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No-Bake Coconut Crack Bars

I’ve FINALLY made a Pinterest page!

I’d love you forever if you want to follow: Chocolate Covered Katie – Pinterest

Anyways, on to today’s post…

COCONUT CRACK BARS - 1 cup shredded coconut, 1/2 tsp vanilla extract, 1/8 tsp salt, 1/4 cup... Full recipe: @choccoveredkt


These no-bake coconut bars are completely addictive – and you can make them in less than 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


pin-itAnd 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.

coconut bars

5 Minute Coconut Crack Bars

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!

COCONUT CRACK BARS - 1 cup shredded coconut, 1/2 tsp vanilla extract, 1/8 tsp salt, 1/4 cup... Full recipe: @choccoveredkt


If you make these coconut bars, be sure to rate the recipe in the comments below or tag @ChocolateCoveredKatie on Instagram so I can see and like your pictures!

Coconut Crack Bars

No-Bake Coconut Crack Bars

Yield: Makes 6-8 Bars
Print This Recipe 4.96/5
No-Bake Coconut Crack Bars


  • 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 raw chocolate chips from the Chocolate Covered Katie Cookbook


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




More Reader Favorites:

Cauliflower Pizza Crust


Chocolate Quinoa Breakfast Cups, from the Hello Breakfast Cookbook


4.96/5 (47)

Rate this recipe

Published on August 30, 2012

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

Learn more about Katie

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  1. [email protected] says

    I’ve only just got round to making these – and wish I had before! I substituted half of the coconut (by weight) with crushed GF cereal flakes because I fancied them crunchy and they’re delicious, thank you 🙂

  2. Grace says

    Yoga pants and spandex!! Haha- I guess because I’m a dancer, but food-wise definitely chocolate, Greek Yogurt, and craft items!!

    oh my goodness, coconut too…that’s definitely up there too

  3. Becky says

    Made these today and they are absolutely amazing! They are already plenty good but if you dip them in chocolate they tastes exactly like the coconut bars i buy from my health food store for $2.50 each. Exactly the recipe I was looking for to replicate it Thanks

  4. Louise says

    Could you use a butter instead of the coconut oil? I rarely use oils but do have macadamia butter and margarine.

    Great recipe though, can’t wait to try it out 🙂

    • Diane Falk says

      Margarine? No!! That’s nasty! Try butter, mixed with olive oil, almost 1/2 and 1/2. I call it BU….and it’s SO much better for you than margarine! I heard once that margarine is one molecule away from plastic….PLEASE don’t eat it!

  5. Jamie says

    I made your crack bars for v-day, but mixed through some pink and red sprinkles for flair, and pressed them individually into heart shaped cookie cutters. Because of the oil content, they popped right out and solidified in adorable heart shapes. They were a HUGE hit and I can’t wait to make them again. YUM.

  6. hanna says

    My mom loves coconut and is always asking me to make coconut cake, but her favorite one takes so long (three days of prep eek!). This seems like a great alternative to have ready for her when she bothers me for it. I was just wondering about the water/stevia substitution for maple or agave. Without the viscosity, does it still come together as well? I really want to try these without the extra sugar, but if the ones with syrup come out better, I might just do those instead. thanks

    hanna lipman

  7. Bj says

    Just fixed the coconut crack bars, but I just rolled mine into little balls then rolled into some cocoa powder. Yum! Thanks, Katie.

  8. Cherie says

    Hey Katie!

    Just tried these (amazing!!!) but I had trouble getting them out of the container without semi-ruining their shape! Any suggestions?


  9. Laura says

    These are so simple that I was suspicious, but I have to admit they are really, really good. although, next time I might have to try them with a later of chocolate.

  10. MrsHollywood says

    Just had to try these quick and easy treats today! But I have to say, I am totally and utterly shocked that you didn’t add a layer of chocolate on top!! I melted some dark chocolate and coconut oil together and poured on top and then chilled these. The chocolate took them to a whole new level! Love your site. Love your recipes. Keep up the good work!

  11. Laurel says

    I love these!!! I made them tonight. Next time I’ll put them on parchment paper to get them out. Right now I have what looks like coconut crack crumbles. Wish they had more protein, but as a dessert, they are AWESOME. Crack is right. Addictive.

  12. Renee says

    I didn’t use a food processer. What I did was heat the water, then stirred in the salt, coconut oil, sweetener, (sweetzfree) and vanilla until the oil and salt melted. I added that to fine coconut and stirred it all together. Worked great.

  13. Dee says

    I dont own a food processor has anyone just smooshed it all together? I want to make them but dont want to waste it if I need a processor.

  14. Anonymous says

    Thank you so much for this!!! My daughter is a natural born vegan and I am always looking for natural recipes the whole family can share. It’s hard to find a dessert recipe that doesn’t call for eggs or flour, I am so happy I found this.

  15. Christy Martin says

    And where might I find a recipe for those Healthy Magic Squares referenced above? (My husband and I greatly enjoyed these coconut bars!!!)

  16. Amy @ Fun With Family and Fitness says

    Hi Katie! I finally got to make these and the chocolate chip peanut butter (in my case, sunflower seed butter!) balls yesterday! I featured them on my (NEW!) blog in yesterday’s post! Of course, I made sure to let everyone know where and who I got the recipes from with a link to your site and both recipes. I’d love for you to come on over and check it out! Thanks for the delicious healthy desserts!!! 🙂

  17. Jill says

    Oh my….sooooo good….coconut crack indeed. I doubled the recipe, added almond meal and coconut butter. Oh, and I halved the sweetener (honey). Thank you for a great recipe.

  18. Kym Gardnir says

    I put cranberries in mine and it reminds me of an Australian Christmas desert we had as kids, called ‘White Christmas’. Looking forward to putting something else in for crunch, maybe amaranth or puffed rice, with some crushed up nuts.

  19. Bonnie says

    I don’t know what I did wrong but mine turned out terribly salty, overly sweet (used maple syrup), and too thin to get out of the pan. I may try warming what I have so they are soft again and mixing it with another cup of coconut and a bit more coconut oil. I love the idea and think they’d be great to have on hand for a healthy snack.

  20. Amanda says

    I just made these, and holy mother of coconut, they are amazing. I can’t wait to make them for my mom. She and I used to always grab a king-size Mounds bar at the store to share, and these are so much better. I added some dark chocolate chips and raw almonds in when I was processing it, and it turned out muddy-looking but so good. I am eating it out of the dish with a spoon because I am impatient.

  21. Megan says

    Just made these… can’t stop eating them!!! I’m a chocoholic, and Almond Joy is one of my favorite candy bars, so I added 2 tbsp of cocao nibs and a handful of almonds (I didn’t measure, but I’m sure it was less than 1/4 cup). Tastes soo much like Almond Joy! And so easy!!

  22. Gen says

    Im absolutely adoring your recipes. Seriously. Thank you SO MUCH for all these, they’re so very very helpful.

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