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Coconut Fudge Bars

  • Author: Chelsea at Do You Even Paleo
  • Prep Time: 10 minutes
  • Cook Time: 7 minutes
  • Total Time: 17 minutes
  • Yield: 16 squares 1x
  • Category: Dessert
  • Method: no bake


These coconut fudge bars have a chewy & crunchy base filled with rich cacao and sunflower seed butter fudge. Gluten free, paleo, and vegetarian!




  1. Preheat oven to 350 degrees F.
  2. Line a baking sheet with parchment paper. Spread coconut shreds evenly on the baking sheet. Toast for about 7 minutes, until the shreds are golden brown. Remove from oven, turn oven off, and let cool.
  3. Line an 8X8 pan with parchment paper. Set aside.
  4. In a large bowl, stir together maple syrup and 1/4 cup of sunflower seed butter until smooth. Stir in the coconut, walnuts, cashews, and salt. Separate out about 2/3 of this mixture and press into the bottom of the pan. Set aside.
  5. In a separate bowl, stir together the remaining sunflower seed butter, vanilla, honey, cacao powder and melted coconut oil. Stir until smooth. Pour evenly over the crust in the pan.
  6. Sprinkle the remaining crust mixture overtop. Refrigerate for at least 2 hours or freeze until firm enough to cut into squares. Store covered in the fridge or freezer (you can eat them right out of the freezer, if desired).


  • Serving Size: 1 square

Keywords: Coconut Fudge Bars