Coconut Shortbread Bars with Chocolate Ganache
These indulgent no-bake bars feature a crunchy graham cracker crust enriched with toasted almonds, coconut flakes, and bright lime zest, topped with silky chocolate ganache. The combination of textures from the nutty base to the smooth chocolate creates an elegant dessert that's perfect for entertaining or special occasions. A sprinkle of flaky sea salt and coconut flakes adds the finishing touch to this sophisticated treat that requires minimal baking time.
Ingredients
- 9 sheets graham crackers, broken up
- ½ cup toasted almonds
- ½ cup raw coconut flakes
- 1 teaspoon lime zest
- 2 tablespoons sugar
- ¼ teaspoon kosher salt
- 4 tablespoons unsalted butter, melted
- 2 tablespoons Greek-style vanilla yogurt
- ½ cup semi-sweet chocolate, chips or grateddark chocolate1:1
more intense flavor
- ⅓ cup heavy cream
- ¼ cup raw coconut flakes
- ⅛ teaspoon flaked sea salt
Instructions
- 1
Preheat oven to 350 degrees
- 2
Process graham crackers, almonds, coconut flakes, lime zest, sugar, and salt in food processor until crumbly
- 3
Add yogurt and melted butter while processing until mixture resembles wet sand
- 4
Press mixture into bottom of 8-inch springform pan, compacting well
- 5
Bake for 15 minutes until golden brown, then cool completely
- 6
Heat cream over low heat until bubbles appear around edges
- 7
Add chocolate to cream and stir until completely smooth
- 8
Pour ganache over cooled crust
- 9
Sprinkle with sea salt and coconut flakes
- 10
Cool before serving
Tips
Press the crust mixture firmly into the pan to prevent crumbling when cutting the bars.
Let the ganache cool slightly before pouring to prevent melting the crust underneath.
Use a sharp knife dipped in warm water for clean cuts through the chocolate layer.
Good to Know
Refrigerate covered for up to 5 days
Can be made 2 days ahead, store covered in refrigerator
Serve chilled or at room temperature
Common Mistakes
Don't skip cooling the crust completely to avoid melting the ganache
Press crust firmly to prevent bars from falling apart when cut
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make these without a springform pan?
Yes, line an 8-inch square pan with parchment paper for easy removal and cutting.
How long do these bars keep?
Store covered in the refrigerator for up to 5 days for best texture and flavor.
Can I freeze these bars?
Yes, wrap individually and freeze for up to 3 months. Thaw in refrigerator before serving.