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So, this recipe. It’s delicious. This no bake Mocha Coconut Bar Recipe–it’s a dream. And so easy to make. I love making this healthy dessert recipe for happy hour or dinner, and my guests rave about it every. single. time.

image with text for pinterest

I love how simple these bars are to throw together last minute. Everything comes straight from my pantry, but they’re still healthy–it’s a win win. No brown sugar, no refined sugar or store bought chocolate–we’re talking honey, coffee (if you want it), vanilla, coconut oil, and coconut powder. Some ingredients make up the coconut bars and the rest are part of the homemade chocolate. Oh, and you’ll shredded coconut–the unsweetened kind. I love coconut.

You can get this coconut bar recipe pulled together in less than 30 minutes, which I have to say is my favorite part of this recipe. It takes about 15 minutes to make the bars, then they need another 15 minutes to set in the fridge or freezer. This no bake dessert is on point!

Where’s the recipe?

I have readers from all levels of comfort and experience in the kitchen on my site, and I receive a lot of questions about recipes.

To better serve all of my readers here at My Crazy Good Life, I’ve made a commitment to put a ton of helpful information in all of my posts about cooking, ingredients, and nutrition.

If you’d like to skip over the information about freezing, swapping ingredients, and diet information, please simply scroll to the bottom of the page, where you will find the easy printable Mocha Coconut Bar recipe.

Ingredients:

top down of ingredients with labels

How to make this Mocha Coconut Bar Recipe:

1. To make the coconut bars, add the shredded coconut, honey, and coconut oil to a food processor. If you don’t have a food processor that’s ok–your bars won’t be as tightly packed as the ones I made but they’ll still be absolutely delicious.

2. Process the ingredients until all of the ingredients are incorporated.

3. Transfer the mixture to a small dish and press the mixture together. I use the bottom of a glass to help with this. You can use a loaf pan, pie plate, or a square pan. I use a square pan because these are easier to cut evenly. You don’t want to use a huge pan, though, because your chocolate on top will be super thin if you do. Deeper is better than larger in this case!

4. Stick the pan in the fridge to allow the ingredients to harden while you make the homemade chocolate for the top.

close up of coconut bars on white plate

To make the topping:

1. Melt the coconut oil and honey in the microwave for a few seconds. Just long enough for it to melt. In my microwave it took about 30 seconds, but it’ll depend on how solid your coconut oil is.

2. Add the cocoa powder and powdered espresso or coffee (this is optional) to the melted mixture and stir well. We want the cocoa powder and espresso to dissolve.

3. Add the vanilla at the end.

To assemble the bars:

  1. Pour the mixture onto your refrigerated coconut bar base and put them back in the fridge until the chocolate is hardened.
  2. Looking for crunch? Try adding this Crispy Quinoa on top of the chocolate!
  3. Cut, serve, and enjoy!
coconut bars on white plate

Can I freeze this coconut bar recipe?

Yes! They keep really well in the fridge but if I were to travel with them at all, I’d freeze them first.

Why are these so messy?

The homemade chocolate uses the melting point of the coconut oil, so when they get closer to room temperature (like in your hands) they’ll begin to melt. Store bought chocolate has preservatives that prevent this.

What’s homemade chocolate?

Quite literally the best thing since sliced bread. ;) Seriously, though, this homemade chocolate recipe is the perfect addition to your healthy dessert recipes. You’re not relying on the sugar that regular chocolate, chocolate syrup, or chocolate chips contain, and you are instead using honey or maple syrup to get the sweetness. It’s not too sweet, but it’s definitely not a straight dark chocolate either.

You can make homemade chocolate (or pantry chocolate, as some call it) by itself to satisfy a chocolate craving, or as a topping on bars like this. I love that it’s not too sweet, and it can very easily be made from ingredients in your pantry. Plus, it’s dairy free–how cool is that?

Pantry chocolate tastes similar to a good semisweet chocolate bar–not as sweet as milk chocolate, but definitely not as bitter as dark chocolate.  I’m excited to share some more homemade chocolate recipes with you soon–chocolates with sea salt and maybe even some sort of peanut butter cup bars?

coconut bars on white plate with coffee beans

Is this a traditional coconut bar recipe?

No, not at all. When you search for coconut bars you usually find a baked dessert that contains sugar and is more like a cookie. These are definitely different, as it’s more of a chewy coconut based dessert. These are the perfect dessert that I serve to my guests during the holidays.

Healthy Eating Plans

21 Day Fix

Each bar counts as 1 orange container, 1 teaspoon, and 1 sweetener teaspoon on the 21 Day Fix. 

Weight Watchers

WW Blue/Green/Purple Plan: 7 points per serving | 2023 Points: 7

Looking for some other delicious coconut recipes? 

close up if coconut bars on white plate
4.75 from 4 ratings
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No Bake Mocha Coconut Bar Recipe

Created by: Becca Ludlum
Prep Time 15 minutes
Cook Time 0 minutes
Refrigerator Time 15 minutes
Total Time 30 minutes
Approximate Serving Size: 1×1 square, or 1/16th of recipe
Servings 16
These No Bake Coconut Bars are a delicious and easy dessert! Hearty coconut bars on the bottom that are covered by a homemade chocolate and espresso topping–you're going to love these!

Equipment

  • Square Pan

Ingredients 

To make the coconut bars:

  • 2 cups unsweetened shredded coconut
  • 2 tsp honey
  • 4 tbsp coconut oil

To make the topping:

  • 2 tbsp coconut oil
  • 4 tbsp honey
  • 2 tsp ground espresso finely ground, can also use coffee
  • ÂĽ cup cocoa powder
  • ÂĽ tsp vanilla

Instructions

To make the bars:

  • Add shredded coconut, honey, and coconut oil to the food processor. You can also stir these by hand if you don’t have a food processor. 2 cups unsweetened shredded coconut, 2 tsp honey, 4 tbsp coconut oil
  • Process this until all of the ingredients are incorporated.
  • Transfer mixture to a small dish–you can use a loaf pan or a small 6×6 square pan.
  • Stick in the fridge to allow the ingredients to harden a bit while you make the topping.

To make the topping:

  • Melt coconut oil and honey in the microwave just until it melts. In my microwave this takes about 30 seconds.2 tbsp coconut oil, 4 tbsp honey
  • Add espresso and cocoa powder to melted mixture and stir well so the cocoa powder and espresso dissolve. 2 tsp ground espresso, 1/4 cup cocoa powder
  • Add vanilla. 1/4 tsp vanilla

To assemble the bars:

  • Pour chocolate topping onto your refrigerated coconut bars and put them back into the fridge until chocolate is hardened–about 10 minutes.
  • Cut, serve, and enjoy! 

Video

Notes

Each bar counts as 1 orange container, 1 teaspoon, and 1 sweetener teaspoon on the 21 Day Fix. 
WW Blue/Green/Purple Plan: 7 points per serving | 2023 Points: 4.

Nutrition

Calories: 144kcal | Carbohydrates: 9g | Protein: 1g | Fat: 13g | Saturated Fat: 11g | Sodium: 5mg | Potassium: 86mg | Fiber: 2g | Sugar: 6g | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

Make This Recipe?

Make sure to follow on Pinterest @bludlum and on Instagram @beccaludlum

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7 Comments

  1. These were fun to make and so good that chocolate is amazing, I will make these again and again.

  2. Anonymous says:

    How many servings does this make? I am looking forward to trying this recipe, looks perfect.

    1. Servings are always in the printable recipe–this makes 16 bars. :)

      1. Anonymous says:

        5 stars
        Thank you, made them twice already and the whole family likes them. So easy to make!

  3. Rachel Young says:

    What kind of coconut oil do you use/prefer?

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