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Healthy Coconut Bars

Posted on April 15

Do you sometimes get huge cravings for food you normally don’t fancy that much? For the past couple of weeks I’ve been having a “chip-craving-period”. It’s a little odd since I normally don’t crave for chips and only eat them on rare occasions. I think it was the new Ten Acres chips that started it all – they’re just so tasty!! I can’t believe the “when the cheese met the onion” flavor is vegan! 😀

Today however, my chip craving seems to have been satisfied (for now), and instead I really longed for a few coconut bars – you know, the Bounty bar style with thick coconut base covered in chocolate.

Well, these tasty coconut bars I made today have the same flavour but are FAR healthier, and super easy to make! 😀

coconutbars-sofiavonporat

4.4 from 10 reviews
Coconut Bars
 
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Ingredients
  • 2 cups shredded coconut
  • 1 cup coconut oil, melted
  • ¼ cup agavesyrup
  • 100 g dark high quality chocolate
  • ¼ tsp vanilla extract
  • 1 pinch sea salt
Instructions
  1. Mix together all the ingredients except chocolate in a bowl.
  2. Press the mixture into a oven form lined with parchment paper in a dense layer. Place in the freezer until the mixture is solid.
  3. Melt the chocolate and pour on top of the coconut base and freeze until the chocolate is solid. Cut into bars and enjoy!

 

I’m a 30 year old entrepreneur and food creator from Sweden who loves to experiment with plant-based food in the kitchen. I became interested in cooking while spending five years traveling full time around the world as a travel writer, where I had the opportunity to explore cuisine from all over the world.

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  • Sharon / Savormania
    April 15 at 10:19 pm

    I’m happy with anything with coconut! Your bars look incredibly moist and chewy! Can’t wait to try them.

    • Sofia
      April 21 at 8:29 pm

      Hey Sharon! Thanks for your comment, glad to hear you like them!

    • Bridget
      June 30 at 10:51 am

      I found this on Wikipedia – so do take care if you are at risk of diabetes or heart disease.
      “Agave syrup has been marketed as a “healthful” sweetener, but this fact has been the subject of criticism due to its very high fructose content (which is even more than high fructose corn syrup in its fructose content by weight) and its potential to lead to insulin resistance and significantly increased triglyceride levels (a risk factor for heart disease).”[3][4]

  • Aimee / Wallflower Girl
    April 18 at 10:59 pm

    These look so delicious! And so simple to make too… Bookmarking to make in the future 🙂

    • Sofia
      April 21 at 8:30 pm

      Thanks Aimee! Yes they’re super easy to make, perfect for a quick snack 😉

  • Debbie
    April 25 at 6:05 am

    Can you use something else in place of the agavesyrup.

    • Sofia
      April 25 at 6:23 am

      Hi Debbie! Yes, you can swap agave syrup with for example honey or maple syrup, anything that’s a little sticky as it helps bind the ingredients.

      • Deb M
        August 21 at 11:57 am

        I use rice malt syrup as a substitute for honey – same texture & taste but healthier

        • Sofia
          September 6 at 2:59 pm

          Thanks for the tip, will try that some time 🙂

  • darlene
    May 1 at 9:19 pm

    can you use date syrup instead of agave? or organic maple syrup.. not a big agave lover..

    • Sofia
      May 1 at 10:28 pm

      Hi Darlene! I haven’t used date syrup much (very difficult to get a hold of where I live) but maple syrup would definitely work!

  • Beverly
    May 4 at 4:21 am

    You had me with coconut, can’t wait to try these.

  • Wren
    May 5 at 11:51 pm

    approx how long does it take for the coconut to freeze?
    Can you use Truvia?

    • Sofia
      May 10 at 6:28 pm

      Hi Wren! It becomes solid pretty quickly, it depends a little on how thick your mixture is (how small or large the oven form is) but usually no more than 30 minutes until you can pour the chocolate on top. I haven’t tried Truvia but if you do, let me know how it turned out!

      • Mary Marshall
        November 18 at 9:22 pm

        What is “oven form” I have not heard that terminology

        • Sofia
          November 23 at 9:23 am

          Hi Mary! Oh sorry, probably my Swedish 😉 I think it’s called an oven tray, or brownie pan if you like. 🙂

  • Svenja
    May 13 at 10:06 am

    Hi Sofia,
    I recently made these with maple syrup and they were divine! Though I made only half the recipe (trying my best to be moderate 😉 ).
    I got one question though: How did you manage to cut these so neatly? I tried cutting mine, but some pieces just broke apart. Since the coconut base held together quite well, it seemed more of a problem to cut through the cold chocolate. Any tips?
    Thanks,
    Svenja

    • Sofia
      May 13 at 4:49 pm

      Hi Svenja! Glad to hear you liked them! I let them sit in room temperature for a bit, it won’t melt at all, just get a little bit softer and easier to handle :).

  • Angel / Chindian Kitchen
    June 1 at 3:47 am

    This looks delicious, Sofia. I get bad cravings for coconut recently, and this looks like healthy coconut bars to go. Will absolutely give it a try. Glad that I found your site.

  • Judee
    June 10 at 12:59 am

    Looks fabulous! What a delicious treat.

  • Danielle
    January 25 at 2:34 pm

    These look so yummy! I need to try!

  • Katie
    January 25 at 9:34 pm

    Do you know how many calories per slice? P.s these taste amazing job st made them x

    • katie
      January 26 at 2:44 pm

      568 cals per bar if split to 6
      284 cals per bar if split to 12

  • Petra
    January 27 at 12:58 pm

    Thank u for recipe.So tasty!!!

  • Vrinda
    February 6 at 2:30 pm

    Can I make these with fresh coconut?

    • Sofia
      April 28 at 8:18 am

      Hi! I’m not so sure, it could get a bit too wet but if you try it I’d love to know how it turned out!

  • jackie
    April 25 at 6:43 pm

    They look delish – but 568 calories per bar? That is a LOT! Could someone verify?

  • Kaeti
    April 28 at 12:29 am

    Hi how long do these keep for??

    • Sofia
      April 28 at 8:20 am

      Hi! I always finish mine within two weeks because I can’t keep my hand off 😛 But since you can easily freeze them they keep for a long time 🙂

  • Heen
    April 30 at 8:53 am

    I really do not like bounty bars because I found them way too sweet. These are perfect though!made them yesterday, they are a real treat and healthy!thanks for sharing!

  • Kimberly
    May 8 at 11:29 pm

    Definitely a keeper but will cut back on amount of coconut oil. One cup was way too much. Other than, it was super easy to make and my husband loved it! Thanks for sharing!

  • May Douglas
    May 12 at 9:03 pm

    Hi. Do you have any idea how many syns on slimming world this recipe would be? I so want to make these but feel they might be too high. Thank you, May ☺

  • Kirsty
    May 14 at 7:07 pm

    I’m confused how these are healthy when they are so many calories????

    • Megan Hamilton
      June 13 at 5:09 am

      Just because something has high calories does not mean it.is bad for you. Coconut oil is a great source of healthy fat which can actually help I’m Weight loss, stop counting the calories of healthy foods. . And just stay away from junk foods.

    • Animcbindra
      June 14 at 7:21 pm

      Healthiness does not necessarily equate to calorie counting. It is important to see where the calories are coming from, but as with anything calorific, moderation is the key.

  • Sarah
    June 1 at 9:12 am

    Where do you store them? Will they melt if out of freezer?

    • Sofia
      July 6 at 10:01 am

      Hi Sarah!

      You can store them in the fridge as well 🙂

  • Wanda
    June 11 at 2:51 am

    Is there an alternative to the syrup?

  • Megan
    July 8 at 8:06 am

    Hi, sounds delicious! I would like to try but I have no freezer! Could I make it with just a fridge?

    • Sofia
      July 8 at 8:07 am

      Hi Megan!

      Yes I think that would work, it might take a little longer though for everything to firm up 🙂

  • Lauren
    July 17 at 9:40 pm

    I added blended strawberries to mine, tastes good but doesn’t set so hard, would more coconut oil help do you think?
    Lauren
    livinginaboxx | bloglovin

  • Caron Pearce
    August 10 at 6:15 pm

    Hi can you use desiccated coconut instead of shredded ? Or is the same thing ?

  • Liz Parks
    August 11 at 8:26 pm

    I just made these! I used honey instead one agave, and only half of the coconut oil. I pressed the mixture into mini muffin tins. Before serving I drizzled them with some melted dark chocolate and topped with sliced almonds. Yummy, easy and healthy. Keeper recipe!

  • Ciana
    August 31 at 4:17 am

    Hmmmm they taste so good they taste like heaven eating them now

    • Sofia
      September 6 at 2:59 pm

      Glad you liked them! 🙂

  • Leyl an
    October 2 at 8:36 am

    Hi there Sofia I made tried this recipe and only halved it. Quick question is it suppose to be oily from the coconut oil. I found that maybe 1/2 a cup was a bit much.
    Thank you

  • Sofia
    October 10 at 12:06 pm

    Hi Leyl! When the bars soften the coconut softens as well, perhaps that could be the reason why. If you don’t feel like you need more coconut oil to make it all stick together I think it should be just fine reducing it a little 🙂

  • Debbie sullivan
    January 16 at 7:51 pm

    Just made these, hope their good, trying watch my cholesterol count.

  • Tom
    January 20 at 12:30 am

    These are NOT “Healthy”! Not with agave syrup! Agave is even worse than sugar! Too high in fructose.

  • Marti
    January 16 at 11:56 pm

    This was very good made it with stevia syrup used half the amount. Very good