Chocolate coconut bars, made with honey and coconut butter, are a healthy-ish replacement for run of the mill chocolate bars. As minis, these are a nice little treat and fun to make, with simple, wholesome ingredients.
This post was originally published in October 2016. It has been updated with improvements to the text and recipe as of August 2020.
Whether you think of bounty or mounds when you hear chocolate coconut bar, this is a vaguely healthy version of those candy bars. Sweet coconut filling, dark chocolate coating – but not sickly sweet like the store bought versions.
Bounty was my favourite chocolate bar growing up, but it’s just way too sweet for me now, even the dark chocolate version. This one, on the other hand, is made with some honey (or rice syrup), coconut butter, and unsweetened coconut. It’s still candy, but not the tooth-aching kind.
Ingredients
- Unsweetened shredded coconut
- Coconut butter
- Honey (or coconut syrup for vegan)
- Coconut oil
- Vanilla
- Raw chocolate or dark chocolate
Method
Mix the coconut, coconut butter, honey, (melted) coconut oil, and vanilla in a large bowl. Really get in there with your hands! If it’s not coming together, you can add a tablespoon or two of water (see the recipe card) so it holds its shape when pressed.
Using about two tablespoons at a time, form small bars with your hands and set them onto a parchment paper lined tray. Wet your hands every once in a while to keep the mixture from sticking too much.
Freeze the bars for at least 30 minutes (or refrigerate for a couple of hours). Once the bars are frozen, coat them in chocolate and add any toppings, like bee pollen or extra coconut.
Keep the completed bars in a sealed container in the freezer for up to a month.
Tips and Notes
If you don’t want the extra work of making raw chocolate, or you would prefer to be able to leave the bars out at room temperature, use dark chocolate to coat them. The original recipe gave instructions on how to make raw chocolate but since I’ve now written an in-depth guide with this five-ingredient raw chocolate, I’m linking to it instead.
Coconut butter can be pretty expensive, but you can make it yourself! Just blend shredded or flaked coconut on a high speed food processor (or dry ingredient safe blender), scraping down the sides as needed, until a smooth butter forms. You need about ten minutes.
Freezing the bars before coating in the chocolate just makes it easier to do. The coconut mixture is harder and less likely to crumble a bit when being dipped in the warm chocolate, and it helps to set the chocolate more quickly.
Substitutions
Brown rice syrup can be substituted for the honey for a fully vegan bar. I don’t recommend other liquid sweeteners because it has to be quite viscous and sticky to work properly.
If you prefer a very sweet bar, you can use a sweeter chocolate to coat – don’t increase the honey.
This is a minimal recipe and all of the ingredients are vital to its success, but it’s possible to add some things if you’d like. Think along the lines of extra spices or a variety of toppings. Cardamom, cinnamon, freeze dried fruit, things like that.
More Coconut Desserts
Chocolate Chunk Toasted Coconut Ice Cream
Chocolate Coconut Pie
Vegan Coconut Cake
Chocolate Chip Coconut Banana Bread
Flourless Chocolate Chunk Coconut Blondies
Let’s connect! If you liked this recipe, make sure to leave a comment below, I love hearing from you! Tag me on instagram @occasionallyeggs and #occasionallyeggs so I can see what you’re making, and stay in touch via email, facebook, and pinterest.
Mini Raw Bounty Bars
Chocolate coconut bars, made with honey and coconut butter, are a healthy-ish replacement for run of the mill chocolate bars. As minis, these are a nice little treat and fun to make, with simple, wholesome ingredients.
Ingredients
- 200 grams (2 cups) unsweetened shredded coconut
- 120 grams (1/2 cup) coconut butter, softened
- 60 ml (1/4 cup) honey (or brown rice syrup if vegan)
- 60 grams (1/4 cup) coconut oil, softened
- 1/2 teaspoon vanilla powder or 1 tsp vanilla extract
- Up to 2 tablespoons water, if necessary
- One batch [raw chocolate] or a dark chocolate bar, melted (https://www.occasionallyeggs.com/5-ingredient-raw-chocolate/){nofollow="false"}
Instructions
- Mix all of the ingredients except for the water in a large bowl until thoroughly combined (use your hands). Once everything has been mixed, it should stick together easily. If it's a touch too dry, add a tablespoon of water and mix again. If it's still not sticking you can add one more tablespoon.
- Take about two tablespoons of the filling and squeeze it into a rough bar shape. Place the bar onto a board or baking sheet lined with parchment paper.
- Repeat until all of the filling has been shaped into bars, and then place the board in the freezer for at least 30 minutes before coating in chocolate. Wet your hands slightly after every 3-4 bars to keep it from sticking to your hands too much.
- Once the bars have frozen, melt the chocolate or make the raw chocolate and pour it into a small container or bowl.
- Dip the bars into the melted chocolate and use a fork to turn them over so that they're completely covered. Gently tap the fork against the bowl to help remove any excess. If you want to top the bars with extra coconut or bee pollen, do it before the chocolate has time to harden.
- Place the coated bars on a cooling rack or back onto the parchment covered board and let the chocolate solidify before placing them in a sealed container and storing in the refrigerator. You can put the bars back in the freezer for a few minutes first to speed the process up.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 81Total Fat: 8gSaturated Fat: 5gUnsaturated Fat: 2gCholesterol: 30mgSodium: 49mgCarbohydrates: 38gFiber: 4gSugar: 19gProtein: 4g
This data is provided by a calculator and is a rough estimation of the nutritional information in this recipe.
Nicoletta @sugarlovespices says
They look gorgeous, your pictures look gorgeous! I've never liked those kind of treats, even as a kid, way too sweet for my taste buds. But I'd definitely try your version. Love the ingredients you used. And I agree on their mini size. My compliments for such a great recipe!
Cristina @ I Say Nomato says
Those look HEAVENLY! I find chocolate bars so sickly sweet too, but have always been too afraid of tempering chocolate to make them myself. You make it look so easy, and these are beautiful! I'll have to add them to my list to try!
Brittany at I Love Vegan says
As usual, your photography is phenomenal Alexandra! I could scroll through your pictures all day.
These bars look delicious. I really appreciate all the information on substitutions and swaps. Thanks for including a vegan option! (And another thanks for the raw chocolate tip for "that time", I need all the help I can get than so I will be trying that for sure!)
Justine Celina says
Alexandra, these are my kind of treats! Also, you photography never ceases to amaze me. Your photos have such a dark, velvety delicious quality to them. Absolutely stunning! I've just pinned the recipe!
Alexandra Daum says
Thanks, Cristina! I hope it goes well and that your chocolate is perfect 🙂
Alexandra Daum says
Thank you so much, Nicoletta!
Alexandra Daum says
Thanks Brittany, that's so sweet! Of course, I always try to include a vegan option if the recipe isn't already vegan 🙂 ha, I need lots of help at that time too!
Alexandra Daum says
Thanks Justine! I shot this in my grandmother's attic, lol. & dropped one of the bars on the floor and it was instantly covered it dust.