Coconut Chocolate Bars

Steps

1. Line a loaf pan or small baking dish with parchment paper, leaving overhang on two sides. In a large bowl, combine the shredded coconut, coconut cream, maple syrup, 2 tablespoons melted coconut oil, vanilla extract, and sea salt. Mix thoroughly until the coconut is evenly moistened and the mixture holds together when pressed.

2. Press the coconut mixture firmly and evenly into the prepared pan using the back of a spoon or your hands. Pack it down tightly so the bars hold their shape. Freeze for 20 minutes until firm.

3. Use the parchment overhang to lift the slab out of the pan. Cut into 12 rectangular bars using a sharp knife.

4. Melt the dark chocolate with 2 teaspoons coconut oil using a double boiler or microwave in 20-second intervals. Using a fork, dip each coconut bar into the melted chocolate, turning to coat all sides. Let the excess drip off and place on a parchment-lined baking sheet. Refrigerate for 10 minutes until the chocolate shell is set.

Why It Works

Commercial coconut chocolate bars contain high-fructose corn syrup, hydrogenated palm kernel oil, and artificial coconut flavoring. This version uses real shredded coconut bound with coconut cream and maple syrup for a filling that is naturally sweet and genuinely coconut-flavored. The dark chocolate coating provides antioxidants and a clean snap without the milk solids or soy lecithin found in conventional candy bars. Coconut meat is rich in medium-chain triglycerides, a type of fat that the body can use quickly for energy.

Tips

• Desiccated vs. shredded. Fine desiccated coconut makes a smoother, more tightly packed filling. Shredded coconut gives a more rustic texture with visible strands.
• Almond joy variation. Press a whole roasted almond into the top of each bar before dipping in chocolate for an almond coconut bar.
• Toasted coconut. Toast the shredded coconut in a dry skillet over medium heat for 3 to 4 minutes before mixing for a deeper, nuttier flavor.
• Double dip. For a thicker chocolate shell, dip each bar twice, chilling for 5 minutes between coats.