Chocolate is the one thing I can never have enough!
But the problem with chocolate is that many times it has very processed and unhealthy ingredients, like high fructose corn syrup and artificial flavors, which are not good for you. This is why I always try to find a healthier alternative and why I came up with this alternative to chocolate – coconut oil chocolate bars.
What I love about this recipe is that it only has a few ingredients and it’s very simple to make. It’s so easy to make that you can even have your children help you makes these!
And if your child loves candy or chocolate, this is the perfect substitute for the store-bought stuff. My youngest called these coconut chocolate candy while for my oldest calls them coconut chocolate bars. Call it what you’d like, but these are delicious treat that will satisfy everyone’s sweet tooth!
The main ingredients in this recipe are coconut oil and cacao. Cacao is considered a super food because of its antioxidants properties and because it’s rich in magnesium. Coconut oil is also considered a superfood due to its many benefits, like reducing hunger.
Recipe variations for Keto diet: chocolate coconut fat bombs
This recipe is both paleo-friendly and keto-friendly. However, in order to make it keto-friendly you will need to make a few adjustments.
If you’re on the Keto diet, you can easily turn these into chocolate coconut fat bombs by swapping the maple syrup for the Keto friendly sweetener of your choice. Add the sweetener at the end, a little by little and keep tasting the mixture until you reach the desired sweetness.
To add even more fat to these, you can add 1/2 stick of grass-fed butter.
What I love about this recipe is that it’s very simple to enhance the flavors and even make different flavors in one single batch by adding different nuts or shredded coconut.
I’ve made this recipe for our home parties many times and it’s always been a hit! So much that that’s why I have the recipe on this site now.
Check out this video in partnership with NOW® Foods to see how simple it is to make these coconut chocolate bars:
Delicious Coconut Oil Chocolate Bars Recipe
This will take you about 5 minutes to make and you’ll have to wait 15 minutes before it’s ready to eat. It’s so easy to make, so make it with your kids, if you have little ones at home!
Ingredients:
It’s best to use only organic ingredients.
- 2/3 cup of Coconut Oil
- 1/2 cup of Cacao Powder
- 1/3 cup of Maple Syrup (you can use Raw Honey too)
- pinch of salt
- This is optional but is what gives it a great flavor and texture: nuts and/or unsweetened shredded coconut. You can add as much or as little as you like of slivered or sliced almonds, pecans or walnuts in pieces or shredded coconut (for the coconut I like to put it in a frying pan for a few minutes until it gets brown and crunchy).
- silicone molds
Directions:
Mix the coconut oil and maple syrup in a pan until the mixture is combined, about 1-2 minutes on low heat.
If you’re making a Keto-friendly version, skip the maple syrup and melt butter with the coconut oil.
Then, add the cacao powder and pinch of salt.
If you’re making a Keto-friendly version, add the sweetener of your choice gradually until you reach your desired sweetness.
Finally, add the amount of nuts or shredded coconut that you like to the mixture.
You can add the nuts directly to the mixture or in each silicone mold and then add the chocolate mixture on top, like seen below. I prefer adding them directly to the mold so that we can have coconut oil chocolate bars with different flavors.
If you have little ones, use silicone molds with kid-friendly shapes to make them even prettier! These and these are my favorite but you can find all sorts of shapes, like dinosaur and worm or click here for a a wide range of kid-friendly silicone molds.
Put your molds with the coconut chocolate mixture in the freezer for 15 minutes or leave in the refrigerator for a couple hours.
Once it cools completely and hardens, dish it out and serve.
Store it in the refrigerator in an air tight container. These coconut chocolate bars cannot be left out for long periods of time or they will melt – which is why it’s best to keep in the fridge.
These never last for more than a few days in my home so I hope your family loves it as much as we do!
Let me know what you think of this recipe!
*This recipe was updated on June 2019
Coconut Oil Chocolate Bars Recipe
A great, little treat that will not only satisfy your sweet tooth, but that contains superfoods. This simple recipe is ready in just a few minutes and perfect for everyone, from kids to adults.
Ingredients
- 2/3 cup of Coconut Oil
- 1/2 cup of Cacao Powder
- 1/3 cup of Maple Syrup, you can use raw honey too
- pinch of salt
- This is optional but is what gives it a great flavor and texture: nuts and/or unsweetened shredded coconut. You can add as much or as little as you like of slivered or sliced almonds, pecans or walnuts in pieces or shredded coconut (for the coconut I like to put it in a frying pan for a few minutes until it gets brown and crunchy).
- Silicone molds
Instructions
- Mix the coconut oil and maple syrup in a pan until the mixture is combined, about 1-2 minutes on low heat.
- Then, add the cacao powder and pinch of salt.
- Finally, add the nuts or coconut that you like. You can add the nuts directly to the mixture or place them in each silicone mold and then add the mixture on top.
- Put it in the freezer for 15 minutes or leave in the refrigerator for a couple of hours.
- Once it hardens, dish it out and serve.
- Store it in the refrigerator in an air tight container.
Notes
For a Keto-friendly version of this recipe, please refer back to the post on MamaInstincts.com
Nutrition Information:
Yield: 1 Serving Size: 1 batchAmount Per Serving: Calories: 3130Total Fat: 251gSaturated Fat: 161gTrans Fat: 0gUnsaturated Fat: 69gCholesterol: 0mgSodium: 474mgCarbohydrates: 198gFiber: 37gSugar: 120gProtein: 41g
Please keep in mind that these nutritional values are estimates, based on the ingredients, and it might not be accurate.
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Lydia says
Help! My coconut oil and maple syrup separated when when chilled.
Carolina says
That also happens to me sometimes and I’m not sure why but I’ve noticed the times I mix in the oil and maple syrup over low heat for a few minutes it doesn’t happen so try doing that.
You can also put the bars in the freezer and that will prevent the maple syrup from separating.
Anonymous says
It’s because you over heat the coconut oil and maple syrup- don’t let the temp go over 118 degrees.
Kylie says
Hi there. I’m loving this recipe. Have you by chance worked out calories per serve? Thanks!
Carolina says
Hi! I’m sorry. I don’t. We don’t really follow the calories rule so I’ve never done the math. However you can calculate that easily by looking at the label on the products you’re using. 🙂
Connie Bartlett says
Do you think it would be okay if you left out the syrup or honey?
Carolina says
Yes, that’s only there for flavor purposes to make it sweeter but not necessary.
Lauren Al Aqeedi says
This is currently my go-to fat bomb “treat.” I leave out nearly all the sweetener, and I add a big splash of vanilla bean for taste. Before I freeze them, I also put in unsweetened shredded coconut. They are a favorite in our house.
Carolina says
I love how it tastes with shredded coconut! Do you use any sweetener at all? Which one?
Heather says
I am trying to heat the syrup and coconut oil over low heat and it never combines!
Carolina says
Ummm I wonder if it’s the maple syrup… either way, it will still come out tasty even if it doesn’t entirely combine. Just follow the rest of the instructions. 🙂
Hanna says
I made these yesterday and they turned out great! I even dropped one into my coffee this morning and I will definitely be doing it again tomorrow morning too!
Ron says
This recipe looks like I can even make it. I have to change my eating habits now due to health reasons. I will try to make some soon and let you know how it turned out. Thanks for the recipe.