Coconut Bars with Chocolate Drizzle
This post may contain affiliate links which won’t change your price but will share some commission.
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
Recommended Equipment
Ingredients
Ingredients for the bars
- 3 eggs
- 1/4 cup coconut oil
- 1 cup coconut milk
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1 cup gluten-free flour
- 2 cups unsweetened shredded coconut
Ingredients for the chocolate drizzle:
- 1 tbs coconut oil
- 3 tbs maple syrup
- 1 oz unsweetened chocolate (I use Baker's Chocolate)
Instructions
- Preheat the oven to 350 degrees.
- Mix together the wet ingredients in a large bowl.
- Add the flour and coconut to the wet ingredients and mix to combine.
- Pour the mixture into a 9 x 13 inch glass baking dish. Bake for 20 to 25 minutes, until it's set and the top begins to brown.
- Cool completely on a wire rack and cut into 16 bars.
- While the bars are cooling, coursely chop the unsweetened chocolate.
- In a double boiler, combine all three chocolate drizzle ingredients and heat until melted. Stir them until well combined.
- Let the chocolate cool and solidify a bit. With a spoon, drizzle the chocolate onto the cooled bars.
Approximate Nutrition Info
This recipe may contain affiliate links. A purchase or click through one of these links may result in a commission paid to us at no additional cost to you.
Coconut Bars Price Breakdown
This recipe makes 16 bars (1 inch x 4 inch). It contains some pricier ingredients, including maple syrup ($2.56 per cup), gluten-free flour ($.75 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!
Could I use coconut butter?
Erin, do you mean in place of the coconut oil? Yes, I think that would work well.
what would the fat and calories be with this?
Tammy, I don’t keep track of calorie counts or nutritional breakdowns on my recipes. I believe there are websites that you can use to get that information if you’re interested in learning the breakdown.
Great sounding! My hub is gluten intolerant (has Celiac “disease”) so am glad you mentioned it is compatible with GF flour.
Do you use the canned coconut milk or the stuff that comes in a carton?
Janel, I use canned coconut milk for this recipe.
Is it canned coconut milk or the refrigerated?
Zach, I use canned coconut milk.
Is this sweetened shredded coconut like you’d find in a normal grocery store baking aisle, or unsweetened?
Thanks for the question, Julie. I use unsweetened shredded coconut that I get at Whole Foods.
Do you refrigerate these or leave them out at room temp?
Amber, I store them at room temperature, but I usually freeze whatever we won’t be eating within a couple days.
MMM!! I have all the ingredients… .These are going into my belly soon!
I hope you like them!
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!
Thanks for hosting!
Makes me think some soaked almonds would be a tasty addition. 🙂 I’m so trying these!
Great idea, Brenda! That would be a delicious addition. Let me know how it goes.
I love how you sneaked some chocolate into the recipe. Would you say this is part macaroon, part Bounty bar? I love both! 🙂
I hadn’t thought of it that way, but now that you mention it, it’s not far from either! Definitely less sweet than a Mounds bar, but in the same family.
I love baking from scratch too! I’ll follow you with interest 🙂
Thank you!
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.
Looks good!
Thanks!