These paleo granola bars with hemp seeds and coconut are easy to make and taste amazing.

Stack of 4 paleo energy bars with hemp seeds, coconut and raisins.

These paleo coconut bars are gluten-free, grain-free, vegan and aside from toasting the coconut, there’s no-baking required. They’re sweetened with pure maple syrup and only contain a handful of other wholesome ingredients.

Enjoy these for an energy boost before a workout, as a mid-morning snack or for a sweet treat anytime of day.

Recipe Features

  • Just 4 simple ingredients needed.
  • Toasted coconut adds an extra touch.
  • Include nutritious hemp seeds for a chewy texture, nutty flavour and source of nutrients.
  • Naturally sweetened with maple syrup.
  • No-baking required (aside from toasting the coconut, which is optional).
  • Vegan, gluten-free, oil-free and suitable for a paleo diet.
  • No blending needed.
  • Great for hiking, camping and snacking on-the-go.

Ingredient Notes

Ingredients for paleo energy bars being mixed in a bowl.

This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.

  • Nut Butter: You can use cashew butter or almond butter or for nut-free bars, tahini or sunflower seed butter.
  • Coconut: Use shredded unsweetened coconut. For extra flavour, try toasting it first!
  • Maple Syrup: This can be swapped for soaked, pitted dates.
  • Hemp Seeds: Hemp seeds are idea for their fine consistency. If you want to substitute sunflower seeds or pumpkin seeds or nuts, I’d recommend pulsing them in a food processor to break them down a bit before adding them to the bars.

Add-Ins: Try adding things like raisins, unsweetened cranberries or cacao nibs for a treat. You can do chocolate chips too but they would no longer be paleo with the added sugar. For extra flavour, you can add a pinch of cinnamon, sea salt and/or vanilla extract.

Step-by-Step Instructions

Step 1: Toast the coconut. This step is optional but adds a wonderful flavour to the bars.

To toast coconut, preheat your oven to 325 F. Spread shredded coconut on a baking pan and bake in the oven for 5-10 minutes until nice and brown. Make sure you keep a close eye on it so it doesn’t burn.

Toasted shredded coconut on a baking tray.

Step 2: Mix the ingredients. While the coconut is toasting, you can mix up the dough for the bars.

You can mix everything up in a bowl or make easier work of it and toss everything in food processor and blend into a thick, sticky dough.

Sticky paleo energy bar dough with coconut in a bowl.

Step 3: After you’ve mixed up the dough, press it into a parchment paper-lined 7 or 8-inch square baking pan. Take a few minutes to really work the dough in and press it into all the corners.

Paleo energy bars with coconut and hemp seeds in a metal baking pan lined with parchment paper.

Step 3: Freeze then slice.

Place the bars in the freezer for 1 hour or refrigerate overnight. After they firm up, lift them out of the pan and cut into squares or bars.

Sliced paleo bars lying on a piece of parchment paper.


Serving Size: I would recommend cutting these into 16 bars to keep the serving size on the smaller size however you can also cut them into 8 larger bars. If I was heading out on a long hike for example, I’d go for a large bar but for a daily snack or dessert, a smaller portion works well so you can grab 1 or 2.

Nut-Free Bars: Use sunflower seed butter or tahini instead of nut butter.

Add-Ins: Try up to 1/2 cup add-ins such as cacao nibs, raisins, chocolate chips or cranberries.

Stack of toasted coconut paleo hemp seed bars.

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Stack of toasted coconut paleo hemp seed bars.

No-Bake Paleo Granola Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 7 reviews
  • Author: Deryn Macey
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 minutes
  • Yield: 16
  • Category: Snack
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegan
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Enjoy these homemade paleo granola bars with toasted coconut for a nutritious and delicious snack or dessert.



  1. Pre-heat the oven to 325°F.
  2. Spread the coconut on a baking pan and bake for approximately 5-10 minutes or until thoroughly browned and toasted. Watch carefully after 5 minutes as it can burn quickly.
  3. While the coconut is toasting, mix the other ingredients together in a bowl or food processor until it forms a thick dough.
  4. Add the toasted coconut and mix well.
  5. Press the mixture into an 8 x 8 inch baking dish lined with parchment paper. Make sure you spend some time really pressing it down into the pan.
  6. Freeze the bars for 1 hour or refridgerate overnight. Lift the bars out of the pan using the parchment paper and slice into 16 squares or 8 large bars.
  7. Store in a container in the fridge for up to 2 weeks or freeze for up to 3 months.


Optional Add-Ins: 1/4 cup raisins and/or chopped dark chocolate or cacao nibs.


  • Serving Size: 1
  • Calories: 204
  • Sugar: 4.5 g
  • Fat: 17 g
  • Carbohydrates: 11 g
  • Fiber: 1.5 g
  • Protein: 6 g