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Chocolate Coconut Almond Bars.

These Chocolate Coconut Almond Bars are a wholesome, indulgent snack with rich dark chocolate, creamy almond butter, and tropical coconut. Perfect for guilt-free energy!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Easy, Gluten-Free, Healthy, No-Bake, Vegan option
Servings: 12 servings

Ingredients

  • 1/2 cup raw almonds
  • 1 cup unsweetened flaked coconut
  • 12 medjool dates pitted
  • 2 teaspoons vanilla
  • 1/4 cup coconut oil
  • 2 cups unsweetened flaked coconut
  • 1/2 cup canned coconut milk
  • 2 tablespoons honey
  • pinch salt
  • 12 ounces dark chocolate chopped, or semi-sweet
  • 2 tablespoons almond butter rounded
  • cacao nibs + hemp seeds for topping (optional)

Instructions

  • Start by placing the raw almonds in your food processor. Pulse them a few times until they are coarsely chopped. Avoid turning them into almond flour.
  • Add the pitted medjool dates and 1 cup of unsweetened flaked coconut to the food processor. Pulse until the mixture becomes sticky and well combined. Scrape down the sides if necessary.
  • Add vanilla, coconut oil, and a pinch of salt. Pulse until combined into a thick, sticky mixture.
  • Line a 9x9 inch baking dish with parchment paper, leaving overhang for easy removal. Pour the mixture into the dish and press down firmly with a spatula to create an even layer.
  • In a mixing bowl, combine the remaining 2 cups unsweetened flaked coconut, coconut milk, and honey. Stir until well mixed. Spread this mixture evenly over the almond base in the baking dish.
  • Melt the dark chocolate using a double boiler or microwave-safe bowl. Heat in 30-second increments if microwaving, stirring between each until smooth.
  • Stir in the almond butter into the melted chocolate until fully combined, creating a rich, creamy chocolate topping.
  • Pour the chocolate mixture over the coconut layer, spreading evenly with a spatula. Sprinkle cacao nibs and hemp seeds on top if desired.
  • Place the baking dish in the refrigerator for about 2 hours or until the chocolate has completely set. Use the parchment overhang to lift bars out and cut into squares.
  • Enjoy your Chocolate Coconut Almond Bars! Store leftovers in an airtight container in the fridge.

Equipment

  • Food Processor
  • 9x9-inch baking dish
  • Parchment Paper
  • Double boiler or microwave-safe bowl
  • Spatula

Notes

  • If the mixture is too dry, add more coconut oil or extra dates to help bind it.
  • Avoid water contact when melting chocolate to prevent seizing.
  • Chill bars longer if they are too gooey after initial setting.
  • Substitute almonds and almond butter with sunflower seeds and sunflower seed butter for a nut-free version.
  • Replace honey with maple syrup or agave nectar for a vegan option.