Why You’ll Love This Recipe

Super quick and easy to make—just mix, press, and freeze.
No baking required—great for hot days or when you don’t want to turn on the oven.
Plant‑based and gluten‑free, suitable for many dietary needs.
Rich chocolatey flavour balanced by coconut and chia seeds, making it both tasty and satisfying.
Makes a batch that you can slice into bars and enjoy over several days—ideal for meal prep or grab‑and‑go snacking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

oats (quick oats preferred, or rolled oats if that’s what you have)
unsweetened fine or medium shredded coconut (desiccated coconut works)
cocoa powder (or cacao powder for extra nutrition)
whole chia seeds
natural peanut butter (no added sugar or oil)
melted coconut oil
pure maple syrup
optional sea salt (for flavour balance)

Directions

In a bowl, mix together the dry ingredients: oats, shredded coconut, cocoa powder, chia seeds (and optional sea salt).
In a separate small bowl, melt the coconut oil and combine it with the peanut butter and maple syrup until smooth and creamy.
Pour the wet mixture into the bowl of dry ingredients, and stir until completely combined into a uniform mixture.
Line a 7‑8‑inch (≈18‑20 cm) square baking dish with parchment paper so the ends stick out for easy lifting. Press the mixture firmly into the prepared dish—take a few minutes to really press it in so the bars hold together.
Place the dish in the freezer for about 30 minutes to set.
Once firm, lift the mixture out using the parchment paper and cut into about 10 bars.
Store the bars in a sealed container or freezer‑safe bag in the freezer.

Servings and timing

Makes approximately 10 bars.
Prep time: around 30 minutes (including pressing and freezing time).
Total time: about 30 minutes from start to finish.

Variations

Swap peanut butter for almond butter, or for a nut‑free version use tahini or sunflower seed butter.
Use rolled oats if quick oats are not available (the texture may be slightly different).
Use sweetened shredded coconut instead of unsweetened if you prefer bars with a little more sweetness (be aware of added sugar).
Replace maple syrup with agave syrup if desired.
Add a layer of melted dark chocolate on top before freezing for a “chocolate‑coat” finish.
Stir in chopped nuts, dried fruit or seeds (e.g., chopped almonds, dried cranberries, pumpkin seeds) for extra texture and flavour.

Storage/Reheating

These bars should be stored in the freezer for best results—they stay firm and are easy to grab. They can be kept in a sealed container or freezer‑safe bag for up to 3 months. When you want one, you can eat it straight from the freezer or allow it to sit at room temperature for a few minutes to soften slightly.

FAQs

What makes these bars hold together without baking?

The combination of melted coconut oil, peanut butter and maple syrup acts as a binder when chilled. Pressing the mixture firmly into the dish before freezing also helps the structure.

Can I use rolled oats instead of quick oats?

Yes—you can swap rolled oats in place of quick oats, though the texture will be slightly chewier. Quick oats help them hold together better.

Are these bars nut‑free?

By default the recipe uses peanut butter (a nut). For a nut‑free version you can substitute an alternative such as tahini (sesame butter) or sunflower seed butter.

Can I use honey instead of maple syrup?

Yes, honey may be used though doing so may change the recipe from fully vegan and may slightly alter flavour/texture.

Can I omit the sea salt?

Yes, the sea salt is optional. However, a small pinch of salt enhances the flavour by balancing the sweetness and bringing out the chocolate and coconut notes.

Do I need to keep these bars in the freezer?

Yes—the recipe recommends keeping them in the freezer or fridge to maintain their shape and texture. At room temperature they may become too soft.

How long do they keep?

They keep well in the freezer for up to 3 months, in a sealed container or freezer‑safe bag.

Can I add chocolate chips or other mix‑ins?

Yes. Feel free to fold in dark chocolate chips, chopped nuts, dried fruit or seeds for extra flavour and texture. Just ensure that the mixture still presses firmly and freezes well.

Can I make the recipe ahead of time?

Absolutely. This recipe is ideal for making ahead and storing in the freezer so you have a batch of ready‐to‐go bars for snacks.

How do I cut and serve them?

Once set in the freezer, lift the mixture out by the parchment paper overhang and place on a cutting board. Using a sharp knife, cut into about 10 bars. For easier cutting, let the pan sit at room temperature for a minute or two (so the top softens slightly) before slicing.

Conclusion

If you’re looking for a tasty, easy and plant‑based snack that you can prep ahead and pull out whenever you need a treat or energy boost, these chocolate coconut chia seed bars are a perfect option. They’re no‑bake, freezer‑friendly, versatile and satisfying—giving you rich chocolate flavour and wholesome ingredients in one. Give them a try and you’ll likely find yourself making them over and over.

Chocolate Coconut Chia Seed Bars