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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 chocolate pecan pie bars, pumpkin blondies, or zucchini bars next!
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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.
I must try this. Coconut flavour I like maybe the most.
Also coated in chocolate…Wow. It seems tasteful.
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