Description
These Paleo Coconut Crack Bars are a delicious, no-bake treat combining shredded coconut, coconut butter, and a rich dark chocolate glaze. Perfectly sweetened with maple syrup and enhanced with vanilla, these bars are easy to prepare and ideal for a healthy snack or dessert that fits a paleo lifestyle.
Ingredients
Scale
Base
- 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)
Chocolate Glaze
- 1 cup pure dark chocolate chips (or milk chocolate chips)
- 4 tablespoons coconut oil
Instructions
- Prepare the pan: Line an 8-by-8-inch baking pan with parchment paper, leaving an overhang on two sides to serve as handles. Lightly spray the paper with coconut baking oil to prevent sticking.
- Melt coconut butter: Place the coconut butter in a microwave-safe bowl and heat for 1 minute, then stir. Continue heating in 30-second increments, stirring after each, until completely melted.
- Melt coconut oil (for base): Place the coconut oil in a microwave-safe container and microwave for 30 seconds. Stir and heat in additional 30-second intervals until fully melted.
- Mix base ingredients: In a large bowl, combine the shredded coconut flakes, melted coconut butter, melted coconut oil, vanilla extract, and maple syrup (if using). Stir thoroughly with a spatula until the mixture is well combined and sticky.
- Press mixture into pan: Pour the coconut mixture into the prepared baking pan. Using a measuring cup or your fingers, evenly press the mixture firmly into the pan to form an even layer.
- Melt chocolate glaze: Combine the dark chocolate chips and 4 tablespoons of coconut oil in a microwave-safe bowl. Microwave for 1 minute, then stir well. If chocolate is not fully melted, heat in additional 30-second increments until smooth.
- Pour glaze over base: Pour the melted chocolate mixture evenly over the pressed coconut base. Optional: garnish with additional shredded coconut flakes for decoration.
- Refrigerate: Place the pan in the refrigerator and chill for at least 1.5 to 2 hours, until the bars are firm and set.
- Serve and store: Remove bars using parchment handles, cut into squares, and serve. Store the bars in an airtight container in the refrigerator to prevent melting, as coconut oil and butter soften at room temperature.
Notes
- Use unsweetened shredded coconut and add maple syrup for controlled sweetness, or use sweetened coconut and omit maple syrup.
- Ensure to press the coconut mixture firmly to prevent crumbly bars.
- Store bars in the fridge to maintain firmness due to the melting point of coconut oil and butter.
- You can substitute dark chocolate chips with milk chocolate chips based on preference, but dark chocolate keeps it more Paleo-friendly.
- This recipe requires no baking, making it quick and easy to prepare.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: No-Cook
- Cuisine: Paleo
Keywords: Paleo coconut bars, no-bake coconut bars, coconut chocolate bars, paleo snack, gluten free dessert
