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To make these tasty chocolate drizzled coconut bars, gather these ingredients: - 2 cups shredded unsweetened coconut - 1 cup almond flour - 1/4 cup maple syrup - 1/4 cup coconut oil, melted - 1 teaspoon vanilla extract - 1/4 teaspoon sea salt - 1/2 cup dark chocolate chips (dairy-free if desired) - 1 tablespoon coconut oil (for drizzling) You can swap some ingredients for different flavors or needs: - Use sweetened coconut if you like a sweeter taste. - Substitute regular flour for almond flour if you prefer. - Swap maple syrup with honey or agave syrup. - Use coconut butter instead of coconut oil for more flavor. - For a nut-free option, use sunflower seed flour instead of almond flour. Each serving of these bars has great taste and decent nutrition: - Calories: 180 - Protein: 2g - Carbohydrates: 14g - Fats: 15g - Fiber: 3g - Sugar: 4g These bars are rich in healthy fats, thanks to coconut and almond flour. Enjoy them as a treat that also gives you energy! {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This heat helps the bars cook evenly. Line an 8x8 inch baking pan with parchment paper. Leave some paper hanging over the edges. This makes it easy to lift the bars out later. In a large mixing bowl, add 2 cups of shredded unsweetened coconut. Next, add 1 cup of almond flour. Pour in 1/4 cup of maple syrup and 1/4 cup of melted coconut oil. Then, add 1 teaspoon of vanilla extract and 1/4 teaspoon of sea salt. Mix everything well until it holds together. Now, press this mixture into the lined baking pan. Make sure it's even and compact. This step is key for holding the bars together. Time to bake! Place the pan in the preheated oven. Bake for 20 to 25 minutes. Look for a lightly golden top. This shows they are done. Once baked, remove the pan from the oven. Let the bars cool completely in the pan. When cool, lift the bars out using the parchment paper. Place them on a cutting board. Cut them into your desired shapes. To drizzle chocolate, first, grab a microwave-safe bowl. Add 1/2 cup of dark chocolate chips and 1 tablespoon of coconut oil. Microwave in 30-second bursts. Stir between each burst until smooth. Now, use a fork or a piping bag to drizzle the melted chocolate over the bars. Be creative! Let the chocolate set for about an hour at room temperature. You can also place the bars in the fridge to speed up this process. To get the best texture in your chocolate drizzled coconut bars, I have a few tips: - Use unsweetened shredded coconut for a chewy bite. - Almond flour gives a nice crumbly texture. - Press the mixture firmly into the pan. This keeps it compact. - Make sure the bars cool fully before cutting. This helps them hold their shape. Many home cooks make simple mistakes. Here are some to watch out for: - Don’t skip the parchment paper. This helps with easy removal. - Overbaking can make the bars dry. Keep an eye on them. - Using sweetened coconut can make the bars too sweet. Stick to unsweetened. - Forgetting to let the chocolate cool can lead to messy drizzles. Serving your bars can be fun! Here are some ideas: - Place them on a decorative plate for a nice touch. - Sprinkle extra shredded coconut on top for flair. - Serve with fresh berries for a pop of color. - Pair with a scoop of dairy-free ice cream for a treat. - Cut into smaller pieces for bite-sized snacks! Pro Tips Use Fresh Coconut: For an intense coconut flavor, consider using fresh coconut instead of shredded coconut from a package. Chill Before Cutting: Refrigerate the bars for a bit longer after drizzling with chocolate to make cutting easier and neater. Experiment with Sweeteners: Feel free to swap out maple syrup for honey or agave syrup, depending on your taste preferences and dietary needs. Customize the Toppings: Add nuts, dried fruit, or seeds on top of the chocolate drizzle for an extra crunch and flavor boost. {{image_2}} You can mix in different flavors to change your coconut bars. Try adding 1/2 cup of chopped nuts for a crunchy bite. You can also stir in 1/2 teaspoon of almond extract for a nutty twist. If you love tropical flavors, add 1/4 cup of chopped dried pineapple or mango. This gives a fun, fruity taste to your bars. Feeling adventurous? Swirl in some peanut butter or almond butter for a nutty flavor that pairs well with chocolate. If you need keto options, swap the maple syrup for a keto-friendly sweetener like erythritol. Use coconut flour instead of almond flour for a lower carb count. For vegan bars, ensure your dark chocolate is dairy-free. You can also use agave syrup instead of maple syrup. Both options keep the bars delicious while fitting your diet. Seasons offer fun ways to change your bars. In summer, add fresh berries like raspberries or strawberries for a burst of flavor. These fruits add a nice color and freshness. In fall, try adding a pinch of cinnamon or nutmeg for a warm spice flavor. You can also sprinkle in chopped apples for a sweet crunch. In winter, use peppermint extract or crushed candy canes to create festive bars perfect for the holidays. These seasonal ideas make the bars fun and exciting all year round! Store your leftover chocolate drizzled coconut bars in an airtight container. Keep them at room temperature for up to five days. If you want them to last longer, place them in the fridge. They will stay fresh there for about a week. Make sure to separate layers with parchment paper, so they do not stick together. To freeze the bars, first cut them into pieces. Wrap each piece in plastic wrap. Then, place them in a freezer-safe bag or container. They can last up to three months in the freezer. When you're ready to eat them, move them to the fridge to thaw overnight. You can also leave them out at room temp for a few hours. If you prefer warm bars, you can reheat them. Place a bar on a microwave-safe plate. Heat it for 10 to 15 seconds. Check if it's warm enough. You don’t want to overheat and melt the chocolate too much. Enjoy them warm for a cozy treat! Yes, you can use sweetened coconut. This will add extra sweetness to your bars. If you like a sweeter treat, sweetened coconut is a great choice. Just remember that it can change the flavor and texture a bit. You might want to cut back on the maple syrup if you use sweetened coconut. These bars can last up to a week when stored properly. Keep them in an airtight container at room temperature. If you want them to last longer, store them in the fridge. They can stay fresh for about two weeks in the fridge. Just make sure to let them come to room temperature before eating. Absolutely! White chocolate works well for drizzling. It adds a nice contrast to the coconut flavor. Just melt it the same way as the dark chocolate. Use the same amount of white chocolate and coconut oil for a smooth drizzle. To cut the bars neatly, use a sharp knife. Make sure the bars are completely cool before cutting. This helps prevent them from crumbling. If you want clean lines, you can warm the knife slightly. Just dip it in hot water, then dry it off before cutting. To wrap up, we explored all you need for perfect Chocolate Drizzled Coconut Bars. I shared essential ingredients, clear steps, and clever tips to enhance your batch. Remember to try different flavors and adapt to any diet. Always store leftovers properly or freeze them for later. By knowing these aspects, you can avoid common mistakes and impress your friends. Enjoy baking and have fun with this delightful treat!

Chocolate Drizzled Coconut Bars

Delicious coconut bars drizzled with dark chocolate, perfect for a sweet treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 2 cups shredded unsweetened coconut
  • 1 cup almond flour
  • 0.25 cup maple syrup
  • 0.25 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 0.25 teaspoon sea salt
  • 0.5 cup dark chocolate chips
  • 1 tablespoon coconut oil (for drizzling)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal.
  • In a large mixing bowl, combine the shredded coconut, almond flour, maple syrup, melted coconut oil, vanilla extract, and sea salt. Mix until the ingredients are fully combined and the mixture holds together.
  • Press the coconut mixture into the prepared baking pan evenly, ensuring it’s compact.
  • Bake in the preheated oven for 20-25 minutes or until the top is lightly golden. Remove from the oven and let cool completely in the pan.
  • Once cooled, carefully lift the bars out of the pan using the parchment paper. Place on a cutting board and cut into desired bar shapes.
  • In a microwave-safe bowl, combine the dark chocolate chips and 1 tablespoon of coconut oil. Microwave in 30-second intervals, stirring in between, until melted and smooth.
  • Drizzle the melted chocolate over the cooled bars using a fork or a piping bag for a more controlled drizzle.
  • Allow the chocolate to set for an hour at room temperature or place the bars in the refrigerator to speed up this process.

Notes

Arrange the bars on a decorative plate and sprinkle a little extra shredded coconut on top for added flair. Optionally, serve with fresh berries on the side for a beautiful contrast.
Keyword bars, chocolate, coconut, dessert