No-Bake Coconut Almond Bars Recipe! Packed full of nutritious ingredients, this healthy dessert is 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 treats are so easy to make They are paleo, vegan, gluten-free, dairy-free & refined sugar-free.

In the warmer months 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 healthy no bake cookies and puppy chow.

No-Bake Coconut Almond Bars: Ingredients and Substitutions 

• Coconut Butter. Coconut oil is a good substitute.
• Almond butter. Any nut or seed butter should work excellently in this recipe. I recommend cashew butter as a good substitute.
• Honey. Maple syrup or agave work well too.
• 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 tool when you’re making a recipe, so here we go!

Combine the Wet ingredients

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 to very gently warm the mixture to preserve all 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 and almond butter are melted and smooth add your vanilla and salt. 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.

Make 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.

Assemble & Chill

Then, spread the chocolate over chocolate coconut bars mixture in the loaf pan.

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 bars before the chocolate is completely hardened. Then let them cool the rest of the way after they’ve been cut! I think these bars are best served cold.

Serve

Serve the coconut almond bars slightly chilled for the best flavor and texture!

Store

Refrigerate these for up to a week (if they last that long) or freeze for up to 2 months. 

Coconut Almond Bara Recipe FAQs

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