I came across a simple no-bake coconut bars recipe on Chocolate Covered Katie’s blog and immediately wanted to try a version using vegan sweetened condensed milk. The original struck me as easy and satisfying, and after making a batch of dairy-free condensed milk, I adapted the method to create these chewy, coconut-forward bars. The result is a naturally sweet, vegan and gluten-free treat that’s quick to prepare and stores well in the refrigerator.
Vegan Gluten-Free Coconut Bars
Adapted from Chocolate Covered Katie
Ingredients
- 2 cups finely shredded coconut
- 1 cup vegan sweetened condensed milk (use your preferred dairy-free recipe)
- 2 tablespoons coconut flour
- 2 tablespoons coconut oil
Directions
- Put the shredded coconut, vegan sweetened condensed milk, coconut flour and coconut oil into a blender or food processor. Blend until the mixture comes together into a sticky, cohesive mass.
- Line a medium-sized container (about 7 x 8 inches works well) with parchment paper. Transfer the coconut mixture into the container, cover with another sheet of parchment and press the mixture firmly and evenly into the pan using your hands or a flat-bottomed tool. Remove and discard the top parchment sheet.
- Freeze the pan for at least 30 minutes to firm up the bars. Once chilled, lift the set mixture out of the pan using the parchment, place it on a cutting board and slice into bars of your desired size.
- Keep the bars refrigerated in an airtight container. They will hold their shape best when chilled but can be served slightly softened at room temperature for a chewier bite.
Tips: For a firmer texture, chill longer before cutting. You can toast the shredded coconut lightly before blending for a nuttier flavor, or press in nuts, seeds or a light sprinkle of sea salt on top for contrast. These bars make a convenient snack or dessert when you want something sweet, portable and free from dairy and gluten.