Easy and delicious, these paleo Chocolate Coconut Bars are a hit wherever they’re served! With only a few real-food ingredients, you’ll be devouring them in no time.
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Note, this recipe and its photos has been updated. So if it looks a little different than the last time you were here… that’s because I updated it.
Even ‘that one kid’ likes them!
I’m sure all you parents know the feeling: there’s always that one kid who pretty much doesn’t like anything you make. Not that you’re really that bad of a cook or baker, they’re just so picky!
That was my second daughter. Pickiness and sensory processing issues go hand in hand, and she was so hard to feed for the longest time! (It’s been a couple years now since we did the GAPS diet
as a family, and she found so much healing through it.) So you know you’ve done something right when your I-won’t-eat-anything-new
4-year old comes to you and says, “
Mom! When can we have some of the delishish things?“
Paleo chocolate coconut bars.
There’s no doubt about it, these Chocolate Coconut Bars are one of the easiest and most popular treats I make for my family and friends. With no nuts, dairy, eggs, or grains, they’re super allergy-friendly, too. And since they don’t require anything other than a blender and a freezer, they’re even perfect for hot summer days!
Honestly, the only problem with them is figuring out how to not eat the whole pan myself…
Easy peasy decadence.
Besides being super easy to make, these Chocolate Coconut Bars are, as I’ve said, utterly delicious. You wouldn’t think something with mostly coconut in it would be rich, but boy are these ever! Even me in, in all my coconut and chocolate love, can only eat one or two in a sitting.
But I’m almost certain I will be allowed to make these in heaven, so I’ll get my fill of them then. And, since there won’t be any guilt there, I’ll be able to make a double batch and eat them all myself.
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Paleo Chocolate Coconut Bars
Free from grain, gluten, eggs, dairy, and refined sugar.
- 1/2 c. coconut oil
- 1/3 c. cocoa powder
- 3-4 T. honey (depending on how dark you like your chocolate)
- splash of vanilla extract
- dash of Himalayan salt
Warm coconut oil until it is liquid. Place the base ingredients in a blender (I use this one) and blend on high until smooth. This will take about 5 minutes or so, so be patient!
Spread base into a 9×5 silicone loaf pan (like this one) or you can be super un-crunchy and use a normal one lined with tin foil. No judgement, friend. Well, except for the fact that I just called you super un-crunchy…
Freeze base for about 15 minutes.
While coconut mixture is freezing, mix up topping ingredients. Spread topping over frozen coconut and stick in the freezer again until chocolate is hardened.
Pop out of container/remove un-crunchy foil and chop the Chocolate Coconut Bars pieces.
Store leftovers in the fridge.
You can use 1/2 cup of melted, dairy-free chocolate chips in place of the topping ingredients. (I’ve used these dairy-free ones, but whatever you want will work.)
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You’ll also love these delicious chocolate and coconut treats!
Dark Chocolate Banana Coconut Cookies
Dark Chocolate Walnut Coconut No-Bake Cookies
Raw Chocolate Peanut Butter Coconut Bites
Perfectly Easy Coconut Flour Brownies
Coconut Flour Banana Pancakes with Chocolate Nut Butter Syrup