These Chocolate Coconut Dream Bars have three irresistible layers – a vanilla shortbread crust, a maple-y coconut middle, and a melt-in-your-mouth chocolate ganache topping! Any coconut lover is going to love these gluten-free, paleo + vegan dream bars. 

These layered bars seriously melt in your mouth, and the coconut chocolate flavors pair together so perfectly. They’re just the thing to satiate your sweet tooth. I didn’t put the word DREAM in the recipe name for no reason…

After they set in the freezer, you’re ready to cut and serve! These Chocolate Coconut Dream Bars are entirely gluten-free, grain-free, paleo-friendly, AND vegan – but they’ll still be devoured as quickly as any other treat. Enjoy!

Now, let’s talk about this sweet treat!

Chocolate Coconut Dream Bars (gluten-free, paleo + vegan)

These Chocolate Coconut Dream Bars have three irresistible layers that any coconut lover will love. 

Course Dessert
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 15 bars
Author Abigail


Chocolate Ganache Filling

  • 1 cup chocolate chips *stevia sweetened + melted
  • 1 can coconut cream *full fat (5.4 FL OZ)

Coconut Filling

  • 3 cups coconut flakes
  • 1 cup coconut oil *melted
  • 1/4 cup pure maple syrup
  • 1/2 teaspoon vanilla extract

Vanilla Shortbread Crust

  • 2 cups almond flour
  • 1/2 teaspoon sea salt
  • 1/3 cup pure maple syrup
  • 1/3 cup coconut oil *melted
  • 1/2 teaspoon vanilla extract


Chocolate Ganache Filling

  1. In a small sauce pan, over medium heat melt chocolate chips. Once fully melted, add in the coconut cream. Whisk until combined. Set aside. 

Coconut Filling

  1. In a large bowl, combine coconut flakes, melted coconut oil, pure maple syrup, and vanilla extract. Set aside

Vanilla Shortbread Crust

  1. Preheat oven to 350 degrees. Line a 7x11 baking dish with parchment paper. Set aside.

  2. In a large bowl combine almond flour, sea salt, pure maple syrup, melted coconut oil, and vanilla extract. Once a wet dough forms, press dough evenly into prepared baking dish. 

  3. Bake for 20 minutes or until golden brown. Once crust comes out of the oven, let it cool completely before topping. 

  4. Once crust has cooled, evenly press the coconut filling on top of the crust. Freeze for 20 minutes, then pour the chocolate ganache on top. Cool for 1hr in freezer before serving. 

  5. Cut into squares. Enjoy immediately or store in refrigerator for up to 1 week.