No-Bake Coconut Cookie Bars

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Chocolate is kinda my thing if you haven’t noticed from the presence of chocolate in my recipes. So when I am thinking of a new recipe, that’s usually where I start! Then I think to myself what goes best with chocolate? Well today I had a huge bag of coconut in my cupboard that was just ASKING to be made into a sweet treat!

Now in order for my sweet treats to be accepted into the realm of Sonya’s Open Cupboard they have to be tested and approved by both my nieces, nephews and my husband. All who are equally picky…When I presented these No-Bake Coconut Bars it was a success!

The kids loved them and so did Daniel and my sister, and me, and…well we ate them all so that was as many people I had try them that day!

My favorite part about these bars is that they are a no-bake recipe, that is super easy to make, especially if you are home with little ones! I take care of my nieces and nephews a lot who are all under the age of 10. Keeping things creative with them is super important to me so whenever there is a simple recipe to make with them it’s so much more fun!

The Coconut Cookie layer is great because you get to use your (washed) hands to mix and place in the pan which is great for stimulation!

For the Chocolate layer, you get to teach them about using a double boiler, and how easy it is for the chocolate to burn. This helps them learn precision and the importance of following directions! It also teaches me to be more patient and relaxed with them…so all around it’s a win-win!

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Coconut Cookie Layer

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  • 1 cup coconut flour

  • 2/3rd cup shredded coconut

  • 1/4th cup Agave

  • 1/4th cup hemp hearts

  • 1 tsp sea salt

  • 1/3rd cup full fat coconut milk

  • ½ cup sunflower butter

Chocolate Layer

  • 1 cup chocolate chips

  • 2 Tbsp coconut oil

Toppings (optional)

  • Toasted Coconut (see directions below)

Directions

Line an 8x8 Brownie pan with Parchment paper, making sure the paper covers the sides of the pan.

In a bowl whisk together the coconut flour, shredded coconut, hemp hearts & sea salt.

Add in the Coconut Milk, Agave, and Sunflower butter and mix until well combined, using your hands if need be!

Press the dough into the pan evenly, making sure to get the cookie base evenly into every corner!

Freeze the base for about 30 minutes.

While your base is in the freezer, combine your chocolate chips and coconut oil together and melt using a double boiler method. What I do is boil water and put it in a glass bowl, and then place the smaller glass bowl with the chocolate and coconut oil, into the hot water. Making sure the water doesn’t overflow into the small bowl. Make sure you are stirring the chocolate and coconut oil together. Feel free to replace the water with hot water halfway through if need be.

it should take about 5 to 10 minutes to melt the chocolate.

I have found that it is a super gentle way to melt the chocolate, and you end up with more control, especially since the amount of chocolate is small.

Once your chocolate is melted evenly pour evenly on top of the Coconut Cookie base and then place back into the freezer. If you want you can top with toasted coconut**!

After the cookie has been in the freezer for 30 minutes check to see if the chocolate has set. Once the chocolate has set take out, cut into squares and enjoy!

Toasted Coconut**

For the toasted coconut, all you have to do is preheat your oven to 350F

Put your desired amount of coconut on a baking sheet and bake it for about 8-10 minutes, making sure to keep an eye on it to make sure it doesn’t burn.

Let cool and use to top your No-Bake Coconut Cookie Bars!