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Paleo Coconut Crack Bars Recipe

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4.2 from 1 review

These Paleo Coconut Crack Bars are a delicious, no-bake treat combining shredded coconut, coconut butter, and a rich dark chocolate topping. Perfectly sweetened with maple syrup and infused with vanilla extract, they offer a comforting blend of tropical flavors packed into easy-to-make bars that are great for a paleo-friendly snack or dessert.

  • Total Time: 2 hours 10 minutes
  • Yield: 10 servings

Ingredients

Base

  • 3 cups shredded coconut flakes (unsweetened or sweetened)
  • 1 cup unsweetened coconut butter (melted)
  • 1/4 cup coconut oil (melted)
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup (skip if using sweetened coconut flakes)

Chocolate Topping

  • 1 cup pure dark chocolate chips (or milk chocolate chips)
  • 4 tablespoons coconut oil
  • Optional garnish: shredded coconut

Instructions

  1. Prepare the pan: Line an 8-by-8-inch baking pan with parchment paper, allowing the paper to overhang two sides like handles for easy removal. Lightly spray the parchment with coconut baking oil to prevent sticking.
  2. Melt coconut butter: Place the unsweetened coconut butter in a microwave-safe bowl and heat for 1 minute. Stir well, then continue heating in 30-second increments if it has not fully melted, stirring after each increment.
  3. Melt coconut oil: In a separate microwave-safe bowl, heat the coconut oil for 30 seconds. Stir and repeat in 30-second increments until completely melted.
  4. Combine base ingredients: In a large mixing bowl, combine shredded coconut flakes, melted coconut butter, melted coconut oil, maple syrup (if using unsweetened flakes), and vanilla extract. Stir thoroughly with a spatula to ensure an even mixture.
  5. Press mixture into pan: Transfer the combined mixture into the prepared pan. Using a measuring cup or your fingers, press the mixture firmly and evenly into the pan to create a compact base layer.
  6. Melt chocolate topping: Place dark chocolate chips and coconut oil in a microwave-safe bowl. Microwave for 1 minute, stir, then continue microwaving in 30-second increments if needed until the chocolate is fully melted and smooth.
  7. Pour chocolate glaze: Pour the melted chocolate mixture evenly over the coconut base. Optionally, garnish with additional shredded coconut for texture and presentation.
  8. Refrigerate bars: Refrigerate the assembled bars for at least 1.5 to 2 hours to allow them to set completely.
  9. Serve and store: Remove bars from the pan using the parchment overhang and cut into 10 servings. Store the bars in a container in the fridge, as the coconut oil and butter will melt at room temperature.

Notes

  • If using sweetened coconut flakes, omit the maple syrup to avoid excess sweetness.
  • You can substitute milk chocolate chips for dark chocolate if preferred, though dark chocolate keeps it more paleo-friendly.
  • Storing bars in the refrigerator is essential to maintain their firmness and prevent melting.
  • Use parchment paper with overhanging edges for easy removal from the pan.
  • Calories will vary slightly depending on the type of chocolate used.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Paleo
  • Diet: Gluten Free

Find it online: https://monicarecipes.com/paleo-coconut-crack-bars-recipe/