Sweet craving? These soft, chewy Keto coconut bars are healthy dessert heaven. NO-BAKE and made with only 5 ingredients, you’ll never guess these decadent-tasting candy bars are low in carbs and sugar free!
I’m a big fan of easy sugar free sweets, and this recipe ticks all my boxes. It does not require any baking, it comes together with only 5 ingredients and most importantly, it is intensely, supremely satisfying. Once you sink your teeth into a chewy coconut bar you’ll know exactly what I’m talking about!
Essentially, no bake coconut bars are just like a Bounty bar (I think there’s a version over in the US called Mound bar) – but without the fussy chocolate covering (and all the sugar). The filling is the best part anyway, so why not get straight to it 😉
Are these no bake coconut bars healthy?
Amazingly, yes! They contain lots of good fat and only 1.3 grams of sugars per bar!
These Keto bars are a triple coconut whammy. The recipe calls for desiccated coconut, coconut cream AND coconut oil. Coconut is a dream ingredient for anyone who’s following a low carb or Keto diet. Desiccated coconut, for example, is rich in essential nutrients and high in fibre. Coconut is also high in saturated fats, which means it’s very satiating. Coconut oil is an ingredient in many Keto fat bomb recipes, including my chocolate walnut fat bombs.
Regular coconut bar recipes often contain condensed milk. Condensed milk is a mixture of milk and sugar, which is simmered until it is reduced by about 1/3 and thickens. I used the coconut cream instead, which has a similar texture, but is low in carbs. I actually have a recipe for sugar free condensed milk on my website, which would also be great in this recipe. But for all of you who want a quick result, coconut cream works a treat.
How to make coconut bars – step by step:
1.) Place all ingredients except the chocolate in a food processor or stand mixer and blend away until the coconut shreds are considerably smaller than they were at the beginning. You could use a stick blender and a tall jug as well, it’ll just take a little longer.
2.) Line a tray with parchment paper and fill in the sticky mixture. Take this opportunity to steal a couple of bites 🙂
3.) Press the coconut filling down firmly with your hand until there are no air bubbles left. This way your bars don’t fall apart later.
4.) Optional – smoothen the top with a spatula.
5.) Place the tray in the fridge for 15 minutes so it firms up before cutting. The blades of the food processor warm up the coconut mix, which makes it too soft to cut straight away. I cut my mix into 24 squares. I decided to cut BEFORE drizzling with chocolate because I did not want the chocolate to splinter off when cutting.
TIP: Wet your knife before you cut and clean it after each cut to remove any coconut shreds that got stuck on it.
6.) Take a moment to admire your coconut squares, looking all pristine and perfect in innocent white 🙂
7.) Now it’s time to decorate: Melt dark or sugar free chocolate with 30 second bursts in the microwave or in a water bath (you place a bowl with chocolate into a larger bowl half-filled with boiled water). Pour the chocolate into a sturdy plastic bag and pierce a hole into the bottom with a needle. Drizzle the chocolate over the coconut bars and return to the fridge until chocolate has set.
BAKER’S NOTES
I used the clear Sukrin Sugar Free Fibre Syrup in this recipe. You can replace it with any other sugar free syrup available where you are. If you’re after a Paleo coconut bar, you could even go for maple syrup.
You can go for 1/2 cup of powdered erythritol instead of the sugar free syrup. In this case, increase the coconut cream to 1/2 cup.
I don’t like my sweets too sweet. If you prefer your coconut bars a little sweeter, don’t hesitate to add a few drops of liquid stevia. Vanilla or coconut flavour would work well. 4 drops are equivalent to 1 tsp of sugar. Add only a few drops at a time so your mix doesn’t end up too sweet!
Let’s talk chocolate.
The coconut bars you see in the photos are drizzled with a dark chocolate containing 90% cocoa solids. It is very low in sugar – less than 1/2 teaspoon for the entire amount used in the coconut bars. A chocolate with 85% cocoa solids would still be a good option. Or you can even go for sugar free chocolate, which is sweetened with stevia. They are more pricey, but this way you could even have a milk chocolate topping. In the US, Lily’s is a good option, and in the UK there is a brand called Nicks.
You can easily turn your Keto bars into homemade bounty bars by cutting the coconut mix into rectangular shapes and dipping it into a bowl with melted chocolate. Handle the coconut shapes with 2 spoons so you don’t get messy hands!
Coconut bars freeze well – they even taste great frozen! You can store them in the fridge or even in an airtight jar at room temperature. Enjoy!
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Keto No Bake Coconut Bars
Sweet craving? These soft, chewy coconut bars are healthy dessert heaven. NO-BAKE and made with only 5 ingredients, you'll never guess these decadent-tasting candy bars are low carb, Keto and sugar free!
Ingredients
- 3 cups / 270g desiccated coconut unsweetened
- 1/3 cup / 80 ml coconut cream
- 1/2 cup / 120 ml sugar free syrup
- 4 tbsp coconut oil
- 1 oz / 30g dark or sugar free chocolate minimum 85% cocoa solids
Instructions
Blend all ingredients in a high speed blender or with an electric mixer until and you have a moist, sticky mix. The coconut shreds should be MUCH smaller than they were before blending.
Line a 8x5 inch pan with parchment paper and fill in the coconut mix. Press down with your hands until it's nice and firm. Smooth the top with a spatula.
Place in the fridge for 15 minutes. Then remove and cut into pieces.
Heat the chocolate in the microwave (30 second bursts) or in a water bath (place the bowl with chocolate into a larger bowl half-filled with boiled water. The heat gently melts the chocolate).
Fill melted chocolate into a plastic bag and pierce a hole with a needle. Drizzle the coconut bars with the chocolate.
Return to the fridge for 10 minutes so the chocolate firms up.
Recipe Notes
Nutrition is calculated per 1 coconut bar using chocolate with 90% cocoa solids.
The fibre content is high because of the additional fibre in the syrup. Normally we deduct the fibre content from the total carbs to get the net carb count. As it's not possible to have a negative net carb count, the net carbs in this recipe would be equal to the sugar content- 1.3g.
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Vanessa says
Thanks for sharing! Do they keep long?
Katrin says
They do! I tend to store my sweets in the freezer because that way I don’t feel I have to eat them every day, but they’re fine in the fridge for a while too, in an airtight container. Maybe a couple of weeks?
Claira says
Can you substitute coconut milk for coconut cream? I don’t think I’ve ever seen coconut cream at the grocery store.
Katrin says
Hi there, you cannot use the coconut milk that comes in a tetra pak and is thought for drinking, it’s too watery. You CAN get a tin of coconut milk, put it in the fridge, which separates the cream from the liquid. Then only use the firm bit.
Tara says
What kind of sugar free syrup is it? Like sugar free maple syrup?
Thank you
Katrin says
I used the clear sugar free syrup from Sukrin in this recipe. It does not taste of much on its own. If you use a maple flavoured sugar free syrup, you might be able to taste the maple and your bars would also have a yellowish/brownish tint (the recipe would still work though, just pointing this out). I once made these bars with a brown sugar alternative – Sukrin Gold – and whilst it tasted good, I was a little disappointed the colour of my coconut mix was not a pure white.
Vickie says
What is the difference in carbs if you substitute the powder sweetener and increase the coconut cream. The only sugar free syrup here is called DaVinci or Torani. Have you ever heard of those, if so can you use them. They aren’t a really thick syrup.
Katrin says
You’d probably end up with less carbs if you use powdered sweetener as the Fibre syrup has some carbs. As for the Torani Syrup, if it’s really liquid just use a bit less initially and see how you get on. The coconut oil sticks everything together really well, so there’s a bit of give in the recipe:)
Jay says
How much coconut ans coconut oil etc?
Katrin says
Hello, all quantities are at the bottom of the post in the recipe card. I always give grams/ml as well as cups and ounces so you can get started wherever in the world you are 🙂
Susan says
Love this recipe!!
I have an allergy to chocolate & the cocoa bean
so I replaced the chocolate with some coconut oil
mixed with some squished up blue berries as the
topping. It was yum.
Katrin says
Hi Susan, this sounds so yum! Love the idea of a blueberry topping. I eat frozen blueberries and shredded coconut with yoghurt all the time.
Susan says
I love coconut! Can’t wait to try these. Thanks for all your amazing recipes
Katrin says
I’m glad you like the look of them! Be sure to leave a comment once you have tried the bars 🙂