Coconut Chocolate Bars: No-Bake Bliss That Tastes Like a Tropical Candy Bar
So you’re craving something sweet, chocolatey, and maybe a little chewy… but you’re not about to turn on the oven, crack eggs, or do any actual baking.
Say less.
Coconut Chocolate Bars are here to solve all your dessert problems (and maybe your emotional ones, too—no promises).
They’re no-bake, ridiculously easy, and basically taste like a homemade Mounds bar. Except better, because these haven’t been sitting on a shelf since 2018.
Let’s make some magic with zero effort and max delicious payoff.
Why You’ll Love These (Aside from the Obvious Chocolate Situation)
- Only 5 ingredients. Yes, five.
- One bowl. One pan. No oven.
- Gluten-free, dairy-free, no weird stuff.
- They keep in the fridge for WEEKS (if you don’t eat them all in one go, that is).
Also, if you like coconut? Prepare to fall in love. If you don’t like coconut… first of all, how dare you. But second—this might just change your mind. 🤷♀️
What You’ll Need (And Probably Already Have, Because You’re a Genius)
- 2 cups unsweetened shredded coconut
- ½ cup coconut oil, melted
- ⅓ cup maple syrup or honey (dealer’s choice)
- 1 tsp vanilla extract
- 1 cup chocolate chips or chopped chocolate (dark, milk, or whatever’s in your chocolate hoard)
Optional: a pinch of salt (always a good idea) or flaky sea salt on top for that ✨gourmet✨ touch.
How to Make Coconut Chocolate Bars Without Breaking a Sweat
Step 1: Make the Coconut Base
In a bowl, mix:
- Shredded coconut
- Melted coconut oil
- Maple syrup
- Vanilla extract
Stir until everything’s well coated and slightly sticky. It should look like sweet, delicious coconut mulch (but, like… in a good way).
Step 2: Press That Into a Pan
Line a loaf pan or small square pan with parchment paper.
Press the coconut mixture in firmly—like really press it down so it holds its shape later. Use a spatula or the back of a spoon (or your hands if you like living dangerously).
Step 3: Chocolate Time 🍫
Melt your chocolate chips in the microwave in 30-second bursts, stirring in between until smooth. Add a little coconut oil (1 tsp) if you want it extra glossy.
Pour the chocolate over the coconut base and spread it evenly.
Optional flex: sprinkle a pinch of flaky salt on top. Do it. You’re worth it.
Step 4: Chill Out
Pop the whole pan into the fridge for about an hour—or the freezer if you’re impatient and live life on the edge. Once the chocolate is firm, lift the whole thing out and slice into bars or squares or “oops this one fell apart, guess I have to eat it” chunks.
Boom. You’re done.
How to Store (If You Somehow Have Leftovers)
These bars keep beautifully in the fridge for up to 2 weeks or in the freezer for months.
Pro tip: store them in layers with parchment paper in between so they don’t stick. Unless you like surprise bar blobs. Which, hey, still delicious.
They’re the perfect:
- After-dinner treat
- Lunchbox surprise
- Desk drawer emergency snack
- “Wow I actually made something” moment
Fun Variations (Because You Know You’ll Want to Make These Again)
- Add chopped almonds for an Almond Joy vibe
- Swirl in peanut butter before the chocolate sets because why not
- Use white chocolate on top for a fancy twist
- Mix in mini chocolate chips into the coconut layer for extra drama
- Sprinkle with crushed freeze-dried raspberries if you wanna be a snack influencer
These are basically a blank canvas for your coconut-loving creativity.
Final Thoughts: These Bars Slap
Coconut Chocolate Bars are what happens when “lazy” and “delicious” have a baby.
They’re easy. They’re satisfying. They taste like dessert that took effort—without actually taking effort. And if you’re a coconut fiend like me, they’re a straight-up problem (in the best way).
So yeah, skip the boxed brownies. Throw these together in 10 minutes and feel like an absolute dessert wizard.
