Chocolate Covered Coconut Bars
Homemade Chocolate Covered Coconut Bars are made with healthy ingredients of organic coconut oil, unsweetened shredded coconut, honey and dark chocolate.
Coconut treats are my favorite, but with so much sugar added I wanted a healthy version of a coconut bar. This recipe for Chocolate Covered Coconut Bars satisfies your sweet tooth and your coconut cravings. The bars are a simple combination of ingredients and so easy to make!
Ingredients
- Coconut oil: organic, cold pressed coconut oil that is additive free.
- Shredded coconut: look for unsweetened, organic coconut.
- Honey: once again, choose a high quality organic honey.
- Dark Chocolate: chocolate that is 70% or higher total cocoa content.
Although not considered healthy, but if you love coconut you may also want to try my Coconut Scones or Coconut Sugar Cookies.
For healthy snack and treat recipes try:
Chocolate Covered Coconut Bars
Healthy coconut bars made with organic coconut oil, shredded coconut, honey, and dark chocolate.
Ingredients
- 1 cup organic coconut oil
- 2 cups unsweetened shredded coconut
- 1/4 cup organic honey
- 12 ounces organic dark chocolate
Instructions
- Line an 8×8-inch baking pan with parchment paper.
- In a large bowl warm the coconut oil just until it is liquified.
- Add the shredded coconut, and honey. Combine well.
- Press the coconut mixture into the prepared baking pan. Refrigerate until solid.
- In a small saucepan melt the chocolate, just until melted (not hot)
- Spread evenly over the coconut layer.
- Cut into squares and keep refrigerated until ready to serve.
Nutrition
Calories: 231kcalCarbohydrates: 16gProtein: 2gFat: 17gSaturated Fat: 13gSodium: 8mgPotassium: 217mgFiber: 4gSugar: 10gVitamin A: 10IUVitamin C: 0.2mgCalcium: 19mgIron: 2.9mg
Tried this recipe?Let us know how it was!
Me and the kids will love this. Thanks so much for the recipe.
Thanks Ginny, careful these are addictive!!
Am I correct with my calculations… Total calories 7151÷16 squares equals 446 cal per square? They look delicious
I think your calculations are not correct, I get about 300 calories a piece. High quality calories with healthy ingredients. You can reduce the chocolate if desired to reduce calorie count.
I got 348/bar and 32g fat/bar!!! Yummy but really high in fat, even if it’s good.
Anne, fat is really good for you!! As long as you aren’t overdoing it with carbs, fats are a wonderful source of calories to sustain a healthy diet.
Would love to try these but I am allergic to honey, is there something else I could substitute?
Agave syrup or coconut syrup x
Thank you for dropping me a note.
Yes I use maple syrup for my coconut snowballs. They taste better than a mounds bar. I will make this recipe using maple syrup.
BTW I used organic vermont maple syrup
Honestly I would not use that much coconut oil my other recipe calls for 3 teaspoons and 1/2 teaspoon vanilla
Donna, my recipe is best made as per the measurements as outlined in the recipe. Using only 3 teaspoons would not make the bars the consistency that the recipe intended. Of course, you can adapt any recipe the way you like, that is the fun thing about cooking and baking.
Maple syrup would be a tasty substitution.
Optional: add a bit of peppermint flavouring to the coconut. I also love adding a bit of coffee to the melted chocolate.
From near Bonnyville, AB!
Deanna those sound like some yummy ideas!
Try maple syrup, great honey sub
Sylvia, I would try agave, the only thing that may happen with agave is it wouldn’t be as firm as honey.
You are so right, i did some reading on Agave syrup and it is probably not a good choice. I just wonder if using rice or maple syrup won’t bind the coconut enough to hold it together.
Who cares eat it with a spoon.looks so good to me.thanks for the recipe.
Thanks Louise, this is one of my favourite healthy treats!
Hi there.
I used Maple Syrup to make them vegan and it worked out perfectly! These are fabulous! Thanks for sharing your recipe. 🙂
Maple Syrup is a great substitution Carolynn, so glad you enjoyed the recipe.
to those of you against Agave syrup I would suggest a bit more research and less condemnation. In moderation it is fine, as with most things!
There always seems to be many different opinions, reports and general information on all kinds of sweeteners and sugars. I do not endorse any product over another and everyone needs to do their own research to determine the best choice for themselves. The information on what’s good for you and what’s bad for you seems to constantly change.
I can vouch for the pure maple syrup, it works well and is good for you. We make our own maple syrup every year and I have substituted it for every and all types of sweetener, WAY more better for you than white refined sugar or nasty corn syrup. Make sure you sample your concoction while adding the maple syrup, sometimes you can use way less maple syrup than you would use sugar or other sweeteners. I just made a batch of wonderful chocolate made with coconut oil and maple syrup mixed with organic cocoa powder, it is FANTABULOUS, I am going to try these bars next!
Thanks Terri, love to know how the bars turn out with he maple syrup.
while agave may not be as horrible as every thinks, the highly processed stuff you find at most stores might as well be HFCS.
…also, agave may be something to avoid when pregnant. especially if high-risk.
Once refridgerated and thoroughly cold, should I flip them out of pan to cut into squares in order not to flatten coconut filling?
The coconut filling is compact so it doesn’t really matter. I like to cover with the chocolate then cut into bite size piece, put in a plastic container to keep from drying out and refrigerate.
Could coconut be toasted?
Umm, I can’t say I’ve ever tasted a toasted coconut bar, but I may just have to try that and see how it turns out 🙂
I have toasted “regular” coconut in the oven before and gives it a little crunch 🙂
sounds great Shanda
I’m drooling! What size pan?
I used a 8×8 pan, you can vary this depending on hour thick you like them.
These look amazingly yummy. Can’t wait to make these! Thank you for the healthy adn sweet recipe!
I used a 6X6 pan I found at a Dollar store. Exactly same as 9X9 but smaller scale….makes squares thicker but have to make double batch if you need more.
Does it have to be coconut oil or can I use coconut butter instead?
I have never tried it with coconut butter, not sure how it would hold together.
This looks yummy!
Ever have coconut shrimp? Bet it would taste incredible fried in coconut oil!!
I was thinking the exact same thing after Laureen that her husband didn’t like coconut-flavor chicken!
mmmmm! it looks delish! I am definately going to make these! thanks!
thanks for the recipe. I love anything coconut and chocolate plus I have a huge jar of coconut oil-Valentine’s Day is coming soon~
Yum, I’m making this ASAP!
Fantastic, let me know how they turn out!
Just lovely! I used a 8 x 8 pan and used parchment paper to 1/2 the pan since I 1/2 the recipe. Turned out great. Thanks!
Michele, I appreciate you dropping by to let me know. They are addictive aren’t they!
Thanks for the recipe, soo good. I used a 24 count mini muffin pan and it was the perfect amount.
Lynn the mini muffin tin is an excellent idea!
Just SO delicious!!
They are addictive, Sarina.
place an almond between coconut and chocolate layers……….almond joy!
or place on top would make them look nice as well as taste yum!
I have made these several times and they are so yummy and addicting. I put almonds on top of the chocolate and it was absolutely Delicious. As someone else said, Almond Joy!
Good thing they are good for you, because you’re right they are addictive.
Could I substitute stevia for the honey? If so, how much stevia would you recommend?
Hello, I am not sure stevia would work as a replacement, as the honey also works as a binder (helps hold it together). I would certainly try it though, maybe 1/2 the recipe to try. As stevia is quite a concentrated sweet, I would just try 2 teaspoons. I would love to hear back if you try this.
Wow! These look so good! I love coconut and chocolate together.
Agreed, Angela! chocolate and coconut = delicious!
Laureen, I don’t have a chocolate bar, per se, but I do have some organic ground chocolate. Do you think that would work somehow? This looks fabulous!
Laureen, do you think that somehow ground organic chocolate would work, rather than a bar? Maybe that’s wishful thinking… Looks delish!
Glimmersmith, I am not sure what you mean by ground organic chocolate, is that like a cocoa powder? If it melts to make a coating it should work, if it doesn’t melt like a powder, I don’t think it would taste that good.
Yes, it’s a powder. Trying to eliminate the sugar that would be in an actual chocolate bar. Might not be able to, I guess. Thanks. 🙂
How about rolling into small balls and dipping into the chocolate?
Love that idea!
I just made them and put an almond in the middle of each square before covering in chocolate! Almond joy!
I just made them, but put an almond in the middle of every piece before covering in chocolate (enjoy life chips, melted) Almond joy!!!
Kim, I so appreciate when people drop me a note after trying a recipe. Thank you!
You are very welcome! Thanks for the great recipe!
great idea!
Just made these! Can’t wait to taste them with the chocolate, I kept eating the coconut mixture alone lol, it’s so tasty!!
Hey Jamie, I can relate to that, watch out they are addictive!