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No-Bake Chocolate Coconut Bars

  • 30 minutes prep, 6-8 hours fridge/freezer
  • 12 bars
  • Intermediate



  • ¼ cup Koko Black Cocoa Powder
  • 1 cup hazelnuts
  • 4 tbsp coconut flour
  • 2.5 tbsp coconut oil
  • ¼ cup maple syrup


  • 1 tin coconut cream 
  • 1/5 cups shredded coconut
  • 3 tbsp coconut oil
  • 4 tbsp coconut butter
  • ¼ cup maple syrup

Chocolate layer:

  • 150g Koko Black Dark Chocolate Dotties
  • 1/2 can coconut milk


  1. In a square baking dish, line with plastic wrap or greaseproof paper, depending on what you have available.
  2. In a food processor, blitz 1 cup of hazelnuts, before adding in ¼ cup Koko Black Cocoa Powder and 4 tbsp coconut flour. Process together. 
  3. Pour in ¼ cup maple syrup, followed by 2 ½ tbsp coconut oil. Process again, before pressing the mixture into your baking dish and freezing for 10 mins – half an hour. 
  4. In the meantime in the pot on the stove, add 1 tin coconut cream, 3 tbsp coconut oil, 4 tbsp coconut butter, ¼ cup maple syrup and combine on low-medium heat until well combined. Remove from heat and fold in 1.5 cups of shredded coconut. Add more coconut if needed until the mix is a thick paste.
  5. Press the coconut mix into the pan, and freeze for approx 2 hours or until cold, and solid.
  6. To make your chocolate layer, in a saucepan on the stove melt together ½ can full-fat coconut milk and melt in 150g Koko Black Dark Chocolate Dotties until a chocolate sauce forms.