Raw Coconut Chocolate Bliss Bars

Because these are truly bliss. Nothing like being able to satisfy your sweet tooth with a freezer-friendly raw treat. Don't get me wrong, I love love love baking...but sometimes I'm just feeling lazy and not in the mood to check on and ensure the perfect consistency of every baked good I create. Can lead to a lot of trial and error when really I just want to spend the day with chocolate smeared on my face and sweetness in muh belly without the wait. Although I suppose you have to wait for it all to harden in the freezer...but at least you can't fu** up any oven time or temps. 

These, like many of my other frozen treats, yield a lot. Also, because they're frozen, it physically takes me longer to eat one...I like to extend the enjoyment of my treat when I can...since I often lack the self control to not eat it like it's going out of style...

Arguably the best part about the whole freezer thing is that they last a long time. So you can make a lot of them, and not have to worry about wolfing them all down out of risk that "they're going bad." Yeahhh you know who you are. I'm guilty of the same thing. Somehow, eating 4 cookies is perfectly acceptable if the threat of them no longer being "fresh" or "safe to eat" is looming. In reality...that threat doesn't exist because  you can just as easily freeze cookies, cakes, brownies, etc. to save for another day or week...but if we face that reality, we just don't feel as good about eating them all "before they go bad." It's like I'm telling myself I'm doing someone a service by no longer letting stale cookies sit on the counter. HAH...who am I kidding...I don't think I've ever baked a batch of cookies that have lasted long enough to even come close to being stale. Only because I'm such a good Samaritan...right? 

Make these! Freeze these! Eat these! 


For the Crust

  • 1 cup almond flour or meal
  • 1 tbsp coconut oil, melted
  • 2 tbsp honey
  • 1/2 tsp vanilla extract

For the Coconut Filling

  • 1 cup unsweetened shredded coconut
  • 1 tbsp coconut oil, melted
  • 2 tbsp honey

For the Chocolate Topping

  • 1/3 cup Enjoy Life chocolate chips (or dark chocolate chips)
  • 1 tbsp coconut oil


  1. Mix the crust ingredients thoroughly and press into the bottom of a loaf pan.
  2. Mix all filling ingredients either by hand or in a blender (by hand leads to a flakier coconut filling, blender makes it a little creamier...both options are delish). Press the coconut filling on top of the crust.
  3. Melt the chocolate topping ingredients (chocolate chips and coconut oil) in the microwave in 30 second increments. Pour melted chocolate topping over the coconut filling. You may need to help spread the chocolate across the top and over to the edges with the rounded back of a spoon. 
  4. Place loaf pan in the freezer for about an hour or until the chocolate topping full sets and the crust hardens a bit. Slice into squares and enjoy!

Servings: 15-20 squares