No-Bake Chewy Coconut Granola Bars

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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 sallysbakingaddiction.com

Hi hi hi from Deep Creek Lake, MD. We’re in our favorite spot for the next 2 weeks. Baby + dogs + lakefront. This is Noelle’s first vacay!!

I scheduled this no-bake chewy coconut granola bars recipe to publish today. I made 3 pans of them to stash in the freezer here at the rental house. I wish I could say there’s plenty left for my family who’s coming this week. I can’t help it; they literally taste like candy bars. But I’m the weirdo who brought all the ingredients to make another batch while we’re here.

Wait. You don’t travel with a jar of almond butter?

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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 sallysbakingaddiction.com

The good news is that they’re 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 flavor and texture that the almond butter, honey, coconut oil, vanilla, and date combo develops. 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 gotta square of heaven.

Health food? Sorta. Homemade alternative to processed foods? Absolutely. Addicting? 100%.

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

Will you just look at that texture!

BEHIND THE RECIPE

Each ingredient has a job:

  • oats for texture
  • coconut for texture/flavor
  • coconut oil to bind
  • dates to sweeten + bind
  • honey to sweeten + bind
  • almonds for texture/flavor
  • almond meal to bind

Plus a little salt and vanilla extract for flavor and finely chopped dark chocolate or mini chocolate chips. I know what you’re thinking… coconut, almond, and chocolate? ALMOND JOY BARS!! Told ya these taste like candy.

If you want to lighten them up, leave out the chocolate; promise they’re still awesome without it. But if you want a little extra something special, don’t skip it.

Dates for no-bake chewy chocolate coconut granola bars on sallysbakingaddiction.com

First thing we’re going to do is puree or finely chop some dates. We’ll mix them with almond butter, coconut oil, and honey on the stove. We want the 4 ingredients warmed and combined. It’ll be a little lumpy from the dates, but that’s ok. Do your best to stir everything together. These warm wet ingredients, plus the powdery almond meal, bind the granola bars together– this allows us to skip the baking.

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

Ingredients for no-bake chewy chocolate coconut granola bars on sallysbakingaddiction.com

It’s smooth sailing from here on out. Mix in the dry ingredients– I do this right in the saucepan. Taste the mixture. And try to stop. Dare ya.

Press the granola bar mixture firmly into a square baking pan. The secret is to really pack the mixture in there. The more compact, the more the bars will hold their shape. Let the bars set up in the refrigerator or freezer. I recommend the freezer to save time. Trust me, you’ll want to taste them ASAP.

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

Cut ’em into tiny bars or, let’s get serious, 9 giant squares. They hardly take any time and effort and the pan lasts approximately 60 seconds. Time for batch #4!!!

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

More healthy-ish bars! vanilla almond snack bars | chocolate peanut butter snack bars | berry cashew snack bars | chocolate cherry almond snack bars | cashew coconut snack bars | spiced pumpkin seed cranberry snack bars | quinoa crunch snack bars | blueberry almond snack bars | soft oatmeal raisin cookie granola bars

No-Bake Chewy Coconut Granola Bars

Ingredients:

  • 4-5 Medjool dates, pitted
  • 1/3 cup (80g) honey (or brown rice syrup)
  • 1/3 cup (85g) almond 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 

Directions:

  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.

Make ahead tip: 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.

Recipe Notes:

  1. 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.
  2. I'm unsure of the nutritional stats, but feel free to calculate it!

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

SHOP THE RECIPE

Here are some items I used to make today’s recipe.

Ninja Food Processor | Dates | Saucepan | Wooden Spoon | Metal Spatula | Square Glass 8×8 Baking Dish

Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

51 Comments

  1. Thank you for posting this recipe. I think this recipe will be a winner for my family. Sally, I now take my stand mixer with me for a six hour drive to my Mom’s (every trip) because I know she will ask/want me to do the cooking while at her house. I can rely on the ole stand mixer.

  2. I plan to really enjoy these later in the week!! I can always use recipes like these to eat healthier. Please enjoy your vacation with your loved ones

    1. They’re essentially the same thing, yes. Almond meal is made from either blanched (skins removed) almonds or unblanched (skins on) almonds, while almond flour is typically always blanched.

  3. I love coconut flavor but I am not a fan of shredded coconut-I even tried it again recently and it’s a texture I just can’t get behind-for this recipe should I just use more oats or do you have an idea for another substitute? Thanks!!

  4. Thank you Sally.
    Enjoy your family vacation, little Noelle is so beautiful, the picture I saw months ago was out had on your blog.
    Thanks for the inspiration!
    Beth

  5. Ok, I was skeptical on these. But…they are very good and could not stop at one. My 95 year old grandmother loved them. You really do need to just make two batches when you make them. Thanks for this yummy treat.

  6. I love Deep Creek lake. It’s about 2.5 hrs from my house. We didn’t get to go this summer so you’ll have to share some pictures of the lake. These bars look amazing. I can’t wait to try them. Have a great vacation!

  7. These are absolutely delicious! The best I’ve ever made. I always have some form of granola bar on the go for school day breakfasts as it’s very hard to get my teenagers up early enough to eat at the table. I can see this recipe being made on loop all the way through the coming school year!

  8. Yum I love everything about these bars!! Great taste and texture
    and you can’t help but love the no-bake part. Will be snacking on these all weekend. Hope your enjoying your vacation!!!!

  9. I just made these today, they are delicious! I used the brown rice syrup as I had some. I will be making these again! Thanks Sally!

  10. I made these today and they are wonderful!!! I did need double the dates to get 3 Tbls of paste, but I think my dates were a little small.
    Thanks!

    1. Hi Janet! You sure can. If desired, you can reduce the # of dates or the amount of honey to make up for the added sweetness. Though the bars may not stay intact as nicely without these sweeteners because they act as binders too.

  11. I’m going to try substituting ground flax seed for the almond flour, and either subbing the slivered almonds or omitting altogether, then I’ll check back in! Are all oats gluten free or will the package specify?

  12. Can you give an approx weight of the dates? I have some pureed date paste that I would like to use (rather than chopping/processing the dates).

    1. Hi Jill! You can use a little more coconut in its place or replace with sunflower seeds or pumpkin seeds. And you can use sunflower seed butter instead of almond butter.

  13. I’ve wanted to try this recipe since you posted it on the blog, but once I saw you make them on your insta stories and realized how easy they were I ran to trader joes and bought all the stuff to make ’em! They are out of this world delicious and I feel so much better eating these than store bought bars. I made a double batch and froze half for my mother-in-law who will be visiting next week and I know she’s going to flip over them! I

  14. I made it tonight, it looks perfect Sally! (Currently eating leftovers in the pan 🙂 )already made some more for my work colleagues tomorrow. I think I need another batch for the freezer. Thanks for sharing.

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