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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Hello, how long can you Jeep them frozen?
I would think about a month!
SO SO good!!! Thank you for providing amazing dessert ideas that my body can tolerate and feel good about!
If I only have sweetened coconut, would omitting the 1/2 cup of sweetener, work out?
When we tried these with sweetened coconut, they were crumbly. But still delicious as long as you don’t mind they don’t hold together as well!
Delicious recipe!!!!
Hi I’m making this tonight ! Can I use monk fruit powdered sweetner ???
Sounds like that should work! Did you make them?
I made these yesterday and brought to share with coworkers. Everyone loved them, they are so good. Especially love they are not loaded with carbs and sugar. I used Lily’s dark chocolate chips and they were perfect. It was 90 degrees here so was really great not to have to turn the oven on. Definitely will be making these again.
Thank you so much for making them! 🙂
So easy and quick to make, and they are SOOOO delicious!! A new fav of ours.
Does the nutrition information account for regular sweetner (honey, agave, maple syrup) or does the nutrition information not take Stevia or Swerve into consideration?
(needing net carb info, as I am Keto).
The first nutrition label is the keto friendly one 🙂
I want to use Swerve; am I using the granular or powdered version in place of the liquid sweetener and how much?
Could I use xylitol granular sweetener in place of the 1/4 cup liquid sweetener? If so do I have to add any liquid to the xylitol granular?
Thanks!! 🙂