Vegan Chocolate Coconut Bars (No Flour)
These Vegan Chocolate Coconut Bars are made without flour, without dairy, and without baking. Sweet shredded coconut gets mixed into a sticky filling, shaped into little logs, chilled, then dipped in melted chocolate. They taste like a homemade Bounty bar — creamy coconut in the middle, snap of chocolate on the outside.
I love how easy these are. One bowl for the filling, a short chill, then dip. Keep a batch in the fridge and you’ve got a treat that feels store-bought.
Why You’ll Love These Coconut Bars
- Completely vegan
- No flour and no baking
- Soft coconut filling
- Chocolate-coated outside
- Simple ingredients
- Perfect make-ahead treat
The Secret to Bars That Hold Their Shape
The filling needs to be sticky, not dry. Maple syrup or condensed coconut milk binds the coconut without flour. Chill the shaped logs until they’re firm before dipping — warm filling falls apart in the chocolate. Let the extra chocolate drip off so you get a thin, even coat.
Vegan Recipes
Vegan Chocolate Coconut Bars (No Flour)
- Prep20 min
- Total1 hr 5 min
- Servings10 bars
- Calories230 kcal
Ingredients
Instructions
- Mix the shredded coconut, maple syrup, melted coconut oil, vanilla, and salt until the mixture holds together when pressed.
- Shape into 10 small logs and place them on a parchment-lined tray.
- Freeze for 30–40 minutes, until firm.
- Melt the chocolate chips with 1 teaspoon coconut oil until smooth.
- Dip each coconut log in the chocolate, let the extra drip off, and return to the parchment.
- Chill for 15 minutes, until the chocolate is set. Serve cold.
Notes & Tips
- If the filling feels dry, add 1 more tablespoon maple syrup or coconut oil.
- If it’s too wet, add a little more shredded coconut.
- Work with a few bars at a time and keep the rest in the freezer so they don’t soften while dipping.
- A pinch of flaky salt on top of the chocolate makes them extra good.
Nutrition Facts
Per serving · recipe makes 10 bars
| Nutrient | Amount per serving |
|---|---|
| Calories | 230 kcal |
| Total fat | 18 g |
| Sodium | 25 mg |
| Total carbohydrate | 19 g |
| Fibre | 3 g |
| Protein | 2 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
What kind of coconut should I use?
Use unsweetened shredded coconut. Sweetened coconut can make the bars too sticky and overly sweet.
Can I use coconut cream instead of condensed milk?
Yes. Mix thick coconut cream with maple syrup until the filling holds together when pressed.
How long do they keep?
Refrigerate for up to 1 week or freeze for up to 2 months. Best eaten cold. Chill: 45 min These Vegan Chocolate Coconut Bars are no-flour, no-bake, and dangerously easy. Homemade candy that tastes like the real thing. If you make them, I’d love to hear how they turned out — leave a comment or tag me!
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