Description
These easy, no-bake Coconut Chocolate Bars are a delicious keto and sugar-free treat. Unsweetened coconut shreds are mixed with melted paleo/vegan chocolate chips, chilled, and cut into satisfying bars.
Ingredients
Scale
- 1 cup paleo vegan chocolate chips (semi-sweet or unsweetened, sugar-free recommended for keto)
- 1 cup unsweetened shredded coconut (or flakes)
Instructions
- Prepare Pan and Freezer Space: Line a medium baking sheet (or a smaller pan like an 8×8 or loaf pan for thicker bars) with wax paper or parchment paper, leaving an overhang for easy removal. Clear space in your freezer for this pan.
- Melt Chocolate: Melt the chocolate chips using either the microwave or a double boiler method:
- Microwave: Place chocolate chips in a medium, microwave-safe bowl. Heat in 20-second increments at 50% power, stirring well after each interval, until completely melted and smooth.
- Double Boiler: Place chocolate chips in a heatproof bowl set over a saucepan of simmering water (ensure the bottom of the bowl doesn’t touch the water). Stir occasionally until melted and smooth.
- Combine Chocolate and Coconut: Add the unsweetened coconut shreds or flakes to the bowl with the melted chocolate. Stir and fold with a spatula until the coconut is thoroughly combined and evenly coated with chocolate.
- Spread Mixture: Transfer the chocolate-coconut mixture to the prepared lined baking sheet or pan. Spread it out into an even layer using the back of a spoon or an offset spatula. The thickness will depend on the size of your pan.
- Chill to Set: Place the pan in the freezer until the mixture is completely firm, about 30-60 minutes.
- Cut into Bars: Once firm, use the parchment paper overhang to lift the chocolate coconut slab out of the pan. Place it on a cutting board. Use a sharp knife to cut it into bars or squares.
- Store
Notes
- Chocolate Chips: Choose chocolate chips that fit your dietary needs (paleo, vegan, sugar-free, keto). The type (semi-sweet vs. unsweetened) will affect the final sweetness. Use good quality chocolate for best flavor.
- Coconut: Use unsweetened shredded coconut or larger flakes. The texture will vary slightly depending on which you choose.
- Pan Size: A larger baking sheet will result in thinner bars; a smaller pan (like an 8×8 or loaf pan) will create thicker bars.
- Optional Additions: Feel free to stir in chopped nuts (like almonds or pecans), seeds (like chia or sunflower), or a teaspoon of vanilla extract along with the coconut.
- Cutting: If the slab is very hard straight from the freezer, let it sit at room temperature for a few minutes before cutting to prevent cracking. A hot knife (run under hot water and dried) can help make cleaner cuts.
- Storage: Store the bars in an airtight container in the refrigerator for up to 1-2 weeks to maintain firmness and freshness.