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Easy no-bake coconut and almond cookie bars are taken to a whole new level with a butterfly pea infused coconut butter icing on top. Sprinkle generously with coconut flakes and drizzle with some vegan white chocolate or cacao butter if desired.


Blue Ninja Coconut No-Bake Cookie Bar RECIPE

Preparation Time - 30 minutes + Setting Time

Servings - 12-15 

Butterfly Pea No Bake Coconut Cookie Bars-10.jpg


For the Base

  • 100g desiccated coconut

  • 250g ground almonds

  • 80g smooth raw or roasted cashew butter

  • 120g coconut oil, melted

  • 3 tbsp maple syrup


For the Topping

  • 100g coconut butter

  • 100g coconut cream; from the top of a can of full fat coconut milk*

  • 3 tbsp maple syrup

  • 2 tsp Matcha Ninja Butterfly Pea Powder

  • 1 -3 tbsp boiling water

  • Vegan white chocolate or cacao butter for garnishing, optional

Butterfly Pea No Bake Coconut Cookie Bars-8.jpg


  1. Line an 8-inch square tin with baking paper and lightly grease with coconut oil.

  2. Mix together all base ingredients in a large bowl.

  3. Transfer mixture to the prepared tin and spread evenly using the back of a spoon.

  4. Melt coconut butter in the microwave for 30 - 50 seconds. 

  5. Add coconut cream, maple syrup and butterfly pea powder to the melted coconut butter.

  6. The mixture has a habit of splitting. Add 1 -3 tbsp of boiling water to create a smooth glossy consistency mixing it together slowly initially and then a little more vigorously.

  7. Pour icing over the base and spread evenly with the back of a spoon.

  8. Sprinkle over coconut flakes and place into the fridge to set for a couple of hours or overnight.

  9. Slice into 12 - 15 bars or bites. Drizzle with melted white chocolate or cacao butter if desired!

    *Refrigerate the canned coconut milk, remove the cream and allow it to come to room temperature before using in the recipe.


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