By Karyl Laeving. Updated December 13, 2025. ⭐⭐⭐⭐⭐ from 124 votes.
These No-Bake Coconut Chocolate Bars are rich, chocolatey, and unbelievably simple to make. With a chewy coconut base and a silky dark chocolate topping, this no-bake dessert delivers bakery-style indulgence using pantry staples and zero oven time.
Table of Contents
No-Bake Coconut Chocolate Bars (Rich & Simple)
Ingredients
About This Recipe
What It Is
No-Bake Coconut Chocolate Bars are layered dessert bars made from sweetened coconut pressed into a pan and topped with melted chocolate. They firm up in the fridge instead of the oven, making them perfect for warm days or quick prep.
Why It Works
Coconut oil solidifies when chilled, binding the coconut layer without flour or eggs. Dark chocolate adds structure and richness, creating clean slices and a satisfying snap.
When to Make It
Make these bars when you need a fast dessert, a no-bake party treat, or a fridge-friendly sweet snack for the week.
Why You’ll Love It
- No oven, no mixer, no stress
- Naturally gluten free and dairy free
- Rich chocolate flavor with minimal ingredients
- Perfect make-ahead dessert
- Slices beautifully for gifting or sharing
Key Ingredients & Notes
Unsweetened Shredded Coconut
This forms the chewy base. Unsweetened coconut keeps the bars balanced and prevents cloying sweetness. Fine shred works best for clean slices.
Coconut Oil
Acts as the binder. Use refined coconut oil for a neutral flavor or unrefined if you love coconut-forward desserts. According to Healthline, coconut oil solidifies quickly when chilled, which is why it works so well in no-bake bars.
Maple Syrup
Naturally sweetens and keeps the coconut layer soft. Honey also works, but maple syrup keeps the recipe fully vegan.
Dark Chocolate
Choose at least 70 percent cacao for rich flavor and better texture. Brands recommended by King Arthur Baking melt smoothly and set evenly.
Vanilla Extract
Enhances both coconut and chocolate flavors without overpowering them.
Salt
A small pinch sharpens the sweetness and makes the chocolate taste deeper.
How to Make No-Bake Coconut Chocolate Bars
- Line an 8 x 8 inch pan with parchment paper, leaving overhang for easy removal.
- In a small saucepan over low heat, melt 1/3 cup coconut oil (80 g) until just liquid.
- Remove from heat and stir in 1/4 cup maple syrup (60 ml), 1 teaspoon vanilla extract, and 1/4 teaspoon salt.
- Add 2 1/2 cups unsweetened shredded coconut (200 g) and mix until fully coated.
- Press the coconut mixture firmly into the prepared pan using the back of a spoon. Compress well so the bars hold together.
- In a microwave-safe bowl or double boiler, melt 1 cup dark chocolate chips (170 g) until smooth.
- Pour chocolate evenly over the coconut layer and spread into a glossy, even sheet.
- Refrigerate for 1 to 2 hours until fully set.
- Lift from the pan and slice into bars using a warm knife for clean edges.
Visual cue: the chocolate should look matte and firm, not shiny or soft, before slicing.
Pro Tips for Success
- Press the coconut layer very firmly to avoid crumbly bars.
- Chill the base for 10 minutes before adding chocolate for sharper layers.
- Use parchment paper with overhang for easy removal.
- Warm your knife under hot water and wipe dry before slicing.
- Store bars cold to maintain structure.
- For extra shine, add 1 teaspoon coconut oil to the melted chocolate.
Variations & Substitutions
- High Protein: Stir 2 tablespoons collagen peptides into the coconut layer.
- Extra Chocolate: Add mini chocolate chips to the coconut base.
- Lower Sugar: Use 85 percent dark chocolate and reduce maple syrup slightly.
- Flavor Twist: Add orange zest or espresso powder to the chocolate layer.
- Crunchy: Sprinkle toasted coconut or cacao nibs on top before chilling.
If you enjoy simple no-bake treats like this, you will also love the No-Bake Chocolate Peanut Butter Clusters (Healthy & Fast) and No-Bake Brownie Bites (Fudgy & Healthy), both trending now on Flavor & Recipes.
Serving & Storage
Serving
Serve chilled straight from the fridge. These bars pair beautifully with fresh berries or a hot cup of coffee.
Refrigeration
Store in an airtight container in the refrigerator for up to 7 days.
Freezing
Freeze sliced bars for up to 2 months. Thaw in the fridge before serving.
Reheating
Not recommended. These bars are meant to be enjoyed cold or cool.
FAQs
Can I make these coconut chocolate bars vegan?
Yes. Use maple syrup and dairy-free dark chocolate. The recipe is naturally vegan when made this way.
Do no-bake coconut chocolate bars melt at room temperature?
They can soften if left out too long because coconut oil melts at warm temperatures. Keep them chilled until serving.
Can I use sweetened coconut?
You can, but the bars will be much sweeter. Reduce the maple syrup slightly if using sweetened coconut.
How do I cut clean bars?
Chill completely, then use a sharp knife warmed under hot water and wiped dry between cuts.
Are these bars healthy?
They are made with whole-food ingredients and no refined flour. According to BBC Good Food, coconut-based desserts can be enjoyed as part of a balanced diet when portioned mindfully.
Conclusion
These No-Bake Coconut Chocolate Bars prove that simple ingredients can create truly luxurious results. Rich, chewy, and deeply chocolatey, they are a go-to dessert you will make again and again.
Leave a rating below, share your variations in the comments, and tag us if you make them. Want more no-bake favorites? Join our newsletter for weekly trending recipes like 3 Ingredient Peanut Butter Cups (Healthy & No Bake) and No-Bake Frozen Yogurt Sandwich Bites (3 Ingredients!).
