Chocolate Coconut Bars

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4.99 from 296 votes
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My family insists I make these chocolate coconut bars on a weekly basis. They’re thick, chewy, and made with 4 wholesome ingredients!

chocolate coconut bars.

We adore a good dessert bar recipe, and if you do too, try my chocolate pecan pie bars, pumpkin blondies, or zucchini bars next!

Table of Contents
  1. Why I love this recipe
  2. Key ingredients
  3. How to make coconut chocolate bars
  4. Arman’s recipe tips
  5. Frequently asked questions
  6. Chocolate Coconut Bars (Recipe Card)
  7. More chocolate coconut sweet treats

Chocolate and coconut is probably my family’s favorite flavor combination, which is why I’ve come up with so many chocolate and coconut recipes (hello, coconut clusters!). 

Inspired by my chocolate coconut cookies, I wanted to make a bar version that’s a bit heavier on the chocolate. The result is a no-bake bar that’s firm yet gooey and naturally sweetened with just a touch of maple syrup.  

Why I love this recipe

  • No oven needed. All you need is the fridge and some patience…which will be well-rewarded!
  • Wholesome ingredients.  You won’t find any sweetened condensed milk in this recipe because it isn’t needed. Instead, I use healthy oils and maple syrup as my natural sweetener.
  • The perfect texture. They’re soft yet firm, and the coconut filling is sweet, gooey, and smooth. 

Key ingredients

  • Shredded coconut. For the coconut filling. I used unsweetened coconut since we’re adding plenty of sweet ingredients already. 
  • Maple syrup. My preferred natural sweetener that gives the center its chewy bite and decadent flavor. Honey or agave nectar also works. 
  • Coconut oil. I add a little coconut oil to improve the texture. Optionally, you can also use butter. 
  • Water. This thins out the coconut mixture and helps it spread easily. 
  • Chocolate. To coat the bars. I used dark chocolate chips because I’m obsessed with Bounty bars, but you could use milk chocolate. To make vegan bars, use vegan chocolate chips

How to make coconut chocolate bars

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Prep. Line a square pan with parchment paper. 

Make the coconut filling. Combine all ingredients (minus the chocolate) and blend until smooth. Press the mixture into the pan and chill in the fridge until firm. 

Slice. Once firm, slice the coconut into bars. 

Add chocolate. Microwave the chocolate until melted. Dip each bar into the melted chocolate. Place them on a lined plate and chill until firm. 

coconut chocolate bars.

Arman’s recipe tips

  • Use a food processor. I tried mixing the coconut in a large bowl by hand, but I wasn’t able to get the right consistency. You want very fine coconut flakes, which is why a food processor or blender comes in handy. 
  • Work quickly when dipping the bars. The chocolate begins to set immediately, so you’ll want to move fast when dipping them and stir the chocolate in between each bar. 
  • Cut the sugar. Use my keto maple syrup and sugar-free chocolate chips.

Frequently asked questions

Can I replace the coconut oil?

If you don’t want to use coconut oil, butter will work.

chocolate coconut bar.
chocolate coconut bars recipe.

Chocolate Coconut Bars

4.99 from 296 votes
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. Watch the video below to see how I make it in my kitchen!
Servings: 24 servings
Prep: 1 minute
Cook: 5 minutes
Total: 6 minutes

Video

Ingredients  

Instructions 

  • Line an 8 x 8-inch pan with parchment paper and set aside. 
  • Add the shredded coconut, coconut oil, and maple syrup 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.

Notes

TO STORE: Transfer the bars to an airtight container and store them in the refrigerator for 10 days. Avoid storing them at room temperature for longer than 1 day as the chocolate might begin to melt. 
TO FREEZE: Wrap the bars in plastic wrap, place all the bars in a freezer-safe container, and freeze for up to 6 months.

Nutrition

Serving: 1servingCalories: 199kcalCarbohydrates: 15gProtein: 1gFat: 17gSodium: 7mgPotassium: 107mgFiber: 3gSugar: 7gVitamin C: 0.2mgCalcium: 15mgIron: 1mgNET CARBS: 12g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

More chocolate coconut sweet treats

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. 5 stars
    All I had was sweetened coconut, so I used that instead and did not put any maple syrup in. Very simple to do and also very quick. I was trying to add more nutrients, so I added hemp seeds into the mix. I could not even taste them or feel them. Extra protein and omegas with your dessert!

  2. 5 stars
    Everything is so nicely described that really helped me lots. I am looking for more of such delicious ideas in future too.

  3. 5 stars
    A D D I C T I N G.
    These were so easy to make and so delicious. I’m struggling not to eat them all. Will for sure be using this recipe in the future.

  4. Quite good, and a nice treat, but the chocolate coating is too heavy to manage easily. What might be added to thin it out without losing the setting of the chocolate and keep it Keto?

  5. 5 stars
    Omg they all look so yummy, would love to eat everything!!! 😜🤪
    Thank god I’ve never had problems with weight,

  6. I just made these the other day and with 1 gram net carb you really can’t beat it. Thank you for the recipe!!

  7. 5 stars
    Amazing! My first batch is almost gone and tomorrow is Halloween. So, I had to make more. I use an 8″ square pan and cut them into 8 strips, then four bars from each. They are about the size of a ‘fun size’ candy bar. My first batch had very thick chocolate, so I added 2 Tbsp coconut oil to today’s batch. Much easier! Thank you for keeping my chocolate cravings on the healthy side! I use Bake Believe dark chocolate chips. Only $3.98 at my local Walmart. Big win!

  8. 5 stars
    Can you press the mixture into a pan, cover with the melted chocolate then freeze and cut? I’m thinking that would be easier 😉

  9. 5 stars
    Amano makes monk fruit sweetened 55% chocolate bars that are very good and have a soft milk chocolate texture. Ive had good luck with them. Erythritol causes “stomach discomfort” THis recipe looks great, Doing Keto and grateful for ideas. Thanks for posting, I just subscribed. Great page. Post more please!

  10. 5 stars
    Made these tonight! They were very good! Put a layer of chocolate down first and let that harden. Then put the coconut down. Pushed almonds into the top of half. Then poured more chocolate. They were delish! Will make again!!! I also used erythritol.

  11. The link I shared in my previous post was omitted, so I am assuming we are not allowed to share links here. For anyone not familiar with the sweetener, Erythritol, there are quite a few websites that explain Erythritol in detail. This sweetener appears to be very commonly and widely used among people who are serious about eating low carb. My family and I have used it for several years without any adverse side effects that I am aware of.

  12. 5 stars
    In reply to Candace (November 26, 2017) and Kellie (November 11, 2018) this article may clear up any misconceptions about the sweetner, Erythritol. . Arman, your 4 Ingredient Paleo Vegan Chocolate Coconut Crack Bars look scrumptious! Can’t wait to try them!

  13. Please do not use ‘ crack’ in recipes to describe something really good These recipes are good – crack is bad.It destroys lives and causes death.These opposing concepts should never be combined or taken lightly.Please promote enlightenment in dropping the word ‘ crack’ to describe recipes.There are infinitely more appropriate descriptive words to use Thank you..

    1. Hi Susan, I appreciate your comment, it’s an old fashioned recipe name for desserts like this. I do take the literal meaning very seriously.

  14. Wondering why you refer to ‘shredded coconut flakes’… Confused me mightily, since the coconut I know comes either shredded or flaked, and they’re quite distinct. Your link is to shredded coconut, but by the time I found that I’d already bought flakes – a mistake it turns out, and it would be good if you clarified your recipe.

  15. OMG these look amazing! and with a few almonds they are a great replacement for the not healthy, but oh so tasty Almond Joy chocolate bars!! Thanks

  16. 5 stars
    omg this is delicious. I wonder if one would replace coconut flakes with PB what that would do. Now that I got the hang of your recipe imma try making my version haha

  17. Fantastic! So delicious! I added almonds on the top and these taste like Almond Joys! Will make and share these! ??

  18. 5 stars
    Amazing! I made these, using maple syrup, for a vegan-friendly class potluck that I didn’t have a ton of time to spend hours preparing for, and they were a big hit. Thank you!

    I used extra chocolate, and still only just scraped in with enough to cover all the bars… maybe because of the brand I was using, or how I melted it, which resulted in a super thick coating on the first part of the batch. Also, like a fool, I greased the pan instead of lining it (easier, as I have round cake pans), and I think that played a part in some of the bars resisting adhering to the chocolate coating. In the end though, they came up perfect. Will defo make again.

  19. Thanks for amazing recipe. I pressed 20 almonds into tops before firming up in the fridge. Then cut and dipped in chocolate. They are a lot like an almond joy ?
    MrsD

  20. 5 stars
    Made these today! I love them. Made my own chocolate to dip them in. They’re certainly not beautiful but oh so tasty!

  21. These are amazing! Definitely making again but do you have any tips on how to best dip them in the chocolate?? Mine came out looking like a hot mess – a dangerously delicious hot mess, but messy all the same

  22. Hey Arman, it’s day 1 on my Vegan keto diet and this will be my go-to treat for weekends 😉 Love this! Pinned

  23. 5 stars
    This was a great recipe! Didn’t have the monk fruit, but used a mix of a zero calorie sweetener and some honey. I was a little low on chocolate chips, so ended up making my own. They don’t look as great as yours do, but definitely taste great! Love how simple they were to assemble.

  24. I made these today and used sugar free maple syrup for sweetener and a little vanilla then melted down Kitchen’s sugar free dark chocolate chips for the outside. They turned out wonderfully. Tasted just like mounds bars. 🙂

  25. Monkfruit sweetener is my latest baking favorite! I love using dairy free chocolate chips to coat anything. Your Stevia sweetened chocolate chips are one of my favorite chocolate brands to use!

  26. According to the comments in the Q & A section on the Amazon link you gave, the formula for Lily’s Chocolate Chips has changed it’s sweetener from Stevia (highlighted on the front of the package, but listed in last place in the new ingredients list) in favor of Erythritol (second ingredient on the list). The new sweetener is not only unhealthy, but has noticeably changed the overall flavor of the product. Further research for a tasty AND safe chocolate may be in order, because this recipe looks amazing and I can’t wait to try it! Thank you!

    1. Hi Candace!!! Thanks so much for letting me know- I buy these in bulk so haven’t tried the new ones, that is a bummer!

  27. I made these today…..They are AWESOME! Did 1/3 the recipe due to ingredients on hand and added a few drops of vanilla and used real maple syrup. Will definitely make again! Thanks!

  28. You know I’m going to make these! I have the monk fruit sweetener (granulated), ordering this syrup today so I can make this ASAP!