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
Have you made this recipe?
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Kerre Gadoury says
These are amazing! The whole family loved them. I used the Lily’s and for liquid keto sweetener I used Swoon https://www.tasteswoon.com/products/swoon?variant=14142457905197
It was perfect! Thank you!
Ms. Laura Dion-Jones says
Orgasmic!
Jeska says
Would these hold up in the mail? Or will they melt? I like to send healthy treats to my friends on their bday <3
CCK Media Team says
Hmm unfortunately would melt because of the coconut oil. Maybe one of the cookie recipes would work better? https://chocolatecoveredkatie.com/category/healthy-cookies/
Lisa Benjamin says
Wow, wow, wow – these are amazing!! For the sweetener I used part of the designated amount Lakanto monk fruit granular sweetener and half with Lakanto maple flavored syrup (keeping it keto.) These are amazing, rich and taste absolutely sinfully delicious. Thank you for this great recipe.
donna says
Can i use cocoa powder instead? What other replacements can I use for the low carb chocolate chips? Thanks
Bonnie says
These look absolutely wonderful.
I’m confused by the instructions “Carefully melt the chocolate, stir in almond butter if using, and spread over top of the coconut.”
Does this mean the 1/3 cup almond butter, or additional chips or coconut oil/butter in the ingredients is all optional? Or, does it mean to choose one and mix it in with the melted chocolate.
Paul says
Made these Friday but played a bit. Added an additional layer of white chocolate and dropped some Goji berries in between. Net carbs are up a smidge so definitely a Treat only but what a Treat !
Thank you for the base idea , looking through the rest of your recipes !
kkrakker says
Very slight confusion….1st item in the ingredients list is 3 cups shredded unsweetened coconut, does not say “divided”. Last step of instructions states to sprinkle with **remaining** coconut. So question is, is it a full 3 cups coconut in the base and then ADD some coconut to the top at the end or is it take ‘some’ out of the 3 cups to sprinkle on top at the end. Thanks for your clarification ! btw, made several of your recipes and LOVE them so can’t wait to try this one…just pulled your chocolate chip cookies from the oven 🙂
CCK Media Team says
Hi sorry for the confusion. It means to sprinkle the remaining 1/3 of the coconut mixture (not just plain coconut) on top.
Christine DiFranco says
I’m very confused about the do you use 1/4 cup keto regular sugar and 1/4 cup of coconut oil and mix together
Serena says
Hi!
I made this recipe! It turns out great!! thank you so much for sharing!!
I didn’t use a blender but they weren’t crumbly. Just perfect.
I just wanted to ask you if you can always include grams other than cups in your recipes. I live in Italy and we don’t use cups. I always need to convert cups to grams but sometimes the convertion that I find on the internet is not accurate so the recipe doesn’t turn out how expected.
This is not the case of course but just in general it would be amazing to always have grams other than cups!
In any case.. thank you!
Dawn says
Another yummy one! Super easy to make. I used coconut sugar and it worked perfectly. Thank you!!
Marilena says
I’ve done it and it’s awesome!!! Thank you! 💜
Shannon says
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!
MJShuff says
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.
Jada says
I mixed all ingredients as one and poured into square silicone candy mold. Excellent as a KETO *fat bomb*. Thanks for sharing the recipe.