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Chocolate Coconut Oat Bars

When I see that something is dairy-free, wheat-free, gluten-free and egg-free, I am a skeptic that it can taste like anything I am going to want more of. If you agree, you'll definitely want to make this recipe because it's not only delicious, but I bet you'll never know that it's actually good for you. Almond meal provides protein, shredded coconut and coconut oil offer medium chain fatty acids which provide energy, cocoa has antioxidants and the oats help to lower blood pressure and cholesterol. What more of a reason do you need to make these??
Course Dessert
Cuisine American
Keyword chocolate, coconut
Servings 12
Author The Cowgirl Gourmet got this recipe from Whole Foods' Delicious Living magazine's February 2011 issue


  • 2 1/2 cups rolled oats you can use gluten-free oats if you need to
  • 1 cup almond meal
  • 1 cup unsweetened shredded coconut
  • 1/3 cup Dutch-process cocoa powder
  • 1/2 cup extra virgin coconut oil
  • 1/2 cup agave nectar or honey  yes, I use honey since we believe the health benefits of agave nectar are completely overrated
  • 1/2 cup natural cane or regular sugar whichever you have on hand (I used 1/4 cup sugar and 1/4 cup coconut sugar)
  • 1 cup bittersweet chocolate chips chunks or discs


  1. Preheat oven to 275 degrees.

  2. In a large bowl, combine oats, almond meal, shredded coconut and cocoa powder and mix well.

  3. In a saucepan, combine coconut oil, agave nectar or honey and sugar over medium heat. Stir until sugar dissolves and mixture is hot, but not boiling.

  4. Pour wet mixture over oat mixture and stir until well mixed and let cool for 1-2 minutes. Stir in chocolate chips to thoroughly combine.

  5. Press the mixture into an ungreased 8x8-inch pan.

  6. Bake for 20-25 minutes until bars are set. Remove from the oven and cool completely.

  7. Cut into small squares and serve.

Recipe Notes

Per serving: 184 calories, 12 g. fat, 0 mg cholesterol, 3 g. protein, 19 g. carbs, 2 g. fiber and 3 mg. sodium