Sugar-Free Coconut Chocolate Bars




1 C. unsweetened, shredded coconut

2 tsp. Classic Sweetener (1tsp. For the coconut filling and 1tsp. For the chocolate, or if you like it sweeter you can use more)

1 teaspoon vanilla extract (1/2tsp. For the coconut filling and 1/2tsp. For the chocolate

⅓ cup coconut cream

4 tablespoons coconut oil

2 tablespoons unsweetened cocoa powder


  1. Mix shredded coconut with coconut cream,1/2tsp. of vanilla extract and 1tsp. Classic Sweetener and blend well with a spatula or a spoon
  2. Place the shredded coconut mixture on a small cookie sheet lined with parchment paper
  3. Shape it into a flat rectangle about 4 inches by 6 inches and 1 inch thick (measurements may vary) You can aid yourself with kitchen wrap to accomplish this.
  4. Place in the freezer for 2 hours, until frozen solid
  5. Remove from the freezer and cut into 5 long bars or 10 short bars
  6. While the coconut bars freeze you will prepare the chocolate coating:
  7. Melt coconut oil in a small saucepan until liquified
  8. Add cocoa powder, 1 tsp. Classic Sweetener, and 1/2tsp. vanilla extract to the coconut oil
  9. Mix well on low heat for about 2 minutes, until all ingredients are well blended
  10. Let cool to room temperature, but still liquid
  11. Now dip the bars in the cocoa mixture, and turn to all sides to coat evenly. It helps if the bars are frozen solid so they won't break.
  12. Place bars back on the parchment lined cookie sheet.
  13. When all bars are all coated put in the refrigerator to harden.
  14. The bars can be kept in the fridge for harder consistency or at room temperature for softer.

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