Dark chocolate spills over coconut centers to make these Low-Carb Coconut Bars a snack lovers dream! Little candy bars with no guilt–what’s not to love!
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These bars were inspired by an ice cube tray
. I don’t mean just any ice cube tray. This tray featured reservoirs shaped to make ice shaped so it would fit in a water or (shudder) soda bottle. I took one look at the tray and my mind wasn’t on iced drinks. Yep, my mind was in the food gutter. I imagined layering delicious things in these trays and making perfect little candy bars.
Don’t worry if you don’t have an ice cube tray like I used. Any type of silicone mold would work. While the shape of the mold doesn’t matter much, ingredient quality makes a big difference in this recipe. I like to use a freshly opened package of high quality unsweetened coconut. Even with the best coconut, don’t skimp on the chocolate quality. The chocolate determines not only how amazing these bars taste, but also determines how high or low carb they are. Some dark chocolate can have more than twice the carbs of other brands. Read the label.
Low Carb Coconut Bars
Ingredients
- 3/4 cup unsweetened shredded coconut
- 1/4 cup raw coconut butter
- 1/2 tablespoon granulated stevia/erythritol blend
- 1 tablespoon coconut oil melted
- 1/2 teaspoon vanilla extract
- 50 grams stevia sweetened dark chocolate 1.75 ounces, finely chopped. Stevia sweetened chocolate may be used.
Instructions
- In a small bowl, mix together the coconut flakes, coconut butter, sweetener, coconut oil, and vanilla extract. You may use a spoon for this, but I find a pair of clean hands works better.
- Taste coconut mixture and add sweetener if necessary.
- Pack the coconut mixture into the molds.
- In a double boiler, melt chocolate stirring constantly.
- Using a spoon, spread two thirds of the chocolate evenly across the tops of the filled molds.
- Place molds in freezer for five minutes or until chocolate is set.
- Carefully remove the coconut bars from the molds.
- Place bars on a sheet of parchment. The layer of chocolate should be on the bottom.
- Using the remaining third of the melted chocolate, decorate the tops of the bars. A pastry bag with a small circular tip, a plastic bag with a small hole in one corner, or even a spoon could be used for this purpose.
- Store in the refrigerator in a covered container.
Recipe Notes
Nutritional Information is calculated using stevia sweetened chocolate.
Per serving:
Calories: 229
Fat: 21.9 grams
Carbs: 10 grams
Protein: 2.11 grams
Fiber 8.2 grams
Net carbs: 1.8 grams
I LOVE Mounds bars so this sounds amazing. What is the nutritional information? I don’t see it :/
Thanks for your comment! I just added the nutritional information for you. The information is calculated using Lily’s Dark Chocolate which is sweetened with stevia and erythritol. I do not count erythritol in the carb content since it does not affect blood sugar. If you love coconut, keep checking our site. We have another coconut recipe we will be releasing either this week or next week.
-Annissa
I’ve made these twice and they are fantastic! I usually make a double batch and keep them in the fridge or freezer.
I make them in a standard ice cube tray and it works fine. They pop out of the tray nicely.
Thanks for the feedback! Glad you enjoy the recipe!
-Annissa
What can I substitute for the coconut butter?
They look yummy!
Cathy,
Thanks for checking out our blog! I’m not sure what a suitable substitution for the coconut butter would be. I have some ideas, but I don’t want to lead you down a path without trying it myself first. If you have trouble finding coconut butter, you may want to consider making our Chocolate Drizzled Coconut Macaroons (https://simplysohealthy.com/low-carb-chocolate-drizzled-coconut-macaroons/) instead. They have the combination of chocolate and coconut as well and are delicious, but do not require coconut butter.
Annissa
You can make your own coconut butter very easily; simply put shredded, unsweetened coconut into a food processor and blitz until it becomes a butter. A vitamix or blendtec will also likely work.
Hi I can easily get grated fresh coconut here.. So I’m wondering the recipe uses dedicated coconut or fresh coconut? Thank you
Thanks for checking out our site! This recipe uses unsweetened desiccated coconut. If you like coconut, we have another recipe you may want to check out our coconut macaroons as well! I’ll change both recipes to be more specific about the coconut. We can occasionally find whole coconuts here, but not grated fresh coconut. Thanks for letting me know about potential confusion.
-Annissa
Were can you get the chocolate. And coconut,coconut butter. Can you use any sugar free sweeteners.these look alsome.
Betty,
I just added links to some products that would work for this recipe. Other sweeteners would work, just make sure they are twice as sweet as sugar, or you will need to adjust the quantity. You will probably be able to find unsweetened shredded coconut and coconut oil at your local grocery store. Pyure can be difficult to find, but I know that some Walmarts now carry it. There are several varieties under that brand name, so be sure the get the erythritol/stevia blend and that 1/2 cup of sweetener = 1 cup of sugar. Coconut butter may be more difficult to find. I usually buy mine online. You may also be interested in our Low-Carb Chocolate Drizzled Coconut Macaroons. The ingredients for this recipe are more easily available. I also love the soft, almost chewy texture of the macaroons.
-Annissa
There are so many ads in this page I cannot read the recipe! There are two pop ups on the page AND an advert right over the recipe.
Sorry, Amanda. The ads are there so I can pay my expenses and keep the blog alive. I recommend going to the “print recipe” button at the top of the post. This will open the recipe in a different window without ads.
-Annissa