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No-Bake Coconut Bars – Three Ways

  • Author: Charmian Christie
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 8-12 bars or balls 1x
  • Category: Dessert

Description

With coconut oil and agave, these coconut bars are a healthier version of marcaroons. They’re a bit sweet, so if you like things a little less intense, the chocolate version might be for you.


Scale

Ingredients

  • 1 cup unsweetened shredded coconut
  • 2 tablespoons coconut oil
  • 1/4 cup raw agave syrup (low GI)
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon fine sea salt
  • 1 1/2oz bittersweet chocolate, chopped OR
  • 4 tablespoons pure natural cocoa
  • shredded coconut, for rolling

Instructions

  1. In the small bowl of a food processor fitted with a steel blade, place the shredded coconut, coconut oil, agave, salt and vanilla. Pulse to combine. The mixture will be a bit loose and the coconut should be broken down a bit but still gritty. You don’t want a smooth paste.
  2. Place a fine mesh sieve over the bowl of the food processor and sift the cocoa over the shredded cocnut to eliminate any lumps. Process as you would for the plain version.
  3. Melt the chocolate it in a small bowl placed over hot water or in the microwave in 20-second burts. Pour the melted chocolate over the coconut mixture AFTER you have already combined the ingredients. Pulse again a few more times to thoroughly combine the chocolate.
  4. Regardless of which version you make, simply spread the coconut mixture into a loaf pan and press firmly. Chill 30 minutes before slicing the coconut bars.
  5. Let the coconut mixture set at room temperature for half an hour, or 10 minutes in the refrigerator. Using a 1-tablespoon cookie scoop, form the mixture into balls and roll in additional shredded coconut.
  6. Spoon the coconut mixture into shaped mold and press firmly. Refrigerate until firm, about a half hour. Turn out of molds and sore in an airtight container in the refrigerator.

Notes

The inspiration for these bars came from Chocolate Covered Katie.