No Bake Fudgy Dark Chocolate Coconut Almond Brownie Bars
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Wait until you taste these No Bake Chocolate Coconut Almond Bars! Thick, fudgy, dripping with glossy dark chocolate, and loaded with shredded coconut and crunchy almonds in every bite — with 10 – 15 grams of protein per bar. They taste like the richest brownie you’ve ever had, with zero oven time and only about 10 minutes of hands‑on work. Mix, press, chill, and you’ve got bars for the whole week. I dare you to stop at one.
This recipe also kicks off my No‑Bake Protein Bar Series — a cozy, chocolate‑forward collection of high‑protein bars that come together fast, travel well, and feel like dessert disguised as a snack. If you’re into thick, fudgy, freezer‑friendly bars you can make in minutes, you’re in the right place.
More treats? You’ll also love these Healthy No-Bake Chocolate Peanut Butter Oatmeal Bars and this Chocolate Fudge Protein Cheesecake! Can we ever have enough chocolate treats that are actually good for you?
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Why You’ll Love These No Bake Chocolate Coconut Almond Bars
- Fudgy, chocolatey, and loaded with coconut and almond crunch! Every bite has layers of rich chocolate flavor with toasty coconut and real almonds throughout.
- About 10 grams of protein per bar! Snacking with actual benefits? Yes please!
- Ready in 10 minutes of active time. Mix everything up, press it in the pan, and let the fridge do the work. So easy!
- Naturally sweetened with maple syrup or agave. No refined sugar needed.
- That dark chocolate drizzle on top! Melted dark chocolate plus coconut oil creates this gorgeous, glossy shell that makes them look and taste amazing.
Ingredients for No Bake Dark Chocolate Coconut Brownie Bars
Here’s what you need, and the list is surprisingly short! 🙂
- 1 1/2 cups oat flour for that soft, fudgy brownie texture. You can make your own by blending oats in a food processor until fine.
- 1/2 cup chocolate protein powder (whey or plant-based). I used Premier Protein Chocolate with 7g Fiber and it worked beautifully.
- 1/4 cup unsweetened cocoa powder for deep, rich chocolate flavor.
- 1/4 teaspoon salt. Don’t skip this! It makes every chocolate note pop.
- 1/2 cup almond butter or peanut butter for creaminess and healthy fats. Use the drippy kind if you have it.
- 1/3 cup agave or maple syrup for natural sweetness. Honey works too if you’re not keeping these vegan.
- 1/4 cup milk, as needed to bring the dough together.
- 1/2 cup unsweetened shredded coconut for that toasty, chewy texture throughout.
- 1/3 cup chopped almonds for crunch in every bite!
- 1/3 cup mini chocolate chips because more chocolate is always the answer.
For the Chocolate Drizzle
- 1/2 cup dark chocolate chips
- 1 tablespoon coconut oil
If you love coconut in your baked goods, also check out these Easy Coconut Blondies! So good.
How to Make No Bake Fudgy Brownie Bars
- Line the pan. Line a 9×5 loaf pan with parchment paper, leaving some overhang on the sides so you can lift the bars out later.
- Mix the dry ingredients. In a large bowl, stir together 1 1/2 cups oat flour, 1/2 cup chocolate protein powder, 1/4 cup cocoa powder, and 1/4 teaspoon salt until evenly combined.
- Add the wet ingredients. Add 1/2 cup almond butter and 1/3 cup agave or maple syrup to the dry mix. Stir until a thick dough starts to form.
- Add milk as needed. Add 1/4 cup milk, 1 tablespoon at a time, until you get a thick, fudgy dough that holds together when pressed. You might not need all of it.
- Fold in the good stuff. Stir in 1/2 cup shredded coconut, 1/3 cup chopped almonds, and 1/3 cup mini chocolate chips until everything is evenly distributed.
- Press into the pan. Transfer the dough to the lined pan and press it down firmly and evenly. Really pack it in! Use the bottom of a measuring cup or your hands.
- Make the chocolate drizzle. Melt 1/2 cup dark chocolate chips with 1 tablespoon coconut oil in the microwave in 20 to 30 second bursts. Stir until smooth and glossy, then pour over the top of the bars.
- Chill and slice. Refrigerate for at least 1 hour until firm. Lift out using the parchment overhang and slice into 8 bars.
Macros at a Glance (Per Bar)
- Calories: ~255
- Protein: ~10g
- Total Fat: ~14g
- Carbohydrates: ~24g
- Fiber: ~5g
- Sugars: ~10g
*Estimated using peanut butter, agave, coconut oil, mini chocolate chips, and Premier Protein + Fiber Chocolate powder. Makes 8 bars.
Tips for the Best Chocolate Coconut Almond Bars
- Press the dough down FIRMLY. I’m telling you, the tighter you pack these bars, the better they hold together when you slice them. Don’t be shy about it.
- Use drippy nut butter. If your almond butter or peanut butter is super thick and stiff, warm it up for 15 to 20 seconds in the microwave before mixing. It blends into the dry ingredients so much easier that way.
- Taste the dough before pressing. Want it sweeter? Add a drizzle more agave. Want it more chocolatey? Toss in another tablespoon of cocoa. You’re in charge!
- Let them chill completely before slicing. I know it’s tempting to cut into them early, but they slice so much cleaner after a full hour in the fridge. Patience pays off here. 🙂
For more protein-packed treats, try these No Bake Peanut Butter Oat Cups!
How to Store No Bake Dark Chocolate Brownie Bars
Store in an airtight container in the refrigerator for up to one week. These actually taste even better after a day in the fridge because the flavors meld together.
- Refrigerator: Up to 7 days in an airtight container.
- Freezer: Wrap individual bars in parchment paper and place in a freezer-safe bag for up to 3 months. Thaw in the fridge or at room temperature for about 15 minutes. Future you will be so happy!
Chocolate Coconut Almond Bar Variations
- Peanut butter drizzle: Skip the dark chocolate drizzle and warm up some peanut butter to pour over the top instead. Chocolate and peanut butter is always a winner. You might also love these Chocolate Peanut Butter Crunch Cups!
- Extra coconut: Toast your shredded coconut in a dry skillet for 2 to 3 minutes before adding it to the dough. It adds this incredible nutty, caramelized flavor that takes these bars up another level.
- Trail mix style: Swap the almonds for a mix of cashews, sunflower seeds, and dried cranberries. So many ways to make these your own!
- White chocolate drizzle: Use melted white chocolate chips instead of dark chocolate on top. The contrast against the dark brownie base is gorgeous.
No Bake Dark Chocolate Brownie Bars FAQs
Can I Use a Different Nut Butter?
Absolutely! Peanut butter, cashew butter, and sunflower seed butter all work well. The flavor will shift slightly depending on what you use, but the texture stays the same. Just make sure whatever you use is smooth and stirrable.
Do No Bake Chocolate Coconut Bars Need to Stay Refrigerated?
Yes, these bars hold their shape best when kept cold. At room temperature they’ll start to soften after about an hour, especially in warmer weather. Keep them in the fridge for the best texture and clean slices.
How Much Protein Is in Each Bar?
About 10 grams of protein per bar when you cut the batch into 8 bars. The exact amount depends on your protein powder and nut butter choice, but you’re looking at roughly 9 to 11 grams per serving between the protein powder, nut butter, and oat flour.
Can I Make These Brownie Bars Without Protein Powder?
You can, but the bars will have less protein and a milder chocolate flavor. Replace the protein powder with an extra 1/4 cup oat flour and an extra 2 tablespoons cocoa powder. Add a bit more sweetener since cocoa on its own is less sweet. The fudgy texture will still be great!
So, are you ready to make these thick, fudgy, chocolate-loaded no bake chocolate coconut almond bars? Grab a bowl, grab your favorite nut butter, and let’s do this! They’re the kind of bars that disappear fast, so you might want to make a double batch. Happy snacking!
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More No Bake Treats to Try
- Healthy No-Bake Chocolate Peanut Butter Oatmeal Bars
- No Bake Peanut Butter Oat Cups
- Chocolate Fudge Protein Cheesecake
- Pumpkin Cranberry Chocolate Chip Oatmeal Bars
- Easy Coconut Blondies
No Bake Chocolate Coconut Almond Brownie Bars
Equipment
- 9x5 loaf pan
- Parchment paper
- Large mixing bowl
- Microwave-safe bowl
Ingredients
Brownie Bars
- 1 ½ cups oat flour
- ½ cup chocolate protein powder whey or plant-based
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon salt
- ½ cup almond butter or peanut butter
- ⅓ cup agave or maple syrup
- ¼ cup milk as needed
- ½ cup unsweetened shredded coconut
- ⅓ cup chopped almonds
- ⅓ cup mini chocolate chips
Chocolate Drizzle
- ½ cup dark chocolate chips
- 1 tablespoon coconut oil
Instructions
Make the Brownie Bars
- Line a 9x5 loaf pan with parchment paper, leaving overhang on the sides for easy removal.
- In a large bowl, stir together 1 1/2 cups oat flour, 1/2 cup chocolate protein powder, 1/4 cup cocoa powder, and 1/4 teaspoon salt.
- Add 1/2 cup almond butter and 1/3 cup agave or maple syrup. Stir until a thick dough starts to form.
- Add 1/4 cup milk, 1 tablespoon at a time, until the dough is thick and fudgy and holds together when pressed.
- Fold in 1/2 cup shredded coconut, 1/3 cup chopped almonds, and 1/3 cup mini chocolate chips.
- Press the dough firmly and evenly into the lined pan. Use the bottom of a measuring cup for an even surface.
Make the Chocolate Drizzle
- Melt 1/2 cup dark chocolate chips with 1 tablespoon coconut oil in the microwave in 20 to 30 second bursts, stirring between each.
- Pour the melted chocolate over the pressed bars and spread evenly.
Chill and Slice
- Refrigerate for at least 1 hour until firm.
- Lift out using the parchment overhang and slice into 8 bars.
Notes
Nutrition
