No Bake Dark Chocolate Coconut Bars (Unrefined Sweetener + Mint Variation)
These no bake dark chocolate coconut bars are rich and fudgy. They’re naturally sweetened with honey and can be customized with a mint and completely refined sugar-free variation.
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Why You’ll Love These No Bake Dark Chocolate Coconut Bars
These are such a delicious treat. They taste like a candy bar, but healthier.
They’re a great finger food at picnics and potlucks, and can be cut and customized to whatever size and flavor you desire.
- No added refined sugar and naturally sweetened with honey
- Rich and fudgy, like a candy bar
- Use pretty basic pantry ingredients
- No bake
- Easy to customize
Ingredients You’ll Need
- Coconut Oil
- Honey
- Almond flour
- Unsweetened shredded coconut
- Dark chocolate chips
- Vanilla extract
- Hemp seeds
- Peppermint extract or oil (optional)
- Spirulina (optional, for natural green color)
How to Make No Bake Chocolate Coconut Bars
- Melt and pour the dark chocolate Magic Shell layer and chill
- Mix coconut layer ingredients, spread on top of chocolate layer and chill
- Top with more melted chocolate and hemp seeds and chill until firm
- Slice into bars
Mint Chocolate Variation (Naturally Colored!)
I love adding some extra flavor and color to this recipe for special occasions. My favorite is peppermint.
If you’ve never used spirulina before, it’s a nutrient-dense algae often used for its natural color and potential health benefits. You can read more about the health benefits of spirulina here.
What you need:
- About 30 drops of peppermint extract.
- A small scoop of green spirulina powder.
Add both to the coconut filling while mixing. You’ll end up with a subtle green color that matches the cool mint flavor that is just sublime.
Tips for the Best Texture and Appearance
Use finely shredded coconut for smoother, fudgier bars. You can achieve this by pulsing larger flakes in a food processor.
Don’t skip chilling time between layers. In some of these pictures, I tried to speed things up a bit, and the finished bars look much neater if you can be patient enough for things to firm up in between layers
Use good-quality dark chocolate for best flavor and appearance. Some chocolate chips do not melt well, so I stick with Ghiridelli Dark 72%.
Storage Tips
You’ll probably want to store these in the fridge for that extra firmness and to stay chilled before serving, especially in warmer weather. But, these no bake dark chocolate coconut bars do still hold their shape nicely out of the fridge.
They also stay chewy right out of the freezer, so sometimes I prefer to keep them there for longer storage and easy snacks.
When to Serve These No Bake Dark Chocolate Coconut Bars
- After school snack
- Lunchbox treat
- With coffee / tea
- Healthy picnic dessert
- Holiday treat alternative
- Potluck fingerfood
- Before / after a workout
FAQs
More No Bake Recipes You’ll Love
No Bake Dark Chocolate Coconut Bars Recipe
If you try this recipe and love it, I would love if you could come back and give it 5 stars!
No Bake Dark Chocolate Coconut Bars (Unrefined Sweetener + Mint Variation)
Equipment
- 1 square baking dish
- 1 mixing bowl
- 1 sheet of parchment paper
Ingredients
Dark Chocolate Magic Shell
- 3 tbsp coconut oil
- 1 cup dark chocolate chips
Coconut Filling
- 1 cup coconut oil, melted
- 3/4 cup honey
- 1/2 cup almond flour
- 3 cup coconut, unsweetened and finely shredded
- 1 cup hemp (save 1-2 Tbsp. to sprinkle on top)
- 1/8 tsp sea salt
- 2 tsp vanilla extract
- 30 drops peppermint extract (optional, may replace with 3-5 drops essential oil of peppermint)
- 1/2 tsp spirulina (optional, for natural green color)
Instructions
- Line a square baking pan with parchment paper.
- Slowly melt 3 T. coconut oil and dark chocolate chips in on the stove or in a microwave.
- Pour up to half of the mixture into the parchment paper, spreading it around to cover the entire bottom of the pan. Chill.
- Mix the rest of the ingredients together for the coconut filling, reserving 1-2 Tbsp to sprinkle on top of finished bars. (Optional: add peppermint and spirulina for a cool mint green treat.)
- Once chocolate is hardened, remove pan from fridge, and spread coconut filling over the cooled chocolate layer. Chill.
- Once filling is hardened, remove pan from fridge, and pour more homemade magic shell mixture over the chilled coconut filling. Spread to cover.
- Sprinkle reserved hemp seeds on top. Chill until firm.
- Pull bars out of pan with the edges of the parchment paper, transfer to a cutting board and slice. Enjoy!
Notes
Nutrition
Pin It For Later: No Bake Dark Chocolate Coconut Bars
I’ve been imagining adding some beet root powder to make the filling pink for other holidays! What do you think?