Dark Chocolate Coconut Bars

Chocolate coconut bars, made with honey and coconut butter, are a healthy-ish replacement for run of the mill chocolate bars. These are a nice treat and fun to make, with simple, wholesome ingredients.

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 for vegan coconut bars), coconut butter, and unsweetened coconut. It’s still candy, but not the tooth-aching kind.

The recipe originally called for the bars to be formed individually, as minis, before being frozen and dipped in chocolate. To streamline, the coconut filling is pressed into a tin, frozen, and then cut into bars. You can still make minis – just cut them smaller.

You need coconut butter for this recipe. It can be purchased at most grocery stores, but is easy and cheap to make at home if you have a food processor.

Jump to:

• Ingredients
• Method
• Tips and Notes
• Substitutions
• Dark Chocolate Coconut Bars

Scroll to the bottom of the post or click “skip to recipe” above to see the recipe card with full ingredient measurements and instructions.

Ingredients

Method

Mix the coconut, coconut butter, honey, (softened) 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.

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Line a square (20cm or 8 inch) tin with two pieces of parchment paper, one in each direction. Press the filling into the lined tin, trying to get as even a layer as possible.

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Freeze the bars for at least 20 minutes (or refrigerate for a couple of hours). Once frozen, cut into about ten individual bars.

Melt the chocolate and coconut oil over very low heat or by using a double burner. Dip the frozen bars into the chocolate, using a fork to flip and lift them. Place the coated bars into parchment paper (or a rack if you don’t mind the mess).

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Let the chocolate harden for a second dip, or top the bars with anything you like. Pictured are edible flower petals, shredded coconut, and bee pollen. An extra drizzle of chocolate is very nice.

Keep the completed bars in a sealed container in the refrigerator for up to a week, or 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.

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.

Because my knives are dull, I usually freeze the filling for 5-10 minutes, slice the bars, and re-freeze for another 15 before dipping in the chocolate. If you have better knives it should be no problem to cut through the coconut mixture after 20 minutes.

The recipe card outlines that it may be necessary to add a tablespoon or two of water to the mixture if it’s not coming together. Make sure you mix very thoroughly first before resorting to adding this, as it does take a minute to come together. Whether you need water will be based mostly on the viscosity of your coconut butter.

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, it will prevent the filling from freezing properly.

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

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This post was originally published in October 2016. It has been updated with improvements to the text and recipe, and new step-by-step photos as of February 2021.