Chocolate Orange Coconut Bliss Bars (Printable Version)

Luscious no-bake layers of dark chocolate, fresh orange zest, and sweet coconut create these irresistible bars.

# What You'll Need:

→ Base

01 - 1 1/2 cups unsweetened shredded coconut
02 - 3/4 cup almond flour
03 - 1/4 cup pure maple syrup
04 - 1/4 cup coconut oil, melted
05 - Zest of 1 large orange
06 - 1/2 tsp pure vanilla extract
07 - Pinch of salt

→ Chocolate Layer

08 - 1 cup dark chocolate chips or chopped dark chocolate (minimum 60% cocoa)
09 - 2 tbsp coconut oil
10 - 1 tsp orange zest

→ Topping

11 - 1/4 cup toasted coconut flakes
12 - Finely grated zest of 1/2 orange (optional)

# How To Make:

01 - Line an 8-inch square baking pan with parchment paper, leaving an overhang on opposite sides for easy removal of the bars later.
02 - Combine shredded coconut, almond flour, maple syrup, melted coconut oil, orange zest, vanilla extract, and salt in a mixing bowl. Mix thoroughly until the mixture holds together when pressed.
03 - Firmly and evenly press the coconut mixture into the bottom of the prepared pan, creating a uniform base layer.
04 - Place the pan in the freezer for 20 minutes to set the base layer before adding the chocolate topping.
05 - Create a double boiler by placing a heatproof bowl over a saucepan of simmering water. Add the dark chocolate and coconut oil, stirring constantly until completely melted and smooth. Remove from heat and stir in the orange zest.
06 - Pour the melted chocolate mixture evenly over the chilled coconut base. Use a spatula to spread it into a uniform layer covering the entire surface.
07 - Sprinkle toasted coconut flakes evenly over the chocolate. Add finely grated orange zest on top if desired for extra citrus flavor and visual appeal.
08 - Refrigerate the pan for at least 2 hours, or until the chocolate layer is completely firm and set.
09 - Lift the bars out of the pan using the parchment paper overhang. Use a sharp knife to cut into 16 equal squares. Store in an airtight container in the refrigerator for up to 1 week.

# Expert Advice:

01 -
  • You get maximum satisfaction with zero oven time, perfect for hot days or low energy evenings when you still want something special
  • The texture contrast between chewy coconut base and silky chocolate topping hits every craving spot at once
  • These bars keep beautifully in the fridge, ready for unexpected guests or midnight sweet attacks
02 -
  • Press the coconut base firmly with all your might, otherwise the bars will crumble when you try to slice them
  • Let the chocolate cool slightly before pouring, but not so much that it becomes thick and hard to spread evenly
  • These must stay refrigerated or the chocolate will soften and lose that gorgeous snap texture
03 -
  • Use room temperature coconut oil so it melts evenly into the base mixture without any stubborn solid bits
  • Warm your knife under hot water and wipe it dry between cuts for the cleanest, most professional looking slices

Go Back