No Bake Chocolate Coconut Bars- 4 Ingredients!

These easy keto chocolate coconut bars are made with 4 ingredients and take 5 minutes to make- You won’t stop at one! A 5-minute, easy recipe to satisfy the sweet tooth, which is also paleo, vegan, and keto friendly! 1 gram net carb. 

keto chocolate coconut bars

You guys loved the simplicity and deliciousness of my original coconut bars that I had to do one better- Add a chocolate coating to it!

Although I don’t follow a ketogenic, low carb, or sugar-free diet, I have found that snacks that fit into these lifestyles to be the most satisfying. I’d always been one to struggle to find a snack or dessert which satisfies the sweet tooth, without the urge to go back for more.

The combination of high healthy fats, no added sugar, and no processed carbs really work wonders and honestly, I have found a small serving goes a long way and my sugar cravings are slowly decreasing! 

Keto Coconut Chocolate Bars

Luckily for you, this recipe could not be any easier and takes less than 5 minutes prep time. Still sticking with the dietary friendly theme, these chocolate coconut bars are completely paleo, vegan, and keto-friendly.

When I say this recipe is fool-proof and ridiculously easy, I’m not exaggerating.

5 minutes

No baking

No sugar

4 ingredients

100% grain free and flourless

What are you waiting for?

How to make keto chocolate coconut bars 

Start by greasing a 12-count brownie pan or square pan and set aside. Then, you’ll mix together your coconut flakes, coconut oil, and maple syrup, until combined. Lightly wet your hands and place the mixture into the brownie pan/pan of choice. Freeze it for around 30 minutes, before melting the chocolate. Using two forks, dip the coconut bars in the melted chocolate until completely covered. Place on a lined plate and refrigerate until the chocolate has firmed up.

no bake chocolate coconut bars

Chocolate Coconut Bars Ingredients (and substitutions!)

  • Shredded Unsweetened coconut flakes
  • Coconut Oil
  • Sugar Free Maple Syrup (low carb and keto friendly)
  • Chocolate Chips (low carb and sugar free)

Low carb and keto sweeteners

Luckily for me, the sweeteners I use in almost all of my recipes are naturally low carb and keto-friendly. These are usually in the form of monk fruit sweetener. 

I opted to use keto maple syrup, as it provided the best sticky texture for the coconut bars. It mimicked the texture of traditional maple syrup, honey, or other like-sweeteners.

If you don’t follow a sugar-free or low carb lifestyle, any of the above-mentioned sweeteners work beautifully. 

Low carb and sugar free chocolate options

The easiest way to make a low carb and sugar free chocolate (whether it be for coating the bars or allowing to firm up into bars themselves) is to simply combine coconut oil with cocoa powder and your preferred sweetener.

Granted, not all of us have time to do this or find it easier to use a packaged chocolate alternative. Here are two tested options-

  • Paleo/Vegan/Dairy-Free- These mini chips or baking morsels by Enjoy Life are my go-to for any recipe calling for baking chocolate/chocolate chips, etc. They taste fantastic and melt beautifully.
  • Keto/Sugar free/low carb- I use these stevia sweetened chocolate chips, which are great to bake with and perfect for making chocolate desserts for my dad, who is diabetic. 

Storing and Freezing Chocolate Coconut Bars

  • To store: Keto coconut chocolate bars can either be stored at room temperature or in the refrigerator. Keep them covered at all times, or in a container. They will keep for up to 7 days, and longer in the fridge.
  • To freeze: Easily freeze these chocolate coconut keto bars to enjoy at a later time. Place the bars in a ziplock bag and store for up to 6 months in the freezer. 

Low Carb Chocolate Coconut Bars

More EASY Keto Dessert Recipes

Watch the step-by-step recipe video below

chocolate coconut bars

4 Ingredient No Bake Chocolate Coconut Bars

The best and healthy way to enjoy the chocolate coconut combination, these chocolate coconut bars require no baking and are completely sugar free! A 5-minute, easy recipe to satisfy the sweet tooth, which is also paleo, vegan and keto friendly! 
4.98 from 120 votes
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 1 minute
Cook Time: 5 minutes
Total Time: 6 minutes
Servings: 12 bars
Calories: 169kcal
Author: Arman



  • Line a square pan or large loaf pan with parchment paper and set aside. Alternatively, you can grease a 12-count brownie or bar pan.
  • In a large mixing bowl, add all your ingredients and mix very well. Pour batter into the lined pan or distribute amongst the 12-count bar pan. Slightly wet your hands and press into place. Refrigerate or freeze for 30 minutes, to firm up.
  • Melt your chocolate chips of choice and individually, dip each coconut bar in the melted chocolate until coated evenly. Repeat until all the bars are evenly coated. Refrigerate until chocolate firms up.


* For a thinner chocolate coating, unless 1 cup. For a thicker chocolate coating, use a full 2 cups or more. 
4-Ingredient No Bake Chocolate Coconut Bars can keep at room temperature, in a sealed container. These bars are thick and very firm- Enjoy at room temperature. If you keep them refrigerated or frozen, ensure they are thawed completely before enjoying. 


Serving: 1Bar | Calories: 169kcal | Carbohydrates: 5g | Protein: 2g | Fat: 17g | Sodium: 9mg | Potassium: 126mg | Fiber: 4g | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg | NET CARBS: 1g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!



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    43 thoughts on “No Bake Chocolate Coconut Bars- 4 Ingredients!

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

    2. 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.

    3. 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..

    4. 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!

    5. 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.

    6. 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!

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

    8. 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?

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