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For the bars:

  • 1 ¼ cup unsweetened shredded coconut
  • 1/8 cup coconut flour
  • ½ cup coconut milk from a can (the solid thick part)
  • 1/8 cup melted coconut oil
  • 1/8 cup maple syrup or honey
  • Optional: 1 tbsp fresh lemon juice
  • Optional: Vanilla extract

For the topping:

  • 6 tbsp unsweetened carob powder
  • 6 tbsp melted coconut oil
  • 2-3 tbps maple syrup or honey
  • 1/3 cup coconut milk from a can
  • Pinch of salt
Elitsa Dineva 174768032_477589406915741_3826107291776265943_n No-bake coconut bars with carob topping (AIP, Paleo) Recipes Uncategorized


In a bowl, mix all the ingredients for the bars until well combined. Transfer the mixture into a tray, spread it evenly and press on top with a spoon (I used my fingers for that). Refrigerate for 2-3 hours, or until the mixture has hardened.

When the coconut mixture is hardened enough, make the topping by gently mixing all the ingredients in a small bowl until smooth. HINT: It works best when the coconut oil is slightly heated. Then, pour it over the coconut mixture and refrigerate again for minimum 2-3 hours.

When ready, cut it into squares and enjoy 😊 Store it in the fridge or in the freezer.