These Chocolate Coconut Bars are decadent, soft, velvety, moist and crunchy. They are also shockingly vegan, gluten-free and require just 5 ingredients.
Coconut is something I’ve never really enjoyed the taste of, particularly as an overpowering flavour. However, in this recipe, combined with chocolate, it works wonders. The chocolate transforms it completely. Typically, desiccated coconut tends to be dry, super ‘coconutty’ and something you would most likely choke on if consumed without water. Not so tantalising right?!
In these bars, you have crumbly, smushy, fudgy, crunchy, velvety, moist, and with just 5 ingredients you end up with this pile of chocolatey coconut tastiness. Now that’s something you can’t miss out on! I had a second attempt at these but this time blended the desiccated coconut to a more fine powder which gave these a more cookie dough-like texture – inspo from my fudgy Coconut Energy Balls recipe.
Questions about Chocolate Coconut Bars
How to make Chocolate Coconut Bars?
To make these chocolate coconut bars you will need 5 ingredients: desiccated coconut, coconut cream, coconut/brown sugar, chocolate chips and plant milk. Add the coconut to a food processor until the individual bits start sticking to form a rough, coarse paste-like mix. Add the coconut cream and continue to blend until a sticky dough results. Transfer to a bowl and fold in half of the chocolate chips. Combine the remaining chocolate chips with the plant milk and heat either in the microwave or a double boiler until the chocolate has completely melted. In a square or rectangular tin lined with parchment paper, press the coconut mix down firmly followed by the melted chocolate on top. Allow to cool and set in the refrigerator for at least 2 hours. Or in the freezer if you want them faster!
Are no bake coconut bars healthy?
These no bake chocolate coconut bars contain some ingredients that contain valuable nutrients, but they are also energy-dense, meaning that they are not low in calories. So if you are on a energy restricted diet, be portion-wise with these bars.
Is coconut good for you?
Coconut is considered a food that is high in many nutrients such as fibre, B vitamins and minerals such as magnesium and calcium. However it is also high in saturated fat, which people with cardiovascular disease must be more weary of.
Chocolate Coconut Bars Substitutions
- Coconut sugar can be replaced with apple sauce, bananas or stevia as an alternative sweetener. If moist fruit is used, substitute half of the pumpkin puree with an equal quantity of fruit puree.
- Oat flour can be replaced with any other flour including coconut flour, almond flour or wheat flour.
- Chocolate can be omitted and replaced with 90g cocoa powder, in addition to 65 ml oil or 90g nut butter to retain a moist texture.
- Pumpkin swirl topping can be omitted.
These Chocolate Coconut Bars are…
- Made with coconut
More Recipes to Try…
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Chocolate Coconut Bars Recipe
Chocolate Coconut Bars
- 350 g desiccated coconut
- 200 ml coconut cream
- 5 tbsp coconut palm sugar
- 200 g chocolate chips
- 60 ml plant milk
- Add dessicated coconut to a food processor and blend until it starts to stick to the sides of the blender.
- Add all other ingredients to the food processor, except chocolate chips and plant milk, and blend until a sticky dough forms.
- Place in a bowl and fold in half of the chocolate chips until evenly distributed.
- Transfer mix to a tray lined with baking paper, pressing down with hands.
- Melt the remaining chocolate in a double boiler or microwave with the plant milk and pour over the top.
- Allow to set in the fridge for at least 2 hours or freezer to speed things up.
- Coconut cream can be replaced with oat cream
- Any other type of sugar or maple syrup can be substituted for coconut sugar
Made these Chocolate Coconut Bars?
If you had a go at these No Bake Chocolate Bars please feel free to give me a shout on Instagram at @food_flaneur – would love to see your pics!