These 5 Ingredient no bake Coconut Butter Bars are chewy, satisfying, naturally sweetened, vegan, gluten free and delicious!
Is there anything better than a no bake recipe?
There’s just something about no bake bars that taste a lot like a candy bar ya know what I mean? Especially this one because it’s chewy on the bottom, rich in the middle with coconut butter and sweet on top with that chocolate!
If you love no bake bars be sure to check out these No Bake Chocolate Peanut Date Bars (tastes like snickers) or these No Bake Chocolate Almond Bars! I think you’ll love them all!
The base layer:
It goes in a food processor, the dates must be gooey if not you must soak them first. The mixture needs to be pulsed until broken up and then blended until it forms a sticky dough… it will get dry and crumbly first but just keep blending until it clumps together!
The middle layer:
I use my homemade coconut butter but if you really don’t like coconut or prefer to make these recipe even more easy feel free to use some peanut butter or almond butter!
The top layer:
Drizzle or spread it doesn’t matter chocolate is amazing no matter how it goes!
Quick thing to note is, pre-slice the bars while the chocolate is melted before you free it, that way the chocolate won’t crack all over!
Give these coconut bars a try and let me know in the comments what you think! Or tag me on IG with a pic! I love connecting with you all!
5 Ingredient No Bake Coconut Butter Bars
These 5 Ingredient no bake Coconut Butter Bars are chewy, satisfying, naturally sweetened, vegan, gluten free and delicious!
- Prep Time: 10
- Cook Time: 60
- Total Time: 1 hour 10 minutes
- Yield: 9 1x
Ingredients
Base:
½ cup raw cashews
¼ cup plain unsweetened cocoa powder
10 pitted medjool dates* see notes
Middle:
4 TBSP melted cinnamon coconut butter
Top:
⅓ cup melted vegan chocolate chips
Instructions
Makes about 9-12 bars depending on desired size
- Line a baking sheet with parchment paper
- Place cashews in a food processor first and pulse until broken up and forms a chunky flour consistency.
- Add the cocoa powder and pitted medjool dates into the food processor with the cashews and blend until it forms a sticky dough texture. (it will form a loose sandy texture first, keep blending until forms a dough)
- Pour dough onto baking sheet lined with parchment paper and form a rectangle bottom layer about ¼ inch thick.
- Melt and spread the coconut butter mixture evenly over the bottom layer.
- Drizzle the melted chocolate or spread the melted chocolate over the top.
- Slice into bars and then place in the freezer to set. (about 1 hr)
- Remove and store in the fridge for up to 1 week or freezer up to 1 month.
Notes
*I used 10 pitted medjool dates, mine were bigger and soft, if yours are small you may need to add a couple more like 12 or so, and if yours are dried out and not gooey you can soak them in water for 20 minutes first
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