Chocolate Coconut Date Bars

These no-bake Chocolate Coconut Date Bars are indulgently sweet, naturally gluten-free, and oil-free. Combining chewy dates, shredded coconut, cocoa, and a dark chocolate topping, they offer a rich yet wholesome treat you can whip up in about 20 minutes.

Why You’ll Love This Recipe

• Quick & easy – no baking required and ready in under half an hour

• Naturally sweetened – Medjool dates add rich, caramel-like sweetness without refined sugar

• Diet-friendly – vegan, gluten-free, and oil-free (except a touch for melting chocolate)

• Satisfyingly indulgent – tastes like your favorite chocolate-coconut candy bar, but guilt-free

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup pitted Medjool dates (about 11–12), packed

• 1½ cups unsweetened shredded coconut

• 3 tbsp cacao powder (or unsweetened cocoa powder)

• 1¼ tsp vanilla extract

• ¼ tsp salt (plus extra pinch for topping, optional)

• ½ cup dark chocolate chips

directions

1. In a food processor, combine dates, shredded coconut, cacao powder, vanilla extract, and salt.

2. Pulse until the mix is soft, slightly sticky, and free of large date chunks. If too wet, add more coconut.

3. Line a loaf pan with parchment paper and press the mixture firmly into an even layer.

4. Melt chocolate chips in the microwave, stirring every 30 seconds until smooth.

5. Pour melted chocolate over the base and spread evenly. Optionally, sprinkle extra coconut or salt on top.

6. Freeze for 10 minutes until chocolate is firm. Remove, slice into bars, and enjoy.

Servings and timing

• Yields: 6 bars

• Prep time: 10 minutes

• Freeze time: 10 minutes

• Total time: 20 minutes

Variations

• Nut butter option: Swirl almond or cashew butter into the base or drizzle on top

• Oil-free tip: Skip coconut oil in the chocolate—it’s optional for thinning

• Flavor twists: Add cacao nibs, chopped nuts, or dried fruit for extra texture

• Chocolate swap: Use semi-sweet, milk, or white chocolate for different sweetness

storage/reheating

Store bars in an airtight container in the refrigerator for up to 1 week. For firmer texture, freeze for up to 3 weeks. Let bars soften at room temperature for a few minutes before eating or microwave briefly (10–15 seconds) to slightly warm the chocolate.

FAQs

How should I store these bars?

Keep them in the fridge for up to a week or freeze for up to 3 weeks.

Can I use Deglet Noor dates instead of Medjool?

Yes, but soak them in warm water for 10–15 minutes beforehand since they’re drier.

Is a food processor necessary?

Yes, it helps achieve the right sticky texture and blends the ingredients evenly.

Can I substitute another type of chocolate?

Absolutely—semi-sweet, milk, or white chocolate all work based on your preference.

Can I make this nut-free?

Yes, the base contains no nuts. Just check your chocolate if you have allergies.

Can I make it oil-free?

Yes. The natural oils in dates and chocolate are usually enough—no need to add extra oil.

How thick should I press the base?

Firmly press into a loaf pan for thicker bars, or use a wider pan for thinner bars.

Can I dip the bars fully in chocolate?

Yes. After slicing, dip each bar in melted chocolate and freeze again for a coating.

Will they hold shape at room temperature?

They’ll soften but hold shape for short periods. Best kept chilled until serving.

Can I add protein powder?

Yes, mix in up to 2 tablespoons. You may need to adjust with more dates or coconut.

Conclusion

These Chocolate Coconut Date Bars are a perfect blend of rich flavor and wholesome ingredients. Whether you’re craving a quick dessert or need a healthy snack, these bars are easy to make, store well, and taste like a treat you’ll want again and again.

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