Bars - Snickers - Paleo

Prep Time

30 min


15 candy bars


2 cups unsweetened coconut flakes 

¼ cup plus ⅓ cup maple syrup (divided) 

2 T coconut flour 

¼ cup pitted dates  (or make a paste)

2-3 T melted coconut oil 

¼ cup chopped nuts 

1½ cups chopped dark chocolate (play around with coconut oil and less chocolate, if you wish)


  • Toast coconut flakes in a dry skillet until golden. Then transfer them to a food processor, and process until a smooth batter forms. Measure out ½ cup of toasted coconut butter, and set the rest aside.

  • In a food processor, combine the toasted coconut butter, ¼ cup maple syrup, and coconut flour. Process until the mixture forms a dough.

  • Press into the bottom of an 8x8” glass baking dish.

  • In the food processor, combine the dates, ⅓ cup maple syrup, and coconut oil. For a few minutes, process until very smooth; you want this very well-pureed.

  • Spread this mixture over the bottom layer of the glass dish.

  • Sprinkle evenly with chopped nuts; press them down a little bit into the caramel layer.

  • Freeze until set.

  • Remove the dish from the freezer, and cut into small rectangles (for “fun size” candy bars).

  • Carefully melt the chocolate over low heat; you want it melted, but not hot.

  • Dip each of the candy bars in chocolate, place on a platter or cookie sheet, and freeze until set.

  • Enjoy! Store leftovers in an airtight container in the fridge or freezer.


Sometimes, you just want a piece of candy. But traditional confections are full of refined sugars and grains. By making easy ingredient swaps and using nutrient-dense foods like coconut butter and dates, you can make your own Paleo-friendly candy!