Raw CHOC Coconut Bars for a Healthy Taste of Paradise

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January 30, 2017

These raw chocolate covered coconut bars are a deliciously healthy taste of paradise. They are a divine treat and don’t need to be kept in the freezer, so can be taken with you and shared with the ones you love.

  • Takes
  • Prep: 30 mins
  • Makes
  • Yields: 12 approx
  • Utensils
  • Baking Paper,
  • Baking Tray,
  • Bowl,
  • Cooking Pan,
  • Fork,
  • Metal Whisk,
  • Spoon


1Prepare a freezer-safe dish big enough for 12 bars (if you need to layer them, separate with sheets of baking paper).

2In a large bowl, mix the coconut, coconut milk sweetened with honey/agave and 1 teaspoon vanilla essence until thoroughly combined.

3With wet hands, shape the mixture into bar shapes and place in the freezer-safe container.

4Tip: shape the bars to be more rectangular than sausage-like to avoid them resembling something less appealing when covered with chocolate! Freeze for 1-2 hours or overnight.

5Meanwhile, prepare a tray or plate by lining it with baking paper.

6When the bars are frozen make the chocolate by melting the cacao butter in a bain marie and then whisking in the cacao powder, Sweet Freedom or agave/honey/maple syrup, vanilla essence and a pinch of salt if desired. Remove from the heat and leave to cool for 5-10 minutes or until starting to thicken.

7Using forks to hold your bars, dip them one at a time into the chocolate, coat completely and place onto the prepared tray. Leave to set (and thaw) and enjoy.

8*The freezing part is just to keep the bar shapes while they are covered in chocolate – they don't need to stay frozen.

9Bars can be kept for up to 5 days in the fridge.


Coconut Filling

1 tin 400ml tin coconut milk (or substitute with a tin of condensed milk for a non-vegan not-so-healthy version)

275 g desiccated coconut

2-3 tbsp raw honey, agave or maple syrup to taste

1 tsp vanilla essence

Raw Chocolate Coating

100 g CHOC Chick Raw Cacao Butter

6 tbsp CHOC Chick Raw Cacao Powder

3-5 tbsp Sweet Freedom, maple syrup or raw honey

1 tsp vanilla essence

1 pinch salt to taste


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