No Bake Vegan Coconut Bars are easy to make.
I like how great these bars taste!
No Bake Vegan Coconut Bars
This is a simple five ingredient recipe for a tasty dessert or snack bar.
These bars can be individually wrapped for you to take on the go as well.
Did you try my recipe for No Bake Vegan Brownies with Caramel Topping?
That tasty no bake vegan recipe is another great idea for a snack or dessert.
This recipe however, is a more simple recipe to make because of there being only five ingredients in it.
Do you want to learn more about the Mediterranean Diet?
Find out how to follow the Mediterranean Diet here.
This recipe is especially for anyone asking how can I use up coconut.
I know how it is when you purchase a bag of coconut flakes to use in a recipe and do not use it all up. This recipe is a good one for making use of that leftover coconut.
Sometimes I think that coconuts in general are underrated.
As a natural ingredient, coconut not only adds flavor to what you are adding it to, it adds texture. We are able to use coconut instead of flour or grains in this recipe.
You may be asking are coconuts keto friendly.
Coconut meat, which is what we are using in this recipe is a great source for fiber.
The fiber helps to give the coconut a net carb count that is friendly to the low carb keto diets.
Here is how to make this recipe sugar free or keto low carb friendly.
Instead of using maple syrup, use a sugar free maple syrup alternative. Also, use a nut butter that has no added sugar to it and is keto friendly.
Fudge Topped No Bake Vegan Coconut Bars
Tips for making no bake bars.
I just mentioned that using keto or sugar friendly ingredients can make this recipe friendly to other diets. Use a sugar free keto maple syrup alternative and a nut butter that has no added sugar to it and is keto friendly.
Here are some more great tips for you.
- This recipe calls for a square baking dish to make the bars in. Use a 6 X 6" dish for thicker bars or an 8 X 8" dish for thinner yet, more bars.
- Line the baking dish that you use with parchment paper or wax paper that overhangs the sides of the dish. This will make it easier to transfer the the bars to a cutting board to cut into bars. As well as make for an easier clean up.
- These bars can easily be personalized. To do so simply sprinkle chopped nuts, additional coconut, or even a bit of granola on top.
How to store vegan no bake bars.
You can wrap these bars in individual wrappers to take with you on the go.
Simply use custom cut plastic wrap for each bar.
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Here is how to store the bars together.
Use an air tight container or keep the bars well wrapped from air.
Refrigerate these bars for up to seven days or freeze them for up to six months.
Tip: allow the bars to harden in the fridge so that you can place a smell piece of parchment or wax paper between the bars to freeze layered in a zip top bag,
This recipe is made in two layers.
The base layer is the coconut base layer that reminds me of the inside of a certain popular candy bar. The topping layer is a simple chocolate ganache.
By the way, while you are here you may also be interested in these ideas.
- Mediterranean Diet Whole Wheat Olive Oil Cake.
- Chocolate Chip Cookies made with Olive Oil.
- Chocolate Cake Made With Pumpkin.
- Easy Pumpkin Risotto
- Easy and Savory Pumpkin Hummus.
- Butternut Squash Pizza Crust.
- Blender Pumpkin Soup
- Vegan and Mediterranean Diet Chocolate Cookies.
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No Bake Vegan Coconut Bars on plate
No Bake Vegan Coconut Bars
Mentioned above was that this recipe calls for a square baking dish to make the bars in. Use a 6 X 6" dish for thicker bars or an 8 X 8" dish for thinner yet, more bars.
Also mentioned, this recipe consists of two simple layers.
The base layer is the coconut base layer that reminds me of the inside of a certain popular candy bar. The topping layer is a simple chocolate ganache.
Ingredient needed to make No Bake Vegan Coconut Bars
- Shredded Coconut- 2 cups. Unsweetened coconut is preferred for keto, low carb, and sugar free version of this recipe.
- Coconut Oil- ½ cup. The coconut oil should be soft but, not melted.
- Maple Syrup- ¼ cup. Sugar free, keto, and low carbohydrate folks can use a sugar free keto maple syrup alternative.
- Nut Butter- 1 cup. This can be peanut butter or the nut butter of your choice (almond butter works!). Keto, sugar free, and low carb version can be made using a nut butter that has no added sugar to it and is keto friendly.
- For the topping: Nut Butter- 1 cup. Again, this can be peanut butter or the nut butter of your choice (almond butter works!). Keto, sugar free, and low carb version can be made using a nut butter that has no added sugar to it and is keto friendly.
- For the topping: Unsweetened Cocoa Powder- 2 tablespoons.
- For the topping: Maple Syrup- 1 tablespoon. Again, Sugar free, keto, and low carbohydrate folks can use a sugar free keto maple syrup alternative.
How to make No Bake Vegan Coconut Bars
- Prepare a square baking dish with parchment paper or wax paper that overhangs the sides of the dish. Use a 6 X 6" dish for thicker bars or an 8 X 8" dish for thinner yet, more bars.
- For the base, in a medium mixing bowl, cream together the shredded coconut, coconut oil, maple syrup, and nut butter.
- Press the mixture from the bowl into the lined baking dish, pressing with your fingers or the back side of a spoon to evenly distribute. Then refrigerate this for at least a half hour.
- Top make the ganache topping, simply blend together the remaining ingredients and top the base layer. Return the bars to the refrigerator for at least another hour or until firm.
- Use the overhanging paper to remove the bars from the baking dish and transfer to a cutting board for cutting into bars.
- Store these bars well covered in a refrigerator for up to a week.
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Nutritional Information is only an estimate and can vary especially with ingredients that are used.
No Bake Vegan Coconut Bars, a simple five ingredient recipe for snack bars that taste amazing, with keto low carb option.
No Bake Vegan Coconut Bars
Ingredients
- Shredded Unsweetened Coconut– 2 cups.
- Coconut Oil– ½ cup.
- Maple Syrup- ¼ cup.
- Peanut Butter- 1 cup.
- Unsweetened Cocoa Powder- 2 tablespoons.
- Maple Syrup- 1 tablespoon.
Instructions
- Prepare a square baking dish with parchment paper or wax paper that overhangs the sides of the dish. Use a 6 X 6" dish for thicker bars or an 8 X 8" dish for thinner yet, more bars.
- For the base, in a medium mixing bowl, cream together the shredded coconut, coconut oil, maple syrup, and nut butter.
- Press the mixture from the bowl into the lined baking dish, pressing with your fingers or the back side of a spoon to evenly distribute. Then refrigerate this for at least a half hour.
- Top make the ganache topping, simply blend together the remaining ingredients and top the base layer. Return the bars to the refrigerator for at least another hour or until firm.
- Use the overhanging paper to remove the bars from the baking dish and transfer to a cutting board for cutting into bars.
- Store these bars well covered in a refrigerator for up to a week.
Recipe Notes
originally posted:
April 15, 2021*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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