Coconut Bars with Chocolate Drizzle

coconut bars rfrd

These coconut bars are the perfect combination of chocolate and coconut.  I’ve been tinkering with a coconut bar recipe from Elana’s Pantry for the last few months.  My husband and I both agreed that chocolate needed to find its way into the recipe somehow, and Elana’s bars came out a bit more custard-like than we wanted.  This version is a delicious, healthy treat that tastes decadent.

Coconut Bars with Chocolate Drizzle Recipe

Ingredients for the bars:
3 eggs
¼ cup coconut oil
1 cup coconut milk
½ cup maple syrup
1 tsp. vanilla extract
1 cup almond flour, gluten-free flour, or white whole wheat flour
2 cups unsweetened shredded coconut

  1. Preheat the oven to 350 degrees.
  2. Mix together the wet ingredients in a large bowl.
  3. Add the almond flour and coconut to the wet ingredients and mix to combine.
  4. Pour the mixture into a 9 x 13 inch glass baking dish.  Bake for 25-30 minutes, until it is set and the top begins to brown.
  5. Cool completely on a wire rack.  Cut into 16 bars.

Ingredients for the chocolate drizzle:
1 tbs. coconut oil
3 tbs. maple syrup
1 oz. unsweetened chocolate (I use Baker’s Chocolate)

  1. Coursely chop the unsweetened chocolate.
  2. In a double boiler, combine all three ingredients and heat until melted.  Stir them until well combined.
  3. Let the chocolate cool and solidify a bit.  With a spoon, drizzle the chocolate onto the cooled bars.

Price Breakdown:

This recipe makes 16 bars (1 inch x 4 inch).  It contains some pricier ingredients, including maple syrup ($2.56 per cup), almond flour ($.80 per cup), and shredded coconut ($1.25 per cup).  Making this with white sugar and some white flour would bring down the price, but also the quality.

Even with these higher-end ingredients, the total cost of this recipe is $6.96, or $.44 per bar.  When compared to a Larabar, with its shelf price of $1.25, these coconut bars are actually a bargain!

This is part of Real Food Free for All, Traditional Tuesdays, Allergy-Free Wednesday, Real Food Wednesday, Whole Food Wednesdays, Day2Day Joys, Fight Back Friday, Allergy Friendly Friday, Simple Lives Thursday, Make Your Own Monday, Monday Mania, Ingredient Spotlight.

Comments

  1. Looks good!

  2. Ok you are definitely speaking my language with this recipe. A delicious sweet (but not too sweet) recipe, with whole food ingredients. And I love the price break down at the end. I find that so helpful. I also like knowing I’m not the only math nerd out there who is doing that. I calculate the cost of everything. It’s a disease :)

    • Thank you! I love treats that are full of nutrients. And I’m so glad to hear that someone is reading the price breakdown! It’s rewarding to know that even when I use high-end, healthier ingredients, I am still saving lots of money by cooking from scratch.

  3. I love baking from scratch too! I’ll follow you with interest :)

  4. I love how you sneaked some chocolate into the recipe. Would you say this is part macaroon, part Bounty bar? I love both! :)

  5. Wow, this sounds like an Almond Joy or one of those kinds of candy bars, but healthified. Thanks for sharing with Healthy 2Day Wednesday; come back tomorrow to see if you were featured!

  6. MMM!! I have all the ingredients… .These are going into my belly soon!

  7. Do you refrigerate these or leave them out at room temp?

    • Annemarie says:

      Amber, I store them at room temperature, but I usually freeze whatever we won’t be eating within a couple days.

  8. Is this sweetened shredded coconut like you’d find in a normal grocery store baking aisle, or unsweetened?

  9. Is it canned coconut milk or the refrigerated?

  10. Janel Fletcher says:

    Do you use the canned coconut milk or the stuff that comes in a carton?

  11. Great sounding! My hub is gluten intolerant (has Celiac “disease”) so am glad you mentioned it is compatible with GF flour.

  12. Could I use coconut butter?

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