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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!
We adore a good dessert bar recipe, and if you do too, try my raspberry bars, pumpkin blondies, or zucchini bars next!
Table of Contents
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.
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
If you don’t want to use coconut oil, butter will work.
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 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.
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!