With only 5 ingredients, these Toasted Coconut Bars are easy peasy. They are gluten-free, vegan and totally delicious! They also have over 5g of protein per small bar, so will keep you full too!
These bars don’t need baking. I think no-bake recipes are my favourite ones to make. Not only are they quicker to make, but they always taste more nutritious.
And these ones are no exception!
Why You’ll Love These Toasted Coconut Bars
✅ Only 5 Ingredients – No complicated list of ingredients!
✅ Vegan & Dairy-Free – Perfect for plant-based diets.
✅ No Baking Required – Easy to make in minutes.
✅ Healthy & Nutritious – Full of natural whole food ingredients.
✅ Customisable – Add in extras or sub out for your favourite.
How to make these toasted coconut bars?
Firstly, toast the coconut. This is a simple process. Add the coconut to a frying pan and fry on a medium heat for about 5 minutes.
Once the coconut is a light brown colour it is ready. Add the coconut, pitted dates, ground almonds and nuts to a food processor. Blend until smooth and the nuts have broken down. Press down into a baking tray and refrigerate whilst you melt the chocolate.
Add the dark chocolate to a bowl and melt over a pan of hot water. Pour over the base and top with some optional extra coconut. Refrigerate to set the chocolate.
Why toast your coconut
Toasting coconut isn’t just for the finished look of the bars—it enhances flavour, taste, and smell! Here’s why you should always toast your coconut for these bars:
Richer Flavour – Toasting brings out the natural sweetness and nuttiness of coconut, making your bars even more delicious.
Better Texture – It adds a subtle crunch, which is fantastic for the finished texture of the bars.
Amazing Smell – Your kitchen will smell amazing!
What ingredients do you need to make toasted coconut bars?
They contain minimal ingredients that you probably have in your cupboard at home. Here is the list of ingredients you will need:
- Desiccated Coconut
- Medjool dates
- Ground almonds
- Nuts (I used cashews and almonds)
- Dark chocolate
Desiccated Coconut
Coconut is rich in healthy fats, particularly medium-chain triglycerides (MCTs), which are quickly absorbed by the body and used as an immediate source of energy. It’s also high in fibre and minerals such as manganese. Coconut also adds a really nice extra sweetness to these bars and toasting it really amplifies the flavour.
Medjool Dates
My preferred sweetener for sweet treats is always dates! And medjool dates are the best! They are naturally sweet and packed with fibre. They’re also a good source of potassium.
Ground Almonds
Adding some ground almonds to the bars as well as whole nuts makes it easier to blend, but you can also just add more whole nuts. Almonds are a great source of vitamin E. They also offer protein and healthy fats.
Nuts
You can use any nuts really. I used cashews and almonds. Cashews add a great creaminess and are very easy to blend. Almonds are harder but offer a different flavour. Both are good sources of essential minerals, good fats and protein.
Dark chocolate
I use a dark chocolate that has minimal sugar and at least 70% cocoa solids. It’s a good source of antioxidants and contains minerals such as iron, magnesium, and copper.
Storage Tips
These toasted coconut bars can be stored in an airtight container in the fridge for up to 6 days.
If you want to store them for a longer period, you can freeze them. They’ll last for up to 3 months in the freezer.
Recipe Tips:
Let them chill thoroughly: For the best results, let the bars chill in the fridge for at least 45 mins before slicing. This helps them firm up and makes them easier to cut into neat bars.
Press down firmly: These bars really need pressing down firmly into the tin, to ensure they hold together.
Chocolate layer: I only add a very thin chocolate layer to these bars. Feel free to add more if you like!
If you liked these Toasted Coconut Bars, here are some other recipes you may like:
Toasted Coconut Bars
Equipment
- Magimix food processor *affiliate link
Ingredients
Base ingredients:
- 1 cup desiccated coconut (100g)
- 1½ cups soft medjool dates pitted (225g)
- 1 cup almond flour (ground almonds) (100g)
- 1 cup nuts (about 125g)I used cashews and almonds
- ½ tsp sea salt optional
Topping ingredients:
- ⅔ cup dark chocolate (100g)
- 2-3 tbsp desiccated coconut and flaked almonds optional
Instructions
- Add the desiccated coconut to a large frying pan and fry until lightly brown and toasted. This will take about 5 minutes.
- Add the toasted coconut and all the other base ingredients to a food processor. Blend until thoroughly combined and there are no large nut pieces remaining. Add a tbsp or 2 of water, if needed, if it won’t come together.
- Press down into a lined 20cm (8 inch) square tin and refrigerate whilst you melt the chocolate.
- Add the chocolate to a bowl and melt over a pan of hot water. Pour on top of the base and fully cover. Add some optional extra coconut (and/or almonds). Refrigerate again.
- Once the chocolate has set, cut into 12 or 15 squares. Store in the fridge.
Notes
- The nutritional value is based upon cutting into 12 bars.
- I only add a very thin chocolate layer to these bars. Feel free to add more if you like!
- Store in the fridge. They will last for 5-6 days.
- They can also be frozen for up to 3 months.
Amazing and delicious packed with yummy flavors
Great, so glad you liked them.
Yummy ingredients without any processed products involved. Very addictive!
Glad to hear that! Thanks for taking the time to let me know.
Love it! One of my husband’s favorite to take on the golf course. Thank you.
Amazing! Glad he likes them!