These homemade Chocolate Covered Coconut Bars are healthy and addictive! Made with Organic Coconut oil, shredded coconut and honey, a quick and easy recipe.
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 Chocolate Covered Coconut Bars 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
Made with Organic Coconut oil, shredded coconut and honey, a quick and easy recipe.
Prep Time 15 minutes
Total Time 15 minutes
Servings 16 squares
Ingredients
- 1 cup organic coconut oil
- 2 cups unsweetened shredded coconut
- 1/4 cup organic honey
- 12 ounces organic dark chocolate
Instructions
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Warm coconut oil just until it is liquified.
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Add shredded coconut, and honey. Combine well.
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Line 8x8-inch baking pan with parchment paper.
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Press mixture into baking pan, refrigerate until solid.
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Melt chocolate and spread over coconut.
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Cut into squares and keep refrigerated.
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Cut bars at room temperature to make chocolate easier to cut
Recipe Notes
Recipe adapted from Kasey's Kitchen
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.
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.
I wouldn’t use Agave Syrup, (might as well use high fructose corn syrup). Instead I would use rice syrup or maple syrup.
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 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)
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.
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.
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.
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.
I think coconut butter should work fine too. It solidifies and binds well.
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.
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?
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.
place an almond between coconut and chocolate layers……….almond joy!
or place on top would make them look nice as well as taste yum!
That’s what I did!! Yummy
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.
I think agave would be a better substitution since it’s closer to the consistency of honey
Wow! These look so good! I love coconut and chocolate together.
Agreed, Angela! chocolate and coconut = delicious!
Added peppermint essential oil to them! Yummy!
great idea!
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!
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!
I just made these tonight (skipped the honey to reduce sugar) and they are great! Excellent recipe!
– Michelle
That’s great Michelle
YUM! Thank you! I just made them and ate half and blogged about the rest. Check it out! http://lagrandegourmande.wordpress.com/
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.
oh boy my bad! I just learned to link so I hope I mended it right. thank you for the feedback!!
no problem, been there myself, and still learning. Do you have Facebook, Pinterest or Google+
I will be figuring those things out today!! Thank you again for helping me out this is great!
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
Hello Eliza, please send me a message to my email. Wlking@ shaw.ca
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
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!
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!
Thanks Cinde, the raw almonds sounds great!
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.
Thanks Angela, I will check out that coconut oil at Whole Foods.
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 😀
Thanks for the recipe.
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!
Addictive aren’t they. thank you so much for your kind words.
Did they freeze well? I am thinking about making them for a wedding so I will have to freeze in advance. Do they melt easily?
Hi Linda, they should freeze well, although not 100% sure as I have never froze them. They do melt easily! so not sure if they would work well for a wedding.
These look fabulous!
thank you, I appreciate you taking the time to drop me a note.
I’m in love with coconut oil! Delicious!
Me too Cynthia, besides using it in recipes, it is my favourite thing to use for removing makeup!
I soooooooooo have to make these. OMG
Redawna, they are so easy to make and a guilt free treat!
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.
Thanks Laura, great idea adding the vanilla bean for even more great flavour!
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! 🙂
That is awesome Marybeth, so glad everyone enjoyed them !
We loved this recipe! Keeping this one on hand for future use.
Its ones of my favs! and so quick and easy to make!
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!
Hi Ellie, that is a great question, you measure out the 1 cup in its solid state. Hope you enjoy the recipe!
I am new to using coconut oil what should I use and a good brand? These look so good
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!
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!
So glad you enjoyed the recipe Kim, thanks for dropping me a note.
These look delicious! I’m thinking of making them for a bridal shower, do these stay formed at room temperature after first refrigerating them? I would have to make it the day before, and may not have a refrigerator to place them in overnight (hotel).
Hi Sheryl, I’m worried they could get a little messy for a bridal shower. They hold up quite well, but it all depends how warm it gets, and how long they are out of the refrigerator. I would suggest testing it out before hand. Another thing I would do is cut the squares and serve in the mini cupcake papers.
Did you use refined or unrefined coconut oil? I have a ton of refined coconut oil that I am trying to find uses for, and these sound delicious! Just not sure if the lack of coconut flavor in the refined would work….
Hey Dana, I use unrefined pure organic coconut oil.
I’m doing this recipe as we speak. Did some of your oil stay at the bottom? Or does it just take awhile for it to soak on. I put one cup. Thanks 🙂
Hi Katie, yes some of the oil does stay on the bottom but once you refrigerate and it sets it all combines.
do you have to use organtic??thanks love coconut
No you can you any kind of non sweetened coconut. Sweetened will work but may be too sweet.
Awesome Sarah! so glad you enjoyed the recipe
Hi Laureen! I bought shredded organic coconut unsweetened but it is also dehydrated… do I use it dehydrated or do I need to soak it? I feel like this is a silly question but never had it dehydrated.
Hi Deanna, you would not soak it, just use as is. Hope you enjoy the recipe. The mixture will seem quite runny, but will firm up in the refrigerate. Make sure you store bars in the refrigerator or bars may become too soft.
I’m obsessed with the amount of coconut in these! mmm sounds delicious!
For serious coconut lovers only LOL
What size pan?
Hi Annette, thanks for catching that. Use an 8×8 inch baking pan. A 9×9-inch would also work but bars will be a bit thinner.
Absolutely best coconut bar I have personally made!!! Thanks so much for a great recipe!! I read another recipe that had added a bit of coconut cream, would this work here? Thank 🙂
Thanks Tammy, they are one of my favourite guilt free treats as well.
I just made these for my daughter, my husband and myself. My granddaughter enjoyed them too. They are so easy to make! I cut them into much smaller pieces. We all loved them. Will definitely be making them again.
Betsy So glad you and your family enjoyed the recipe
How do you think these would ship? Our Grandson is stationed in Germany and would love these!
I wouldn’t take a chance shipping them as the need to stay refrigerated.