Sweet and buttery coconut surrounds a rich chocolate center in these crazy-delicious coconut fudge bars. It’s no wonder the recipe is such a huge crowd pleaser!
NO BAKE
VEGAN
KETO
PALEO
GLUTEN FREE
SUGAR FREE
Here’s a coconut free version: Chocolate Oatmeal Fudge Bars
With smooth dark chocolate between layers of coconut, it’s like an inside-out Mounds bar!
The coconut bars are easy to transport and don’t have to be refrigerated, meaning they are a great choice to make for parties, potlucks, book clubs, or any other time you need a crowd-pleasing dessert in a hurry.
No oven required – it’s way too hot outside!
Also be sure to try: Keto Muffins – 6 ingredients
The recipe can either be made with a liquid sweetener (maple syrup, agave, etc.) or with stevia if you need a low carb keto version.
To make the bars, press 2/3 of the coconut mixture into a parchment-lined pan, spread the chocolate fudge over top, then sprinkle on the remaining coconut and refrigerate until firm.
The bars were adapted from these Coconut Balls.
No Bake Chocolate Coconut Fudge Bars
Ingredients
- 3 cups shredded unsweetened coconut (240g)
- 1/4 cup sweetener (see note below)
- 1/2 cup melted coconut oil or coconut butter (96g)
- 1/2 tsp pure vanilla extract
- 1/4 tsp salt
- 1 1/2 cup chocolate chips or sugar free chocolate chips
- 1/3 cup almond butter, or additional chips or coconut oil/butter
Instructions
- You can either use 1/4 cup liquid sweetener (agave, honey, pure maple syrup) OR stevia for the equivalent sweetness and add 1/4 cup additional coconut oil to make up the liquid difference.Line an 8×8 pan with parchment going up the sides. Combine first 5 ingredients – I like to blend in a food processor, but it can be done by hand. (If skipping the food processor, you can increase coconut oil to 2/3 cup to ensure they aren’t crumbly. However, the bars in the photos were mixed by hand without the extra oil and still held their shape enough to cut. So it’s up to you!) Spread about 2/3 of the mixture into the pan. Press down really well. Carefully melt the chocolate, stir in almond butter if using, and spread over top of the coconut. Sprinkle remaining coconut on top, press down, and refrigerate 1 hour or until firm. On cool days or for indoor parties, the bars are fine to leave out. Store leftovers in the fridge or freezer.View Nutrition Facts
Notes
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Another yummy one! Super easy to make. I used coconut sugar and it worked perfectly. Thank you!!
I’ve done it and it’s awesome!!! Thank you! 💜
I’m going to make these this weekend for my Mom’s birthday! I’m just wondering if the liquid sweetener can be reduced if using coconut butter instead of oil, as coconut butter is naturally sweet. I don’t want to mess up the consistency!
I have made these several times now using maple syrup as the sweetener for my GF and DF husband. Unfortunately for him, we all steal them because they are amazing! So easy and so delicious. Thank you.
I mixed all ingredients as one and poured into square silicone candy mold. Excellent as a KETO *fat bomb*. Thanks for sharing the recipe.
I have been through way too much “meh” in low sugar recipes; but these were absolutely just the sweet treat we were craving! For the record: I used 2 tsp. of granular monk fruit and added the extra 1/4 cup of melted coconut oil.