Recipe for the Best Homemade Coconut Bars

Coconut bars are the sort of treat that bridges dessert and snack—rich, chewy, and sweet in just the right way. They draw from generations of tropical cooking where coconut’s flavor and fat content made it a beloved base for sweets. But today, in health-conscious kitchens, you want something clean: no gluten, no dairy, nothing artificial. These Toasted Coconut Bars deliver exactly that.

These bars combine toasted shredded coconut and cashews, naturally sweet medjool dates, warming spices like cardamom and nutmeg, vanilla, a bit of salt, and rich coconut butter. The process of toasting brings out deep nutty flavors; blending with cool dates offers chew without refined sugar; pressing and chilling gives the bars structure. It’s homemade energy, dessert, and comfort all in one. These bars are paleo, vegan, gluten-free—and you can even skip the toasting to make them raw.

Toasted Coconut Bars

Recipe Details

Yield: 10 bars
Active Time: 8 minutes
Total Time: 30 minutes

Recipe Ingredients

• 2 cups packed unsweetened shredded coconut
• ½ cup raw cashew nuts
• 1 cup packed medjool dates, pitted (about 12 dates)
• ½ teaspoon cardamom
• ¾ teaspoon vanilla extract
• ¼ teaspoon freshly grated nutmeg
• ¼ teaspoon Maldon (or coarse) salt
• ¼ cup coconut butter (or coconut manna)
• 1 tablespoon coconut oil
• Coconut flakes, for garnish

Recipe Instructions

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
2. On a baking sheet, toast the shredded coconut and cashews in the oven for about 5 minutes, or until golden-fragrant. Remove and let cool completely.
3. In the bowl of a food processor, combine the toasted coconut, cooled cashews, dates, cardamom, vanilla extract, nutmeg, and salt. Pulse until the mix is crumb-sized.
4. Add coconut butter and ½ tablespoon coconut oil; process until the mixture begins to clump. If it seems too dry, add the remaining ½ tablespoon coconut oil.
5. Press the mixture firmly and evenly into the prepared pan. Press extra coconut chips or flakes onto the top for garnish.
6. Place in freezer for 15-20 minutes to set, then slice into **10 bars** (about 4×1¼-inch each). Store in refrigerator or freezer.

Coconut Bar Variations & Cooking Tips

• Raw Version: To make raw coconut bars, skip toasting. Use all raw coconut and cashews to preserve raw status, though texture will be softer and flavour more mild.
• Extra Crunch: Mix in chopped nuts (almonds or pecans) or seeds (pumpkin or sunflower) for texture contrast.
• Sweeter or Less Sweet: Swap some dates for more coconut manna or add a drizzle of maple syrup if you want more sweetness; reduce date amount if you prefer less sugar.
• Flavor Twists: Try adding cinnamon, ginger, or even a touch of citrus zest (orange or lime) to brighten the flavor profile.
• Shape Variations: Instead of bars, press into cookie cutter shapes or mini muffin tins for single-serve bites.
• Storage Tip: Keep in a tightly sealed container in the fridge for up to one week; freeze extra portions for up to one month.

Photo credit: Paul Delmont