No Bake Chocolate Coconut Fudge Bars
When it comes to satisfying that sweet tooth without the oven’s heat, these No Bake Chocolate Coconut Fudge Bars are a game-changer. Rich, creamy, and utterly delicious, these bars combine the tropical flavors of coconut with the deep, indulgent taste of chocolate. Plus, they’re incredibly easy to whip up, making them perfect for a last-minute dessert or a healthy snack option. Grab your ingredients and let’s dive into this delightful treat!
Why It Deserves a Spot
These No Bake Chocolate Coconut Fudge Bars deserve a spot in your recipe repertoire for several reasons. First, they are no-bake, meaning you can prepare everything without turning your oven on, making them an excellent choice for warmer months or when you want to avoid the heat. Second, they are made with wholesome ingredients, providing a guilt-free indulgence that satisfies the chocolate cravings while keeping things nutritious. Finally, their versatility allows you to customize them to your liking, making them a go-to for any occasion.
Ingredient List
- 3 cups shredded unsweetened coconut (240g) – Adds texture and natural sweetness.
- 1/4 cup sweetener – Use your favorite sweetener, such as maple syrup or agave, to keep it vegan.
- 1/2 cup melted coconut oil or coconut butter (96g) – Provides healthy fats and a rich, creamy texture.
- 1/2 tsp pure vanilla extract – Enhances the flavor profile beautifully.
- 1/4 tsp salt – Balances the sweetness and brings all the flavors together.
- 1 1/2 cups chocolate chips or sugar-free chocolate chips – The star ingredient that adds a decadent chocolate layer.
- 1/3 cup almond butter – For a nutty flavor and creamy consistency. You can also substitute with more chocolate chips or coconut oil/butter if you prefer.
Cook’s Kit
- Mixing bowl – For combining all your ingredients smoothly.
- Spatula – To ensure you scrape every bit of goodness from the bowl.
- 9×9 inch baking dish – Perfect size for setting the bars.
- Parchment paper – Easy removal of the fudge bars from the dish.
- Refrigerator – Essential for setting the bars.
No Bake Chocolate Coconut Fudge Bars — Do This Next
Step 1: Prepare the Dish
Start by lining a 9×9 inch baking dish with parchment paper, leaving some overhang on the sides. This will help you lift the bars out easily once they are set.
Step 2: Mix the Base
In a large mixing bowl, combine the shredded coconut, sweetener, melted coconut oil or coconut butter, pure vanilla extract, and salt. Stir until everything is well mixed and forms a sticky, cohesive mixture.
Step 3: Add the Almond Butter
Next, add in the almond butter. Mix thoroughly until the almond butter is completely incorporated into the coconut mixture. It should be thick but manageable.
Step 4: Press into the Dish
Transfer the mixture into your prepared baking dish. Use your spatula to press it down firmly and evenly into the bottom of the dish. Make sure to pack it tightly for the best texture.
Step 5: Melt the Chocolate
In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring in between until smooth and fully melted.
Step 6: Pour and Spread
Pour the melted chocolate over the pressed coconut mixture. Use your spatula to spread it evenly over the top, ensuring every corner is covered with that luscious chocolate layer.
Step 7: Chill to Set
Place the baking dish in the refrigerator for at least 2 hours or until the fudge has set completely.
Step 8: Slice and Serve
Once set, use the parchment paper overhang to lift the bars out of the dish. Cut into squares or rectangles, and enjoy your No Bake Chocolate Coconut Fudge Bars!
Spring to Winter: Ideas
- Add a sprinkle of sea salt on top for a salted chocolate version.
- Incorporate chopped nuts or dried fruits for added texture and flavor.
- Drizzle extra melted chocolate over the top before chilling for a decorative touch.
- Substitute the almond butter with peanut butter or sunflower seed butter for a different flavor profile.
Missteps & Fixes
Even the best chefs can have a few hiccups in the kitchen. Here are some common missteps and how to fix them:
- If the bars are too crumbly: Ensure you have used enough coconut oil or almond butter to bind the mixture together.
- If the chocolate layer is too thick: Melt the chocolate with a little coconut oil to thin it out for easier spreading.
- If the bars are too sweet: Reduce the amount of sweetener next time or opt for a less sweet chocolate chip.
- If they won’t come out of the dish: Make sure you lined the dish with parchment paper and let them chill long enough before attempting to remove.
Save for Later: Storage Tips
To keep your No Bake Chocolate Coconut Fudge Bars fresh, follow these storage tips:
- Store in an airtight container in the refrigerator for up to one week.
- For longer storage, freeze the bars layered between parchment paper in a freezer-safe container for up to 2 months.
- Let the frozen bars thaw in the fridge for a few hours before enjoying.
Quick Questions
Can I use sweetened shredded coconut instead of unsweetened?
Yes, but this will increase the sweetness of the bars. Adjust the sweetener accordingly to avoid overly sweet fudge.
What can I use instead of almond butter?
You can substitute almond butter with any nut butter of your choice, such as peanut butter, cashew butter, or sunflower seed butter for a nut-free option.
How do I make these bars dairy-free?
To ensure they are dairy-free, use dairy-free chocolate chips and confirm that your sweetener is also dairy-free.
Can I add protein powder to the mixture?
Absolutely! Add a scoop of your favorite protein powder to the coconut mixture for an extra nutritional boost. Just be aware that this may alter the texture slightly.
Next Steps
Now that you have the recipe for No Bake Chocolate Coconut Fudge Bars, it’s time to get creative! Experiment with your favorite flavors and textures, and share your creations with friends and family. Whether you enjoy them as a quick snack, a dessert after dinner, or an energy booster during the day, these bars are sure to become a staple in your kitchen. Happy no-baking!
No Bake Chocolate Coconut Fudge Bars
Ingredients
Equipment
Method
- Start by lining a 9x9 inch baking dish with parchment paper, leaving some overhang on the sides.
- In a large mixing bowl, combine the shredded coconut, sweetener, melted coconut oil or coconut butter, pure vanilla extract, and salt. Stir until well mixed.
- Add in the almond butter and mix thoroughly until incorporated.
- Transfer the mixture into your prepared baking dish. Use a spatula to press it down firmly and evenly.
- In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring until smooth.
- Pour the melted chocolate over the pressed coconut mixture and spread it evenly.
- Chill in the refrigerator for at least 2 hours or until set.
- Once set, use the parchment paper to lift the bars out and slice into squares or rectangles.
Notes
- Store in an airtight container in the refrigerator for up to one week.
- For longer storage, freeze layered between parchment paper for up to 2 months.
- Let frozen bars thaw in the fridge for a few hours before enjoying.
