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No Bake Chocolate Coconut Fudge Bars

4.97 from 32 votes

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!

Low Carb Keto Chocolate Vegan Coconut Fudge Bars Recipe







Here’s a coconut free version: Chocolate Oatmeal Fudge Bars

No Bake Vegan Chocolate Coconut Bars
GOOEY Chocolate Fudge Coconut 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

Healthy Chocolate Coconut Layer Fudge Bars
NO BAKE Chocolate Coconut Bars (Healthy, Vegan)

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.

No Bake Coconut Chocolate Fudge Bars (Low Carb, Keto, Vegan)

The bars were adapted from these Coconut Balls.

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No Bake Chocolate Coconut Fudge Bars

These delicious coconut fudge bars are always a huge crowd pleaser!
Prep Time 5 minutes
Total Time 5 minutes
Yield 20 – 25 bars
5 from 32 votes


  • 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


  • 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


Still craving coconut? Try this easy Coconut Curry Recipe.

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Published on July 29, 2019

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  1. Sarah says

    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?

    • Julie says

      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!

  2. Julie says

    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!

  3. Sue Medeiros says

    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!

  4. Cassie Thuvan Tran says

    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 😉

  5. Rosamonde Simone @ KetoBotyToneAvis says

    Your recipe of ‘no-bake-keto-coconut-fudge-bars’ looks ver tasty and delicious I love it. Thank you for sharing it.

  6. Sue Medeiros says

    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!

  7. Caye says

    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.

  8. Tracey sandmeyer says

    SO SO good!!! Thank you for providing amazing dessert ideas that my body can tolerate and feel good about!

    • Jason Sanford says

      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!

  9. Lisa says

    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.

  10. Lori says

    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).

  11. Pamela says

    I want to use Swerve; am I using the granular or powdered version in place of the liquid sweetener and how much?

  12. Amanda says

    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!! 🙂

  13. 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.

  14. 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.

  15. 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 !

  16. 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.

  17. 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

  18. Serena says

    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!

  19. 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!

  20. 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.

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