5 Ingredient Vegan Coconut Chocolate Bars
Vegan Coconut Chocolate Bars: this 5 ingredient coconut bars recipe yields thick, indulgent coconut bars enrobed in a velvety layer of rich chocolate. Healthy, Paleo, No Bake, Gluten Free.
Today’s post is dedicated to the most important person in the world to me: my mom. 🙂 No offense, Erik! He’s such a spotlight hog! J/k.
A few years back, I shared this post and this vegan coconut chocolate bars recipe in dedication to my mom… and now that it’s that time of the year again (Happy Birthday, Mommy!!), I thought I’d re-share this ol’ guy. I’ve added a few updates, but kept my dedication to my incredible mom the same. I hope you enjoy the post!
Every year, I wrack my brain to think of how I might express how much she means to me.
Tbh, I usually try to bake/no-bake my appreciation for her. Okay, that’s a weird sentence. But you know what I mean! There’s just something about a homemade gift that always seems to say more.
This love of homemade gift giving probably comes from my childhood.
Back when I was a kid, we didn’t have much. But us four kids did have a mama that tried her darndest to make sure we never felt that way for long. She didn’t have the moola to buy us toys, trendy clothes or things like that, but she did have this amazing way in the kitchen. And still does, just for the record. 😉
These coconut chocolate bars are dedicated to my mom—for all of her hard work and endless well of love, a simple and delicious treat to enjoy. 🙂
After a long day of working on her feet, my mom would make the 3-mile walk home, lugging a big bag of potatoes, some tofu and loads of veggies. She’d get home and we’d all scramble to greet her: limbs and giggles flying everywhere.
She’d hug and kiss each and every one of us, then set to making dinner. She’d spend hours in the kitchen, chopping, cutting, peeling… adding little touches to show us kids how much we meant to her. It didn’t matter that she had already spent 14 hours on her feet and didn’t have any energy left. 🙁
All of these amazing scents would start wafting through the kitchen: spices, curry, oil. She’d turn on her radio and do a little dance between stirring and chopping (which kinda sounds dangerous, but my mom is a total badass, just sayin’). 😉
In between stirs, us kids would run into the kitchen, asking for the latest Barbie, why Monica would eat the last fudgesicle when she knew it was mine, and help with our homework.
A while later, dinner was ready. As if by magic, the dinner table was covered, covered in an assortment of steaming hot dishes: fried noodles, curry tofu, two different veggie dishes and more.
To this day, I still don’t know how she does it.
Simple & easy coconut bars covered in a rich layer of chocolate that’s no bake & made with healthy ingredients.
We’d all run to the table, squealing about which dish was “ours,” and climb over each other to get to the food. And there my mom would be, just beaming.
Just, beaming.
No matter how rough of a day she had, how rude her boss was, or how terrible and stressed she’d felt about our financial situation (which we later spoke of as adults), she felt it all disappear in the kitchen. In the kitchen, she could conquer the world. She could do this for us and make everything just right, if even for an hour.
She’d completely transform in the kitchen. Become brighter, happier, more confident. And that warm feeling seeped into everything she made, and it lifted us up.
And to this day, I’ve never forgotten that feeling. I’ve never forgotten the power of food… and especially the love that comes from it.
As I get older, I realize more and more how much sheer, herculean effort must’ve gone into those dinners… how deflating and depressing that stress must’ve been on her shoulders all day… and I remind myself to appreciate her even more for how much she’s always done for us.
I make and share these recipes for my momma. She’s always reminded me that people around the world struggled like we did growing up. Whether it’s with a diet restriction, money or just the blues. And we have to do what we can to try and make things a little bit better, a bit funnier. And a bit sweeter.
So I hope that, in a small, teeny-tiny way, my recipes can help you overcome those rough days, feelings of deprivation from crappy dietary restrictions, or even just make you laugh for just a second. If I did, then tell me immediately so I can screenshot that and send it to my mom. 😉
Will you join me today in saying happy birthday to one of the coolest people on the planet? 🙂
To my mom, the most incredible, kind, funny, goofy, loving and wonderful person in my life. Happy Birthday, Mommy. You are my inspiration, always.
Your edible birthday present (as requested, of course) 5 Ingredient No Bake Chocolate Coconut Bars: jam-packed with your two favorite flavors of all time: chocolate and coconut!
Now, for the recipe stuff… 😉
How to Make Coconut Chocolate Bars
Step One. Line an 8-inch baking pan with wax paper or parchment paper.
Step Two. Make the Coconut Bars: blend together coconut flakes, coconut oil, coconut cream and maple syrup in a food processor.
Step Three. Pour the coconut mixture into the prepared pan. Smooth and press down into a tightly-packed, even layer.
Step Four. Make the Chocolate Layer: Melt chocolate chips and coconut cream together, mixing well until smooth.
Step Five. Pour chocolate mixture over coconut bars and smooth into an even layer. Freeze for 40-70 minutes, until firm. Slice and enjoy!
>>RELATED: 2 Ingredient Vegan Chocolate Ganache // 3 Ingredient Kind Bars Recipe – Almond Coconut
The 5 ingredients you need to make Coconut Chocolate Bars
Raw Coconut Chips or Small Coconut Shreds– the raw coconut chips are my absolute fave. They’re made without any added sugar or oil. They can be eaten alone or used in a multitude of recipes, like today’s vegan coconut bars, these Ultimate Chewy Paleo Coconut Cookies (Vegan, Dairy-Free) or my Paleo Apple Crisp with Coconut & Pecans.
Organic Extra Virgin Coconut Oil – the perfect way to add an extra oomph of coconut flavor, while making these bars nice and rich. I use extra virgin coconut oil.
Coconut Cream—amazing in everything from Coconut Milk Keto Ice Cream to so much more… I use this brand of coconut cream in all of my coconut recipes.
Pure Maple Syrup—a refined sugar-free ingredient that adds delicious sweetness without taking away from the delicious coconut flavor.
Vegan Chocolate Chips or Paleo Chocolate Chunks—my go-to chocolate chips for any recipe. The vegan chocolate chips are rich, velvety and delicious. The paleo chocolate chunks are refined sugar-free, paleo and melt like a charm.
So whaddya say? Will you grab the chocolate as I break a few coconuts? 😉 Okay, fine, I’m just gonna bring over my 15-lb bag of coconut flakes… if you don’t mind. 🙂 Just so you know, I’m always so grateful to share these recipes and make them with you. I can’t wait to hear what you and your loved ones think of these 5 Ingredient No Bake Chocolate Coconut Bars. In the meantime, tell me:
Who’s your hero?
Sending you all my love and maybe even a dove, xo Demeter ❤️
☀ Click below to Pin ☀
📸 Did you make this coconut chocolate bars recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it! 📸
More Delicious Coconut Recipes
- Pineapple Coconut Sorbet
- 3 Ingredient Kind Bars Recipe – Almond Coconut
- Crunchy Vegan Coconut Cookies
- Peanut Butter Coconut Oatmeal Cookies
- Vegan Coconut Macaroons
- Coconut Chia Pudding Recipe
- Crunchy Keto Coconut Cookies
- …and Soft Baked Chocolate Vegan Donuts Recipe, just for fun 😉
5 Ingredient Vegan Coconut Chocolate Bars
- Total Time: 15 mins
- Yield: 16 bars 1x
- Diet: Vegan
Description
Vegan Coconut Chocolate Bars: this 5 ingredient coconut bars recipe yields thick, indulgent coconut bars enrobed in a velvety layer of rich chocolate. Healthy, Paleo, No Bake, Gluten Free.
Ingredients
Coconut Bars
- 2 1/2 cups unsweetened coconut flakes or shreds
- 2 tablespoons coconut oil, solid or melted
- 1/4 cup + 2 tablespoons coconut cream*
- 3 tablespoons pure maple syrup
Chocolate Layer
- 1/2 cup paleo-friendly chocolate (chopped) or vegan chocolate chips
- 1/4 cup coconut cream
Instructions
- Line an 8-inch square baking pan with wax paper or parchment paper. Set aside for later.
- Make the Coconut Bars: Add coconut flakes, coconut oil, coconut cream, and maple syrup to a food processor. Blend until you get a wet and sticky mixture, with smaller, just slightly noticeable coconut pieces. Note: the bigger the pieces, the crumblier the bars will be.
- Pour coconut mixture into the prepared pan. Press down and smooth until you get a tightly-packed layer. Set aside while preparing the chocolate layer.
- Make the Chocolate Layer: Use the double boiler method, or the following. In a medium, microwave-safe bowl, add Chocolate Layer ingredients: chocolate chips and coconut cream. Heat in 15-second increments until just slightly softened and melted, being careful not to burn. Stir thoroughly in between heating increments, until smooth.
- Pour melted chocolate over coconut bars. Using a clean rubber spatula, smooth into an even layer. Freeze for 40-70 minutes. The longer the bars chill, the cleaner and less crumbly the slices (a little crumble is normal). Slice into 16 bars. Enjoy! Storing instructions below.
More Delicious Coconut Recipes
Equipment
Buy Now → 
Unsweetened Small Coconut Shreds
Buy Now →
Buy Now → 
Organic Extra Virgin Coconut Oil 16oz
Buy Now →
Buy Now → 
Buy Now → Notes
Where to Buy Ingredients: Raw Coconut Chips or Small Coconut Shreds | Organic Extra Virgin Coconut Oil | Coconut Cream | Pure Maple Syrup | Vegan Chocolate Chips or Paleo Chocolate Chunks
*How to replace coconut cream with cream from canned coconut milk: the night before, place a can of full-fat coconut milk (cans NOT marked “light”) in the fridge, being careful not to shake the contents. Day of, open the can and gently scoop the solid, white coconut layer off the top—this is coconut cream.
Storing Instructions: Store in an airtight container for 1-2 weeks in the refrigerator. If freezing, store in an airtight, freezer-friendly container for up to 1 month. Allow to thaw for 15 minutes before enjoying.
Room Temperature Storing: Okay to store at room temperature for 3-4 hours, but soft and a bit fragile. Best if kept in the refrigerator.
What Food Processor Do I Use? I get this question all the time and I’m here to tell ya, this is my favorite Food Processor. It’s so easy to use, really thorough at blending and chopping up just about anything and it’s affordable. Nice!
- Prep Time: 15 mins
- Category: Dessert
- Method: Chill
- Cuisine: American
© beamingbaker.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. Please do not republish this recipe, instead, include a link to this post for the recipe.
This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you.
