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No Bake Coconut Bars

These no bake coconut bars come together with just a handful of simple ingredients, requiring no oven and minimal fuss. They feature a chewy, coconutty texture with a toasted aroma, held together by natural sweeteners and a hint of vanilla. Perfect for a quick, nostalgic treat that’s both indulgent and refreshingly straightforward.
Print Recipe
Prep Time 10 minutes
Total Time 2 hours
Servings: 12
Course: Main Course
Cuisine: Dessert
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups sweetened shredded coconut preferably fresh and chewy
  • 2 tablespoons honey or maple syrup for a vegan option
  • 2 tablespoons coconut oil melted for easier mixing
  • 2 tablespoons almond butter or cashew butter for variety
  • 1 teaspoon vanilla extract brightens coconut flavor
  • a pinch sea salt enhances sweetness
  • ½ cup chopped chocolate or chocolate chips optional for extra richness

Equipment

  • Mixing bowl
  • Spatula
  • 20cm x 20cm (8-inch) square dish
  • Parchment paper
  • Sharp knife

Method
 

  1. Line your square dish with parchment paper, leaving overhang for easy removal.
  2. In a large mixing bowl, combine the shredded coconut with honey, melted coconut oil, almond butter, and vanilla extract. Stir vigorously until everything is evenly coated and sticky, with the mixture beginning to clump together.
  3. If using chocolate chips, fold them into the mixture now, distributing evenly. Sprinkle a tiny pinch of sea salt over the mixture for added flavor.
  4. Press the coconut mixture firmly into the prepared dish using the back of a spatula or your fingers, smoothing the surface and ensuring it’s compacted well. This helps the bars hold together nicely.
  5. Place the dish in the fridge and chill for at least 2 hours, or until the mixture is firm and set. You'll notice it becomes glossy and holds shape when pressed.
  6. Once chilled, lift the coconut block out of the dish using the parchment overhang. Use a sharp knife dipped in hot water and wiped dry to cut into bars or squares, about 2.5cm (1 inch) each.
  7. Wipe the knife clean between cuts for neat, crumb-free edges. If the mixture crumbles, put it back in the fridge for another 30 minutes to firm up.
  8. Serve the bars immediately or store them in an airtight container in the fridge for up to a week. For a softer bite, let them sit at room temperature for 5 minutes before enjoying.

Notes

For extra flavor, toast the shredded coconut lightly before mixing. Add dried fruits or nuts for variety. Keep bars refrigerated for best texture and freshness.