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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.
They are often used in tons of candy bars, including bounty bars or almond joy bars.
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.
Ingredients needed
- 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.
Storage instructions
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
Video
Ingredients
- 4 cups unsweetened shredded coconut
- 1/2 cup coconut oil melted
- 3/4 cup maple syrup
- 1 cup chocolate
Instructions
- 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.
Combination of coconut and chocolate is the best. I always buy choco-coconut protein bars.
very tasty i made a small batch and used silicone muffin moulds
Rich I’m a chocolate freak
My boys are gonna love this recipe 🤤
I have made these several times. Fast, easy and delicious! I love them.
I think your recipes are lovely well done 👍
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!
We loved it so much. Thanks for this lovely treat and it was so nicely described as well.
Everything is so nicely described that really helped me lots. I am looking for more of such delicious ideas in future too.
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.
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?
Awesome way to get chocolate that taste good and no sugar !
Omg they all look so yummy, would love to eat everything!!! 😜🤪
Thank god I’ve never had problems with weight,
I just made these the other day and with 1 gram net carb you really can’t beat it. Thank you for the recipe!!
So welcome, Nikki!
Thanks!😁
So far , you have not disappointed. These are wonderful Keto treats & so simple!!
Thank you.
So welcome! 🙂
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!
What a bargain!!!
My new favorite! I cut them into small ‘fun size’ pieces. These are delicious!
Can you press the mixture into a pan, cover with the melted chocolate then freeze and cut? I’m thinking that would be easier 😉
Absolutely!
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!
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.
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.
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!
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..
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.
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.
Hope you enjoy it!
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
😀 YES!!!
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
Fantastic! So delicious! I added almonds on the top and these taste like Almond Joys! Will make and share these! ??
LOVE IT!
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.
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
LOVE IT!
Made these today! I love them. Made my own chocolate to dip them in. They’re certainly not beautiful but oh so tasty!
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
Hi Sarah! I usually freeze them just until they are ready to be dipped then i move quickly to do so 😉
Hey Arman, it’s day 1 on my Vegan keto diet and this will be my go-to treat for weekends 😉 Love this! Pinned
Aw cheers!
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.
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. 🙂
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!
Would honey work for the sweetener?
Absolutely!!!
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!
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!
Curious Candace, what is unhealthy about Erythritol? I am still learning about healthier sweeteners so thank you
I love how easy these are to make!
Cheers! 🙂
Full of chocolate and these bars look yum!
Enjoy!
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!
You are SO welcome, Konna!
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!
These look amazing!!!
I can’t believe these are sugar-free! They look too good to be true!
Cheers, Lynne!
Love how simple these are!