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.
If you enjoy eating mound bars or love coconut, I think you’ll like these easy coconut bars. They’re a simple no-bake dessert bar that are gluten-free and taste just like the inside of a coconut candy bar. Add some chocolate and they really taste like a candy bar.
You can prep them in ten minutes and then you just chill them before you slice and serve them. I think they’d be great for parties and potlucks because you can easily make them ahead.
- Finely shredded unsweetened shredded coconut
- Maple syrup
- Melted coconut oil
Tips for the Coconut
There are many styles of shredded coconut available, 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. I use Let’s Do Organic* brand that you can buy on Amazon.
If you opt for a different brand, just be sure it’s unsweetened otherwise your bars will be too sweet.
How to Make Them
Line an 8×8” baking dish with parchment paper. This will make it a lot easier to remove the bars once they’re set.
Place the coconut, syrup, water and oil in a food processor and pulse until it’s combined. Place the mixture in the prepared pan.
To make it easy to spread the mixture, place another piece of parchment paper on top of the coconut mixture. Press down to spread it into the pan, ensuring the mixture fills the corners and is in an even layer. The parchment paper will help keep the coconut from sticking to your hands.
Remove the top piece of parchment and place the baking dish in the freezer for about an hour.
How to Make the Chocolate Drizzle
The bars are delicious plain, but I like to add some chocolate because it makes them taste like candy bars.
Melt dark chocolate until it’s smooth. If your chocolate is too thick to drizzle you can thin it with some melted coconut oil. I recommend using a dark chocolate bar and chopping it before you melt it. Chocolate chips won’t be as smooth once they’re melted.
As soon as you take the bars out of the freezer, drizzle the chocolate over the top. It will set very quickly since the bars are so cold.
Any bars that you don’t serve right away should be kept in the refrigerator or freezer. They will keep well for a few days.
You might also like my Easy Coconut Macaroons.
*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 finely shredded unsweetened coconut approx 260 grams (see note)
- 3/4 cup maple syrup
- 1/4 cup water
- 1/2 cup melted coconut oil
- 1/4 cup chopped dark chocolate melted (optional see note)
- 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 the freezer for about 1 hour to set. If drizzling with chocolate, drizzle the melted chocolate over the bars immediately after you remove bars from the 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.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.