Print

No-Bake Paleo Chocolate Chip Coconut Bars

5 from 1 reviews

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.