Chocolate Covered Coconut Bars

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These Chocolate Covered Coconut bars are healthy and addictive! Made with Organic Coconut oil, shredded coconut and honey, a quick and easy recipe.
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
5.0 from 2 reviews
Chocolate Covered Coconut Bars
 
Prep time
Total time
 
Author:
Recipe type: Healthy Snack
Serves: 16 squares
Ingredients
  • 1 cup organic coconut oil
  • 2 cups unsweetened shredded coconut
  • ¼ cup organic honey
  • 12 ounces organic dark chocolate
Instructions
  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.
  8. Cut bars at room temperature to make chocolate easier to cut
Notes
Recipe adapted from Kasey's Kitchen

Chocolate Covered Coconut Bars

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Chocolate Covered Coconut Bars
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Comments

    • Anonymous says

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

    • says

      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.

    • Anonymous says

      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!

    • says

      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.

    • Terri Baehr says

      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!

    • says

      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.

  1. Anonymous says

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

  2. says

    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.

  3. Anonymous says

    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)

  4. Anonymous says

    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.

  5. says

    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.

    • says

      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.

  6. Anonymous says

    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~

  7. says

    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?

  8. Anonymous says

    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!

    • says

      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.

  9. Jamie says

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

  10. says

    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

  11. says

    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

  12. says

    Thanks for this great recipe! I doubled the filling to fit in to an 8×8 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!

  13. says

    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.

    • Lessy says

      Hi All,
      KTC make a tasteless coconut oil, that is great in cooking etc. I’m in the UK but you probably get it in US also. I get it from amazon but it’s also available from Asda. It’s much cheaper than other brands but is pure coconut oil and has all the benefits, (i read a blog from someone who investigated this over other more expensive oils) just ‘over’ refined so it’s lost it’s taste, so it’s good for regular cooking where you don’t want it to be coconutty or if you don’t want to use the expensive tasty oil and ‘waste’ it.

      Can’t wait to try out the above, just have to buy some good chocolate to put on top :D

      Thanks for the recipe.

  14. says

    Hi Laureen! I made a double batch last time and had to freeze them so I wouldn’t eat them all at once!! I will be making another batch today and just want to thank you for this amazing recipe!

  15. Laura says

    Thank you so much for sharing this wonderful recipe! I LOVED how these turned out. So tasty, very coconutty, not too sweet and just yum! :) Next time I might add some ground vanilla bean and reduce the honey (or leave it out alltogether), but thats just personal preference. For sure these will become a staple “clean” snack in my house.

  16. Marybeth says

    Thank you so much for this recipe! I made them last night, it was such a quick and easy recipe. I brought some into work today and my coworkers are drooling over them, rave reviews all around! :)

  17. Ellie says

    Hi, I hate to be clueless, but here goes! I have coconut oil, but it is in solid form. Do I melt it & then measure out 1 cup?

    Thanks!

    • says

      Chasetity, just make sure you buy 100 percent organic coconut oil, I haven’t found a difference in brand. In fact I think Costco sells organic coconut oil at a very reasonable price. Its a big jar but I also use it as makeup remover!

  18. Kim says

    Wow! Made these yesterday and ate more than I’d like to admit. I do not have organic anything, nor unsweetened coconut, but decided to try them anyway. I used 2 cups sweetened flaked coconut, 1cup coconut oil (will use a little less next time) a little less than 1/4 cup honey. Very runny at first. I put mixture in a loaf pan. And I used melted semi sweet chocolate chips because that’s all I had. I cut them small and got 32 pieces. These are yummy!

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