These chocolate coconut almond bars are a sweet treat with nourishing ingredients like rich dark chocolate, coconut, and crunchy almonds. These homemade treats are gluten-free, dairy-free, and Paleo-friendly.
They’re easy to make, satisfy that chocolate craving, and are perfect for a healthier dessert or afternoon pick-me-up.
Most traditional coconut bars rely on sweetened condensed milk for that creamy coconut layer. These are dairy-free and have deisccated coconut, maple syrup, and coconut oil to make a lovely sweet coconut layer.
These easy-to-make bars are a balance of chewy, crunchy, and chocolatey —making them a favourite for both kids and adults. Whether you’re after a healthier dessert, a snack to stash in the freezer, or something sweet to enjoy with an afternoon cup of tea, these bars are a go-to option that feels indulgent without the sugar crash.
Best of all, these bars come together quickly with just a handful of pantry staples and require no fancy equipment or baking skills. You can prep a batch in under 20 minutes and let the fridge do the rest of the work. They’re ideal for meal prep, sharing at gatherings, or simply treating yourself.
What you’ll love about this recipe:
Key Ingredients
Step-by-Step Instructions
- Make the crust: In a bowl, combine the almond flour, honey, coconut oil, and vanilla extract.
- Line a 28cm x 17.5 cm/ 11 x 7 inch slice tray with baking/parchment paper. Press the crust mixture evenly into the bottom of the lined pan and set aside.
- Make the filling: In a bowl, combine the coconut, maple syrup, coconut oil, and water.
- Spread the filling over the crust. Refrigerate for a minimum of one hour.
- Remove the slice pan from the refrigerator.
- Using the double-boiler method, place a glass bowl over a pan of boiling water. Add roughly chopped chocolate. Melt the chocolate while stirring until smooth. Pour the melted chocolate evenly over the top of the coconut layer.
- Sprinkle with chopped almonds and salt flakes.
- Return to the refrigerator and refrigerate until set.
Swaps and Variations
- Swap almonds for other nuts, cashews or macademias work well.
- Top with freeze dried berries.
- Use chocolate of your choice, I have used a dark chocolate which makes the topping quite intense and bitter. You could use a sweeter milk chocolate if you prefer or if you are using a Vegan or dairy-free chocolate and it is not sweet enough for you add 1 Tbs of maple syrup to the melted chocolate.
Storage Tips
- Keep in the fridge in an airtight container for 5 days.
- Freeze in layers on in zip lock bags for up to 2 months, thaw before eating.
Be sure to check out the full recipe and ingredient list below
Our Favourite
Gluten-Free Chocolate Recipes
Chocolate Coconut Almond Bars Recipe
Ingredients
Almond Crust
- 2 cup almond flour
- 4 tbsp maple syrup
- 2 tbsp melted coconut oil
- 1/2 tsp pure vanilla extract
Coconut Filling
- 2 cup finely shredded unsweetened coconut
- 4 tbsp pure maple syrup
- 4 tbsp coconut oil
- 2 tbsp water
Chocolate Topping
- 170 gm /6 oz dark chocolate
- 4 Tbs almonds chopped
- 1/4-/12 tsp sea salt*optional
Instructions
Almond Crust
- In a bowl, combine the almond flour, honey, coconut oil, and vanilla extract.
- Line a 28cm x 17.5 cm/ 11 x 7 inch slice tray with baking/parchment paper. Press the crust mixture evenly into the bottom of the lined pan and set aside.
Coconut Filling
- In a bowl, combine the coconut, maple syrup, coconut oil, and water.
- Spread the filling over the crust. Refrigerate for a minimum of one hour.
- Remove the slice pan from the refrigerator.
Chocolate Topping
- Using the double-boiler method, place a glass bowl over a pan of boiling water. Add roughly chopped chocolate. Melt the chocolate while stirring until smooth. Pour the melted chocolate evenly over the top of the coconut layer.
- Sprinkle with chopped almonds and salt flakes if using.
- Return to the refrigerator and refrigerate until set.
Notes
- The nutrition calculation is approximate only and based upon 12 servings; this will vary depending on the type of chocolate you use.
- This recipe will make 9-12 bars, this will vary depending on how thick you slice them.
- Swap almonds for other nuts, cashews or macademias work well.
- Top with freeze-dried berries.
- This recipe is dairy-free only if dairy-free or Vegan chocolate is used.
- Use chocolate of your choice, I have used a dark chocolate which makes the topping quite intense and bitter. You could use a sweeter chocolate if you prefer, or if you want to use a Vegan or dairy-free chocolate and it is not sweet enough for you, add 1 Tbs of maple syrup to the melted chocolate.
- Keep in the fridge in an airtight container for 5 days.
- Freeze in layers on in zip lock bags for up to 2 months, thaw before eating.
Nutrition
Nutrtition Information
This nutritional information is an estimate only and is provided as a courtesy to readers. It was auto-generated based on serving size, number of servings, and typical information for the ingredients listed in the recipe card. Please feel free to use your preferred nutrition calculator. Please consult your doctor about any specific dietary requirements.
