If you have a sweet tooth but want to keep things wholesome, then this Vegan Coconut Chocolate Bars Recipe is going to be your new best friend. Imagine thick, indulgent bars packed with luscious shredded coconut and wrapped in a silky layer of rich, vegan chocolate—no baking required! These bars are not only delightfully satisfying but also gluten free, paleo-friendly, and unbelievably simple to whip up with just five ingredients. It’s like having a decadent treat that feels good inside and out, perfect for sharing or savoring solo.
Ingredients You’ll Need
Getting the ingredients right is half the fun and ensures these bars turn out perfectly every time. Each item brings something special to the table: creamy coconut oil for that smooth richness, flavorful coconut shreds for texture, and luscious vegan chocolate to seal the deal with a glossy finish.
- Unsweetened small coconut shreds: These provide a naturally sweet, chewy texture that’s essential for the bars’ coconutty goodness.
- Organic extra virgin coconut oil: Adds moisture and helps bind the ingredients, while contributing subtle tropical flavor.
- Coconut cream: Offers creaminess and richness, making sure the bars stay moist and luxurious.
- Pure maple syrup: A natural sweetener that balances the coconut’s earthiness with gentle sweetness.
- Vegan chocolate chips or paleo-friendly chocolate: For the heavenly chocolate coating that complements the coconut layer spectacularly.
How to Make Vegan Coconut Chocolate Bars Recipe
Step 1: Prep Your Pan
Before you dive into mixing, line an 8-inch square baking pan with wax paper or parchment paper. This little trick makes lifting out your coconut bars for slicing effortless and keeps everything neat and clean.
Step 2: Make the Coconut Base
In your trusty food processor, combine the coconut flakes, coconut oil, coconut cream, and maple syrup. Blend until you get a wet and sticky mixture with just a few slightly chunky bits left—that texture helps keep the bars from crumbling too much. It’s all about balance here!
Step 3: Press and Set the Coconut Layer
Transfer that coconut goodness into your lined pan, pressing down firmly to form a tightly packed, even layer. This step sets the foundation for your bars, so take your time to get it smooth and compact. Set it aside while you prepare the chocolate topping.
Step 4: Prepare the Chocolate Layer
Using either the double boiler method or a microwave, gently melt the vegan chocolate chips together with the coconut cream. Warm in 15-second bursts if microwaving, stirring often, to avoid any burning. The goal is a silky, glossy chocolate that will pour smoothly over the coconut base.
Step 5: Top and Chill
Pour the melted chocolate evenly over the coconut layer and smooth it out with a spatula. Place the whole pan in the freezer for 40 to 70 minutes—a longer chill means cleaner slices and just the right firmness. When ready, slice into 16 bars and prepare to be amazed!
How to Serve Vegan Coconut Chocolate Bars Recipe
Garnishes
Elevate your bars by adding a sprinkle of toasted coconut flakes on top before the chocolate sets, or even a pinch of flaky sea salt right after pouring the chocolate to contrast the sweetness. These simple touches enhance texture and flavor beautifully.
Side Dishes
Pair these treats with a refreshing cup of herbal tea or a chilled glass of almond milk to balance out their richness. They also make a fantastic complement to a fresh fruit salad for a tropical-inspired dessert spread.
Creative Ways to Present
For a party or special occasion, consider serving your bars on a rustic wooden board adorned with edible flowers and fresh berries. Or stack them in a clear glass jar tied with a ribbon for a lovely gift idea that shows off their beauty and invites curiosity.
Make Ahead and Storage
Storing Leftovers
These bars keep wonderfully in an airtight container in the refrigerator for 1 to 2 weeks. The chill helps maintain their structure and freshness, so they’re ready whenever a sweet craving strikes.
Freezing
If you want to enjoy them much later, freeze your bars in a freezer-safe container for up to one month. When you’re ready, simply thaw them for about 15 minutes at room temperature for the perfect bite.
Reheating
Because these bars are no-bake and best enjoyed cool, reheating isn’t necessary. If you prefer them slightly softer, allow them to sit at room temperature for a short while, but be careful not to leave them out too long as they can become delicate.
FAQs
Can I use regular coconut flakes instead of small coconut shreds?
Yes, regular coconut flakes can work but they may create a crumblier bar due to their larger size. If you prefer a firmer texture, finely chopping the flakes before mixing can help.
Is it possible to make these bars nut-free?
Absolutely! This recipe is naturally nut-free as long as you choose nut-free vegan chocolate chips. Always double-check ingredient labels to be sure.
How do I make coconut cream if I can’t find it in stores?
Simply refrigerate a can of full-fat coconut milk overnight, then scoop out the thick, solid cream from the top. This homemade coconut cream works perfectly in the recipe.
What if I don’t have a food processor?
A high-powered blender can be a good alternative, though processing in short bursts and stirring often helps achieve the right consistency. Otherwise, finely chopping and mixing by hand is an option, just expect a slightly different texture.
Can I substitute maple syrup with another sweetener?
Yes, you can use agave nectar or brown rice syrup as alternatives. Just keep in mind that each sweetener adds its own unique flavor, which can subtly change the taste of the bars.
Final Thoughts
Treat yourself to this delightful Vegan Coconut Chocolate Bars Recipe and you’ll quickly see why it’s a favorite of mine. Simple ingredients, no baking, and that perfect blend of rich chocolate with tropical coconut make these bars truly irresistible. I can’t wait for you to enjoy every bite as much as I do!
Print
Vegan Coconut Chocolate Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 16 bars
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Description
These 5 Ingredient Vegan Coconut Chocolate Bars are thick, indulgent, and packed with rich coconut flavor enrobed in a velvety layer of paleo-friendly chocolate. This no-bake, gluten-free dessert is perfect for a healthy treat that’s easy to make using simple ingredients like coconut flakes, coconut oil, and vegan chocolate chips. The bars come together in just 15 minutes and deliver a wonderfully satisfying texture that’s both chewy and chocolaty.
Ingredients
Coconut Bars
- 2 ½ cups unsweetened coconut flakes or shreds
- 2 tablespoons coconut oil, solid or melted
- ¼ cup + 2 tablespoons coconut cream*
- 3 tablespoons pure maple syrup
Chocolate Layer
- ½ cup paleo-friendly chocolate chopped or vegan chocolate chips
- ¼ cup coconut cream
Instructions
- Prepare the Pan: Line an 8-inch square baking pan with wax paper or parchment paper. This will prevent the bars from sticking and make it easier to remove them once set.
- Make the Coconut Bars: Add the coconut flakes, coconut oil, coconut cream, and maple syrup to a food processor. Blend until the mixture becomes wet, sticky, and the coconut is broken down into smaller but slightly noticeable pieces. Avoid over-blending to ensure bars aren’t too crumbly.
- Form the Bars: Pour the coconut mixture into the prepared pan. Press down firmly and smooth the mixture into a tightly packed, even layer. Set the pan aside while preparing the chocolate layer.
- Prepare the Chocolate Layer: In a microwave-safe bowl, combine the chopped paleo chocolate or vegan chocolate chips with ¼ cup coconut cream. Heat in 15-second increments, stirring well between each, until the mixture is just melted and smooth. Alternatively, use a double boiler to melt the chocolate and coconut cream together gently.
- Assemble and Chill: Pour the melted chocolate mixture evenly over the packed coconut base. Use a clean rubber spatula to smooth the chocolate into an even layer. Place the pan in the freezer for 40 to 70 minutes to set. For firmer bars with cleaner slices, chill longer.
- Slice and Serve: Once fully set, remove the bars from the freezer and cut into 16 equal pieces. Serve immediately or store as desired.
Notes
- Where to Buy Ingredients: Raw coconut chips or small coconut shreds, organic extra virgin coconut oil, coconut cream, pure maple syrup, and vegan or paleo chocolate chips can usually be found at health food stores or online specialty shops.
- Substituting Coconut Cream: To make coconut cream from canned coconut milk, refrigerate a full-fat can (not light) overnight without shaking. The solidified white layer on top is the coconut cream—gently scoop it out and use in the recipe.
- Storage Instructions: Store bars in an airtight container in the refrigerator for 1-2 weeks. For longer storage, freeze up to 1 month in a freezer-safe container and thaw about 15 minutes before serving.
- Room Temperature Storage: Bars can be kept at room temperature for 3-4 hours but may soften and become fragile; refrigeration is recommended for best texture.
- Food Processor Recommendation: A high-quality food processor is essential for achieving the perfect texture. Choose one that is efficient and affordable for best results.
