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No-Bake Coconut Almond Bars

These chewy, nutty bars combine unsweetened shredded coconut and roasted almonds topped with a silky chocolate layer, perfect for a quick sweet treat.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 1 hour
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 cups Unsweetened shredded coconut Sweetened coconut can be used; reduce honey/maple syrup slightly.
  • 1 cup Chopped roasted almonds Lightly salted preferred; can chop or pulse in food processor.
  • 1/2 cup Almond butter Smooth or chunky both work.
  • 1/3 cup Honey or pure maple syrup Used for binding and sweetness.
  • 2 tablespoons Coconut oil Melted; helps keep bars firm.
  • 1 teaspoon Vanilla extract Enhances flavor.
  • 1 pinch Salt Balances sweetness.
Chocolate Topping
  • 1 cup Dark chocolate chips Melted; semi-sweet is fine.
  • 1 teaspoon Coconut oil To melt chocolate, optional.

Method
 

Preparation
  1. Line an 8-inch square pan with parchment, leaving an overhang.
  2. In a bowl, mix together shredded coconut, chopped almonds, almond butter, honey or maple syrup, melted coconut oil, vanilla, and salt until moist and pressable.
Assembly
  1. Scoop the mixture into the pan and press down firmly using the bottom of a measuring cup.
  2. Melt the chocolate chips with a teaspoon of coconut oil in the microwave or on the stove.
  3. Pour melted chocolate over the packed base and spread smoothly.
  4. Refrigerate for 40 to 60 minutes until set.
Serving
  1. Lift the set slab out of the pan using the parchment overhang.
  2. Cut into bars using a warm knife for clean edges.

Notes

These bars can be stored in the fridge for a week or in the freezer for 2-3 months. For a fun twist, try drizzling white chocolate on top.