These vegan Coconut Cream Bars are silky, decadent, and simple to make. With nine wholesome ingredients and no baking required, they’re a healthy treat that’s hard to resist.
Table of Contents
- The best coconut cream bars!
- Why you’ll love these coconut cream bars
- Tips for making the best coconut cream bars
- Ingredients
- How to make coconut cream bars
- Make the crust
- Make the filling
- Freeze the bars
- Slice the bars
- Serve
- How to store the bars
- More paleo and vegan dessert recipes
- PRINTER-FRIENDLY RECIPE CARD
- Coconut Cream Bars (Vegan, No-Bake, Gluten-Free) Recipe
The best coconut cream bars!
The flavor of these creamy coconut bars brings me back to Kauai. On a trip to the island I fell for a raw vegan Coconut Kream Pie—light, not-too-sweet, and perfectly coconutty with a nutty crust. After experimenting at home, I recreated that bright, tropical flavor using ingredients that are easy to find anywhere.
Why you’ll love these coconut cream bars
- No baking required—quick and easy to prepare.
- Creamy coconut filling pairs with a crunchy, granola-like nut crust.
- Make them ahead and store in the freezer for convenient snacking.
- Similar to Hawaiian haupia bars but with a softer, cheesecake-like texture.
- Gluten-free, vegan, dairy-free, low-carb friendly, and paleo.
Tips for making the best coconut cream bars
- Choose high-quality canned coconut cream or full-fat coconut milk. The filling’s flavor and texture depend on it. Coconut cream yields a richer, firmer filling than standard coconut milk. Avoid Cream of Coconut (sweetened cocktail mix) — it’s too sweet and not the same ingredient.
- Use a powerful blender. To achieve a silky, cashew-based filling, blend in a high-speed blender like a Vitamix.
- Toast the nuts and coconut for the crust. Toasting slivered almonds and coconut flakes brings out nuttiness and depth of flavor—toast them until golden.
- Freeze to set. These bars need to chill in the freezer to firm up properly; the refrigerator won’t make them as stable.
Ingredients
These bars require just nine simple ingredients:
- Soaked raw cashews: Soak quickly in boiling water for 30 minutes or in room-temperature water for about 4 hours.
- Toasted slivered almonds: Buy pre-toasted or toast at 325°F for 10–15 minutes until golden.
- Toasted unsweetened coconut flakes: Buy toasted or toast at 300°F for 3–5 minutes until golden brown.
- Canned coconut cream or full-fat coconut milk
- Coconut oil: Helps the filling set; unrefined coconut oil adds more flavor.
- Maple syrup: Can substitute honey, or use a sugar-free liquid sweetener for keto versions.
- Vanilla extract
- Ground cinnamon
- Kosher salt (Diamond Crystal recommended)
How to make coconut cream bars
Make the crust
Place toasted slivered almonds and coconut flakes in a food processor and pulse until the texture is like coarse cornmeal.
Add 2 tablespoons maple syrup, 1 tablespoon melted coconut oil, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon kosher salt. Pulse until the mixture holds together when pressed between your fingers.
Line an 8-inch square pan with parchment paper, press the crust evenly into the pan with an offset spatula, and place the pan in the freezer while you prepare the filling.
Make the filling
In a high-speed blender, combine the soaked cashews, canned coconut cream (or full-fat coconut milk), 1/4 cup melted coconut oil, 1/4 cup maple syrup, 1 teaspoon vanilla, and 1/4 teaspoon kosher salt. Blend until completely smooth and silky.
Pour the filling through a fine-mesh sieve onto the chilled crust to remove any air bubbles and ensure an even surface.
Freeze the bars
Cover the pan with a silicone lid, foil, or plastic wrap and freeze until solid, about 6 hours or overnight.
Slice the bars
When set, lift the bars from the pan using the parchment flaps and cut into 16 squares with a sharp knife or pastry scraper. If the bars are rock solid, let them sit a few minutes to soften slightly before slicing.
Serve
Top with extra toasted coconut flakes or a drizzle of melted dark chocolate if you like. Serve straight from the freezer for a firmer, ice-cream-like bite, or thaw briefly in the fridge for a softer texture.
The bars are delightful either way—refreshing, creamy, and full of coconut flavor.
If you prefer a softer bite, transfer squares to the refrigerator to thaw before serving.
How to store the coconut cream bars
Keep cut bars in an airtight container in the freezer for up to 3 months. You can refrigerate them for up to 2 days, but they will become soft if stored longer in the fridge.
More paleo and vegan dessert recipes
- Cheesecake Stuffed Strawberries
- Baked Apples
- Berry Crisp
- Mango Sago (Coconut Tapioca Pudding)
- Chunky Monkey Ice Cream Bon Bons
Looking for more recipe ideas? Check the recipe index or explore cookbook collections for additional inspiration.
PRINTER-FRIENDLY RECIPE CARD
Coconut Cream Bars (Vegan, No-Bake, Gluten-Free)
Ingredients
- 1½ cups toasted almond slivers
- 1 cup toasted unsweetened coconut flakes
- 6 tablespoons maple syrup, divided
- 5 tablespoons melted coconut oil, divided
- ½ teaspoon ground cinnamon
- ½ teaspoon Diamond Crystal kosher salt, divided
- 1 cup raw cashews, soaked
- 13.5 ounce canned coconut cream (or full-fat coconut milk)
- 1 teaspoon vanilla extract
Instructions
- Pulse toasted almond slivers and coconut flakes in a food processor until coarse like cornmeal.
- Add 2 tablespoons maple syrup, 1 tablespoon melted coconut oil, ½ teaspoon cinnamon, and ¼ teaspoon kosher salt. Pulse until the crumbs stick together when pressed.
- Line an 8-inch square pan with parchment and press the crust evenly into the bottom. Freeze while you make the filling.
- In a high-speed blender, blend soaked cashews, coconut cream or milk, ¼ cup melted coconut oil, ¼ cup maple syrup, vanilla, and ¼ teaspoon kosher salt until silky smooth.
- Pour the filling through a fine-mesh sieve onto the crust to remove air bubbles and smooth the surface.
- Cover and freeze until solid, about 6 hours or overnight.
- Lift out the bars using the parchment flaps and slice into 16 squares. If too firm, let rest a few minutes before cutting.
- Top with toasted coconut flakes or melted dark chocolate if desired. Serve straight from the freezer for a firmer texture or thaw briefly in the fridge for a softer bite.
Notes
- Quick-soak cashews in boiling water for 30 minutes or soak in room-temperature water for ~4 hours.
- Use good-quality canned coconut cream for the best flavor and texture.
- A high-powered blender ensures a smooth, silky filling.
- Toast the almonds and coconut for maximum flavor.
- Freeze the bars to set; refrigerating won’t firm them enough.
- Store cut bars in an airtight container in the freezer for up to 3 months; refrigerate up to 2 days.
Nutrition
Nutrition information is an approximation.