Paleo Coconut Crack Bars – Vegan, No Bake [video]
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Paleo Coconut Crack Bars are vegan, gluten-free and no bake. They are easy to make, with only 6 ingredients and ready in 5 mins! Also, the video below shows the easy steps on how to perfectly make them!
Coconut desserts are among the best. We love them because they are super tasty and easy to make like No-Bake Almond Joy Roll, Cheesecake Coconut Cookies and Coconut Avocado Lime Bars.
Paleo Coconut Crack Bars
These Paleo Coconut Crack Bars are not only good looking and delicious, but they are also actually healthy, with not a gram of added refined sugar! The bars are also gluten-free, no-bake, vegan and pack a boatload of amazing coconut flavor. The bars are made with only six ingredients and it will literally take you 5 minutes to throw these together.
Paleo Coconut Crack Bars are truly the best, as they are packed with coconut flakes, oil and also butter! The coconut butter takes them to another level, adding extra creaminess and satiety! They are indulgent, yet healthy. The bars must be stored in the fridge, as the oil and butter will melt at room temperature.
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Why you’ll love these No Bake Paleo Coconut Crack Bars:
- Firstly, they are very easy to make and requires no bake.
- In addition, they are gluten-free and vegan.
- Also, no equipment of any sorts needed, because they can entirely be made by hand.
- Flavorful and healthy, they can be a perfect snack.
- They are rich in coconut and chocolate flavor.
- Perfect cookies for the holiday season or special occasion.
- Lastly, they can be made 1 or 2 days in advance so you don’t have to worry about a last minute dessert.
Paleo Coconut Crack Bars Recipe Tips:
- Use high-quality chocolate, because quality chocolate will make a huge difference in taste.
- Use high-quality coconut flakes as they taste best, make sure they are sugar-free.
- Choose coconut butter in your favorite flavor – birthday cake or even chocolate coconut butter, work great in this recipe.
- Keep refrigerated or in a cool place, as the coconut butter tends to melt.
Can you freeze Paleo Coconut Crack Bars?
Absolutely! Fully wrap it in plastic wrap, tightly. After that wrap in aluminum foil. Freeze for up to 2-3 months. The bars will thaw quickly at room temperature.
Tools/Ingredients that I used to make this recipe:
Paleo Coconut Crack Bars
Paleo Coconut Crack Bars are vegan, gluten free and no bake. They are easy to make, with only 6 ingredients and ready in 5 mins!
Ingredients
- 3 cups coconut shredded flakes unsweetened
- 1 cup coconut butter melted
- 1/4 cup coconut oil melted
- 1 tablespoon vanilla extract
- 2 tablespoons maple syrup
- 1 cup pure dark chocolate chips
- 4 tablespoons coconut oil
Instructions
- Line an 8-by-8-inch baking pan with parchment paper, so that the paper overhangs two sides like handles. Spray with coconut baking oil.
- To melt the coconut butter, add it to a safe microwavable bowl and microwave for 1 minute, stir and repeat if needed, in 30 seconds increments.
- To melt the coconut oil, add it to a safe microwavable bowl and microwave for 30 seconds, stir and repeat if needed, in 30 seconds increments.
- In a large bowl, combine all the ingredients: coconut flakes, melted coconut butter, melted coconut oil, maple syrup and vanilla extract, stir with a spatula until well combined.
- Transfer the mixture into the prepared pan. Using a measuring cup (or with your fingers) press it evenly into the pan.
- Add dark chocolate chips and coconut oil to a microwave safe bowl, microwave for 1 minute, stir and microwave for another 30 seconds if needed, until chocolate has melted. Stir well with a spatula, until smooth and combined.
- Poor chocolate glaze over the coconut mixture. Garnish with shredded coconut.
- Refrigerate for at least 1.5 hours before serving.
- Cut into bars, store in a container in the fridge at all times as coconut oil and butter start melting at room temperature.
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Im already in love with this just by the name, Coconut is so yummy! I can’t wait to make this! also can’t go wrong with no bake! Love it!
Thank you very much Mary, these are so unbelievably good!
These look so good. I love coconut and chocolate so this is a must try. Pinning for later 🙂
Thanks Stephanie!
Oh my, this looks toooo good. It might become my next favorite go to treat. I am thinking about using heated coconut manna instead of the heated conconut butter oil. Thanks for a great way to bring together chocolate & coconut.
These look amazing! I’m sure my vegan friends would be super happy with this snack!
Looks really easy, healthy, and delicious!
Microwaves being so unhealthy, I will try just melting on the stove. Do you think that will be ok?
Patti
yes, it will be ok 🙂
I must try these! They sound so good. However, where would one find coconut butter? I have never seen that in our stores. (I live in the area of Edmonton Alberta Canada) I must make these asap,my mouth is watering just thinking about them. I wounder if they taste like my favorite chocolate bar: Bounty? Yum yum! Thanks for the receipt. I can’t wait to make it. I just hope I can find coconut butter. One recipe I wanted to try a long time ago required coconut cream NOT coconut milk, so it said. Never did find it. I wounder if they are indeed the same thing???
No, they are not the same. Most grocery stores carry coconut butter, Whole Foods has some for sure, also you can order it on Amazon, you will not regret the purchase 🙂
Thanks Catalina (not sure which spelling of your name is correct. I see it spelled both Catalina and Katalina on this page).
The Coconut butter was very hard to find. I finally found it at Superstore in the natural foods section. I made these bars last night. I have to say, when deciding to add 1 or 2 tbsp of the maple syrup I tried a little bit of the coconut mixture to see. It tasted terrible, it was just greasy coconut, had no sweetness to it at all. So I decided to add the full 2 tbsp of the maple syrup and completed the recipe as I had already completed the chocolate mixture. I hoped once the chocolate was added and was refrigerated it would taste better. BOY DID EVER!!! I am so glad I decide to finish the recipe, I was real close to throwing it out. This is such a great recipe for coconut lovers! It was so easy to make, well, except for trying to dig out the one cup of coconut butter from the jar. That stuff is hard. Lol Easy clean up and oh so tasty!
Catalina, this is a really great recipe, thank you. I do have a couple questions. Does this need to be kept in the fridge? I think it should be ok covered and left on the counter, right? Secondly, as this was not an inexpensive recipe to make, I wonder, have you tried freezing any? I would think this would freeze good, but sure would appreciate your opinion on it.
( I also finally found coconut cream which I have been looking for for over a year now. I got it at Safeway. The gentleman said they just started bringing it in this week. I know your recipe doesn’t call for it though, it is just a side note. lol )
Hi Jennifer, I have no idea how I missed this comment but THANK YOU very much for taking the time to share your feedback. First, sorry for the name confusion lol the right spelling is Catalina 🙂 but I dont mind Katalina either.
I agree, that is a great recipe and the bars taste so good, I am so happy that you took the time to finish it!
To answer your questions: better keep the bars in the refrigerator, the coconut cream tends to melt at room temperature, hence the bars will become softer or if its too warm, they will melt.
Yes, you can freeze them! Wrap tightly in plastic wrap, after that in foil and freeze. Thaw in the fridge before serving 🙂 I even like them frozen 🙂 they taste like a harder ice cream bar lol
Hi, I have a question it may seem silly. Can I meet the coconut butter with the oil at the same time or,is it going to cause something weird to happen? Thanks!
as long as both are room temperature it will work
I made these Keto by using Lilly’s stevia sweetened chocolate chips and Choco Love’s Maple flavored sugar-free syrup. They were fantastic!!! Thanks so much for such a delicious treat!
Such a great idea, thank you for sharing the substitutions with us, I am sure it will help other readers.
Awesome recipe! Turned out well for low sugar! 🙂
I added extra coconut oil in the chocolate glaze and extra coconut butter on the base which helped make it a little less crumbly. Make sure you press in the pan well!