These chewy chocolate coconut bars are made up of three layers of buttery coconut and melted chocolate. It tastes like a magic cookie bar combined with a Mounds bar inside!
Why You’ll Love These Easy Chocolate Coconut Bars
No baked treats. The bars are ready in minutes, even without an oven. It’s the perfect snack or dessert on a hot summer day.
You can easily make it at home. you need Just 5 ingredients!
Freezer friendly. Prepare a large batch and store it in the freezer so you can instantly feel happy whenever you crave chocolate and coconut.
Great for feeding a crowd. Coconut fudge bars are easy to transport and can be stored unrefrigerated. That means it’s a great choice for parties, potlucks, book clubs, or any time you need a crowd-pleasing recipe in a hurry.
Customized. Sugar-free, gluten-free, keto, dairy-free, egg-free, paleo, and vegan options are all included to create an endless variety of flavors.
I think you might like this coconut ice cream too
Step-by-step recipe video
main ingredients
Coconut – The recipe calls for three and a half cups of shredded unsweetened coconut. For best results, do not use sweetened coconut. Because the bars taste too sweet. We do not recommend substituting low-fat shredded coconut to avoid brittle bars.
Chocolate Chips – I like dark chocolate chips. Semi-sweet or sugar-free chocolate chips work well, as do chopped chocolate bars.
Sweetener – This can be pure maple syrup or a liquid sweetener such as agave or honey. Alternatively, you can make a low-carb and no-sugar version using stevia or erythritol powder and water.
Coconut Oil – Choose unrefined or refined coconut oil, or an equal amount of melted coconut butter. Do not omit this ingredient or replace it with vegetable oil. This is because coconut oil hardens as it cools and helps the bars harden properly.
salt – Just a little salt can add dimension and keep the bar from tasting bland. Technically you can omit it, but only if absolutely necessary.
Vanilla extract (optional) – I like to add a half teaspoon of pure vanilla extract to enhance the sweet coconut flavor.
Almond Butter (optional) – A third cup of almond butter adds healthy fats and protein and gives the chocolate a smooth finish. It also gives a thicker chocolate layer. You can omit the almond butter if you wish. (If you want a bar without tree nuts but still want a thicker chocolate layer, add more chocolate chips.)
How to Make Chocolate Coconut Bars
- Line an 8-inch square pan with parchment or wax paper. Set this pan aside.
- Place shredded coconut, coconut oil, sweetener, vanilla extract, and salt in a food processor. Blend until evenly combined. (If you don’t have a food processor, you can mix by hand. It’s best to increase the amount of coconut oil by about 2 tablespoons if mixing by hand to avoid breaking up the base.)
- Spread about 2/3 of the coconut mixture into the prepared pan. Press down really well with your hands, a large spoon, or a piece of parchment paper.
- Carefully melt the chocolate chips in a heat-safe bowl. Microwave for 1 minute, stirring, then microwave in 10-second intervals, stirring after each time. Alternatively, melt the chocolate in a double boiler on the stovetop.
- Add the optional almond butter to the chocolate sauce and stir until completely smooth. Then spread a layer of coconut on the baking pan.
- Lastly, sprinkle the remaining coconut over the chocolate. Refrigerate or freeze until firm enough to slice into squares or bars.
- No-bake snack bars can be stored unrefrigerated outdoors on cool days or in cool indoor environments. Store leftovers in a covered container in the refrigerator or freezer for up to one month.
Katie’s Favorite Flavor Variations
cherry: In the recipe below, reduce the sweetener by one tablespoon. Mix 2 tablespoons of cherry jam with coconut to make your own homemade Australian Cherry Ripe Bars.
White out: Swap dark or semisweet chocolate chips for white chocolate chips. Or butterscotch chips, cinnamon chips, vegan peanut butter chips, etc. or not… You get the picture.
Chocolate Strawberry: Add a layer of sliced strawberries on top of the chocolate layer. This same idea also applies to raspberries, blueberries, or sliced bananas.
Peanut Butter: Use creamy or crunchy peanut butter instead of almond butter. Chocolate Coconut Peanut Butter? Yes, please!
caramel: Spread melted caramel or coconut caramel over the chocolate layer.
Roasted Coconut: Before mixing, add the shredded coconut to the pan and toast over low heat until light brown. (It will turn dark brown as it cools.) Proceed as directed.
Almond Joy: The original version tastes like a Mounds Bar candy bar. Simply turn them into almond delight by pressing a whole almond on the top of each sliced bar.
The bars are based on my coconut balls and homemade bounty bars.
*See above for 7 fun flavor variations.
1. Line the bottom of an 8-inch square pan with parchment paper. Set aside.
2. Place coconut, oil, sweetener, vanilla, and salt in a food processor and process until evenly mixed. (You can technically stir by hand, but I recommend adding 2 tablespoons of oil to avoid crumbly sticks.)
3. Press about 2/3 of the mixed coconut into the bottom of the pan.
4. Carefully melt the chocolate chips in a heat-resistant container. You can either microwave (heat for 1 minute, stir, then heat for 10 seconds and stir each time) or use the double boiler method.
5. Add almond butter (optional) to the melted chocolate and mix. Spread over a layer of coconut.
6. Sprinkle the remaining coconut on top of the chocolate layer. Then chill the chocolate coconut bars in the refrigerator or freezer until they are firm enough to cut into squares.
7. The recipe can be left in a cool room for several hours. Store leftovers in a covered container and refrigerate or freeze for up to 1 month.
No more baking chocolate snacks
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Peanut Butter Truffle
Chocolate No-Bake Cookies
Keto Chocolate Mousse
chocolate protein cookies
homemade chocolate bars
chocolate chia pudding
chocolate protein bar
