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 definitely a coconut treat! They’re deceptive too; they taste like they’re filled with naughtiness, but in reality, they’re filled with nice!
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Click on the photo to get to the recipe
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Coconut Bars Recipe
Coconut Bars
If you love coconut, you'll love these snack bars
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
- 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 9×5-inch loaf pan. Firmly pack the mixture down, and refrigerate for at least an hour. Cut into bars.
- 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.
Notes
Adapted from Delicious Obsessions
Nutrition
Calories: 150kcalCarbohydrates: 3gProtein: 1gFat: 16gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 31mgPotassium: 53mgFiber: 1gSugar: 2gVitamin C: 1mgCalcium: 5mgIron: 1mg
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
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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.
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!
I Made these today and they taste like heaven! Soooo yummy!
I love coconut bars and yours look amazing, sharing!!
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.
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!
I am a Coconutaholic, always have been. The bars sound like the perfect “fix” for me. Bless your heart for sharing and thank you, hugggg
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!
Definitely defiant!
Can i use honey instead of maple syrup?
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!
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…
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.
I don’t know if it’s the weather, but am having a coconut craving of late! Your recipe looks and sounds delicious Debi
To make 21 bars, how small did you cut these? Thanks
Sallie, they were about 1 – 2 inch squares. I think I did 3 cuts lengthwise, and 7 cuts across the width. Hope that helps.
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!
I think I will add almonds to the mixture.
I just made coconut macaroons last week but I’ll have to try these soon!
What us the nutritional content eg fat and sugar etc?