I enjoy this recipe because it uses minimal ingredients while still delivering great texture and flavor. I like how the coconut provides chewiness, the almond flour adds structure, and the maple syrup brings everything together. I also appreciate how fast these bars come together, making them perfect for busy days.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 cups unsweetened shredded coconut 1/2 cup almond flour (or coconut flour) 1/2 cup maple syrup (or honey for a non-vegan option)
Directions
I start by combining the shredded coconut, almond flour, and maple syrup in a mixing bowl. I stir everything together until the mixture is fully combined and sticky.
I line an 8×8-inch baking dish with parchment paper, leaving enough overhang to lift the bars out later. I transfer the mixture into the dish and press it down firmly and evenly to create a compact layer.
I place the dish in the refrigerator and let it chill until the bars are set. Once firm, I lift them out using the parchment paper and cut them into bars or squares.
Servings and Timing
I usually cut this recipe into about 12 bars. I spend roughly 10 minutes mixing and assembling, then about 30 minutes chilling, bringing the total time to around 40 minutes.
Variations
I sometimes add a pinch of salt to balance the sweetness. When I want extra flavor, I mix in a little vanilla extract or lemon zest. I also enjoy drizzling melted chocolate over the top once the bars are set.
Storage/Reheating
I store these coconut bars in an airtight container in the refrigerator for up to one week. I usually enjoy them chilled, but I can let them sit at room temperature for a few minutes before serving if I want them softer.
FAQs
Do these bars need to be baked?
I don’t bake them at all, which makes them perfect for no-bake days.
Can I use coconut flour instead of almond flour?
I can use coconut flour, but I find the texture slightly denser.
Are these bars very sweet?
I find them mildly sweet, especially when using maple syrup.
Can I freeze coconut bars?
I freeze them in a single layer and thaw them briefly before eating.
Why aren’t my bars holding together?
I make sure to press the mixture firmly and allow enough chilling time.
Can I use sweetened coconut?
I can, but I usually reduce the syrup since it becomes much sweeter.
Are these bars vegan?
I keep them vegan by using maple syrup instead of honey.
Can kids help make these?
I find this recipe very kid-friendly since there’s no baking involved.
What size pan works best?
I prefer an 8×8-inch pan for thicker, sturdier bars.
Can I add protein to this recipe?
I sometimes add a spoonful of protein powder, adjusting sweetness if needed.
Conclusion
I keep these 3 ingredient coconut bars on hand because they are easy, reliable, and naturally delicious. I love how they turn simple pantry staples into a satisfying treat that works anytime I need something quick and homemade.
