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Gluten-Free Coconut Dream Bars (vegan)

Gluten-Free Coconut Dream Bars are made with 4 of the simplest whole food ingredients including dates, oats, coconut, and, cacao.  Just 3 ingredients for the crust and chocolate as the top layer.  No-bake, Gluten-free, dairy-free, corn-free, soy-free, and refined sugar-free too!
Prep Time1 hr 30 mins
Cook Time1 hr
Total Time2 hrs 30 mins
Course: Dessert
Cuisine: American
Keyword: chocolate, coconut, coconut bar, crust, gluten-free bars, gluten-free oats, medjool dates, no-bake
Servings: 17 bars
Author: Julie Rosenthal


  • food processor
  • double boiler
  • silicone baking cups or foil baking cups


  • 16 whole Medjool dates soaked
  • 1 cup gluten-free rolled oats
  • 1 cup shredded coconut unsweetened
  • 3 bars dark chocolate bars gluten-free, vegan


  • First you will want to soak the dates ahead of time, pitted, and in a bowl with warm to hot water from 1 hour. Soaking them for a longer amount of time helps to make the texture really smooth.
  • After the dates have been soaked, drain them and discard the date water. Add the dates to a food processor and blast on high until blended smooth and creamy. The color of the date mixture will turn to a lighter color and that is what you want.
  • Then the unsweetened coconut flakes and gluten-free rolled oats to the mixture and process until well blended.  Process until you do not see the actual oat pieces in the mixture.  It’s about 5 minutes.  
  • Once the mixture is at its desired consistency, you will then turn off the food processor and begin molding the mixture into small balls.
  • Place 1 ball into each square silicone mold and flatten them to create a thick layer at the bottom of the cup.  (confused?  See pics and videos).  
  • Line a cookie tray with parchment paper and place filled silicone molds onto the tray.
  • Put the tray in the freezer for 1 hour or more.
  • In the meantime, start to melt your chocolate. In a double boiler on low heat, add the chocolate bars and stir occasionally.  It will take all about 5-10 minutes to melt the chocolate.  During this point, you can add 1-3 teaspoons coconut oil to thin the chocolate mixture. You can also add a drizzle of sea salt for that salted taste.
  • Remove the coconut date bars from the refrigerator and set aside.  With a spoonful or two cover the coconut date mixture with chocolate. Then store int the freezer until set. And keep frozen until you are ready to serve.


  • If you are making the lollipops version, put lollipop sticks into the balls and lay on parchment paper in a baking tray.  If the consistency is too sticky to mold, dip your fingers in water to mold the dough.  If the mixture is too soft, then freeze the mixture for a bit to harden it.
  • Coconut oil is a great way to thin the consistency of the chocolate.  You can do this to save money on the chocolate bars, or if the chocolate is not spreading correctly.
  • Always keep these treats in the freezer until you are ready to serve.  Since the bottom portion is a raw treat, they melt quickly.
  • I like these silicone baking cups and this awesome easy double boiler!
  • Make sure your oats are from a certified gluten-free company