No-Bake Coconut Almond Bars

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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. 

Finished Coconut Almond Bars with loose chocolate chips surrounding it.


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 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 with some of my usual favorite ingredients, almond butter, shredded coconut, honey (or maple syrup) as well as a 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’s antiviral, 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 is loaded with calcium, 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 tool when 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 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.

Overview of ingredients in pan for coconut almond bars with wooden background.

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.

Overview of melted ingredients for no bake bars in pan.

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.

Overhead of no-bake bars without chocolate on them.

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.

Overview photo of no bake bars with chocolate layer on top.

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 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.

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.

Three coconut-almond bars stacked with coconut shavings around it.

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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
Cook Time5 minutes
chilling time15 minutes
Total Time30 minutes

Ingredients 
 

Bars

Topping:

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’s antiviral, 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 is loaded with calcium, 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 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.

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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36 Comments

  1. 5 stars
    So delicious! Plus they do fill you up so there’s no way to overeat. I love being able to make my own special treats that look and taste guilty but these have so great nutrients for the body. Thanks for sharing!

  2. Hi i am on candida diet and not allowed honey or maple syrup or any kind if fruit. What can i use instead

    1. Honestly, I would recommend trying a different recipe! 🙂 I’m not familiar with the Candida diet so I am unsure what to suggest as a sweetener!

  3. 5 stars
    I have an autoimmune disease and should not have gluten or dairy so I have modified my lifestyle for going on a year now; I have been trying to find desserts that I can create, enjoy and share that are compliant and easy to make. These were so delicious and easy to make, thank you so much for sharing!!!!!!!!!!!!!!

  4. Would love to try these but would like to know if there’s something I can replace coconut butter with I do not have that ingredient. thank you in advance

    1. Hey Heather! I actually created this recipe because I had some coconut butter I needed to use! 🙂 If I wanted to replace it my first thought would be to use 2 TBS coconut oil and 2 TBS almond butter (in addition to the 1/4 cup almond butter already in the recipe). However, I have not tried this substitution so I cannot guarantee it’s results! If you do give it a whirl come back and let me know how it goes!

    1. Hey Cortney! I definitely recommend making the recipe as written! I think using all coconut butter will make the recipe a little greasy!

  5. These bars sound amazing! We always love a healthy treat around here. Thank you so much for sharing on the Healthy Living Link Party 🙂 We will be featuring your post tonight so make sure you stop by and grab your “featured” button! Have a wonderful evening! 🙂

    1. Thank you so much! I agree! I’m all about the healthy treats (then you can eat more…right?!) I will absolutely stop by! 🙂

  6. They look amazing and healthy! Thank you for sharing with Delicious Dishes Recipe Party this week!