If you love the combination of chocolate and coconut, these bars are for you! These no bake bars are easy to make and only need 5 ingredients. Check out these Easy No-Bake Chocolate Coconut Bars.
These sweet and delicious bars are perfect to make any time of the year. They remind me of a Mounds candy bar with it's coconut layer topped with a chocolate layer. It's the perfect treat to satisfy a sweet tooth!
Making the Chocolate Coconut Bars
To start, prepare an 8" x 8" or a 9" x 9" square pan by lining it with parchment paper. You can line the whole pan or cut to strips to make a "t".
Put the unsweetened coconut, coconut oil, pure maple syrup and pinch of salt in a food processor. Make sure the coconut oil is at room temperature where it will be solid. Do not melt!
Process for about 1 minute until all ingredients are mixed and sticking together. I like to pulse a few times first and then let the food processor run. If you are using "fine shred" coconut, you might need less time.
Scoop out coconut mixture and flatten in the prepared baking dish. I use a spatula and a spoon as it's very sticky. Then place a piece of plastic wrap over it and gently press down to level it.
Place in the fridge for at least 2 hours. You want the bars to be firm.
After 2 hours, place the dairy free chocolate chips in a bowl and microwave for 30 seconds. Stir and microwave for an additional 30 seconds. Stir until smooth. If they are not completely melted, microwave for an additional 20 seconds.
Smooth the melted chocolate over the top of the cold coconut mixture in an even layer. Return to the fridge for another 15 minutes or until the chocolate is set.
Remove from the fridge and use the parchment paper to easily remove the chocolate coconut from the baking dish. Cut into 12 bars and serve cold.
Store any leftover bars in an airtight container in the fridge for up to 5 days. Make sure the bars are always kept cold as you don't want the coconut oil to melt.
FAQ
Can I use a different kind of oil other than coconut oil?
Not for this recipe. Coconut oil is solid when cold which keeps the bars solid as well.
Which type of vegan chocolate chips is better to use: semi-sweet or dark chocolate?
That's up to your personal preference. Dark chocolate is less sweet so if you don't want a very sweet treat, that might be a better choice for you.
Summary
These Easy No-Bake Chocolate Coconut Bars are made with simple ingredients and some of my favorite flavors. The best part is that there's no baking required! No bake desserts are the perfect make ahead treat.
Looking for other recipes for vegan desserts with chocolate? Check out:
- Easy Vegan Chocolate and Peanut Butter Mug Cake
- Vegan Oatmeal Chocolate Chip Cookies
- Vegan Double Chocolate Chip Cookies with Peanuts
Easy No-Bake Chocolate Coconut Bars (Vegan)
Ingredients
- 3 cups unsweetened shredded coconut
- ½ cup maple syrup
- ⅓ cup coconut oil (at room temperature)
- pinch of salt
- ½ cup non-dairy chocolate chips
Instructions
- To start, prepare an 8" x 8" or a 9" x 9" baking dish by lining it with parchment paper.
- Put the unsweetened coconut, coconut oil, maple syrup and pinch of salt in a food processor. Process for about 1 minute until all ingredients are mixed and sticking together.
- Scoop out coconut mixture and flatten in the prepared baking dish. Try to smooth out the top as much as possible. Place a piece of plastic wrap on top and gently press to level it. Place in the fridge for at least 2 hours.
- After 2 hours, place the chocolate chips in a bowl and microwave for 30 seconds. Stir and microwave for an additional 30 seconds. Stir until smooth. Add additional microwave time if it's not completely melted.
- Smooth the melted chocolate over the top of the cold coconut mixture. Return to the fridge for another 15 minutes.
- Use the parchment paper to easily remove chocolate coconut from the baking dish. Cut into 12 bars and serve cold.
- Store any leftover bars in an airtight container in the fridge for up to 5 days.
Meg says
My kids devoured these up! They are rich and sweet but not too sweet. I’ll definitely make them again.
jencardenas says
Thanks Meg. My kids gobble these up too!