No-Bake Paleo Chocolate Chip Coconut Bars

One of the most popular recipes in our house and amongst our friends and family, these No-Bake Paleo Chocolate Chip Coconut Bars are so easy to make! Flavored with vanilla, chocolate, and shredded coconut, these dessert bars are sweet and satisfying! {Paleo + Vegan} 

One of our family’s most favorite-st recipes of all time, these No-Bake Paleo Chocolate Chip Coconut Bars come with an entire backstory. They have history, Spiriteds. A long history, if the length of the recipe name is any indication. Several years ago, our 11-year-old saw a recipe for paleo granola bars, but the recipe looked cumbersome. So the idea sat on the back burner for ages. And then I realized we just needed to concoct our own recipe, one that would meet all of her dietary restrictions. Something easy to make, preferably no-bake, and full of chocolatey flavors and chunky textures.

Spiriteds, we did it! And truth be told, even though coconut isn’t typically my go-to ingredient of choice, in these No-Bake Paleo Chocolate Chip Coconut Bars, though? I can’t get enough of the stuff. Does our family eat this recipe by the hunk? Yes, yes, we do. We grab the nearest utensil and carve out pieces of varying sizes and then nibble away. Omigod. These vegan and paleo dessert bars are so absolutely satisfying.

So let’s no-bake them into your life, too!

No-Bake Paleo Chocolate Chip Coconut Bars ingredients

These are the ingredients you’ll want to have on hand when you no-bake a batch of these chocolate chip coconut bars!

• Almond butter. Or other nut butter of choice. I like Costco’s Kirkland brand.
• Coconut oil. Melted.
• Maple syrup. This sweetener fits perfectly with this recipe. I go for 100% pure maple syrup. It’s not too much and it’s not too little. You can also sub 100% pure honey. And if you don’t need your bars to be paleo, you can use agave nectar instead.
• Vanilla. A splash will do the trick!
• Sea salt. About 1/8 teaspoon.
• Shredded coconut. Unsweetened.
• Chocolate chips. If you need paleo-friendly options, then try carob nibs or dark chocolate pieces. If you don’t need paleo-specific ingredients, then you could also use allergen-friendly chocolate chips. I use Enjoy Life and Chatfield’s brands.

We have several friends who have modified this recipe to meet paleo, vegan, and other dietary needs. Subs usually include carob nibs or dark chocolate for paleo versions, sun butter in place of almond butter for almond allergies, and sweeteners according to dietary needs. Maple syrup, honey, and agave nectar should all work in this recipe just fine.

How to make no-Bake Paleo Chocolate Chip Coconut Bars

Aside from melting the coconut oil, this is a throw-everything-in-the-mixing-bowl-and-stir-with-a-spoon kind of recipe! You don’t need an electric mixer for this recipe, but if the almond butter is super-thick or you are using honey as the sweetener, you can always stir everything together with a fork.

1. In a mixing bowl, stir together the almond butter and coconut oil. Then add the maple syrup, vanilla, and sea salt. Next, pour in the shredded coconut and stir until combined. After that, stir in the chocolate pieces. Quickly transfer the mixture to an 8×8 or a 9×9 pan and chill for 30 minutes to two hours, or until the bars have set.
2. Refrigerate for up to 7 days.

NOTE: If the chocolate chips sink to the bottom of the baking dish, then sprinkle a few extra chips on top.

Recipe tips

This is a super-simple recipe and one of the most frequently made recipes in our home. So we’ve learned a few tricks over the last several years to make the already-easy process even easier!

• Greasing the baking dish is optional. If you’d like to grease the dish with coconut oil, then definitely go for it! But it isn’t required.
• Parchment paper. If you’d like to line your baking dish with parchment paper, then definitely go for it! But, like greasing the baking dish, you don’t have to.
• Keep a fork nearby. Sometimes the batter is thick because the nut butter is thick. If that happens, stir the ingredients together with a fork.
• For easy serving: Using a pie or cake server to remove the individual bars. And, if necessary, let the bars sit at room temperature for a few minutes before slicing and serving.
• Baking dish sizes: We usually make thicker bars in an 8×8 baking dish. But you can also make this recipe using a 9×9 dish. The bars will be thinner and may be prone to breaking. Use a pie or cake server to serve the bars.

Bars, bars, and more dessert bars!!!

I love a good dessert bar! And if you do, too, then you’ll like these gluten-free, dairy-free dessert bar recipes!

• Chocolate Chip Oatmeal Bars
• Mixed Berry Fruit Bars
• Cranberry Pecan Cookie Bars
• Strawberry Jam Bars
• Gluten-Free Shortbread Bars

If you decide on one of these, let me know in the comments how it turned out! In the meantime, I hope this recipe finds you well. Take care, friends. I’m glad you’re here! ❤️

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