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Coconut Bars

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Coconut Bars

These Coconut Bars are really easy to make, and super tasty little bite sized treats. These are vegan, filled with healthy coconut, and Paleo-friendly.

I love them because of their flavor. They are defiantly a coconut treat! They’re deceptive too; they taste like they’re filled with naughtiness, but in reality, they’re filled with nice!

 

Coconut Bars are tasty little vegan treats filled with healthy coconut goodness | Life Currents paleo https://lifecurrentsblog.com

 

Coconut Bars are tasty little vegan treats filled with healthy coconut goodness | Life Currents paleo https://lifecurrentsblog.com

Cocozia Coconut Oil

I posted a recipe for Chocolate “Mousse” Cups the other day using COCOZIA 100% Organic Virgin Coconut Oil.

Like I said in that post, “I really like their coconut oil; it’s organic, cold pressed, non-GMO, and Free of Pesticides, Bleach, Hexane and Trans Fats. Coconut oil is great for cooking and baking. It has a rich butter-like texture and mouth-feel, so it’s a great vegan substitute for butter.

It’s liquid at increased temperatures, and solid at lower temperatures. It’s easy to work with, and it’s delicious!”

 

Cocozia coconut oil | Life Currents

 

Coconut Bars are tasty little vegan treats filled with healthy coconut goodness

Coconut Bars are tasty little vegan treats filled with healthy coconut goodness | Life Currents paleo https://lifecurrentsblog.com

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Coconut Bars featured recipe for Coconut Milk Coffee Creamer is a rich creamy treat for your coffee that's dairy-free, vegan, Paleo-friendly, and super yummy! Treat yourself today!

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Coconut Bars Recipe

Coconut Bars are tasty little vegan treats filled with healthy coconut goodness | Life Currents paleo https://lifecurrentsblog.com
Print

Coconut Bars

Servings 21
Author Debi

Ingredients

  • 2 cups unsweetened shredded coconut
  • 1 cup coconut oil melted
  • 2 tablespoons maple syrup
  • ¼ teaspoon fine grain sea salt
  • ½ teaspoon vanilla extract

Instructions

  1. In a small saucepan combine coconut, coconut oil, maple syrup, and salt. Cook, stirring, over low heat, about 5 minutes, or until the shredded coconut has softened and absorbed some of the oil. Remove from heat, and add stir in the vanilla. Pour the mixture into a 9x5-inch loaf pan. Firmly pack the mixture down, and refrigerate for at least an hour. Cut into bars.
  2. If the coconut bars stick in the pan, place the pan in a shallow dish of hot water for a minute, and it will loosen, and come out.

Recipe Notes

Makes 21 bars

Adapted from Delicious Obsessions


Comments

  7. My oh my – I’ve missed so many great recipes on your blog lately! I’ve got some serious catching up to do! And these beauties are the perfect place to start! I adore coconut-ty cookies and candy (especially at the holidays), so I’m all in! Double-yum! These are totally calling my name! Definitely pinning! ~Shelley

  23. I just made another batch using vanilla bean paste, toasted hemp hearts and 60% Ghirardelli chocolate chips. Can’t wait to try them. Thanks for the recipe.

  24. I love this idea too! I almost always use vanilla bean paste as well. I’ve found that when the jar is empty, just pour in a little regular vanilla and swish it around to get the last of the beans out. I think I need to try your ad-ins soon! Thanks again!

  26. Awesome! Thanks so much for taking the time to let me know! you’ve totally made my day! I really appreciate it! Have a wonderful evening!

  28. Three questions- can these be made with sweetened coconut? That is all I have available right now and if so would you adjust the maple syrup? Do these need to be kept in the refridgerator or is room temp fine? I wasn’t sure with the coconut oil if they would melt at room temp.

  29. Davis, yes, they can be made with sweetened or unsweetened coconut. I’ve made them with both. I didn’t adjust the maple syrup at all when I made them with sweetened, and I thought they were just as good. I think you’ll be happy with them with sweetened, just as the recipe is. You don’t have to keep them in the fridge or freezer. I kept a few on the counter for several days and had no problem. Most coconut oil is fine at room temp. It won’t melt at room temp, it’ll just be a little softer (which is easier to eat!). I played around with them and thought they actually had more flavor at room temp than from the freezer. But, on a hot day, really cold was nice! :0 Thanks for the comment!

  32. I tried these and they are delicious! My suggestion would be to go light on the coconut oil.You don’t want too much or it will make the bars too oily and will take a long time to solidate. Other than that, flavor and texture is delicious!

  36. Yulnawatiely, yes, certainly. I’ve found that honey and maple syrup are very interchangeable. I haven’t tried it yet on this recipe, but I bet it’ll work really well!

  37. this is so not working with me… I don’t know why, but i put the ingredients into the bowl and starting to heat in low heat but it toasted…

  38. I’m sorry to hear that it isn’t working. I haven’t had that problem, and have made it many times. My guess is that the coconut you’re using is very thin and toasting comes easily. It should still taste really yummy that way. If you cook it for the 5 minutes and the oil isn’t absorbed, it should still work. Just pour the mixture into the pan and let it cool, I bet it’ll turn out great.

  41. Sallie, they were about 1 – 2 inch squares. I think I did 3 cuts lengthwise, and 7 cuts across the width. Hope that helps.

  42. Amazing! Just made them. I had to use honey instead of maple syrup and couldn’t stop eating the coconut out of the pan as I cooked it. I also threw in some large coconut flakes I had in the fridge and topped with some tiny chocolate chips I had in the pantry. Definitely a go to recipe. Delicious and simple!

  43. Ler, thanks so much for taking the time to comment! I’m really glad you loved them! 🙂 I like all your twists on the recipe too! Thanks!

  47. Kylie, at the bottom of the recipe card you’ll find the nutrition analysis. You can also hit “more” on the right side for additional info.

  50. Thank you so much for sharing this recipe. I’m on my way to make them now. What a great, healthy snack!

  51. Just made these bars, so excited for them to finish the chilling process. In mine, I found 1 cup oil is a bit too much, will adjust down to 2/3 cup for next batch. I plan to half-dip some in dark chocolate (made with coconut oil, cocoa powder & a smidge of sweetener).

  53. Wow! I was looking for a recipe to use my coconut leftovers! I have to try this one

  54. These are one of my favorite desserts now (second only to chocolate). I hope I always have these in my fridge. I was able to cut mine into 35 squares, which comes out to 90 calories per square.

  55. Jess, awesome! Thanks so much for stopping by and letting me know! I really appreciate it! 🙂 Have a wonderful week!

  56. 1 cup isn’t WAY too much for the amount of shredded coconut in this recipe. I made them and got a mouth full of oil. You may want to revise this recipe to 1/4cup of oil…

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