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This recipe is my take on the classical coconut-chocolate bars. If you like coconut and chocolate together, then these Coconut Chocolate Keto Bars should definitely be on your list. These are low-carb, crunchy, loaded with coconut and chocolate, and super tasty.

To tell you the truth, I was thinking for some time to work on a coconut and chocolate bar dessert, but never quite got to it. I guess I never felt inspired to work on a coconut bar since I was happy with all those chocolate recipes. Until one day when I simply was in the mood for coconut … plus I had a bunch of extra coconut products in the house: coconut butter, coconut chips and extra virgin coconut oil. I had to find a way to use everything and this is how my coconut-chocolate bar was born.

Stack of freshly made Coconut-Chocolate Keto Bars.

Why I like this recipe?

I like these coconut-chocolate bars because they’re loaded with healthy fats, very easy to make and super tasty. The healthy fats come from coconut butter, coconut chips or coconut oil, plus cacao butter. The recipe is also low in sugar, I used just enough coconut sugar to make it taste good, without being too sweet.

Since this recipe is low in carbs and high in healthy fats, it’s actually perfect for a low-carb or keto eating style. It works great as a snack, dessert and even as a breakfast on-the-go. And if you’re fat adapted, it’s going to give you plenty of fat-burning energy for hours.

Here’s more reasons why you should give it a try. It’s:

& Coconutty
Easy to Make

Stack of freshly made Coconut-Chocolate Keto Bars.

Tips for making better desserts

When I start working on any new recipe, I have a few guidelines that I like to follow. This is my way of making sure that my recipe will turn out healthy and tasty every single time.

Here’s a quick overview of my guidelines for making better desserts:

  • should support a healthy lifestyle
  • always use real food ingredients, as unprocessed as possible
  • use organic ingredients if possible
  • use coconut sugar instead of refined sugar
  • make it low in carbs and high in healthy fats
  • do not use refined seed oils
  • use at least one of the following healthy fats: coconut, avocado, nuts and seeds
  • should look great and make you wanna just try it
  • should be interesting even to people that eat “regular” sweets
  • take some nice and real pictures at the end
  • bonus: if it can work as a meal replacement, that’s even better

Long story short, these coconut bars have been a big hit! The only downside is that they have to be refrigerated to keep their firmness, but taste-wise, they are great!

I hope you’ll decide to try this recipe because it’s … well, it’s good! If you already made this bar, share a photo on Instagram, tag it #refreshmyhealth and I will follow-up with you. Thanks!

What are your secrets for making healthy desserts? Would you give this coconut and chocolate bar a try? Share below!

Stack of freshly made Coconut-Chocolate Keto Bars.

Coconut-Chocolate Keto Bars

Prep Time: 30 mins
Cook Time: 0 mins
Fridge Time 4 hrs
Servings: 10 bars
Author: Marcel Corbeanu
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This recipe is my take on the classical coconut-chocolate bars. If you like coconut and chocolate, then this dessert should definitely be on your list. It’s low-carb, crunchy, loaded with coconut and chocolate, and super tasty.


Bottom Layer (Coconut)

  • 50 g coconut butter
  • 2 tsp extra virgin coconut oil (big tsp)
  • 70-80 g shredded coconut chips

Top Layer (Chocolate)

  • 50-60 g cacao mass
  • 50 g cacao butter
  • 1/2 tsp vanilla powder
  • 1-2 tsp cinnamon powder
  • 2 tsp extra virgin coconut oil
  • pinch of Himalayan salt
  • 2-3 tsp coconut sugar (optional)


Bottom Layer (Coconut)

  • Add everything into the double boiler
  • Slowly melt and combine the ingredients together. Your goal is to obtain a solid paste.
  • Once everything is combined, pour into a glass or ceramic dish and place in the fridge to solidify a bit.
  • First layer is done. Let’s now work on the chocolate layer.

Top Layer (Chocolate)

  • Again, start by adding everything into a double boiler. Make sure not to overheat the ingredients.
  • Once everything has combined into a liquid paste, remove from heat.
  • Let it cool down for a few minutes until it becomes thick like a chocolate paste (but not solid).

Assembling the bar

  • Remove the coconut layer from the fridge. Make sure it does not become rock solid, but solid enough to support the chocolate layer. The chocolate, on the other hand, has to be thick like a cream (or spread).
  • Pour the chocolate paste on top of the coconut layer and place the tray in the fridge.
  • After a few hours (or when it has solidified), remove from the fridge and slowly cut into your desired kind of bars. Transfer to a plate and keep in the fridge until you serve them because they tend to melt at room temp.
  • Enjoy!


This coconut-chocolate bar requires less time to solidify compared to cookies made with berries or raisins. This also means that it’s not going to melt quickly at room temperature.
If one of the layers has solidified too much (for ex, it can become rock solid), you can remove it from the fridge and let it sit on the counter for half an hour (or until it has softened a bit).
Course: Dessert
Cuisine: Dairy-Free, Gluten-Free, Raw Food, Sugar-Free, Vegan, Whole30
Keywords: chocolate, coconut, coconut bar, fat bombs
Marcel Corbeanu

Marcel Corbeanu

Hi, I'm Marcel! I'm a health coach, I write about health and wellness and I love cooking healthy food with fresh and simple ingredients.


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