These homemade chocolate coconut bars are the sweetest kind of throwback. This recipe makes two kinds — both start with a mounded coconut mixture, but one adds almonds for an extra touch of joy. Simple, satisfying and made with better-for-you ingredients, they’re candy done right.
Chocolate Coconut Candy Bars Two Ways
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Ingredients
Coconut mixture
- 2 cups unsweetened shredded coconut
- 4 Tbsp. agave nectar or honey
- 3 Tbsp. coconut oil melted
- 2 Tbsp. coconut milk
- 1/2 tsp. vanilla extract
- 1/4 tsp. salt
- 6 raw almonds
- 2 drops almond extract
- 2 drops coconut extract
Bittersweet chocolate coating
- 1/2 cup Navitas Organics Bittersweet Cacao Wafers
- 1 tsp. coconut oil
Semi-sweet chocolate coating
- 1/2 cup Navitas Organics Semi-Sweet Cacao Wafers
- 1 tsp. coconut oil
Instructions
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In mixing bowl, combine ingredients for coconut mixture and mix together thoroughly. (Note: Mixture should hold its shape when squeezed together. If it does not hold shape, add 1 Tbsp. sweetener or coconut oil until it resembles wet sand and sticks together.)
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Divide coconut mixture into two bowls, one for almond candy and one for coconut candy. Add 2 drops of almond extract to one mixture and 2 drops of coconut extract to other mixture.
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Use spoon or cookie scoop to portion out each mixture into 6 equal portions.
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Shape each scoop into an oval and firmly press mixture together to hold its shape. Place each oval onto parchment-lined baking sheet. Press one raw almond on top of the 6 almond-flavored ovals.
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Place coconut mounds in freezer at least 30 minutes prior to coating in melted chocolate.
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Melt bittersweet cacao wafers and coconut oil in small bowl in microwave for 15-second intervals, stirring in between, until fully melted. Do not overheat. Repeat for semi-sweet wafers.
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Using spoon, coat frozen coconut ovals in melted chocolate. Almond bars get coated in semi-sweet cacao wafers and coconut bars get coated in bittersweet cacao wafers.
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Refrigerate bars for up to 7 days. Enjoy chilled.
Notes
Nutrition
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