No Bake Coconut and Nut Bars Recipe

These nut and coconut bars are seedy, crunchy, and satisfyingly chocolatey—an ideal high-fiber snack you can make at home and keep stored in the freezer. Make a batch on the weekend, and you’ll have an easy, wholesome snack ready whenever you need it.

Easy Nut and Coconut Bars

Skip the aisle and make these crunchy nut and coconut bars at home. They blend puffed grains, crunchy nuts, shredded coconut, and melting mini chocolate chips for a satisfying, textured bite. They’re naturally sweetened with honey and brown rice syrup and held together with creamy cashew butter. Press them into a pan, freeze until firm, and you’ll have convenient, portioned snacks for breakfasts on the go, after-school treats, or a pick-me-up between meetings.

Featured Ingredients

These bars combine puffed and toasted grains with nuts, coconut, seeds, and a touch of chocolate. The recipe below lists the core ingredients, but feel free to adapt: swap the sliced almonds for walnuts or pecans, use almond or peanut butter instead of cashew butter, or add dried fruit for extra chew.

• White quinoa (puffed)
• Puffed brown rice
• Sliced almonds
• Unsweetened shredded coconut
• Chia seeds
• Mini chocolate chips
• Brown rice syrup
• Honey
• Creamy cashew butter
• Vanilla extract
• Coarse salt

Simple Directions

1. Line a pan. Prepare a 9×13-inch pan by lining it with parchment paper, leaving a bit of overhang to help lift the bars out later.
2. Puff the quinoa. Heat a large skillet over medium–high heat. Add dry quinoa and move it frequently until you hear snapping and the quinoa turns a light golden brown. Remove immediately to avoid burning and transfer to a large mixing bowl.
3. Combine dry mix. To the bowl with puffed quinoa add the puffed brown rice, sliced almonds, shredded coconut, chia seeds, and mini chocolate chips. Toss gently to combine.
4. Make the binding sauce. In a small saucepan over medium heat whisk together brown rice syrup, honey, cashew butter, vanilla extract, and coarse salt. Warm until everything is melted and the mixture becomes smooth and pourable—do not boil aggressively.
5. Coat the dry ingredients. Pour the warm syrup mixture over the grain-and-nut mix. Stir until the dry ingredients are evenly coated; a few chocolate chips will soften and create a light chocolate swirl.
6. Press and chill. Transfer the mixture to the lined pan and press it firmly and evenly with a spatula or your hands. Sprinkle extra mini chocolate chips and a pinch of coarse salt on top, then press gently to adhere. Place the pan in the freezer for at least 1 hour, until fully set.
7. Slice and store. Lift the set slab using the parchment overhang and place on a cutting board. Slice into rectangles, squares, or bite-sized pieces. Store in an airtight container in the freezer for up to 3 months; keep a few at fridge temperature for a shorter snack option.

Tips for Nut and Coconut Bars

Let the bars set completely before cutting—slicing too early will cause them to crumble. Freezing ensures firm bars that cut cleanly.

For an extra flavor boost, press additional mini chocolate chips and a sprinkle of coarse salt on top right before freezing. The contrast of sweet and salty is delicious.

Cut to your preferred size: larger rectangles for a filling snack or smaller squares for portion control and packed lunches.

Storage + Freezing

After slicing, place the bars in a single layer or separated by parchment in an airtight container or resealable bag. Store in the freezer for up to three months for best texture and freshness. If you prefer softer bars, keep them in the refrigerator and enjoy within one week.