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Starting Friday off the best way I know how to, with Dark Chocolate Covered Coconut Bars.

Dark Chocolate Covered Coconut Bars | @hbharvest #chocolate #healthy #coconut #vegan #glutenfree

If there was ever a homemade chocolate bar to love, it has to be these coconut bars. Oh my gosh, they are healthy…ish and to die for. Dark chocolate, toasted coconut, peanut butter…might just be one of the best combos…ever.

Best part? Just SIX ingredients. Yes, just six. Unbelievable, right?

I know we all say this often, but sometimes it truly is the simplest things that are the best, and that’s the case with these bars.

Here’s the deal, I’ve been dreaming up these coconut bars for weeks now. I first thought of them while hiking a couple of weeks ago, but I shoved the idea out of my head because they seemed a little too simple. I mean, chocolate covered coconut? Did you guys really want to hear about that?

I wasn’t sure, so I held off. In the end however, the bottom line was that I kept coming back to the idea of a sweet coconut bar covered in chocolate. You clearly have to love coconut to love these bars, but guys, if you do love coconut…then you really need to hear about these easy, healthy bars.


Dark Chocolate Covered Coconut Bars | @hbharvest #chocolate #healthy #coconut #vegan #glutenfree

Dark Chocolate Covered Coconut Bars | @hbharvest #chocolate #healthy #coconut #vegan #glutenfree

Step one: boil together some real maple syrup and coconut cream. This is your “caramel” or glue that holds everything together.

Step two: stir in some peanut butter and vanilla. You could use almond or cashew butter too!

Step three: FREEZE. It’s super important to freeze the bars before dipping them in chocolate. It just makes the whole chocolate coating process so much easier. Trust me.

Step four: cover the bars in dark chocolate, and cover them well. Double dip if you’d like, I certainly do.

Step five: top each bar however you desire. I think my favorite topping is simply using toasted coconut or flaky sea salt. Below are some topping ideas…

  • roasted pistachios
  • cocoa nibs + flaky salt
  • goji berries + coconut
  • hemp seeds
  • toasted sesame seeds
  • toasted sesame seeds + toasted coconut
  • dried bananas
  • dried roses
  • more chocolate…aka milk chocolate, white chocolate and semi sweet chocolate

The options are really endless, so feel free to have fun!

Dark Chocolate Covered Coconut Bars | @hbharvest #chocolate #healthy #coconut #vegan #glutenfree

Dark Chocolate Covered Coconut Bars | @hbharvest #chocolate #healthy #coconut #vegan #glutenfree

Since we are in the midst of Healthy January, I made these bars using real, whole food ingredients, and with zero processed sugar, no butter, and the darkest of the darkest of chocolate. The combo of maple and coconut keeps the bars perfectly sweet and the peanut butter adds just a hint of nutty flavor (along with protein). I also made sure not to go too heavy on the nut butter as I really wanted the coconut flavors to shine here.

Also, toasting the coconut before mixing it into the bars adds another layer of flavor, and while I know it’s another step, it takes the bars from great, to really freaking good. You should do it.

And finally? Little sister Asher, who is currently sitting right next to me, wants me to tell you all that she just finished eating her very own, customized bar (meaning she added her choice of toppings), and it was DELICIOUS.

Granted her bar is topped with way too much milk chocolate, but I mean, she’s a kid, and well, balance is key.

PS. If only you could see her face as she says the word delicious. The cutest.

Dark Chocolate Covered Coconut Bars | @hbharvest #chocolate #healthy #coconut #vegan #glutenfree

Dark Chocolate Covered Coconut Bars | @hbharvest #chocolate #healthy #coconut #vegan #glutenfree

Dark Chocolate Covered Coconut Bars

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 16 bars
Calories Per Serving: 413 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1. Line an 8x8 inch square baking dish with parchment paper. 
    2. In a medium pot, combine the maple and coconut cream and bring to a boil over high heat. Boil 8-10 minutes or until thickened to a caramel like sauce. Remove from the heat and stir in 2 tablespoons peanut butter and the vanilla. Stir in the coconut. Press the mixture into the prepared baking dish. Transfer to the freezer and freeze until firm, 30 minutes to 1 hour.
    3. Melt the chocolate in the microwave until melted and smooth. Let cool 10 minutes.
    4. Cut bars into 16 bars. Cover in chocolate and top as desired. Let the chocolate set up, about 10 minutes. Keep stored in the fridge. 
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Dark Chocolate Covered Coconut Bars | @hbharvest #chocolate #healthy #coconut #vegan #glutenfree

Weekend plans = chocolate bar making. Excited about it.

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    1. Hey Lauren,
      Fantastic!! Thanks a bunch for trying this recipe out, I’m thrilled to hear that it turned out well for you:)

  1. These look so good!! I am going to make them tonight since I have all the ingredients. Your recipes are the bomb and I’m being honest when I say you are probably my fav food blog and one of the only 2-3 that I actually keep up with. Keep being you! Will let you know how they go☺️

  2. 4 stars
    The recipe originally called for 5oz of coconut cream and it worked perfectly every time I made it! Absolutely delicious and a wonderful GF, vegan option, with no refined sugar.
    As a note, I a slice these into smaller lengths, dip just the end in chocolate and then drizzle on the remaining portion. They look super “dressy” and it’s much easier.
    Since moving, I couldn’t find my printed recipe so I looked it up online and followed the recipe here, which only calls for 1/3 cup coconut cream. I could immediately tell the mixture was far too dry, it was crumbly and wouldn’t hold together. Somewhat panic stricken, I did finally locate my original printed receipt and I did a last minute fix using the original amount of coconut cream which is actually a little over 2/3 of a cup and it was much better.
    I hate to say it but I think the coconut cream measurement is now in error as it should be 2/3 cup (or 5 oz) as it stated on my printout from when the recipe was first released.

    1. Hey Suzanne,
      Happy Sunday!! So glad to hear that this recipe was enjoyed, thanks so much for making it!! All of the measurements are correct per the website:) ? xx

  3. 5 stars
    I made these last night and they were delicious!! Mine were not very beautiful, but they tasted great. I think with a little more practice they will taste and look amazing!

    1. Hi! Do you like white chocolate? IF so I would recommend that or just leave the chocolate coating off. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  4. A quick clarification…the ingredients list states coconut milk but the directions ask to use coconut cream. Are they interchangeable in this recipe? Love your recipes and your photography is spectacular!! Thank you for all you do to bring you readers new ideas and tastes!

    1. Hi Sheryl! I recommend using the coconut cream onto of the coconut milk can. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. Hi Lisa! I actually do not have the carb count for my recipes.. Sorry about that! I find that online food calculators work really well! I hope this helps! xTieghan

  5. Unfortunately, it didn’t work. After freezing, they crumbled into pretty much just coconut flakes when I tried to cut them into bars ☹️ I’ll have to order coconut cream and try again??‍♀️

    1. Hi Kim! I am so sorry about that. Are there any questions I could help you with or did you miss a step? Please let me know!

  6. So I am guessing coconut cream and cream
    Of coconut are not the same? All my grocery store had was coconut milk and cream of coconut. So after my mixture thickened it totally hardened after I added the PB. I tried to reheat it which softened it but my coconut mixture was more of a crumble. I pressed it into the pan and froze it anyway…how do you think they will turn out? Anything I can do?