These no-bake double chocolate coconut date bars are super quick and easy to make. Plus, they’re entirely vegan and gluten-free.
A chewy coconut chocolate base smothered in a thick and creamy chocolate date spread. It sounds like a mouthful, but it’s a mouthful you’ll want to devour.
Chocolate and coconut AKA the ultimate duo.
There are many days where I just want to throw together some ingredients to make a dessert and call it good. This recipe was developed on one of those days. To be quite honest, sometimes those simple, fuss-free recipes prove to be the most delicious.
Chocolate and coconut have always been one of my favorite flavor combinations. Can you guess what my favorite candy bar was as a kid? Yep. Definitely Almond Joy. The chewy coconut center is coated in a crunchy chocolate layer embedded with chunks of almonds…I mean it was heaven for my tastebuds.
This recipe isn’t a copycat of almond joy (although, if you would like me to make a recipe for that feel free to let me know), but this coconut chocolate bar definitely contains some nostalgic feelings.
How to Make No-Bake Double Chocolate Coconut Date Bars:
This is a simple, fuss-free recipe.
- In a large mixing bowl, whisk together almond butter, maple syrup, coconut oil, vanilla, and cocoa powder until creamy. Fold in the oats and shredded coconut until the mixture starts to come together. Press oat/coconut mixture into the bottom of a parchment-lined square baking dish or loaf pan. Place in the freezer while preparing the date spread.
- To a food processor, add dates, cocoa powder, coconut oil, and milk. Process until smooth. Add an additional 1 tbsp of milk at a time, if needed. Spread in an even layer over the oat/coconut base. Let sit in the freezer for 20 min. before slicing into 9 even bars.
Your Questions Answered:
Is there a substitute for almond butter? Yes, feel free to use any type of smooth nut butter of your choosing!
How do I make this oil-free? You can substitute coconut oil for water. I’ve tested it and it works just fine. The benefit of using coconut oil is that it acts as a binder for the ingredients and complements the shredded coconut well.
How do I store the bars? I recommend storing the date bars in an airtight container in the freezer for up to 3 weeks.
If you’re looking for more savory taco recipes, you’ll also love these Vegan Snickers Bars, these Chocolate Peanut Butter Oat Bars, and these No-Bake Smores Bars!
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Quick & easy no-bake double chocolate coconut date bars. A chewy chocolate base smothered in a thick and creamy chocolate date spread.
- ½ cup creamy almond butter
- ¼ cup maple syrup
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
- 1 cup rolled oats
- 1 cup finely shredded coconut, unsweetened
- ¼ cup cocoa powder
- 2 cups pitted, Medjool dates (soaked in boiling water 20 min., then drained)
- ¼ cup cocoa powder
- 1 tbsp melted coconut oil
- 1-2 tbsp non-dairy milk
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In a large mixing bowl, whisk together almond butter, maple syrup, coconut oil, vanilla, and cocoa powder until creamy. Fold in the oats and shredded coconut until the mixture starts to come together. Press oat/coconut mixture into the bottom of a parchment-lined square baking dish or loaf pan. Place in the freezer while preparing the date spread.
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To a food processor, add dates, cocoa powder, coconut oil, and milk. Process until smooth. Add an additional 1 tbsp of milk at a time, if needed. Spread in an even layer over the oat/coconut base. Let sit in the freezer for 20 min. before slicing into 9 even bars
Yum these look amazing. Cant wait to try them!
Author
thank you!! definitely let me know if you do 🙂
The bars look delicious!! 😊
Hi. I’m a little confused about your instruction to shape it into a 4 x 4 square. That would be tiny. I’m planning on using an 8 x 8“ pan. I hope that will work.
Author
the layer will just be a bit thinner! a loaf pan would also work great 🙂