No Bake Vegan Chocolate Almond Coconut Bars are quick and easy, and ready when you are! Easy to whip up these naturally sweetened bars are vegan and gluten free.
A Healthier Snack
Chocolatey, nutty, naturally sweet and with a bit of coconut, these bars are a delicious way to snack while staying on track. And these no bake bars super easy to pull together.
Reminiscent of a famous candy bar, I couldn’t help but pull a healthy version together. You know, to soothe my sweet tooth. It never ends!
Chocolate Almond Coconut Bars were one of the first snacks I started making years ago when I made the decision to change my bad snacking habits. Hello, Kettle chips. I had just recently discovered the magic of Medjool dates, after scrunching my nose at them for years, and was eager to put them to work in recipes that supported new and better snack options.
Because they’re sticky, dates hold ingredients together with ease, and as a bonus they’re naturally sweet and nutritious. A win-win for those looking for homemade, healthier snacks.
How to Make These No Bake Bars
Grab a food processor and an 8″ pan, in summary, here’s how to make these tasty snack bars:
- First, toast the nuts, chop and set aside, reserving a few tablespoons for the topping.
- Second, in the bowl of a food processor, add the oats. Process until a fine meal/flour is formed. Transfer into a large mixing bowl, and then add the dark chocolate chips. Set aside.
- Third, In the bowl of a food processor, add the dates, coconut, cacao powder, almond flour, salt, coconut oil, and extract. Process until smooth. Transfer the date mixture to the large mixing bowl with the oat mixture and use your hands to incorporate all the ingredients.
- Next, transfer the ingredients to a parchment lined pan and press evenly into the pan.
- Last, press the reserved nuts and chocolate chips on the top.
Freeze for about 20 minutes then slice into bars.
A Better For Us Snack
What I love about these bars is that they’re made with ingredients that have a long shelf/refrigerator life making them easy to have on hand when you need them. These snacks are great for:
traveling, quick breakfasts, lunch boxes, picnics, after workouts, or whenever that sweet tooth hits.
They’re portable and quick to whip up!
A Few Recipe Notes
- Look for Medjool gates to use in this recipe. You may use Deglet Noor dates, but they’re smaller and will result in a thinner bars.
- If needed, look for dairy free mini chocolate chips. I like Enjoy Life.
- Be sure to chill the bars before cutting as freezing makes them easier to cut.
More Healthier Snacks to Love
- Maple Pecan Granola
- Healthier Oatmeal Cookies
- Peanut Butter Banana Oat Bars
- Vegan Mocha Shake
- Pumpkin Energy Bites
No Bake Vegan Chocolate Almond Coconut Bars
- ¾ C Raw Almonds 72g
- ½ C Thick Rolled Oats not quick-cook, 54g
- ½ C Vegan Mini Dark Chocolate Chips divided, 90g
- 10 Pitted Medjool Dates soaked hot water for 10 minutes and drained, 204g
- ¾ C Unsweetened Shredded Coconut 72g, aka desiccated coconut
- 2 Tbs Raw Cacao Powder
- ¼ C Almond Flour 34g, or Meal
- ¼ tsp Sea Salt
- 3 Tbs Coconut Oil unrefined, virgin, melted
- 1 ½ tsp Vanilla Extract
- Line an 8” x 8” (20cm x 20cm) baking pan with parchment paper. Clip the sides secure.
- Preheat oven or toaster oven to 350F (180C). Toast almonds for about 15 minutes or until toasty and fragrant while the oven is preheating (you’ll no longer need the oven). Rough-chop. Reserve 2 Tbs in a small bowl and then add the rest to a large mixing bowl.
- In the bowl of a food processor, add the oats. Process until a fine meal/flour is formed. Transfer to a large mixing bowl, and then add the dark chocolate chips, reserving 2 Tbs along with the chopped almonds in a small bowl. Set aside
- In the bowl of a food processor, add the dates, coconut, cacao powder, almond flour, salt, coconut oil, and extract. Process until smooth. Transfer the date mixture to the large mixing bowl with the oat mixture and use your hands to incorporate all the ingredients.
- Press firmly into an 8x8 parchment-lined baking pan. Sprinkle the almond chocolate chip mixture over the top and gently press. For easier cutting, freeze for at least 20 minutes.
- Cut into twenty 1 ½” x 2” (3.8cm x 5 cm) or 16 equal pieces. Store in a lidded container, in the refrigerator, for up to one month.