Toasted Coconut Chia Bars



Save to FavoritesPrintJump to Recipe

This post may include affiliate links. Thank you for your support.

These toasted coconut chia bars are made with just six simple ingredients and come together quickly. They’re the perfect pre-workout snack or on-the-go breakfast. Dairy-free + gluten-free.

Take your snack game to the next level with these toasted coconut chia bars. They’re the perfect grab-and-go option for those busy mornings or a pre-workout snack.

Full of wholesome ingredients like shredded coconut, honey, almond butter, medjool dates and chia seeds, these homemade energy bars have an awesome mix of protein, carbohydrates and fat so they keep me satisfied. And want to know the best part? They come together in minutes and require no baking!

Toasted coconut chia bars on a wire rack.

Why You’ll Love This Recipe

  • Simple ingredients: These bars are made with just 6 simple ingredients!
  • Easy to make: This recipe is super quick and easy to make. No baking required! Just mix, press, chill and enjoy.
  • Versatile: Whether you need a quick on-the-go breakfast, a pre-workout snack or a healthy dessert after dinner these bars have you covered.
  • Healthy: Between the coconut, chia seeds, medjool dates and almond butter, these bars are loaded with a variety of nutrients including healthy fats, protein and fiber. They’re also gluten-free, grain-free, dairy-free and can easily be made vegan.
  • Family-friendly: These bars are kid-friendly and adult-approved. It’s a recipe the whole family will love.
Ingredients measured out to make Toasted Coconut Chia Bars: unsweetened shredded coconut, medjool dates, honey, chia seeds, almond butter, mini chocolate chips and water.

Ingredients Needed

  • unsweetened shredded coconut – make sure you’re using unsweetened shredded coconut and not sweetened. My favorite brand is Bob’s Red Mill shredded coconut.
  • medjool dates – naturally sweet and slightly chewy, medjool dates bind the ingredients together and add a delicious hint of caramel.
  • honey – this also helps to bind all the ingredients together and adds more natural sweetness.
  • chia seeds – a rich source of omega-3 fatty acids and dietary fiber. Check out the full health benefits of chia seeds.
  • almond butter – this not only adds a creaminess to the bars but also provides a good dose of healthy fats. Look for a brand with just one or two ingredients (almonds and salt). Also, try to use almond butter that’s creamy and drippy. Some of my favorite brands are Wild Friends creamy almond butter and 365 organic creamy almond butter.
  • mini chocolate chips – I recommend Enjoy Life mini chocolate chips which are allergen-friendly or Lily’s dark chocolate chips because they are low in sugar and calories.
  • water – this is used if needed to help the mixture come together. Its usage will depend on the stickiness of your dates and almond butter.
Collage of four photos showing how to make Toasted Coconut Chia Bars: blending ingredients and then adding to a loaf pan to set.

How to Make

Toast coconut: Place your shredded coconut in a sauté pan over medium heat. Toss it consistently until the shreds turn golden, which should take about five minutes. Be careful to avoid burning the coconut, so keep a close eye on it! Once toasted, remove from heat and let it cool for around ten minutes. You can also toast your coconut in the oven. If you’re interested, you can check out my full guide on how to toast coconut.

Combine ingredients: Once your coconut has cooled, add it to the bowl of your food processor along with the dates, honey, chia seeds, almond butter and mini chocolate chips. Process until a dough-like ball starts to form. If the mixture seems a little dry and doesn’t stick together well, add up to 1 1/2 tablespoons of water, then process again. The added moisture should help form the perfect dough ball.

Press and chill: Remove the dough from your processor and press it into an 8-inch loaf pan lined with parchment paper. To let the bars firm up, place the pan in the fridge or freezer for 30-60 minutes.

Enjoy: After chilling the bars, cut your dough into 6 bars. Store these in the fridge until you’re ready to enjoy them.

Five toasted coconut chia bars stacked on one another.

Substitutions & Notes

  • Honey: To make these bars vegan you could use brown rice syrup instead of honey. I haven’t tried using agave nectar or maple syrup and I’m not sure how they would work as both are thinner options.
  • Almond butter: You can swap the almond butter with any other nut butter you prefer or have on hand. Cashew butter or peanut butter would be my next choice.
  • Nut-free: To make this recipe nut-free, swap the almond butter with sunflower seed butter, coconut butter or tahini.
  • Mix-ins: Feel free to customize this recipe with different mix-ins. You can easily swap the chocolate chips for something else like dried fruit, nuts or seeds. Some ideas: dried cherries, dried cranberries, dried blueberries, raisins, cacao nibs, flax seeds, pecans, almonds, walnuts, cashews, pistachios, pumpkin seeds or sunflower seeds.
A close-up of a toasted coconut chia bar near four more.

How to Store

One of the best things about these toasted coconut chia bars is that they store really well and are perfect for meal prep! Here’s how to store them:

In the fridge: After you slice your bars store them in an airtight container in the fridge for up to 1 week. I like using glass storage containers or Stasher bags for storing.

In the freezer: For longer storage, you can store them in the freezer for up to 3 months. I like to store them after being cut so they’re ready to grab and go! To thaw, place them in the fridge overnight or at room temperature before enjoying.

More Bar Recipes to Try

Be sure to check out all of my energy bar and ball recipes as well as the full collection of snack recipes on EBF!

Want to save this recipe? Enter your email below and we’ll send the recipe to your inbox. Plus you’ll get great new recipes every week!
4.60 from 10 votes

Toasted Coconut Chia Bars

These toasted coconut chia bars are made with just six simple ingredients and come together quickly. They're the perfect pre-workout snack or on-the-go breakfast. Dairy-free + gluten-free.
Prep Time: 15 minutes
Chill Time: 30 minutes
Total Time: 45 minutes
Servings: 6



  • Add shredded coconut into a sauté pan over medium heat to toast. Toss consistently until the coconut shreds are golden in color.  This should take about 5 minutes or so. Just be sure to watch carefully because you don’t want the coconut to burn. Remove from heat and allow coconut to cool for 10 minutes.
    Toasted coconut shreds in a white skillet.
  • Add cooled toasted coconut, dates, honey, chia seeds, almond butter and chocolate chips into the base of a food processor and process until fully combined and a ball of dough stars to form. If the mixture seems a little dry and isn’t really sticking together or forming the ball, add water (up to 1 1/2 Tablespoons). Process again and the ball should form.
    Toasted coconut chia bar mixture in a food processor.
  • Remove dough from the processor and press into an 8-inch loaf pan lined with parchment paper. Place loaf pan in the fridge for 30-60 minutes to let the bars set up. Cut into 6 bars and store in the fridge until ready to enjoy. They should last up to one week in the fridge or up to 3 months in the freezer.
    Coconut chia bar mixture in a rectangular bread pan.


Serving: 1 bar | Calories: 207kcal | Carbohydrates: 22g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 22mg | Potassium: 230mg | Fiber: 5g | Sugar: 15g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Snack
Cuisine: American
Keyword: toasted coconut chia bars
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
Chicken fajita filling on a sheet pan with a wooden spoon. Tortillas are resting on the bottom of the sheet pan.
Get Your FREE High-Protein Meal Plan
Struggling to eat enough protein? Subscribe to my email list and I’ll send you a 3-Day High-Protein Meal Plan with a Shopping List!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


    1. Hi Jay! I haven’t tried them with maple syrup but someone on Instagram mentioned that they made with maple syrup instead of the brown rice syrup and they worked! 🙂

  1. These bars are awesome and are my new favorite go to snack! My 2 year old daughter loves them too! Thanks for sharing such a great recipe Brittany!

    1. They might get a little soft but they won’t melt…. especially if you’re just packing one as a snack for the day. I wouldn’t leave the whole batch out on the counter at room temp because they have no preservatives and they’ll likely last longer in the fridge.

  2. 3 stars
    I made this today bc it seemed like a great mid-morning or pre-workout snack for my HIIT classes! They came out kind of thin, and not evenly shaped using 8inch loaf pan. If only they were thicker!

  3. 5 stars
    These bars are really yummy and easy to make. The first time I made they were really thin and lasted a day! So I doubled the recipe and it’s perfect. My 3 year old daughter loves them. I didn’t have dates so I used plums and worked out great. Thanks!

    1. Sorry to hear the first time around wasn’t as successful, but so glad you gave it another try and they were a hit! Thanks for the review, Ana. It means so much to me!