No-Bake Coconut Almond Bars
Posted May 16, 2016, Updated Jul 17, 2024
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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
Absolutely. This is an easy recipe to double or even triple.
For best results keep refrigerated. However, you can put them in the fridge instead if desired.
You can add honey or maple syrup to make them sweeter if desired.
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No-Bake Coconut Almond Bars
Ingredients
Bars
- 1 cup shredded coconut (unsweetened)
- ¼ cup almond meal
- ¼ cup coconut butter (or coconut oil)
- ¼ cup almond butter
- ¼ cup honey (or maple syrup for vegan)
- ¼ teaspoon sea salt
- ½ teaspoon pure vanilla extract
Topping
- 3 Tablespoons unsweetened chocolate (chopped)
- 1 Tablespoon coconut butter
- 1 Tablespoon honey (or maple syrup)
Instructions
- Lightly grease a 9×5” loaf pan, set aside.
Make the Coconut Almond Layer
- 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.
Make the Chocolate Topping
- Melt together chocolate, coconut butter and honey in a microwave or on the stovetop.
Assemble
- Spread topping evenly over bars.
- Let sit at room temperature or in the refrigerator until topping is set.
- Cut and serve.
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Coconut and chocolate YUM, I am all in. These look absolutely scrumptious and I can hardly wait to try them. Pinned!
Thank you Susan! 🙂 <3
Yum! Yum! Yum! I too try to cut back on the oven baking when the weather starts to warm. But you can’t keep me away from the chocolatey treats!!
LOL Amen Jenn! Nothing can hinder momma’s chocolate eating over here either! 🙂 It just gets SO hot here I like to try to keep the house as cool as possible…no-bake goodies for the win!
yumm, looks good. Thanks for sharing
Thank you Chris! 🙂
I love the list of ingredients in this recipe because our whole family can have them. Thanks!
Thank you Sherry! I love making treats that can be enjoyed by everyone no matter what dietary restrictions they may have! 🙂 I hope your whole clan enjoys them! 😉
These look tempting and sound delicious
Thank you Anita! They’re healthy and full of nutritious ingredients so I say give in to the temptation! 😉
YUM! I’ve never tried almond meal before. Looking forward to trying these this weekend.
Yay! I hope you enjoy them!! 🙂 I love using almond meal and almond flour as healthy binding agents in baked goods! 🙂
Your bars are so wonderful looking! I made your chocolate chip cookie bars last week, and Lord willing, I’m hoping to restock on coconut 😉 when we come back and make these! Bookmarking!
Thank you Emily! I’m so glad you enjoyed the chocolate chip cookie bars! 🙂 <3 Hope your trip is fabulous!!!
Love these coconut almond bars! Such a great nutritious list of ingredients! Pinning, tweeting and stumbling!
Thank you Ilka!! 🙂 <3
Hey Laura! These look so good! And it’s awesome that they’re healthy, which means we can pig on them, right? I’ll just assume you agree with me. I do like the photos, which ensure users that they’re doing what they’re supposed to be doing. Can you post photos of the products used? It’s nice to read them in a recipe, but some people are visual learners. Just a thought!
Hey Vesna! 🙂 YES! That’s why I make healthy desserts…so I can eat a lot of them! LOL! Thanks for the feedback!! <3 The words in blue in the recipe ingredients list are links to products I use (or similar ones) that are available on Amazon! 🙂 Also, the "In My Kitchen" section of the site has a list of products with pictures and links to some of my favorite pantry staples! I will definitely start including more picture of the ingredients in my posts!
Hi Laura – looks delicious! Where do you buy most of our ingredients like coconut butter? Are most of your ingredients readily available in any grocery store? What are some of your favorite brands? Thanks!
Hey Reader…(LOL)! I buy most of my ingredients on Amazon or vitacost.com (or Sprouts)! In the ingredient lists in my recipes there are amazon links to a products I recommend! I have lots of favorites! 🙂