Name: Coconut Crack Bars
Prep time: 5 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups unsweetened shredded coconut; 1/2 cup coconut oil, melted; 1/4 cup maple syrup or keto maple syrup

Irresistibly chewy, rich, and made with just three wholesome ingredients, Coconut Crack Bars are the kind of treat I love having on hand. They’re no-bake, naturally sweetened, and come together in minutes—perfect for anyone looking for a quick, healthy snack or dessert. Whether I’m meal prepping for the week or just craving something sweet, these bars never disappoint.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups unsweetened shredded coconut

1/2 cup coconut oil, melted

1/4 cup maple syrup or keto maple syrup

Directions

I line an 8×8-inch baking dish with parchment paper to prevent sticking.

In a large mixing bowl, I mix the shredded coconut with the melted coconut oil until well coated.

I add the maple syrup and stir everything together until it becomes fully combined and sticky.

Then I transfer the mixture to the prepared baking dish and press it down firmly using a spatula or my hands to flatten it evenly.

I refrigerate it for at least 1 hour, or until it becomes firm.

Once set, I lift it out of the dish using the parchment paper, slice it into bars or squares, and keep them chilled for snacking throughout the week.

Servings and timing

This recipe makes 12 bars.

Prep Time: 5 minutes

Chill Time: 1 hour

Total Time: 1 hour 5 minutes

Calories: 160 kcal per bar

Variations

I sometimes add a pinch of sea salt to the mixture for a sweet-salty contrast.

For a chocolate twist, I drizzle melted dark chocolate over the bars before refrigerating.

I’ve also mixed in some vanilla extract or cinnamon for added depth of flavor.

If I’m craving texture, I stir in a few tablespoons of chia seeds or hemp seeds.

To make it extra indulgent, I top the bars with toasted coconut flakes or cacao nibs.

Storage/Reheating

I store these bars in an airtight container in the refrigerator for up to 10 days. They can also be frozen for up to 3 months—just thaw in the fridge before serving. There’s no need for reheating, as they’re best enjoyed chilled or at room temperature.

FAQs

Can I use sweetened shredded coconut?

I don’t recommend it, as the added sugar can make the bars too sweet and change the texture. Unsweetened coconut works best for this recipe.

Can I use honey instead of maple syrup?

Yes, I can swap in honey if I’m not vegan. Just keep in mind that it will change the flavor slightly.

Can I make this without coconut oil?

Coconut oil is essential for the bars to hold together and firm up. I haven’t found a substitute that works as well.

How do I keep the bars from crumbling?

Pressing the mixture firmly into the pan and chilling it thoroughly helps prevent crumbling. I also make sure the ingredients are well mixed and sticky before pressing.

Are these bars good for meal prep?

Absolutely. I often make a batch at the beginning of the week so I have a healthy snack or dessert ready to go whenever I need it.

Conclusion

These Coconut Crack Bars are one of my favorite quick treats—easy, clean, and endlessly adaptable. Whether I need a snack between meals or a sweet bite after dinner, they always hit the spot. With just three ingredients and no baking required, it’s hard to find a reason not to make them.

📖 Recipe: