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These bars are packed with good stuff for you and taste amazing too!  They are dairy free (except for the chocolate) and gluten free, but you would never know, they don’t taste like they are missing a thing, awesome!  They keep in the refrigerator or freezer well, perfect to pack in lunches or for a quick breakfast on the go or afternoon snack. So delicious, I think I’ll stop writing and go grab another one…enjoy, I know I am!

Coconut Chocolate Bars

  • 3 cups oatmeal
  • 1 cup shredded coconut unsweetened
  • 1/2 cup flax seeds
  • 1 cup chocolate chips
  • 2 tsp. vanilla
  • 1 cup almond butter
  • 1/2 cup coconut oil
  • 1 cup sugar
  • 1/2 cup coconut milk

  • Topping

  • 1/2 cup unsweetened coconut
  • 1/2 cup mini chocolate chips

Line a 9×13 inch pan with parchment paper and set aside.  In a large bowl stir to combine the oats, coconut, flax seeds, chocolate chips, vanilla and almond butter.

In a small sauce pan over medium high heat melt the coconut oil, sugar, and coconut milk.  Bring to a rolling boil (bubbles covering the surface of the liquid) and stir while you keep it at a rolling boil for 2 full minutes.  (It is important for the finished texture of the bars that you boil the liquid for 2 minutes, not longer or shorter, so set the timer and stir while it is boiling.)

When the 2 minutes have passed pour the hot liquid over the top of the oatmeal mixture and stir to combine, making sure all the oats are moist.  Press the oats into the 9×13 inch pan and use the back of a spoon, making sure it is evenly distributed.

Sprinkle the toppings evenly over the bars and press in to secure.  Refrigerate the bars to set.  When you are ready to cut the bars pick them up out of the pan using the parchment paper “handles.”  Store bars in the refrigerator or freezer.