Dark Chocolate Almond Coconut Bars (Printable Version)

Decadent no-bake bars featuring rich dark chocolate, crunchy almonds, and chewy coconut layers.

# What You'll Need:

→ Base

01 - 1 ½ cups unsweetened shredded coconut
02 - 1 cup raw almonds, coarsely chopped
03 - ⅓ cup unsweetened almond butter
04 - ¼ cup honey or pure maple syrup
05 - 2 tablespoons coconut oil, melted
06 - ½ teaspoon pure vanilla extract
07 - ¼ teaspoon fine sea salt

→ Chocolate Topping

08 - 7 oz dark chocolate (70% or higher), chopped
09 - 2 tablespoons coconut oil

→ Garnish

10 - ¼ cup sliced almonds
11 - 2 tablespoons toasted shredded coconut
12 - Flaky sea salt for sprinkling

# How To Make:

01 - Line an 8-inch square baking pan with parchment paper, leaving some overhang for easy removal.
02 - In a large bowl, combine shredded coconut, chopped almonds, almond butter, honey (or maple syrup), melted coconut oil, vanilla extract, and sea salt. Mix until well combined and mixture holds together when pressed.
03 - Transfer the mixture to the prepared pan. Press firmly and evenly into the base using a spatula or the back of a spoon.
04 - In a heatproof bowl, melt dark chocolate and coconut oil together over a pan of simmering water (double boiler), stirring until smooth. Alternatively, microwave in 30-second bursts, stirring between each, until fully melted.
05 - Pour melted chocolate mixture over the coconut-almond base. Spread evenly with a spatula.
06 - Immediately sprinkle sliced almonds, toasted coconut (if using), and a pinch of flaky sea salt over the top.
07 - Refrigerate for at least 1 hour, or until the chocolate is set and bars are firm.
08 - Remove from the pan using parchment overhang. Cut into 16 bars with a sharp knife. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • No oven required, making them perfect for hot weather or last minute cravings
  • The combination of textures—crunchy almonds, chewy coconut, smooth chocolate—makes every bite interesting
  • They come together in under 20 minutes of active time but taste like you spent hours
02 -
  • Let the bars sit at room temperature for 5 minutes before cutting if they've been in the fridge for more than a few hours. Cold chocolate can crack, but slightly softened chocolate cuts cleanly.
  • The chocolate will set faster than you expect. Work quickly when adding your toppings, or they won't adhere properly.
03 -
  • Toasting the shredded coconut in a dry pan for 3-4 minutes before mixing into the base adds incredible depth.
  • If your chocolate seizes (becomes grainy), whisk in a teaspoon more coconut oil to smooth it out again.

Go Back