Easy no bake chocolate coconut bars are four layers made with 5 main ingredients, all wholesome and dairy-free, creating a coconut bar that melts in your mouth with flavors of bounty and almond joy chocolate bars. These chocolate coconut bars are a no-bake chocolate dessert that comes together surprisingly fast considering there are four layers. The final treat is full of fiber and protein, and can be put together in under an hour.
Like my other chocolate treats, and my brownies and bars, these coconut bars with a healthy date caramel layer are naturally dairy-free, vegan and gluten-free. And in case you need convincing, the bottom layer of this chocolate coconut bar treat has the consistency of a crumbly chocolate cookie, and the two middle layers are delicious coconut butter, and sweet date paste, and the top is a melted chocolate bar. Like my fudge bars, and my homemade protein bar, this treat is melt-in-your-mouth fudgy goodness.
Why You'll Love This
This coconut bar recipe is the single most requested recipe in my house. And even relatives from afar clamor for me to make and mail them. I think mostly because there are four different desserts in one, and each is made of healthy whole foods that are high in fiber and protein, and energizing and filling.
- Flour: Almond and coconut help make this base full of fiber and protein.
- Buckwheat groats or walnuts: Provide structure and many essential nutrients not found in other foods. Walnuts can be used instead.
- Shredded coconut: This single ingredient makes a delicious white frosting-like middle layer.
- Medjool dates: Make a homemade date paste by blending dates with water for this healthy caramel layer.
- Supportive flavors: Vanilla, maple syrup, coconut oil.
- Chocolate: Chips or bar, melted, make another single-ingredient layer, the snappy top.
Substitutions & Variations
Almond and coconut flour. You can use all almond flour and leave off the coconut flour.
Buckwheat groats. These add nutrition and fiber but grouts aren't easy to find, so substitute walnuts instead.
Dates. The date paste is the third layer, but if you can't find dates, you can skip the layer. The bars will be much less sweet though.
Coconut butter. Coconut butter is the top second layer. You can skip it but the bars will be much less coconuty.
Step by Step Instructions
Step 1. To prep for this chocolate coconut bars recipe, drop the dates in just-boiled water for 10 minutes, then pit. Rinse the buckwheat groats by putting them in a strainer, and stirring with a spoon or clean hands until the slimy coating is washed away, about 2-3 minutes.
Step 2. Make the layers.
- Mix the crust. Blend up the crust ingredients in a food processor, press into the pan and set aside.
- Make white coconut layer. Blend up 2 cups of shredded coconut butter to make 1 cup of coconut butter. Pour the coconut butter on the crust, level it, and set the pan in the freezer.
- Make date caramel layer. Blend up the soaked dates with 1 cup of water and a teaspoon of lemon juice. Pour that on the frozen coconut butter layer once it sets.
- Make chocolate fudge top. Melt the chocolate chips, stir in the coconut milk and pour that on the date layer.
Step 3. Put the pan in the freezer for about 1 hour, then take it out and cut into 16 slices. Use a knife you've dipped into hot water to start tip down with puncturing into the chocolate top, then piercing the harder white coconut butter layer. 4. Refrigerate until ready to enjoy!
1. Be sure to soak the dates and buckwheat groats overnight, and rinse them the next day.
2. To cut clean slices, dip a sharp knife in hot water, wipe dry, and make a cut. Then repeat.
Does chocolate and coconut go well together?
Chocolate and coconut both have healthy fats which together create a smooth tantalizing flavor. They are also well-matched nutritionally, with both being high in antioxidants which fight disease, and in fiber which boosts fat burning and lowers cholesterol levels.
How many calories in a chocolate coconut bar?
My healthy chocolate coconut bars are full of health fats, protein and fiber so while the calories are a bit high at 332, the bar is still healthier than any commercial chocolate coconut bar.
These bars last a long time both refrigerated and frozen. To store either way, slice into bars, wrap each individually in plastic wrap and store in a sealed container. They last a week refrigerated and three months frozen.
More No Bake Desserts
- Peanut Butter Oatmeal Bars
- Chocolate Oat Bars
- Baked Oatmeal Brownie Cups
- Chocolate Crunch Bars
- Chickpea Chocolate Clusters
- Easy Fudge Recipe
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No Bake Chocolate Coconut Bars
- 8-inch square pan
- food processor
- measuring cups
Soft Cookie Base
- ¾ cup almond flour
- ¾ cup coconut flour
- ¾ cup buckwheat grouts or walnuts
- 1 teaspoon vanilla paste
- ¼ cup coconut oil
- ¼ cup maple syrup
- 3 tablespoon cocoa powder dutch process produces a darker crust
Creamy coconut butter
- 1 cup homemade coconut butter Use my recipe here.
- 1 ½ cup chocolate chips
- ¼ cup milk, warmed
- Make date paste. Drop the dates in just-boiled water for 10 minutes, then pit and blend with ⅓ cup of water into a paste. Set aside.
- Make white coconut layer. Blend up 2 cups of shredded coconut butter to make 1 cup of coconut butter. Set aside.
- Rinse the buckwheat groats by putting them in a strainer, and stirring with a spoon or clean hands until the slimy coating is washed away, about 2-3 minutes.
- Line 8-inch square pan with parchment paper
Make each layer
- Mix the crust. Blend up the crust ingredients in a food processor, press into the pan and set aside.¾ cup almond flour, ¾ cup coconut flour, ¾ cup buckwheat grouts, 1 teaspoon vanilla paste, ¼ cup coconut oil, ¼ cup maple syrup, 3 tablespoon cocoa powder
- Pour the coconut butter on the crust, level it with a spoon.1 cup homemade coconut butter
- Pour the date paste on that layer and level it with a spoon.1 cup homemade date paste
- Make chocolate top. Melt the chocolate chips, stir in the coconut milk and pour that on the date layer.1 ½ cup chocolate chips, ¼ cup milk, warmed
- Put the pan in the freezer for about 1 hour, then take it out and cut into 16 slices. Use a knife you've dipped into hot water to start tip down with puncturing into the chocolate top, then piercing the harder white coconut butter layer.
- Store slices in the refrigerator for one week, and freezer for three months in sealed container.
This recipe is a keeper!!! Love these chocolate slices!!!
Thanks for stopping by Camila! Dee xx
These look so delicious, Dee! Want them for dessert now! 😃❤️
Dee Dine | Green Smoothie Gourmet
Thank you Bianca, be happy to share with you! Dee xx
Hi there. I made these twice already. The white layer is to die for. Once I didn't have dates so I left that layer off but it really needs it. I want to say the chocolate treats on your blog are quite wonderful.
Dee Dine | Green Smoothie Gourmet
That's great to hear Sarah, thank you for your feedback! Dee xx
Wow, Dee! Your raw chocolate slices are absolutely stunning!! These are what dreams are made of!
I wish I could try them now. Lots of love, Ela
Dee Dine | Green Smoothie Gourmet
Aww, thank you Ela, so happy you like my slices! Take care, Dee xx