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Coconut Bliss Bars

Prep Time10 mins
Cook Time25 mins
Author: Lorie Yarro


  • 1 cup raw almonds
  • 1 cup raw cashews
  • 8 medjool dates pitted
  • 1 cup unsweetened coconut shredded
  • 1 T coconut oil
  • 1-2 T pure maple syrup
  • 1 tsp vanilla extract
  • Dash of sea salt

For chocolate drizzle

  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup coconut oil melted
  • 1/2 tsp vanilla extract
  • 1-2 T pure maple syrup
  • Dash of sea salt


Bar Layer

  • Combine cashews and almonds in food processor and process until a fine grainy texture.
  • Add dates and pulse several times to distribute. Then process until to combine thoroughly.
  • Add remaining ingredients and process until combined and turns into a thick, almost dough like consistency.
  • Press into a small pan lined with parchment paper. (I used a glass pan that was 8x6 in.)
  • Refrigerate for about 25 minutes or until firm.

Chocolate Drizzle

  • Whisk all of the ingredients for chocolate drizzle together in a small bowl.
  • Pour into a small plastic bag. Cut a very small slit in the corner and then squeeze out slowly and drizzle over the top of the bars.
  • Let cool for another 5-10 minutes before cutting and serving.


You can cut the bars and then drizzle them after if you prefer.
If you have an icing bag, feel free to use that instead of a plastic bag.
You can also melt dark chocolate chips with a small amount of milk and use that for the chocolate drizzle.