What if I told you you could put together an immensely satisfying and almost guilty all-keto snack in thirty minutes with just five ingredients? Well, we’re doing just that. We’re making crunchy and chocolatey coconut bars.
There’s more. These crackly beauties are completely keto-friendly, there’s no need to bake these, and they’re super versatile.
Let’s start from the beginning. Coconut is largely under-represented in today’s cooking, you just don’t think of it as a kitchen staple, but it is. It’s not only super nutritious, but it also has the loveliest tropical flavors and the most addictive texture. Read on and learn all there is to know about my favorite coconut bars.
For this recipe, we’re bringing coconut to the spotlight. We’re using both coconut oil and grated or shredded coconut.
For grated coconut, you’ll want to make sure it’s fresh. Most of the time, store-bought grated coconut has been sitting there for weeks, and although it doesn’t go bad, it does go stale and loses its flavor and aroma. You want your coconut as fresh as possible, so look at the production date in the label, or even better, grate your own with a food processor.
We’re also using almond butter, the heart-warming, silky spread that took the world of healthy eating by storm. Almonds are easy to love, and one of their grates expressions is butter. What a delight!
You’ll also need a zero-calorie sweetener, and here you can use your favorite. If it’s sticky, much better. I’ll use monk fruit extract. I’m crazy about the stuff!
Our last ingredient is chocolate chips, and here you can choose between dark chocolate or milder milk chocolate. Either way, make sure you get real chocolate from a bakery supplier. Not all chocolate is created equal, and the cheapest examples are made with vegetable oil; it’s just not acceptable.
Making these coconut bars is incredibly easy. You need a food processor to bring all the ingredients together except for the chocolate to create a sticky and buttery paste. That will be the base of our bars.
You’ll also need a baking tray and some parchment paper; we’re freezing these bad boys until they’re hard and compact.
Perhaps the trickiest part in the recipe is melting the chocolate, mostly if you’ve never done it before. I recommend getting a microwave-safe bowl or container and melt the chocolate at 30-second intervals. That way, you can see if the chocolate is already soft and spreadable.
Substitutions and Variations
Whenever a recipe calls for few ingredients, you know you can substitute them easily for impressive results.
For our coconut bars, you can obviously substitute the almond butter for any other fashionable type of nut butter you find. Peanut butter would be an obvious choice, but there’s also cashew butter, walnut butter and even sunflower seed butter. The sky’s the limit here. Of course, make sure you’re using unsweetened butter and if it’s made with 100% nuts or seeds, much better.
Substitute the chocolate with even more nut butter or with different types of chocolate. You can top your bars with a fistful of crushed nuts, too; they add a lovely crunchy bite.
When to Serve Coconut Bars
Let me tell you what I do with these coconut bars. I often make a batch of these tasty snacks every week or so and keep them in the fridge. Whenever I’m hungry or crave something sweet, I grab one.
If I have unexpected guests coming over, I bring out my coconut bars while putting together something else to eat.
I also like to take this to the gym, not only for me but also for my workout buddies. They’re not precisely stable when exposed to heat, though, so don’t carry them around in the trunk of your car. It’s messy, trust me.
How Many Coconut Bars Do You Get?
The recipe below yields six relatively large coconut bars. You can easily cut them in half for twelve more manageable two-biters.
Double your ingredients and use a large baking tray to make at least twice as many coconut bars, and if you’re planning a party, use several trays.
Where things get tricky is when you run out of storage space in the fridge. Luckily, you can freeze these, too, so as long as you store your bars in a Zip-lock bag or air-tight plastic container, you can have a few dozen bars ready to enjoy at any time.
Now that we’ve covered the basics, I think we’re ready to check out the recipe. Get your ingredients together and make yourself some coconut bars to share or covet.
Easy, tasty and convenient, that’s how I roll. These will definitely become lifesavers for whenever you’re in for a sweet snack. Enjoy!
- 2 ½ cups shredded coconut
- 1 cup heavy cream
- 1 tbsp. butter
- 1/4 cup coconut milk powder
- 2 tbsp. erythritol
- 2 cup dark chocolate chips
- In a skillet over medium heat, melt the butter, add the heavy cream and stir until combined.
- Add sweetener, coconut milk powder and shredded coconut and stir until coconut easily sticks together with pressed with your fingers.
- Line a baking dish with wax paper or parchment paper and pour in your coconut. Press down to compact it in an even layer and place in the freezer for 20 minutes until hardened.
- Next, melt dark chocolate either in the microwave or double boiler.
- Cut the coconut mixture into bars and dip into the melted chocolate and freeze again.
Nutrition Information:Yield: 8 Serving Size: 6 people
Amount Per Serving: Calories: 480Total Fat: 34gCarbohydrates: 4gFiber: 6gProtein: 4g