Craving Something Sweet Without the Guilt?
We get it—you want a dessert that tastes absolutely indulgent but doesn’t derail your healthy eating goals. That’s exactly what this No-Bake Chocolate Coconut Caramel Slice delivers. With three luscious layers of almond flour base, creamy coconut caramel, and rich dark chocolate topping, this treat proves you don’t have to choose between delicious and nutritious.
At Balanced Treats, we believe dessert should never feel like a compromise. This recipe checks every box: it’s quick to make, budget-friendly with simple pantry ingredients, naturally sweetened, and absolutely delicious. No oven required, no refined sugar, and ready to slice in under an hour!
Why This is a Perfect Balanced Treat
Healthy: Made with wholesome almond flour, natural almond butter, pure maple syrup, and antioxidant-rich dark chocolate. Gluten-free, dairy-free, and refined sugar-free!
Quick: Just 10 minutes of active prep time and 30 minutes of chilling. No baking means you can whip this up any time the craving hits.
Affordable: Uses pantry staples you likely already have. Makes 16 generous squares for under $12—that’s less than 75 cents per serving!
Delicious: Tastes like a gourmet candy bar mashup of Snickers and Almond Joy. Nutty, creamy, crunchy, and chocolatey all in one bite.
Key Healthy Swaps & Tips
Almond Flour Base: Unlike traditional shortbread crusts loaded with butter and white flour, this base uses nutrient-dense almond flour. You’re getting healthy fats, protein, and vitamin E in every bite. The natural oils in almond flour create that perfect crumbly, cookie-like texture without any processed ingredients.
Maple Syrup as Natural Sweetener: Pure maple syrup replaces refined sugar throughout this recipe. It adds a beautiful caramel-like sweetness while providing trace minerals like manganese and zinc. The result? A dessert that satisfies your sweet tooth without the blood sugar crash.
How to Make This No-Bake Masterpiece
The beauty of this recipe is in its simplicity. You’ll build three distinct layers, each one easier than the last.
The Base: Start by mixing almond flour with maple syrup until you get a crumbly, cookie-dough-like texture. Press this firmly into your parchment-lined 8×8 inch pan—really pack it down so it holds together beautifully when you slice. Pop it in the fridge while you make the caramel layer.
The Caramel: This is where the magic happens. Stir together creamy almond butter, maple syrup, and shredded coconut until smooth and glossy. The coconut adds incredible texture and tropical flavor that makes this slice truly special. Spread this luscious caramel evenly over your chilled base and return to the fridge for 15-20 minutes.
The Chocolate Topping: Melt dark chocolate chips with a touch of coconut oil for a silky, smooth finish. Pour this over your set caramel layer and spread it edge to edge. The coconut oil helps the chocolate set with a beautiful snap when you bite into it.
Once everything is firm, slice into 16 perfect squares. Each piece has distinct layers that hold together beautifully—it’s almost too pretty to eat (almost!).
No-Bake Chocolate Coconut Caramel Slice
Description
A healthy 3-layer dessert bar with an almond flour base, coconut caramel center, and dark chocolate topping. Naturally sweetened and gluten-free!
Ingredients
Base
Caramel Layer
Chocolate Topping
Instructions
- Line an 8×8 inch (20x20cm) baking pan with parchment paper, leaving overhang on the sides for easy removal.
- In a medium bowl, mix almond flour and ⅓ cup maple syrup until a crumbly, cookie-like mixture forms. Press firmly and evenly into the bottom of the prepared pan. Place in the refrigerator.
- In another bowl, combine almond butter, ⅓ cup maple syrup, and shredded coconut. Stir until smooth and well combined.
- Remove the pan from the refrigerator and spread the caramel mixture evenly over the chilled base. Return to the fridge for 15-20 minutes to set.
- In a microwave-safe bowl, combine dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until completely melted and smooth. Alternatively, use a double boiler.
- Pour the melted chocolate over the set caramel layer and spread evenly with a spatula.
- Refrigerate for at least 30 minutes or until the chocolate is completely firm.
- Using the parchment paper overhang, lift the slice out of the pan. Cut into 16 equal squares using a sharp knife (wipe the knife between cuts for clean edges).
- Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.
Notes
- Substitutions: Swap almond butter for peanut butter or sunflower seed butter (for nut-free). Use honey instead of maple syrup if preferred.
- Storage: These bars must be stored in the refrigerator as they soften at room temperature. For freezing, place parchment paper between layers.
- Pro Tip: For cleaner slices, warm your knife under hot water and wipe dry between each cut.
Nutrition Facts
Servings 16
Serving Size 1 square (1/16 of recipe)
- Amount Per Serving
- Calories 248kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 3g15%
- Sodium 5mg1%
- Total Carbohydrate 15g5%
- Dietary Fiber 3g12%
- Sugars 10g
- Protein 7g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Your New Go-To Healthy Dessert
This No-Bake Chocolate Coconut Caramel Slice is proof that healthy desserts can be just as satisfying as traditional treats. With its perfect balance of textures—crunchy base, creamy caramel, and smooth chocolate—every bite feels like a special indulgence. Yet it’s made entirely from wholesome, real-food ingredients that fuel your body.
Whether you’re meal prepping snacks for the week, need a last-minute dessert for guests, or simply want something sweet after dinner, this recipe has you covered. Store a batch in your freezer and you’ll always have a balanced treat ready to go.
