Paleo Coconut Crack Bars – Vegan, No Bake
Paleo, Vegan, Gluten Free and No Bake, these Chocolate Covered Coconut Crack Bars are made with only 6 ingredients and it will take you only 5 mins!
Coconut Crack Bars will be your go to dessert if you love the heavenly delicious combination of coconut and chocolate!
I also made a video for you guys, to show you how I made these delicious bars:
Coconut and Chocolate heaven!
These Paleo Coconut Crack Bars are not only good looking and delicious, they are 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.
I am a die hard coconut lover, my pantry is stoked with jars of coconut butter and coconut oil. Since me and my husband are trying to eat cleaner, I decided to make a dessert that does not involve buttercream! I love healthy desserts that taste like the real deal! These Coconut Crack Bars are out of this world delicious!
The bars are made with only six ingredients and it will literally take you 5 minutes to throw these together, now you just have to patiently wait for them to refrigerate. Topped with a dark chocolate glaze, these become truly addicting!
My Coconut Crack Bars are truly the best, as they are packed with coconut flakes, coconut oil and also coconut butter! The coconut butter takes them to another level, adding extra creaminess and satiety! They are indulgent, yet healthy, just watch out, don’t eat the whole pan in one sitting. The bars must be stored in the fridge, as the coconut oil and butter will melt at room temperature, but listen to me, there is nothing better than having cold Coconut Crack Bars they taste so tropical and refreshing!
Tools/Ingredients that I used to make this recipe:
- 3 cups coconut shredded flakes, unsweetened
- 1 cup coconut butter, melted
- ¼ cup coconut oil, melted
- 1 tablespoon vanilla extract
- 2 tablespoons maple syrup*
- Chocolate Glaze:
- 1 cup pure dark chocolate chips
- 4 tablespoons coconut oil
- 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 and 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.
Chocolate Covered Coconut Crack Bars for life!
Mary Pisarkiewicz
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!
peasandpeonies
Thank you very much Mary, these are so unbelievably good!
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These look so good. I love coconut and chocolate so this is a must try. Pinning for later 🙂
peasandpeonies
Thanks Stephanie!
Megan Elberty
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.
Lane & Holly @ With Two Spoons
These look amazing! I’m sure my vegan friends would be super happy with this snack!
Megan @ MegUnprocessed
Looks really easy, healthy, and delicious!
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Patti
Microwaves being so unhealthy, I will try just melting on the stove. Do you think that will be ok?
Patti
peasandpeonies
yes, it will be ok 🙂
Jen Pepler
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???
Catalina Castravet
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 🙂
Jennifer Pepler
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 )
Catalina Castravet
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
Sasha
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!
Catalina Castravet
as long as both are room temperature it will work