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Desserts Recipes

No-Bake Paleo Chocolate Chip Coconut Bars

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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} 

Chocolate chip coconut dessert bars on a white marble surface next to a small bowl of allergen-friendly chocolate chips.

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.

Chocolate chip coconut dessert bars on a white marble surface next to a small bowl of allergen-friendly chocolate chips.

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!

Almond butter, coconut oil, and allergen-friendly chocolate chips in a stainless steel bowl on a white marble surface.

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. 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.
  • 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.
Chilled No-Bake Paleo Chocolate Chip Coconut Bars in a glass baking dish with a few slices of dessert bar removed.

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 kind of recipe! You don’t need an electric mixer for this recipe, but if the almond butter is super-thick, 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.

Chocolate chip coconut dessert bars on a white marble surface next to a small bowl of allergen-friendly chocolate chips.

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. Using a pie or cake server will help with that.
Chocolate chip coconut dessert bars on a white marble surface next to a small bowl of allergen-friendly chocolate chips.

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
Chocolate chip coconut dessert bars on a white marble surface next to a small bowl of allergen-friendly chocolate chips.

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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No-Bake Paleo Chocolate Chip Coconut Bars

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★★★★★

5 from 1 reviews

  • Prep Time: 10 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 10 mins
  • Yield: 16 bars 1x
  • Category: Desserts
  • Method: No-Bake
  • Diet: Gluten Free

Ingredients

Scale
  • 1 cup almond butter (I used Costco’s Kirkland brand)
  • 1 cup coconut oil, melted
  • 2 tablespoons maple syrup (paleo) or agave nectar (vegan)
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon sea salt
  • 2 cups shredded coconut
  • 1 cup mini chocolate chips (I use Enjoy Life brand)

Instructions

  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.

    Notes

    • Stir the batter with a fork if the nut butter is thick and the melted coconut oil isn’t blending in.
    • If the chocolate chips settle at the bottom of the dish, then give the mixture a quick stir before putting it in the refrigerator OR top with extra chocolate chips.
    • Optional: Grease the baking dish with coconut oil and/or line with parchment paper.

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    1 Comment

    About Spirited and then Some

    I'm Morgan. A spirited, social chatterbox, small biz owner, and teacher. Lover of all things food. Think dip. Lover of all things family. Think K-Hubs, Toodlebug, and Twinkleberry. I'm so glad you found our spirited community.... Click Here to Read More

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    Comments

    1. Kaylene says

      September 27, 2019 at 1:27 pm

      These bars are amazing!! The whole family loves them!! Thank you Morgan- you are amazing too 😉

      ★★★★★

      Reply

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    Greetings!

    I'm Morgan. A spirited, social chatterbox, small biz owner, and teacher. Lover of all things food. Think dip. Lover of all things family. Think K-Hubs, Toodlebug, and Twinkleberry. I'm so glad you found our spirited community. Learn more…

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