By Laura
Posted May 16, 2016, Updated Jul 19, 2021
5 from 3 votes
36 Comments
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No-Bake Coconut Almond Bars Recipe! Packed full of nutritious ingredients, this healthy dessert is super easy to make and it’s Paleo, vegan, gluten-free, dairy-free & refined sugar-free.
These No-Bake Coconut Almond Bars are a perfect treat for a summer day. Packed full of nutritious ingredients, these sweet treatsare so easy to make and healthy to boot. They are paleo, vegan, gluten-free, dairy-free & refined sugar-free.
Now that summer is approaching I try to use my oven a little less. Don’t get me wrong, no amount of heat can keep me from baking…but I like to change it up a bit and make lots and lots of no-bake treats, like these and this. YUM!
No-Bake Coconut Almond Bars: Ingredients and Substitutions
These no-bake coconut bars are made withsome of my usual favorite ingredients, almond butter, shredded coconut, honey (or maple syrup) as well asa newly discovered product that I love…coconut butter.
- Coconut butter.I love coconut because it is a nutritional powerhouse. It increases your immunity because it’santiviral, anti-fungal, antibacterial, and anti-parasitic. (I use coconut oil on cuts instead of other anti-bacterial healing gels because it works so much better and is natural). Coconut isloaded withcalcium, potassium, magnesium, electrolytes, fiber and antioxidants.
- Need any more convincing? It helps stave off hunger and burns fat. WIN! I’m always looking for a way to sneak extra healthy fats into our diet, and coconut butter is definitely a tasty option.
- Substitutions:Feel free to substitute coconut oil, butter or ghee for the coconut butter.
- Almond butter.Any nut or seed butter should work excellently in this recipe. I recommend almond or cashew, but the sky’s the limit.
- Honey.I always choose raw honey over any other variety. However feel free to use your favorite honey, or maple syrup for a vegan option.
- Chocolate Topping:If you don’t mind a little refined sugar, simply melting chocolate chips with a little bit of coconut butter is a great topping as well.
How to Make Coconut Almond Bars
I like to show you step-by-step photos because I think it could be a helpful reference toolwhen you’re making a recipe, so here we go!
1. Melt wet ingredients together
This recipe for coconut bars begins with melting the wet ingredients together until they are smooth and combined. When making these coconut bars be sure tovery gently warm the mixture to preserveall the nutrients from the raw coconut and raw honey.
There are two ways to do this…
On the stovetop.(Pictured Below). Gently warm the ingredients over low heat, whisking to combine. This is my preferred method of choice because I can see what is going on and make sure I don’t overhead the wet mixture.
In the Microwave.I recommend warming the ingredients in the microwave in 30-second increments in a glass container.
2. Add the rest of the ingredients
Once the honey, coconut butter andalmond butter are melted and smooth add yourvanilla andsalt. Don’t be alarmed if the vanilla makes the mixture bubble a little bit. Just stir the wet mixture until it’s smooth like pictured below.
Next add the dry ingredients. When you mix it all together it should be solid and slightly sticky.
3. Press the Coconut Bars mixture into a loaf pan
Next, press the mixture into a 9×5″ or 8×4″ loaf pan and set it aside. If you would like to be able to easily remove the bars, line the pan with parchment paper or aluminum foil first. This way they will be easy to remove and cut.
4. Make and apply the chocolate topping
Melt together some chopped, unsweetened chocolate and some more coconut butter. Once that mixture is smooth, add some honey (or maple syrup) for sweetness and spread over chocolate coconut bars mixture in the loaf pan.
5. Chill the Almond Coconut Bars
Once the chocolate topping is evenly spread across the coconut/almond mixture, toss the pan in the fridge (or freezer if you’re impatient) to harden.
TIP: Watch them carefully and cut into barsbefore the chocolate iscompletely hardened. Then let them cool the rest of the way after they’ve been cut!I think these bars are best served cold.
Storage
Refrigerate these for up to a week (if they last that long) or freeze for up to 2 months.
Recipie FAQs
Can I double this recipe?
Absolutely. This is an easy recipe to double or even triple.
Can these bars go in the freezer instead of the fridge?
For best results keep refrigerated. However, you can put them in the fridge instead if desired.
What can I add to make them sweeter?
You can add honey or maple syrup to make them sweeter if desired.
More Delicious Recipies
- Try these other no-bake bar recipies No-Bake Chocolate Peanut Butter Oatmeal Bars or Healthy No-Bake Oatmeal Bars.
- I love these Lemon Bars (Lemon Squares) when I am wanting something that isn’t chocolate.
- These Chocolate Chip Cookie Bars (Video) are delicious any time of the year.
- We love this Homemade Peanut Butter Granola Bars Recipe!
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No-Bake Coconut Almond Bars
Laura
No-Bake Coconut Almond Bars Recipe! Packed full of nutritious ingredients, this healthy dessert is super easy to make and it’s Paleo, vegan, gluten-free, dairy-free & refined sugar-free!
5 from 3 votes
Course Dessert, Snack
Cuisine American
Servings 8 small bars
Calories 210.8
Prep Time10 minutes minutes
Cook Time5 minutes minutes
chilling time15 minutes minutes
Total Time30 minutes minutes
Ingredients
Bars
- 1 cup shredded coconut (unsweetened)
- ¼ cup almond meal
- ¼ cup coconut butter
- ¼ cup almond butter
- ¼ cup honey (or maple syrup for vegan)
- ¼ tsp sea salt or more to taste
- ½ tsp pure vanilla extract
Topping:
- 3 TBS unsweetened chocolate chopped
- 1 TBS coconut butter
- 1 TBS honey or maple syrup vegan
Instructions
Lightly grease a 9×5” loaf pan, set aside.
To Make the Bars
In a small bowl, mix together coconut and almond meal. Set aside.
On a stovetop over low heat, melt together coconut butter, almond butter and honey until smooth.
Add vanilla and salt.
Remove from heat and add dry ingredients. Stir until mixture forms a ball.
Spread evenly into prepared pan.
To make the topping
Melt together chocolate, coconut butter and honey in a microwave or on the stovetop.
Putting it together
Spread topping evenly over bars.
Let sit at room temperature or in the refrigerator until topping is set.
Cut and eat!
Notes
Ingredient Subsitutions
- Coconut butter.I love coconut because it is a nutritional powerhouse. It increases your immunity because it’santiviral, anti-fungal, antibacterial, and anti-parasitic. (I use coconut oil on cuts instead of other anti-bacterial healing gels because it works so much better and is natural). Coconut isloaded withcalcium, potassium, magnesium, electrolytes, fiber and antioxidants.
- Need any more convincing? It helps stave off hunger and burns fat. Win. Win. WIN! I’m always looking for a way to sneak extra healthy fats into our diet, and coconut butter is definitely a tasty option.
- Substitutions:Feel free to substitute coconut oil, butter or ghee for the coconut butter.
- Almond butter.Any nut or seed butter should work excellently in this recipe. I recommend almond or cashew, but the sky’s the limit.
- Honey.I always choose raw honey over any other variety. However feel free to use your favorite honey, or maple syrup for a vegan option.
- Chocolate Topping:If you don’t mind a little refined sugar, simply melting chocolate chips with a little bit of coconut butter is a great topping as well.
Storage
Refrigerate these for up to a week or freeze for up to 2 months.
Expert Tips
Watch them carefully and cut into barsbefore the chocolate iscompletely hardened. Then let them cool the rest of the way after they’ve been cut!I think these bars are best served cold.
Nutrition
Calories: 210.8kcal | Carbohydrates: 15.9g | Protein: 3.4g | Fat: 16.7g | Potassium: 5.9mg | Fiber: 3.7g | Sugar: 10.7g | Calcium: 31mg | Iron: 0.8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you enjoy this recipe? Have a question? Leave a comment below!
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