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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These look delicious! I can’t wait to make them! I have a question about coconut (which I love)— is the amount of saturated fat in it okay? Is it still healthy?
I think it depends on who you ask. In Hawaii they eat a lot of coconut products, and it’s considered healthy by keto and paleo advocates. Thai cuisine often uses it and have for centuries. Vegans eat a lot of coconut products and it can raise our HDL, which is your good cholesterol. A lot of people say the saturated fat is not processed the same way as animal saturated fat. But still it is high in calories so also probably not the miracle food a lot of people say it is. I eat it in moderation and have healthy blood work. If you are worried then asking a doctor if it’s good for you personally could be a good idea. Hope that advice from a non medical professional is helpful!
These look so amazing! I don’t really like cold oatmeal so I didn’t bookmark the oatmeal version, but these I am excited to try!
Just made these and they were super easy to make and are DELICIOUS!
Thank you for making them ❤?
Oh my YUM! I mad these yesterday and they are incredible. I can’t wait to share with friends and family. So fudgy and chocolatey! You nailed it again!
Thank you so much for making them!
So, if you don’t want sugar ( Keto ), but also don’t want chemicals ( Stevia ), is there a way to just not use liquid sweetener and have it turn out?
Stevia is natural, derived from the Stevia rebaudiana plant.
I LOVE that this recipe is like an inside out almond joy! So creative–the coconut and chocolate combination is glorious. I could eat so many of these bars all day long, it’s not even funny 😉
Your recipe of ‘no-bake-keto-coconut-fudge-bars’ looks ver tasty and delicious I love it. Thank you for sharing it.
I made these for a picnic and a birthday party that I was attending. I got so many compliments and requests for the recipe. This is so addicting and delicious! You have out done yourself!
Wish you would made it print friendly!
Hi, it is! 🙂
Just look for the “print” button above the ingredient list in her post.
Confused about “1/4 cup liquid sweetener (agave, honey, pure maple syrup) OR stevia for the equivalent sweetness” – as written that appears to mean either 1/4 liquid sweetener or 1/4 cup stevia. That sounds like a lot of stevia. If it’s not 1/4 cup, then how do I determine how much stevia is needed for an “equivalent sweetness” to 1/4 cup of the liquid sweeteners? Thank you.
Hi, you use whatever is equivalent in sweetness to 1/4 cup. It should say on your stevia package and will depend on the brand you are using 🙂
Jason
Thanks
I have got to try this.