These chocolate coconut bars are made with just four ingredients and take less than 5 minutes to make. Thick, chewy, and the perfect sweet tooth fix.
Chocolate and coconut are such an underrated combination that we really need to appreciate more.
We took our own spin on them, too, adapting our popular coconut bars by giving them a chocolate-covered makeover!
Why you’ll love this recipe
- Easy. Mix the simple ingredients, press them into a lined pan, and refrigerate! It’s incredibly easy.
- Delicious. Like chocolate coconut balls or coconut brownies, the chewy, chocolaty, and coconutty will leave you craving it repeatedly.
- Healthier. No flour, wheat, or grains are needed, and these bars are naturally sweetened, too!
- Perfect for any time of the day. Enjoy them as an afternoon pick-me-up or a sweet dessert after a satisfying meal.
- Shredded coconut. Gives the bars their characteristic coconut flavor and texture.
- Maple syrup. A natural sweetener to sweeten the bars. Honey or agave can also be used.
- Coconut oil. A neutral-flavored oil binds the ingredients together and improves texture. You can use butter if you’d prefer to.
- Water. Thins out the mixture and helps it to spread easily.
- Chocolate. Melted, to coat the bars.
How to make chocolate coconut bars
- Prep. Line an 8 x 8-inch pan with parchment paper and set aside.
- Mix the ingredients. In a food processor, pulse all the ingredients except chocolate. Blend until everything is mixed.
- Transfer to the lined pan. Transfer the mixture to the lined pan and press down firmly.
- Refrigerate. Put the pan for at least an hour to firm up. Once firm, use a sharp knife to slice into bars.
- Melt the chocolate. In a microwave-safe bowl or stovetop, melt the chocolate slowly. Moving quickly, dip each bar in melted chocolate. Let them set in the fridge.
Tips to make the best recipe
- Use unsweetened shredded coconut. If you like an intense coconut flavor, use unsweetened shredded coconut. It also prevents them from becoming too sweet.
- Add some chopped nuts. For a crunchy texture, you can mix your favorite chopped nuts in the mixture.
- Don’t overheat the chocolate. Overheating or melting the chocolate quickly will make it grainy and affect the final texture of the bars.
- Allow the bars to cool completely. Let the bars cool completely before cutting them. This will help them hold their shape.
To store. Leftovers can be stored in an airtight container in the refrigerator for up to 10 days.
To freeze. Wrap each bar individually in plastic wrap, then place all the bars in a freezer-safe container or zip-top bag and freeze for up to 6 months.
Recommended tools to make this recipe
- Food processor. For the mixing of all the ingredients into a smooth mixture.
- Spatula. To spread the mixture into the pan.
- Sharp knife. A must for any good kitchen, and to slice the bars cleanly.
More chocolate covered bars to try
Frequently Asked Questions
If you don’t want to use coconut oil, butter will work.
Yes, you can add other flavors to these bars. Some popular choices include dried fruit or extracts.
Yes! These bars have no wheat or gluten in them.
Yes! Coat the bars in dairy free chocolate to make them vegan-friendly!
Chocolate Coconut Bars
- Line an 8 x 8-inch pan with parchment paper and set aside.
- Add all the ingredients, except for the chocolate to a food processor and blend until everything is evenly mixed.
- Transfer the mixture to the lined pan and press down firmly.
- Refrigerate for at least an hour to firm up.
- Once firm, use a sharp knife to slice into bars.
- In a microwave-safe bowl or stovetop, melt the chocolate. Moving quickly, dip each coconut bar in the melted chocolate until completely coated. Place them on a lined plate and refrigerate until the chocolate has firmed up.
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.