Ingredients
Coconut Filling
2 cups unsweetened shredded coconut
½ cup coconut cream (or heavy cream)
¼ cup powdered sweetener (erythritol or monk fruit)
1 tsp vanilla extract
Pinch of salt
Chocolate Coating
1 ½ cups sugar-free chocolate chips
1 tbsp coconut oil
Instructions
Make the coconut filling
In a bowl, combine shredded coconut, coconut cream, powdered sweetener, vanilla extract, and salt. Mix until well combined and sticky.
Shape the bars
Scoop the mixture and shape into small bars using your hands. Place them on a lined baking sheet.
Chill
Place the bars in the freezer for 20–30 minutes until firm.
Melt the chocolate
In a microwave-safe bowl, melt sugar-free chocolate chips with coconut oil in 20–30 second intervals, stirring until smooth.
Coat the bars
Dip each coconut bar into melted chocolate, coating completely. Place back onto lined tray.
Set and serve
Allow chocolate to set in the refrigerator for 10–15 minutes. Serve chilled or at room temperature.
Additional Notes
Tips for Best Results
Use finely shredded coconut for smoother texture
Freeze bars before dipping for easier coating
Drizzle extra chocolate on top for bakery-style look
Meal Prep & Storage
Store in refrigerator for up to 1 week
Freeze for up to 2 months
Best served slightly chilled
Nutritional Information (Approx. per bar)
Calories: 150–180
Protein: 2–3g
Carbs: 3–5g net carbs
Fat: 14–16g
