No Bake Chocolate Coconut Fudge Bars

Sweet and buttery coconut surrounds a rich chocolate center in these crazy-delicious coconut fudge bars. It’s no wonder the recipe is such a huge crowd pleaser!

No Bake Chocolate Coconut Fudge Bars

NO BAKE

VEGAN

KETO

PALEO

GLUTEN FREE

SUGAR FREE

Coconut Free Version —> Chocolate Oatmeal Fudge Bars

No Bake Vegan Chocolate Coconut Bars

GOOEY Chocolate Fudge Coconut Bars

No Bake Chocolate Coconut Fudge Bars

With smooth dark chocolate between layers of coconut, it’s like an inside-out Mounds bar!

The coconut bars are easy to transport and don’t have to be refrigerated, meaning they are a great choice to make for parties, potlucks, book clubs, or any other time you need a crowd-pleasing dessert in a hurry.

No oven required – it’s way too hot outside!!!

Also Be Sure To Try: Keto Muffins – 6 Ingredients

Healthy Chocolate Coconut Layer Fudge Bars

NO BAKE Chocolate Coconut Bars (Healthy, Vegan)

No Bake Chocolate Coconut Fudge Bars

The recipe can either be made with a liquid sweetener (maple syrup, agave, etc.) or with stevia if you need a low carb keto version.

To make the bars, press 2/3 of the coconut mixture into a parchment-lined pan, spread the chocolate fudge over top, then sprinkle on the remaining coconut and refrigerate until firm.

LOW CARB No Bake Coconut Chocolate Fudge Bars

No Bake Chocolate Coconut Fudge Bars

Keto Coconut Fudge Bars

Adapted from these Homemade Bounty Bars

No Bake Chocolate Coconut Fudge Bars


Total Time:
5m


Yield:
20-25 squares



Print This Recipe








5/5

5/53

No Bake Chocolate Coconut Fudge Bars

Ingredients

  • 3 cups shredded unsweetened coconut (240g)
  • 1/4 cup sweetener (see note below)
  • 1/2 cup melted coconut oil or coconut butter (96g)
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp salt
  • 1 1/2 cup chocolate chips or sugar free chocolate chips
  • 1/3 cup almond butter (or additional chips or coconut oil/butter)

Instructions

You can either use 1/4 cup liquid sweetener (agave, honey, pure maple syrup) OR stevia for the equivalent sweetness and add 1/4 cup additional coconut oil to make up the liquid difference.

Line an 8×8 pan with parchment going up the sides. Combine first 5 ingredients – I like to blend in a food processor, but it can be done by hand. (If skipping the food processor, you can increase coconut oil to 2/3 cup to ensure they aren’t crumbly. However, the bars in the photos…

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