For me a sweet treat wouldn’t be the same without the classic combo of chocolate and coconut. Plus these No-Bake Chocolate Coconut Bars are really easy to make and they are a great make ahead dessert for busy days and beyond!

If there is one snack I have to make when I need a quiet hero in the kitchen it is this one, forget the oven, skip the timers, but for me dessert wouldn’t be the same without that rich, chewy texture.

I love the taste, I love the layers, but most of all I love how it feels nostalgic, like something you sneak from the fridge late at night. Plus it’s really easy to make and it’s a great make ahead treat for busy days and beyond!

I usually make these when I want something indulgent but relaxed. They are delicious on their own, perfect with a cup of coffee and brilliant kept in the fridge for whenever a craving hits.

Ingredients in No-Bake Chocolate Coconut Bars

This ingredient list keeps things simple while still building bold texture and flavor.

How to make No-Bake Chocolate Coconut Bars

This recipe moves at an easy pace and stays friendly from start to finish.

1. Prepare the pan

Line an eight inch square pan with parchment paper, letting the edges hang over the sides. This makes lifting the bars out later clean and simple. Set the pan aside so it is ready once the mixture comes together.

2. Melt the coconut oil and peanut butter

Place coconut oil and peanut butter in a heat safe bowl. Warm gently until smooth and fully combined. Stir slowly so the mixture stays glossy and even.

3. Sweeten and flavor

Add natural sweetener and vanilla extract to the warm mixture. Stir until fully blended, making sure the sweetness spreads evenly through the base.

4. Build the texture

Fold in shredded coconut, chopped walnuts, chopped cashews, and roasted peanuts. Mix thoroughly so every scoop carries a balance of nuts and coconut.

5. Press into the pan

Transfer the mixture into the prepared pan. Press firmly using a spatula or the back of a spoon to create an even, compact layer.

6. Melt the chocolate

In a separate bowl, gently melt the chocolate chips until smooth. Stir slowly to avoid overheating and keep the texture silky.

7. Add the chocolate layer

Pour melted chocolate over the pressed base. Spread evenly to cover the surface completely.

8. Chill and set

Place the pan in the refrigerator for at least two hours until fully firm. Once set, lift out and slice into bars.

How to serve No-Bake Chocolate Coconut Bars

These bars shine straight from the fridge, sliced clean and served cold. A small plate works well since they feel rich and satisfying without needing large portions.
They pair nicely with coffee or tea, especially in the afternoon when something sweet feels right but not heavy. For gatherings, cutting them into smaller squares makes them easy to share without fuss.

Stored chilled, they hold their shape and flavor beautifully, making them ideal for make ahead treats or quick desserts pulled out when guests arrive.

Recipe Tips

Use solid coconut oil so the bars set firmly and hold their shape.
Stir the nut mixture thoroughly to avoid uneven pockets.
Press the base firmly so the bars slice clean.
Melt chocolate gently to keep it smooth and glossy.
Chill fully before cutting for neat edges.