No-Bake Chewy Coconut Granola Bars

Homemade sweet and salty coconut granola bars are soft, chewy, and pack huge flavor. Made with healthy and wholesome ingredients, these bars are a satisfying and naturally gluten free treat (use certified GF ingredients). Skip the oven and allow the bars to set up in the refrigerator or freezer.

No bake and extra chewy coconut granola bars with almond butter, honey, and chocolate. Taste like an almond joy candy bar! Recipe on

Say hello to my favorite homemade snack. I cannot stop eating these! The good news is that today’s chewy coconut granola bars are actually pretty wholesome, combining real foods with real flavor. The great news is that you don’t need to turn on your oven.

Besides all that, what I love most is the taste and texture. The consistency and flavor both remind me of soft caramel, but there’s no butter or refined sugar. Pair that with coconut, oats, and a little dark chocolate and you’ve got a square of heaven.

Homemade alternative to processed foods? Absolutely. Addicting? 100%.

Why You’ll Love These No-Bake Coconut Granola Bars

  • Quick and easy to prepare
  • Soft and chewy
  • Made with healthy and wholesome ingredients
  • Naturally gluten free if you use certified GF oats
  • Sweet and salty in each bite
  • Tons of texture
  • No-bake recipe (just like my beloved peanut butter trail mix bars)
  • They freeze beautifully
  • Taste just like a candy bar!

No bake and extra chewy coconut granola bars with almond butter, honey, and chocolate. Taste like an almond joy candy bar! Recipe on

Overview: How to Make Coconut Granola Bars

These no-bake bars come together quickly and easily. Here’s an overview of the process:

  1. Puree the dates. I like to use a food processor for this step– if you don’t have one, very finely chop the dates.
  2. Make the binding mixture. Mix the pureed dates with almond butter, coconut oil, and honey on the stove. This warm mixture combined with the almond meal binds the granola bars together– and allows us to skip baking them.
  3. Add the dry ingredients. Do this right in the saucepan.
  4. Press the granola bar mixture into a baking pan. Line a square 8-inch baking pan with parchment paper. Pack the mixture into the pan– the more compact, the more the bars will hold their shape.
  5. Chill the bars. Let the bars set up in the refrigerator or freezer. I recommend the freezer to save time.
  6. Cut into squares.

Dates for no-bake chewy chocolate coconut granola bars on

Key Ingredients In These Granola Bars

With so few ingredients, each has an important job:

  • dates to sweeten + bind
  • honey to sweeten + bind
  • almond butter to bind
  • coconut oil to bind
  • salt + vanilla extract for flavor
  • oats for texture
  • coconut for texture/flavor
  • almonds for texture/flavor
  • almond meal to bind
  • chocolate for flavor

I know what you’re thinking… coconut, almond, and chocolate? ALMOND JOY BARS!! Told you these taste like candy.

Note: If you want a lighter version, leave out the chocolate– I promise they’re still awesome without it. But if you want a little extra something special, don’t skip it.

Wet ingredients for no-bake chewy chocolate coconut granola bars on

Ingredients for no-bake chewy chocolate coconut granola bars on

No bake and extra chewy coconut granola bars with almond butter, honey, and chocolate. Taste like an almond joy candy bar! Recipe on

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No bake and extra chewy coconut granola bars with almond butter, honey, and chocolate. Taste like an almond joy candy bar! Recipe on

No-Bake Chewy Coconut Granola Bars

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour
  • Yield: 9 large squares
  • Category: Snack
  • Method: No-Bake
  • Cuisine: American


These sweet and salty granola bars are soft, chewy, and pack huge flavor. We’re combining almonds, coconut, oats, and chocolate for a wholesome and satisfying treat. Skip the oven and allow the bars to set up in the refrigerator or freezer.


  • 45 Medjool dates, pitted
  • 1/3 cup (80ghoney (or brown rice syrup)
  • 1/3 cup (85galmond butter (or any nut butter)
  • 2 Tablespoons coconut oil (or unsalted butter; you need a fat that’s solid at room temperature)
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • 1 and 1/2 cups (120g) old-fashioned whole rolled oats
  • 1 cup (80g) unsweetened shredded coconut (plus extra for topping, if desired)
  • 3/4 cup (65g) slivered/sliced almonds
  • 2 Tablespoons almond meal/almond flour (or oat flour)
  • optional: 1/3 cup (60g) finely chopped semi-sweet chocolate or mini chocolate chips 


  1. Line an 8 or 9-inch square baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan. Set aside.
  2. Pulse the dates in a food processor until they form a chunky paste. (You’ll have about 3 Tablespoons paste.) Or, if you don’t have a food processor, very finely chop the dates.
  3. Whisk the date paste/chopped dates, honey, almond butter, and coconut oil together in a medium saucepan over medium heat. Try to break up the dates as much as you can. Once combined and warm, remove from heat. Stir in the vanilla extract and salt until combined.
  4. Stir in the remaining ingredients including the chocolate, if using.
  5. Press mixture into prepared baking pan and top with extra coconut, if desired. Pack the mixture down as much as you can. I recommend using the back of a flat spatula to really press it tightly.
  6. Chill in the refrigerator for at least 1 hour or freeze for 30 minutes before cutting into squares.
  7. Store leftover granola bars in the refrigerator for up to 2 weeks. They get a little sticky if left out for several hours.


  1. Make Ahead Instructions: These granola bars are freezer friendly. I LOVE them right out of the freezer! Wrap each individually in plastic wrap or parchment paper and freeze for up to 3 months.
  2. Special Tools: Ninja Food Processor, Dates, Saucepan, Wooden Spoon, Metal Spatula, and Glass 8×8 Square Baking Dish
  3. Substitutions: Feel free to make any substitutions, keeping in mind that the texture and flavor will change. The bars were a little more crumbly without the chocolate. The warm mixture melts the chocolate, which really helps the bars hold their shape.
  4. Nutritional Information: I’m unsure of the nutritional stats, but feel free to calculate it!

Keywords: coconut granola bars


  1. These taste amazing!!! Just cut them up and my husband and I have eaten four of them….soooo tasty and ingredients that you feel good about eating. These will be packed on our spring vacation for sure (if they make it that long!) Thank you for another awesome recipe <3

  2. Yum these are really delicious! I love a chewy granola bar and I think I even prefer these to your baked versions for this reason. I made a couple of swaps because of what I had at home and they came out very well. I used 5 tsps sultanas soaked in hot water (instead of dates) and a mix of sunflower/pumpkin seeds instead of the slivered almonds, also I used the oat flour instead of almond flour, as your suggestion. Thanks Sally!

  3. Good stuff! I doubled this and pressed into a 12×12 pan. Perfect for keeping and sharing! We’ve had rave reviews so far! (And what a great way to use up dates!)

  4. I’ve never tried a no bake bar before but these are incredible and were so easy to make! I only had 2T of sliced almonds so I used an additional 2T finely chopped pecans to make 1/4c. These taste better than a candy bar and have zero guilt!

  5. These were really easy to make and tasted delicious! I doubled them and put them in the same size pan so they would be thick!

    1. Hi sally ,what could I use in place of dates?cherries??raisins?Thanks

      1. Stephanie @ Sally's Baking Addiction says:

        Hi Ann, You can dry dried figs, raisins, or really any dried fruit that would make a sticky paste when pulsed in the food processor. Let us know what you try!

  6. Love love love these! The flavor is amazing! And so chewy!

  7. Okay these were AMAZING! I substituted quite a bit, because I didn’t have all of the ingredients. Used maple syrup instead of honey, olive oil instead of coconut oil and PB2 instead of almond butter. They still turned out great. Will be making these again. Thanks!

  8. Theresa Mellor says:

    I love these…so easy to make..I had everything in my cupboard..and they are amazingly delish..might have to make more tomorrow ..these won’t last long..Thanks so much for a healthier choice in snacks..

  9. Can you use cocoa powder instead of semi sweet chips?

    1. Though I haven’t tested this, I’m sure you could add a couple Tablespoons of cocoa powder to the recipe (when you add the oats) and leave out the chocolate chips.

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