No Bake Chocolate Energy Bars
Published Aug 08, 2023, Updated Oct 23, 2023
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These healthy no bake chocolate energy bars are easy to make with only 8 simple ingredients. They’re low-sugar, vegan, gluten-free and perfect for meal prep.
If you love my healthy no bake cookies you’re going to love these no bake chocolate energy bars! They’re very similar – just with maple syrup instead of coconut sugar and the addition of unsweetened coconut added for a hint of coconut flavor. You can’t go wrong with the combo of chocolate + coconut.
These chocolate coconut bars also great if you’re in a time crunch because you don’t have to worry about forming them into a cookie shape. Just press the batter into a pan, sprinkle with coconut, let sit in the fridge to firm up then cut and enjoy! Easy peasy.
Why You’ll Love This Recipe
- The combo of chocolate + coconut = pure perfection!
- They’re no bake, which means no need to turn on your oven! Just mix, chill and enjoy!
- They’re vegan, gluten-free, dairy-free, oil-free and lightly sweetened.
- These no bake chocolate energy bars are perfect for meal prep and freezer-friendly.
- They’re the perfect healthy snack or treat for kids and adults!
- rolled oats – the base of these bars, giving them structure and a hearty, chewy texture. My favorite brand is Bob’s Red Mill gluten-free old fashioned rolled oats.
- peanut butter – adds a creaminess and rich, nutty flavor. Make sure to use creamy peanut butter for the best texture.
- almond milk – I like using unsweetened vanilla almond milk, which adds a subtle vanilla flavor. You can use store-bought almond milk or make homemade almond milk.
- maple syrup – the perfect natural sweetener that pairs well with the flavors of chocolate and coconut.
- cocoa powder – what gives the bars a deep, rich chocolate flavor. Make sure you’re using unsweetened cocoa powder. Cacao powder works as well. My favorite brand is Navitas organic cacao powder.
- vanilla extract – enhances the flavors of the other ingredients.
- sea salt – to bring all the flavors together.
- shredded coconut – make sure to grab unsweetened shredded coconut. My favorite brand is Bob’s Red Mill unsweetened shredded coconut.
How to Make
Mix dry ingredients: In a mixing bowl, combine old fashioned rolled oats and unsweetened shredded coconut. Set aside.
Combine wet ingredients: In a small saucepan, combine creamy peanut butter, almond milk, maple syrup and cocoa powder. Cook on medium heat, making sure to stir continuously until well combined and the mixture has thickened, which should take about 5 minutes. Then turn off the heat and stir in the vanilla and sea salt.
Combine: Pour the wet mixture over the oats and shredded coconut. Mix until well combined. Then, pour the mixture into your prepared 8-inch baking dish, pressing it down until it is evenly distributed across the dish. Sprinkle the top with extra shredded coconut and press down once more to ensure the coconut sticks.
Chill: Place the dish in the fridge and let it chill until the bars are set, about 2 hours. After this, remove from the fridge, cut them into bars and enjoy! Any leftovers should be stored in the fridge or freezer.
Substitutions & Notes
Rolled oats – If you don’t have rolled oats on hand quick oats will work as a substitute. Just don’t use steel cut oats as those are unprocessed oats that are harder in texture.
Peanut butter – If you have a peanut allergy, any kind of nut butter, such as almond butter or cashew butter would work well as a substitute. For a nut-free option, you could use sunflower seed butter or tahini.
Maple syrup – This could be substituted with honey or agave syrup, but keep in mind this would alter the flavor slightly.
Almond milk – Any non-dairy milk like oat milk, cashew milk, coconut milk or soy milk would work. If you don’t have a dairy restriction, regular milk can also be used.
Coconut – If you’re not a fan of coconut, you can simply omit it or substitute it with chopped nuts or seeds for a crunchy texture. You could also use dried fruit like cranberries or raisins.
How to Store
These no bake chocolate energy bars are perfect for meal prep!
I like to store them after being cut so they’re ready to grab and go! If you do freeze them, just thaw them in the fridge or at room temperature before eating.
More Bar Recipes to Try
- Apple Granola Bars
- Chocolate Chip Almond Granola Bars
- Pumpkin Spice Granola Bars
- Apple Oatmeal Bars
- Healthy Oatmeal Chocolate Chip Bars
- Pumpkin Seed and Chocolate Chip Oatmeal Breakfast Bars
- Cranberry Coconut Granola Bars
- Chocolate Peanut Butter Granola Bars
- Fruit and Nut Bars
- Coconut Chocolate Chip Larabars
- Tahini Fig Bars
- Peanut Butter Protein Bars
- Nut Free Granola Bars
- Banana Oatmeal Bars
- Pumpkin Oatmeal Bars
- No Bake Peanut Butter Crunch Bars
Be sure to check out all of the healthy snack recipes here at EBF!
No Bake Chocolate Energy Bars
- Grease an 8×8 square glass baking dish with coconut oil or line with parchment paper.
- Combine oats and shredded coconut in a mixing bowl and set aside.
- Combine peanut butter, almond milk, maple syrup and cocoa powder in a saucepan. Cook on medium heat while stirring the mixture until well combined. Heat until mixture is fragrant and thickened, about 5 minutes or so. Turn off stove top and stir vanilla and sea salt.
- Pour mixture over the oats and shredded coconut and mix until well combined.
- Pour batter into the prepared baking dish and press down until the batter is evenly distributed across the dish. Sprinkle with extra coconut, press down once more so the coconut sticks.
- Place dish into the fridge and let sit until the bars are set up (about 2 hours). Remove from fridge, cut into bars and enjoy. Store any leftovers in the fridge.
Nutrition information is automatically calculated, so should only be used as an approximation.