These coconut caramel bars consist of a thick coconut base that's topped with chewy caramel and coated in dark chocolate. They don't require any baking and are paleo, vegan, gluten free and dairy free.
I'm a sucker for my paleo mounds bars, so there wasn't a doubt in my mind that I'd love these coconut caramel bars. These bars are like a mounds, but with added caramel. And I'm a firm believer that coconut, caramel and chocolate is the best flavor combination!
These paleo candy bars have a layer of coconut that's topped with date caramel and then dipped in dark chocolate. They don't require any baking; simply make the coconut base, top it with the caramel layer, freeze and then cut and dip in melted chocolate. It's that easy!
These healthy coconut caramel bars are great to make during the holidays, especially as an alternative Halloween treat. I often make my family healthier versions of candy bars for Halloween, and these have been added to that list!
Why You'll Love these Coconut Caramel Bars
- paleo friendly - made with simple, minimally processed ingredients you can feel good about
- vegan - made without milk and without eggs
- gluten free - naturally free from wheat and any other gluten containing products
- nut free - perfect for any one that needs a nut free treat
- no bake - these coconut bars don't require any baking. Just make the layers, chill, cut and dip in dark chocolate
Ingredients
You can find the full recipe for these chocolate coconut caramel bars in the recipe card below, but here's an overview of the ingredients you'll need:
- coconut cream - just the thick white cream from a can of full fat coconut milk or coconut cream. I like using Whole Foods brand of coconut cream.
- maple syrup - used to sweeten the coconut base. If you want a lower sugar option, then you can leave out the maple syrup or swap it with a liquid sugar-free sweetener.
- vanilla extract - for both the coconut and caramel layers.
- shredded coconut - you'll want unsweetened shredded coconut for this recipe. I like Bob's Red Mill coconut best.
- dates - I typically use organic Medjool dates for my recipes, but any variety will work. The dates need to be softened in hot water for the caramel.
- coconut oil - for making the caramel layer and thinning the chocolate coating.
- salt - just a little added to the caramel. I also like to add a pinch of flaked sea salt for decoration (totally optional).
- dark chocolate - for the chocolate coating. I used Pascha 85% dark mini chocolate chips.
How to Make Coconut Caramel Bars
These coconut bars don't require any baking, but you will need a food processor to make the date caramel. Here are the step by step instructions:
- First, line a loaf pan with parchment paper.
- Make the coconut base: In a large mixing bowl, combine the coconut cream, maple syrup and vanilla.
- Mix in the shredded coconut.
- Scoop the base mixture into your lined loaf pan and firmly press down.
- Make the caramel filling: Soak the dates in hot water for 5 minutes.
- Then drain the water and place the dates in your food processor, along with the coconut oil, vanilla and salt.
- Blend, stopping a couple times to scrape down the sides, until the date caramel has an even, sticky consistency.
- Scoop the caramel filling onto the base and flatten with a spatula.
- Chill the bars in the freezer overnight, or for at least 4 hours. After chilling, melt the dark chocolate and coconut oil for the coating.
- Cut the bars to desired size.
- Dip the bars, one at a time, into the melted chocolate. Once dipped, lay them onto a baking sheet lined with parchment paper to set.
- Optional: drizzle any remaining chocolate over the bars and top with a pinch of flaked sea salt.
Tips and Tricks
- Make the bars in a loaf pan. The best size of pan for making these bars is a 9" x 5" loaf pan. One slightly small or slightly larger will be fine too.
- Use unsweetened coconut. This recipe works best with unsweetened shredded coconut. I like Bob's Red Mill shredded coconut for my recipes.
- Soak the dates. You want to soak your dates in hot water for 5 minutes in order to soften them for the caramel. Place your dates in a small bowl. Either heat a pot of water and pour it over the dates until they are fully submerged. Or pour water over the dates and heat them in the microwave for 2 minutes.
- Freeze overnight. I recommend freezing the bars overnight so that the caramel and coconut layers have time to fully set. They are much easier to dip in the dark chocolate if they're frozen. And don't worry, they'll still cut right out of the freezer.
- Work quickly when dipping the bars in chocolate. Once your chocolate is melted, cut the bars and quickly dip them in the dark chocolate. The bars are easier to dip when cold.
Storage
Store these coconut caramel bars in an airtight container or baggie. They can be kept in the fridge for up to 2 weeks or the freezer up to 3 months. You can place them out at room temperature to serve, but don't store them at room temp. The coconut cream will spoil.
Personally, I prefer storing these coconut bars in the freezer. They aren't rock solid, so you can eat them right away. And if you want them softer, then leave them out for 10-20 minutes before eating.
More Healthy Candy Bar Recipes
Looking for other recipes like this? Try these:
Coconut Caramel Bars (No Bake, Paleo, Vegan)
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 12-16 bars 1x
Description
These homemade candy bars have a rich coconut base that's topped with chewy date caramel and encased in dark chocolate. These bars are paleo, vegan, gluten free and dairy free.
Ingredients
Coconut Base
- ½ cup coconut cream*
- 2 Tbsp maple syrup
- ½ tsp vanilla extract
- 1 ½ cups unsweetened shredded coconut
Caramel Filling
- 1 cup Medjool dates, pitted (about 14 dates)
- 2 Tbsp coconut oil
- ½ tsp vanilla extract
- ⅛ tsp salt
Chocolate Coating
- 1 cup dark chocolate chips
- 1 Tbsp coconut oil
Instructions
- Line a loaf pan with parchment paper and set aside. I used a 9" x 5" loaf pan.
- Make the coconut base: In a large mixing bowl, combine the coconut cream, maple syrup and vanilla. Mix in the shredded coconut.
- Scoop the base mixture into your lined loaf pan and firmly press it down to an even, level layer.
- Make the Caramel Filling: Soak the dates in hot water for 5 minutes** Then drain the water and place the dates in your food processor, along with the coconut oil, vanilla and salt.
- Blend, stopping a couple times to scrape down the sides, until the caramel filling has an even, sticky consistency.
- Scoop the filling onto the base. Use a spatula to spread the caramel filling over the base to an even, level layer.
- Chill the bars: Place the bars in the freezer overnight, or for at least 4 hours. You want the coconut base and caramel filling to be firm before dipping the in melted chocolate.
- Make the Chocolate Coating: After chilling the bars, melt the dark chocolate and coconut oil for the coating.
- Cut the bars to desired size. (I've made this recipe multiple times and cut them into either 12 or 16 pieces. It just depends on how big you want the bars.)
- Dip the bars, one at a time, into the melted chocolate. Once dipped, lay them on a baking sheet lined with parchment paper to set.
- Optional: drizzle any remaining chocolate over the bars and top with a pinch of flaked sea salt.
Notes
*You'll use just the thick white cream from a can of full fat coconut milk/cream. If you open a can and the cream has not separated from the milk, then place the can in your refrigerator overnight.
**To soak the dates, place the dates in a glass or ceramic bowl. You can either heat a pot of water on the stovetop and pour it over the dates until they are fully submerged. Or, pour water over the dates and then heat them in the microwave for 2 minutes.
Katie
Hope you all love these coconut caramel bars as much as we do! Enjoy!