Chocolate Coconut Bars with Maple Oat Crust


Special Diet Notes: Oatmeal Coconut Bars

By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, optionally soy-free, plant-based, vegan, and vegetarian.

For gluten-free oatmeal coconut bars, use gluten-free oats.

Oatmeal Coconut Bars
Prep time
Cook time
Total time
This recipe was altered slightly from a report in the Cadillac News about a vegan/vegetarian caterer, Susan Rivers.
Serves: 12 bars
  • 1½ cups quick oats (certified gluten-free, if needed)
  • 1 cup maple syrup, divided
  • 2 tablespoons dairy-free buttery spread
  • 1 cup dairy-free carob chips or semi-sweet chocolate chips
  • 1 cup unsweetened shredded coconut
  • ½ cups walnuts or pecans, chopped
  • 2 tablespoons plain dairy-free milk beverage
  • 1 teaspoon vanilla extract
  1. Preheat your oven to 350ºF and grease an 8-inch square baking dish.
  2. In a medium bowl, combine the oats, ½ cup maple syrup, and dairy-free buttery spread.
  3. Press the mixture into the bottom of your prepared baking dish.
  4. In a medium bowl, combine the carob or chocolate chips, coconut, nuts, remaining ½ cup maple syrup, milk beverage, and vanilla. Spread this mixture evenly on top of the crust.
  5. Bake for 25 minutes.
  6. Let cool completely before cutting into squares.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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