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Coconut Chocolate Bars Recipe

Prep Time10 minutes
Chill Time2 hours
Total Time2 hours 10 minutes
Calories: 220kcal

Ingredients

  • 1 cup shredded unsweetened coconut – for chewy tropical goodness
  • 1/2 cup coconut oil – to hold it all together and add richness
  • 1/4 cup maple syrup or honey – natural sweetness or fake sugar if that’s your jam
  • 1/4 teaspoon salt – because sweet + salty = magic
  • 1 teaspoon vanilla extract – flavor booster
  • 1 cup dark or milk chocolate chips – pick your chocolate vibe
  • Optional toppings: crushed nuts extra shredded coconut, or a drizzle of white chocolate for pizzazz

Instructions

  • Line your pan – Grab an 8×8-inch dish and line it with parchment. This is basically your chocolate bar’s future Instagram backdrop.
  • Mix the base – In a medium bowl, combine shredded coconut, coconut oil, maple syrup, salt, and vanilla. Stir until sticky, cohesive, and begging to be eaten.
  • Press into the pan – Dump the mixture into your lined pan and press it down evenly. Use your fingers, a spatula, or a flat-bottomed cup. Don’t stress—perfection is optional.
  • Melt the chocolate – In a microwave-safe bowl, zap the chocolate chips in 20-second increments, stirring each time until silky smooth. Or, if you want to feel fancy, melt it on the stovetop in a double boiler.
  • Top the base – Pour the melted chocolate over the coconut layer, spreading evenly. This is the “wow” moment where you’ll probably feel like a dessert artist.
  • Chill it out – Pop the pan in the fridge for at least 2 hours. Patience is hard, I know, but it’s worth it.
  • Slice and serve – Lift the bars out using the parchment, cut into squares or rectangles, and try not to eat them all in one sitting (good luck with that).