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Coconut Butter Bars

  • Author: Katie
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes
  • Yield: 8" x 8" pan 1x


Simple, decadent Coconut Butter Bars with an almond and pecan crust, layer of coconut butter, layer of date caramel and topped with dark chocolate.




  • 1/2 cup almonds (75g)
  • 1/2 cup chopped pecans (60g)
  • 2 Medjool dates, pitted (35g)

Layer 1

Layer 2

  • 12 Medjool dates, pitted (215g)**


  • 2.5 oz dark chocolate (or 1/2 cup chocolate chips)
  • 1 Tbsp coconut oil
  • Flaked coconut (optional)


  1. Crust: In food processor, combine all crust ingredients.  Blend to a coarse, sticky mixture.
  2. Remove crust from food processor and firmly press into a lined 8" x 8" square baking dish.
  3. Layer 1: Pour coconut butter over crust.  Place in freezer to firm.
  4. Layer 2: Put dates in food processor (make sure to remove pits) and blend until a thick paste forms.
  5. Grab the bars from the freezer and spread layer 2 on top of layer 1.
  6. Topping: Place chocolate and coconut oil in a small sauce pan and melt over low heat, on the stove top.  Stir frequently until chocolate is fully melted.
  7. Remove chocolate from heat, pour over layer 2 and sprinkle coconut flakes on top. 
  8. Place in fridge to firm.


*Melt coconut butter in microwave at 10 second intervals.  Or, melt it by submerging the jar in a hot water bath.

**You want to use soft dates.  If they are rock hard (older or from the fridge), warm them in the microwave for a few seconds.  Another option is to submerge them in boiling water for a couple minutes, then drain the water completely before processing them.

Keywords: coconut butter bars, cookie bars, no bake, vegan, egg free, paleo dessert, vegan dessert, layer bars, coconut bars