly. Not only that, but these are actually pretty darn tasty straight out of the freezer. I store these in a freezer bag for months and have them on hand to grab from my freezer whenever I like!
A stack of four chocolate coconut bars

Ingredients and substitutions

  • Almond butter: you can substitute peanut butter, cashew butter, sunflower seed butter or any other nut butter you love.
  • Honey: substitute agave or maple syrup for a vegan version.
  • Coconut oil: I like to use refined coconut oil, which doesn’t have the coconut taste, (I prefer this type for recipes) but any coconut oil will work. You can’t subsitute this with another type of oil since the bars won’t set, but you can substitute with butter.
  • Cocoa powder: dutch cocoa powder is best, but any will work.
  • Vanilla extract: natural vanilla extract. No substitution here!
  • 70% dark chocolate: you can substitute with dark chocolate chips or any type of chocolate you love.
  • Large flake oats: I use quaker oats. To make this recipe gluten-free use gluten-free certified oats. You can also use quick oats.
  • Unsweetened shredded coconut: make sure it’s unsweetened, otherwise you’ll end up with very sweet bars.
  • Salt: just a pinch to balance everything out.

How to make these No Bake Chocolate Coconut Bars

Step 1

Mix the almond butter, honey, coconut oil, cocoa powder and vanilla extract together in a small pot on medium-low heat. Add the dark chocolate and continue to mix until the chocolate is melted.

melted chocolate, coconut oil and almond butter in a white pot

Step 2

Next add the oats and shredded coconut to the pot

chocolate, oats and shredded coconut in a white pot

Step 3

Remove from the heat and mix everything together until it’s combined.

chocolate coconut bars batter in a white pot

Step 4

Line an 8×8 inch pan with parchment paper. Spread the batter into the pan evenly.

chocolate coconut bars batter in an 8x8 inch pan

Step 5

Place in the freezer to set for at least 3 hours

chocolate coconut bars in an 8x8 inch pan

How to store and freeze

These bars need to be stored in the fridge. Store in an airtight container in the fridge for 2 weeks.

These bars freeze really well! You can store them in the freezer in an airtight container or in a freezer bag. They will last in the freezer for up to 2 months and can be eaten straight from the freezer.

Tips for making this recipe perfectly

  • Don’t use thick rolled oats. These types of oats are very hard to bite into and won’t create a nice texture in the bars. Large flake oats (like quaker oats) or quick oats work well.
  • Unsweetened coconut works best. Shredded coconut comes in two forms: sweetened and unsweetened. The sweetened shredded coconut can technically be used, but will create a very sweet “dessert-like” bar, rather than a healthier snack.
  • Use parchment paper to help you press the bars into the pan. Having trouble spreading the bars evenly into the pan? Grab a piece of parchment paper and use it to press down on the batter in the pan. This will prevent the batter from getting stuck to your fingers and will make it easier to spread out.

More no-bake recipes to try

cut up chocolate coconut bars on a marble board

If you tried these No Bake Chocolate Coconut Bars or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!

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a stack of three chocolate coconut bars

No Bake Chocolate Coconut Bars

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  • Author: Jessica Hoffman
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 16 bars 1x
  • Category: Snack
  • Method: Mix
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe

Description

These No Bake Chocolate Coconut Bars are made with wholesome ingredients and are perfect when you need an energizing snack!

Ingredients

Units Scale
  • 1 cup Almond Butter
  • 1/2 cup honey (sub maple syrup for vegan)
  • 1/3 cup refined coconut oil
  • 1/4 cup cocoa powder
  • 1 tsp vanilla extract
  • 4 oz 70% dark chocolate
  • 2 cups large flake oats* (see note)
  • 1 cup unsweetened shredded coconut
  • pinch of salt

Instructions

  1. Mix the almond butter, honey, coconut oil, cocoa powder and vanilla extract in a small pot on medium-low heat.
  2. Add the dark chocolate and continue to mix until the chocolate is melted.
  3. Mix the oats, shredded coconut and salt together in a large mixing bowl.
  4. Pour the wet ingredients into the bowl of dry ingredients and mix together until combined.
  5. Line an 8×8 inch pan with parchment paper and spread the batter into the pan, gently pressing down evenly.
  6. Place in the fridge to set for at least 3 hours then cut into bars.
  7. Store in the fridge.

Notes

You can use large flake oats or quick oats for this recipe. If using large flake oats, you want to make sure that they are not too hard. (Some health-food brands of large flake oats or rolled oats can be thick and hard when uncooked.) Quaker oats work well in this recipe.

Unsweetened coconut works best. Shredded coconut comes in two forms: sweetened and unsweetened. The sweetened shredded coconut can technically be used but will create a very sweet “dessert-like” bar, rather than a healthier snack.

Use parchment paper to help you press the bars into the pan. Having trouble spreading the bars evenly into the pan? Grab a piece of parchment paper and use it to press down on the batter in the pan. This will prevent the batter from getting stuck to your fingers and will make it easier to spread out.

Nutrition

  • Serving Size: 1/16th of recipe
  • Calories: 318
  • Sugar: 13g
  • Sodium: 80mg
  • Fat: 22g
  • Saturated Fat: 12g
  • Carbohydrates: 25g
  • Fiber: 4g
  • Protein: 7g