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Coconut Cream Bars

These super easy no-bake coconut cream bars are a delightfully decadent plant-based snack that's sure to please. With a chocolaty ganache holding together a layer of creamy coconut and a layer of roasted almonds, they're every bit as delicious as they sound.

Course Dessert, Snacks
Cuisine American
Level Beginner
Main Ingredient Chocolate
Diet Dairy-Free, Gluten-Free, Pescatarian, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 16 squares


  • 100 grams dried unsweetened shredded coconut (~2 cups)
  • 14 tablespoons coconut cream
  • 50 grams almonds (roughly chopped)
  • 150 grams bittersweet chocolate
  • 2 tablespoons coconut cream


  1. Prepare a 7.5-inch(19.5cm) square baking pan by lining it with parchment paper.
  2. Put the shredded coconut into a bowl and then add 14 tablespoons (3/4 cup + 2 tablespoons) of coconut cream. Stir to combine. You can also add some coconut sugar here if you like.

  3. Dump the coconut mixture into the prepared pan and then spread the mixture to the edges in an even layer. Put the pan in the freezer for 15 minutes to set the coconut.
  4. Meanwhile preheat a toaster oven to 360 degrees F (180 C), chop the almonds and place them on a baking sheet. Roast the almonds for about 10 minutes, or until they turn golden brown. Transfer the almonds to a cool surface and let them cool completely.
  5. When the coconut is set, add the chocolate along with 2 tablespoons of coconut cream to a double boiler (bowl set over a pot of simmering water). Stir the chocolate until it's fully melted and smooth.
  6. Dump the chocolate mixture over the coconut and spread evenly over the top. Sprinkle with the roasted almonds and then return to the freezer to set. Once the chocolate is set you can slice it into bars or squares and store them in the fridge (they'll fall apart if they get too warm).