Monday, April 15, 2013

Chocolate Covered Coconut Bars

I bought a large container of organic coconut oil, it is suppose to be good for you, right? Now what do I do with a large amount of coconut oil. Firstly I tried frying my Panko Crusted Chicken in it. No go, my husband didn't like chicken tasting like coconut. Secondly, a friend said she ate it right out of the jar, a couple of teaspoons a day. No go, I felt like I was eating Crisco. Next came making a bar from it. Coconut chocolate bars are one of my favorites, so why not a healthy version. Huge hit, these taste amazing! Simple ingredients sweetened only with organic honey. Now I can get all the healthy benefits of coconut oil in a tasty little treat.


Chocolate Covered Coconut Bars
by Laureen King from ArtandtheKitchen
recipe adapted from Kasey's Kitchen
Prep Time: 15 mins    Set Time: 30 mins    Makes: 12 squares
Ingredients:
  • 1 cup organic coconut oil
  • 2 cups unsweetened shredded coconut
  • 1/4 cup organic honey
  • 12 ounces organic dark chocolate
 Directions:
  1. Warm coconut oil just until it is liquified.
  2. Add shredded coconut, and honey.
  3. Combine well.
  4. Line shallow baking pan with parchment paper.
  5. Press mixture into baking pan, freeze or refrigerate until solid.
  6. Melt chocolate and spread over coconut.
  7. Cut into squares and keep refrigerated.
*cut bars at room temperature so chocolate cuts easier.



74 comments:

  1. Me and the kids will love this. Thanks so much for the recipe.

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    1. Thanks Ginny, careful these are addictive!!

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    2. Would love to try these but I am allergic to honey, is there something else I could substitute?

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    3. Sylvia, I would try agave, the only thing that may happen with agave is it wouldn't be as firm as honey.

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    4. I wouldn't use Agave Syrup, (might as well use high fructose corn syrup). Instead I would use rice syrup or maple syrup.

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    5. 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.

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    6. 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!

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    7. 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.

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  2. Once refridgerated and thoroughly cold, should I flip them out of pan to cut into squares in order not to flatten coconut filling?

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  3. 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.

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  4. Could coconut be toasted?

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    1. 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 :)

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  5. I'm drooling! What size pan?

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    1. I used a 8x8 pan, you can vary this depending on hour thick you like them.

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  6. These look amazingly yummy. Can't wait to make these! Thank you for the healthy adn sweet recipe!

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  7. I think I'll try this recipe. I think that I would cut the coconut into bars and then individually dip them in chocolate. I know it's more work that way, but they won't dry out and will be more "Bounty" like (my fav)

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  8. 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.

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  9. Ok step 6 says melt chocolate and spread over coconut. But then step 7 jumps to cutting it then keeping it refrigerated....the pictures look like the chocolate on it is solid. How long do I refrigerate after pouring chocolate on it,for it to be solid? Or does the chocolate get solid quickly enough to jump right into cutting it? Thanks ;) they look delicious,like bounty bars. I am not creative at all and every sweet I try to make,I screw up. So I just wanna double check the directions here.

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    1. Hi tank girl, after spreading chocolate on refrigerate until the chocolate hardens a bit, then you can cut into squares. I like to keep them refrigerated so the coconut layers stays firm.

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  10. Does it have to be coconut oil or can I use coconut butter instead?

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    1. I have never tried it with coconut butter, not sure how it would hold together.

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  11. This looks yummy!

    Ever have coconut shrimp? Bet it would taste incredible fried in coconut oil!!

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    1. I was thinking the exact same thing after Laureen that her husband didn't like coconut-flavor chicken!

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  12. mmmmm! it looks delish! I am definately going to make these! thanks!

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  13. 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~

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  14. Replies
    1. Fantastic, let me know how they turn out!

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    2. 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!

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    3. Michele, I appreciate you dropping by to let me know. They are addictive aren't they!

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  15. Thanks for the recipe, soo good. I used a 24 count mini muffin pan and it was the perfect amount.

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    1. Lynn the mini muffin tin is an excellent idea!

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  16. These treats look amazing! Will definitely try these ASAP! Question though, would you still put parchment paper in each cup if using the mini muffin pan?

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    1. Thanks Tilita, I don't know how you would fit the parchment paper nicely into the mini muffin pan. I think the paper muffin cups would probably work.

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  17. place an almond between coconut and chocolate layers..........almond joy!

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    1. or place on top would make them look nice as well as taste yum!

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    2. That's what I did!! Yummy

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  18. 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!

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    1. Good thing they are good for you, because you're right they are addictive.

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  19. Could I substitute stevia for the honey? If so, how much stevia would you recommend?

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    1. 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.

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    2. I think agave would be a better substitution since it's closer to the consistency of honey

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  20. Wow! These look so good! I love coconut and chocolate together.

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    1. Agreed, Angela! chocolate and coconut = delicious!

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  21. Added peppermint essential oil to them! Yummy!

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  22. 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!

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  23. Laureen, do you think that somehow ground organic chocolate would work, rather than a bar? Maybe that's wishful thinking... Looks delish!

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    1. 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.

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    2. 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. :)

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  24. How about rolling into small balls and dipping into the chocolate?

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  25. I just made them and put an almond in the middle of each square before covering in chocolate! Almond joy!

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  26. I just made them, but put an almond in the middle of every piece before covering in chocolate (enjoy life chips, melted) Almond joy!!!

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    Replies
    1. Kim, I so appreciate when people drop me a note after trying a recipe. Thank you!

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    2. You are very welcome! Thanks for the great recipe!

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  27. Just made these! Can't wait to taste them with the chocolate, I kept eating the coconut mixture alone lol, it's so tasty!!

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    1. Hey Jamie, I can relate to that, watch out they are addictive!

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  28. I just made these tonight (skipped the honey to reduce sugar) and they are great! Excellent recipe!
    - Michelle

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  29. YUM! Thank you! I just made them and ate half and blogged about the rest. Check it out! http://lagrandegourmande.wordpress.com/

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    1. Your welcome lagrandegourmande, I had a look at your post, very nice. On a friendly note, when using other bloggers recipes they appreciate that their blog is referenced as the source for the recipe and inspiration.

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    2. oh boy my bad! I just learned to link so I hope I mended it right. thank you for the feedback!!

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    3. no problem, been there myself, and still learning. Do you have Facebook, Pinterest or Google+

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    4. I will be figuring those things out today!! Thank you again for helping me out this is great!

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  30. Hi Laureen,

    I just love this recipe. These bars are absolutely delicious. I was wondering if it would be alright with you if I used one or two of your photos in a blog post about this recipe - I would credit you as the original source, and link back to this post. If not, no problem, I completely understand if you are not comfortable with my using your material.

    Thank you,
    Eliza

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  31. Hello Eliza, please send me a message to my email. Wlking@ shaw.ca

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  32. Just FYI..if you have any pets, coconut oil is great for their coats and skin and they'll eat it right out of the jar. I have to watch my cat if I leave it open..he'll make himself sick..LOL

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  33. Thanks for the awesome tip Cande, so many wonderful uses for coconut oil. Coconut oil is also the best thing ever to remove eye makeup!

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  34. Thanks for this great recipe! I doubled the filling to fit in to an 8x8 pan then topped them with raw almonds and a sprinkling of Fleur de Sel finishing salt. They were a HUGE hit! I will definitely make these again!

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    1. Thanks Cinde, the raw almonds sounds great!

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  35. Yum. I just read about the raw almonds and finishing salt. I have everything to make! BTW, there is a coconut oil that has no coconut taste at all. I buy it at Whole Foods. I use it for baking. I think its the refined one. It's good to have both on hand.

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    1. Thanks Angela, I will check out that coconut oil at Whole Foods.

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