Name: Paleo Coconut Crack Bars Recipe
Prep time: 10 min
Total time: 2 h 10 min
Cuisine: Paleo
Ingredients: 3 cups shredded coconut flakes (unsweetened or sweetened); 1 cup unsweetened coconut butter (melted); 1/4 cup coconut oil (melted); 1 teaspoon vanilla extract; 2 tablespoons maple syrup (skip if using sweetened coconut flakes); 1 cup pure dark chocolate chips (or milk chocolate chips); 4 tablespoons coconut oil

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Introduction

These Paleo Coconut Crack Bars are a delightful treat that combines rich coconut flavors with a smooth chocolate topping. Quick to prepare and naturally gluten-free, they’re perfect for a healthy snack or dessert.

A close-up view of three square dessert bars stacked on top of each other against a white marbled textured background. Each bar has two layers: a thick, textured bottom layer of creamy white coconut, and a thin, smooth, glossy top layer of dark brown chocolate sprinkled with white shredded coconut. The desserts look soft and slightly crumbly with a neat, clean cut, and some shredded coconut pieces are scattered around the bars. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups shredded coconut flakes (unsweetened or sweetened)
1 cup unsweetened coconut butter (melted)
1/4 cup coconut oil (melted)
1 teaspoon vanilla extract
2 tablespoons maple syrup (skip if using sweetened coconut flakes)
1 cup pure dark chocolate chips (or milk chocolate chips)
4 tablespoons coconut oil

Instructions

Step 1: Line an 8-by-8-inch baking pan with parchment paper, allowing the paper to overhang two sides like handles. Spray the paper with coconut baking oil.
Step 2: Melt the coconut butter in a microwave-safe bowl by heating for 1 minute, then stir. Continue heating in 30-second increments if needed until fully melted.
Step 3: Melt the coconut oil in a microwave-safe bowl by microwaving for 30 seconds. Stir and repeat in 30-second increments if necessary until melted.
Step 4: In a large bowl, combine the shredded coconut flakes, melted coconut butter, melted coconut oil, maple syrup (if using), and vanilla extract. Stir well until fully mixed.
Step 5: Pour the coconut mixture into the prepared pan. Use a measuring cup or your fingers to press it evenly and firmly into the pan.
Step 6: In another microwave-safe bowl, combine the chocolate chips and 4 tablespoons coconut oil. Microwave for 1 minute, stir, then continue microwaving in 30-second increments if needed until the chocolate is melted and smooth.
Step 7: Pour the melted chocolate evenly over the coconut layer. Optionally, garnish with extra shredded coconut.
Step 8: Refrigerate the pan for at least 1.5 to 2 hours or until the bars are firm and set.
Step 9: Use the parchment paper handles to lift the set mixture out of the pan. Cut into bars and enjoy.

Tips & Variations

Use unsweetened coconut flakes and add maple syrup for a naturally sweetened bar, or use sweetened flakes and skip the syrup to reduce sweetness.
For a nutty twist, add a handful of chopped nuts to the coconut mixture before pressing it into the pan.
Substitute dark chocolate chips with dairy-free or sugar-free alternatives to suit dietary needs.
Press the coconut mixture firmly to ensure the bars hold together well.

Storage

Store the bars in an airtight container in the refrigerator to keep the coconut oil and butter solid. They will keep well for up to one week. When ready to eat, you can let them sit at room temperature for a few minutes to soften slightly, but avoid leaving them out too long as they may melt.

How to Serve

The image shows square coconut bars stacked on a white marbled surface. Each bar has two layers: the bottom layer is thick and white with a fluffy, textured coconut appearance, and the top layer is a smooth, dark brown chocolate layer sprinkled with white coconut flakes. The top chocolate layer is thinner than the coconut base. The bars are cut into clean, sharp-edged squares, and there are some scattered coconut flakes around the bars on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh coconut instead of shredded coconut flakes?

Fresh coconut has more moisture and a different texture, so it’s best to stick with shredded flakes for these bars to maintain the right consistency and binding.

What can I substitute for coconut butter?

If you don’t have coconut butter, you can try using almond butter or cashew butter, though this will alter the flavor and texture slightly. Coconut butter provides a rich coconut flavor and firmness that other nut butters may not replicate exactly.