No Bake Coconut Crack Bars (Paleo, Gluten Free)
These no-bake coconut crack bars taste like candy bar filling. As an added bonus, they are also paleo and gluten free! They are also only four ingredients.
This is an easy dessert recipe perfect for Easter, Halloween, or really any time of year. If you enjoy eating mound bars or love coconut, I think you’ll like these easy coconut bars.
The first time I made them, I made them without any chocolate. They tasted great, just like the center of a coconut candy bar. The second time, I decided to drizzle some chocolate over them, which really makes them taste like candy bars.
These bars are prepared in a food processor. Then you freeze to set. And that’s it! Homemade coconut bars ready in about one hour.
- There are many styles of shredded coconut out there, but I found that the finely shredded one works best. I bought this brand via Amazon.* If you use coconut flakes or larger shreds, the bars don’t stick together as well and will crumble more.
- Make sure you use unsweetened coconut, otherwise your bars will be way too sweet!
- The chocolate drizzle on top is optional. I melted some dark chocolate and drizzled it on top of the bars. If you find that your melted dark chocolate is too thick to drizzle, you can thin it out slightly with a little bit of melted coconut oil. I don’t recommend melting chocolate chips to drizzle over the bars as chocolate chips don’t melt as well.
Make sure to keep an uneaten bars stored in the fridge or freezer.
*Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Coconut Crack Bars
- 4 cups (approx 260 grams) finely shredded unsweetened coconut (I use this brand)*
- 3/4 cup maple syrup
- 1/4 cup water
- 1/2 cup melted coconut oil
- 1/4 cup chopped dark chocolate, melted (optional, to drizzle over bars)
- Add coconut, maple syrup, water and coconut oil to a food processor. Blend on high speed until everything is evenly mixed.
- Line an 8 inch x 8 inch baking pan with parchment paper. Spread coconut mixture evenly into lined pan. Place another piece of parchment paper on top of the coconut mixture and use your fingers and hands to press and smooth surface. Peel off the top layer of parchment paper.
- Place pan in freezer for about 1 hour to set. If drizzling with chocolate, drizzle the melted chocolate over the bars immediately after you remove bars from freezer. The chocolate should set right away since the bars are still cold. Slice bars and serve. Keep any remaining uneaten bars in the fridge or freezer.
- There are many styles of shredded coconut out there, but I found that the finely shredded one works best. If you use coconut flakes or larger shreds, the bars don't stick together as well and will crumble more.
- If you find that your melted dark chocolate is too thick to drizzle, you can thin it out slightly with a little bit of melted coconut oil (about 1-2 tsp). I don't recommend melting chocolate chips to drizzle over the bars as chocolate chips don't melt as well.
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