These almond coconut no bake bars are for all my coconut lovers out there! These bars are like an Almond Joy, but healthier and loaded with nutrients.
I am so excited to share these almond coconut no bake bars with you. Mainly because I am obsessed with no bake desserts but also because I have a new found love for coconut!
Don’t get me wrong, I love the flavor of coconut (can you say, piña colada) but I’ve never been a fan of the texture. That was until this summer when I started craving all the tropical foods and dishes, like this coconut shrimp recipe.
Now that me and coconut are on good terms, I wanted to create a no bake dessert with it. I used the almond joy candy bar as my inspiration, because almond and coconut is a killer combo that should not be messed with.
These no bake almond coconut bars have a chewy coconut almond base, a sweet flaky coconut filing, toasted coconut and almonds on top for extra flavor and a drizzle for dark chocolate to bring it all together.
What to Love About Almond Coconut Bars
- Dairy Free
- Gluten Free
- No baking required
- Easy to make
- Made with only 7 ingredients
Dates: dates are the perfect binder for the base of these almond coconut bars. They add a natural sweetness and a chewy texture.
Almonds: almonds are blended up to help create the base of these candy bars and are also toasted and stud the top of the bars. Toasting the almonds adds so much extra flavor.
Coconut flakes: coconut flakes are used in each layer of this candy bar. It’s truly a bar for coconut lovers!
Almond butter: almond butter adds structure to the base of these bars while also adding flavor.
Maple syrup: maple syrup is used as a natural sweetener in the almond coconut base and coconut filling.
Coconut oil: this is used in the coconut filling to help bind the bars.
Dark Chocolate: I prefer dark chocolate to pair with the sweet coconut flavors, but you can also use milk chocolate. I like a drizzle on top, but you can also dunk these bars completely in chocolate like traditional Almond Joys.
- Food processor
- 8×8 inch square pan or 8 inch round cake pan
- Small sauté pan
- Measuring cups and spoons
Instructions – Make the base
In a food processor, combine pitted dates, almonds, coconut flakes, almond butter and maple syrup. Blend for 1-2 minutes until a dough forms.
Press the dough into an even layer in a parchment lined baking dish. An 8×8 inch square baking dish, an 8 inch round cake pan or something of similar size will work well.
Make the coconut filling
Next, rinse out the food processor and it dry well.
Add the coconut filling ingredients, which is just coconut flakes, maple syrup and coconut oil. Pulse 20 or so times until the coconut flakes are fine and the mixture sticks together when pressed between your fingers.
Add this mixture to the top of the base layer. Press down into an even layer and pop the pan into the freezer for 15-20 minutes.
Prepare and add the toppings
While the bars are chilling, toast almonds and coconut flakes in a dry sauté pan set over medium heat until lightly golden brown. You can skip this step, but toasting the almonds and coconut flakes bring out a lot of aroma and flavor!
Next, combine the dark chocolate with a little bit of coconut oil in a bowl and microwave in 30 second intervals until melted. Stir chocolate well.
Take bars out of the freezer, remove the parchment paper from the pan and the bars should pop right out. You can cut these into squares or long rectangles to mimic a candy bar, whatever your preference!
Once bars are cut, space them out a bit and using a fork, drizzle on the melted dark chocolate. Add toasted almonds and coconut flakes to the tops of each bar and drizzle with more chocolate to help secure them.
Allow bars to freeze for at least 10 minutes to allow chocolate to harden. Store in an air tight container in the freezer for up to 3 months.
Nuts: Sub any nuts you prefer to for the almonds.
Nut butter: You can sub any nut or seed butter you have on hand.
Dark Chocolate: Milk chocolate works too!
More Candy Bar Recipes
- Salted Caramel Pretzel Cups
- S’mores Cookie Dough Bars
- Healthy Homemade Snickers Bars
- PB&J Reindeer Truffles
- Cookie Dough Caramel Candy Bars
If you try out this recipe, please let me know by rating this recipe and leaving a comment below. I love seeing your creations, so tag me in your photos of recipes on Instagram @thechowdown
Almond Coconut Bars
- 1/2 cup pitted dates
- 1 cup almonds
- 1/2 cup coconut flakes
- 2 tbsp almond butter
- 1 tbsp maple syrup
- 2 cups coconut flakes
- 2 tbsp maple syrup
- 2 tbsp coconut oil
- 1/4 cup coconut flakes
- 1/4 cup almonds
- 4 oz dark chocolate
- 1 tsp coconut oil
- Blend base ingredients in a food processor for 1-2 minutes until a loose dough forms. Press dough into an even layer in a parchment lined baking dish.
- Blend coconut filling ingredients in a food processor for 30 seconds until coconut flakes turn to fine shreds and is sticky when pressed between fingers. Press coconut filling into pan in an even layer atop the base layer. Freeze for 15-20 minutes.
- Meanwhile, add 1/4 cup coconut flakes and 1/4 cup almonds to a dry skillet set over medium heat. Toast for 5-6 minutes, or until golden brown and fragrant.
- Remove base/filling from freezer and the pan. Cut into bars. Melt chocolate with 1 tsp coconut oil in 30 second intervals in microwave until melted. Drizzle bars with chocolate, top with toasted almonds and coconut flakes and drizzle with more chocolate to secure toppings. Freeze until chocolate has hardened. Store in an air tight container in the freezer.
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