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No-Bake Chocolate Coconut Bars

These no-bake chocolate coconut bars come together effortlessly with just a few simple ingredients like coconut, chocolate, and a touch of honey. They have a chewy, slightly crunchy texture with a glossy chocolate coating, making them a quick and indulgent treat without turning on the oven. Perfect for satisfying sweet cravings in a mess-free, nostalgic way.
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Prep Time 10 minutes
Total Time 2 hours
Servings: 12
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups coconut flakes preferably toasted for extra flavor
  • 1 cup dark chocolate chips 70% cocoa recommended
  • 1/4 cup coconut oil helps melt the chocolate smoothly
  • 2 tablespoons honey or maple syrup for sweetness and binding
  • 1 teaspoon vanilla extract brightens flavor
  • optional sea salt or toasted coconut flakes for topping for added texture and flavor

Equipment

  • Parchment paper
  • Large mixing bowl
  • Small saucepan
  • Spatula or spoon
  • Sharp knife

Method
 

  1. Line your square dish with parchment paper, leaving some overhang on the sides to make removing the bars easier later.
  2. In a large mixing bowl, combine the coconut flakes and chocolate chips, stirring them together so they’re evenly distributed.
  3. In a small saucepan over low heat, melt the coconut oil gently until it’s smooth and shimmering, about 2-3 minutes. Keep an ear out for a gentle bubbling sound.
  4. Pour the melted coconut oil into the bowl with the coconut and chocolate mixture. Add the honey and vanilla, then stir everything together until the mixture is glossy and well coated.
  5. Transfer the sticky mixture into your prepared dish. Use a spatula or the back of a spoon to press it firmly into the corners and smooth the surface for even thickness.
  6. If desired, sprinkle a pinch of sea salt or toasted coconut flakes on top for added flavor and crunch. Gently press them into the surface.
  7. Place the dish in the refrigerator and chill for at least 2 hours, or until the mixture is firm and set. For best results, leave it overnight.
  8. Once set, lift the block from the dish using the parchment overhang. Use a sharp knife to cut into squares or bars of your preferred size.
  9. Serve the bars chilled or at room temperature. Store leftovers in an airtight container in the fridge for up to a week or freeze for longer storage.

Notes

For an extra crunch, toast the coconut flakes before mixing. Adjust the sweetness by varying the honey or syrup. Keep an eye on the melting process to ensure a glossy, smooth chocolate coating.