These no-bake coconut bars are completely irresistible – and you can make them in under 10 minutes!
As if I needed yet another addictive no-bake recipe on the blog.
Oh but one can never have enough no-bake recipes, right?
Especially when there is coconut involved.
You know what else one can never have enough of?
Obviously I would say chocolate.
The eleven different types of chocolate bars in my kitchen pantry attest to that. My roommate would say makeup, as her collection could stock three separate branches of Sephora.
My sister would probably say shoes. Although she might say nailpolish.
She really does have a lot of nailpolish.
Also try these: No Bake Coconut Bounty Bars
And one can never have enough coconut.
Except maybe my crazy boyfriend who just yesterday informed me that he doesn’t like coconut.
I think I stared at him blankly for over five minutes, trying to comprehend that statement.
You know, I also once dated a guy who didn’t like chocolate… 😕
Fill in the Blank: One can never have enough ________.
Dishes? Scarves? Jars of peanut butter?
I’m also going to throw jeans and bathing suits onto my list, because even with all the ones I already own, I always want to buy more.
Oh, and puppies… I can’t go into Petsmart on adoption days for fear of taking home all the rescue puppies!
No-Bake Coconut Bars
Ingredients
- 1 cup unsweetened shredded coconut (80g)
- 1/4 cup agave or pure maple syrup, or 1/4 cup water and stevia to taste
- 2 tbsp virgin coconut oil (For substitutions, see nutrition link below)
- 1/2 tsp pure vanilla extract
- 1/8 tsp salt
- optional mini chocolate chips
Instructions
- Combine all ingredients in a food processor. (Mixing by hand will still taste good, but the bars will crumble.) Squish into any small container–I used a 7×5–and refrigerate for an hour before trying to cut. Or freeze for 15 minutes. Can be stored in the fridge or freezer, for at least a few weeks.View Nutrition Facts
Notes
Have you made this recipe?
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OMAR SARA says
Look delicious . Thanks so much for this great recipe!
Kathleen says
I don’t have a food processor; would using a blender work?
Chocolate Covered Katie says
Sorry I’m honestly not sure because I haven’t tried. Be sure to report back if you experiment!
Lily says
Dear CCK, I packed the coconut mixture into fun shaped silicone molds and frosted them with my secret frosting. I did not freeze them. One of the few times my cooking came out right. The coconut bites were amazing!
Jaye Fisher says
I just made these with melted chocolate on top and subbed maple syrup with erithol sweetener. It was amazing. I will be making these again. Thank you for recipe xx
Makuv says
Kindly Help me ?? Do you melt the coconut oil before mixing everything together?
Nancy says
It says 100 per bar in calories. What size is the bar approximately?
I’ve cut them in smaller pieces for myself but just wondering.
Thank you.
s.s books says
these are like coconut butter with some seasoning. but in bar form.
Cass says
Hello. Can you use refined coconut oil instead of virgin coconut oil?
Cindi Strange says
Mine liquified in the food processor. The only thing I did different was used honey instead of syrup.
CCK Media Team says
It’s fine if it all turned into a batter. Press that into a pan, and refrigerate or freeze to turn into bars.
Julie L Kline says
I just made these and they’re delicious. I added some pecans! One big recommendation I have is to DOUBLE the recipe. I made the recipe as written and just stared at it like, “what pan am I going to put this small amount in?” I don’t have anything smaller than an 8×8 that would work, so I made the recipe again and it fits nicely in an 8×8 pan.
CCK Media Team says
Thank you so much for making it! It seems like we should update the recipe (this is an older recipe) to fit an 8×8 pan, because you are right that would make much more sense!
shiner says
lol, ok gals, here it is, the reason most men dont like coconut, well, because theyre NUTS!!! lol men …