Healthy Coco Pop Bars (2024)

What You Need

Just a handful of easy pantry ingredients are needed to make this simple no-bake slice!

Note: Please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.

• Rice Bubbles – also known as Rice Krispies, Rice Bubbles are a cereal made with puffed white rice. Alternatively, you can also use puffed brown rice (found in the health food section) or puffed wheat. **Note - for gluten-free bars; while Rice Bubbles are not labelled gluten free, there are similar puffed rice alternatives that can be found in the health food section of supermarkets or in health food stores that can be easily substituted.
• Chia seeds – add a lovely crunch and texture as well as providing extra nutrients, omega 3, antioxidants and fibre. Black, white or a mix of chia seeds can be used here.
• Coconut - desiccated coconut is finely grated and dried coconut.
• Raw cacao powder – is used to add the natural chocolate flavour. You can find cacao powder in the health section of the supermarkets, or in health food stores. Alternatively, unsweetened cocoa powder can be used.
• Honey – is combined with the coconut oil to make a sticky “glue” for the bars. You could also use brown rice syrup or maple syrup as a substitute, although they will be a little crumblier this way.
• Coconut oil – is used to hold the coco bars together in the fridge. Coconut oil (and therefore the bars) will soften at room temperature. So the bars need to be eaten straight from the fridge to hold their shape. If you prefer a firmer bar, you can swap for equal quantities of unsalted butter.

Keep the bars cold!

Coconut Oil is used to hold the bars together. As coconut oil softens at room temperature, these bars need to be kept refrigerated or frozen to hold their shape. They will start to fall apart at room temperature, so are best eaten straight from the fridge or freezer. For a firmer bar, butter can be used instead. If you do want to add them to lunchboxes, I recommend making them in paper cases rather than cutting into bars, and use an ice pack to keep them cool!

Storage.

These bars will keep in an airtight container in the fridge for about a week and can be frozen for up to 3 months.

Press the mixture very firmly into the tin.

Use a glass or another tin to press the mixture down very firmly into the tin. It is important that the slice is pressed down very firmly so that it doesn’t crumble when sliced.

Once set, cut the coco bars straight from the fridge.

If you allow the slice to come to room temperature first, the bars will crumble when cut. Use a sharp knife and slice it straight from the fridge when cold.

How many bars does it make?

This recipe makes 24 bars, which makes them a much cheaper alternative to buying store-bought packaged bars. You can adjust the bar sizes to make them larger or smaller, depending on your preference.

Coco Bars

Made with only 6 ingredients including chia seeds, cacao and coconut, these delicious coco bars are the perfect lunch or after school treat!

Print Pin Rate

Servings: 24 serves

Calories: 364kcal

Ingredients

Instructions

Notes

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