Coconut Chocolate Bars
Coconut Chocolate Bars are a no-bake, homemade treat that layers sweet coconut filling with a rich chocolate coating—perfect for snacking, gifting, or rounding off a delightful dessert.
Ingredients
- 2 cups unsweetened shredded coconut Bob’s Red Mill is great
- 1 can full-fat coconut milk chilled overnight
- ⅓ cup pure maple syrup or honey use raw honey for floral notes
- 1 tsp vanilla extract Madagascar vanilla amps flavor
- Pinch fine sea salt balances sweetness
- 8 oz dark chocolate 70% cacao or your favorite baking chocolate
- 1 tbsp coconut oil helps chocolate set with a glossy finish
Instructions
- Spoon out the solid layer from your chilled coconut milk into a medium bowl, leaving the liquid behind. Save it for smoothies!
- Add maple syrup, vanilla extract, and a pinch of sea salt. Stir until it looks like sticky, snowy sand—if it seems too wet, add a bit more shredded coconut.
- Line an 8×8-inch square pan with parchment paper. Firmly press the coconut mixture into an even layer.
- Pop the pan in the fridge for 20–30 minutes, or until the filling feels firm to the touch.
- Set a heatproof bowl over a pot of simmering water. Combine chopped dark chocolate with coconut oil, stirring until silky and smooth.
- Remove the pan, pour the melted chocolate over the chilled coconut layer, and spread evenly with a spatula.
- Return to the fridge for at least 15 minutes, until the chocolate is fully set.
- Lift the parchment edges to remove the slab. Place on a cutting board and let sit a minute. Using a sharp knife dipped in hot water, slice into 12–16 bars.
Notes
For a lower-sugar swap, try agave nectar in place of maple syrup. Confirm that your dark chocolate is vegan-friendly if you're dairy-sensitive. Store in an airtight container in the fridge for up to 2 weeks, or freeze for up to 3 months. Thaw frozen bars in the fridge for 30 minutes or at room temperature for 10 minutes.
Nutrition
Calories: 120kcal
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