Chocolate and Vanilla Glazed Coconut Bars

This post was created by my fellow low-carb bloggers, Rami and Vicky Abrams, from Tasteaholics.

These chocolate and vanilla glazed coconut bars are the perfect sweet treat that will keep your low-carb diet on track while satisfying that sweet tooth! With hints of coconut, maple, chocolate, and vanilla, you’ll find a taste that’s sure to appeal to virtually any dessert fan!

Easy keto dessert recipe

Because these bars don’t require you to use either an oven or stove, they’re a great selection for summertime desserts when you want to avoid heating up the kitchen any more than Mother Nature already has planned. 

Tips on making low carb coconut bars

The primary sweetener we recommend is powdered erythritol, which provides all of the sweetness of sugar with none of the carbs. Erythritol is the gentlest of the sugar alcohols, so you won’t have to worry about the digestive issues which can plague other sugar replacements. 

One of the critical steps in this recipe is to ensure that all of the ingredients are well-blended to provide even consistency and flavor throughout. 

As you press the mixture into the baking pan, apply firm, even pressure throughout and go over every inch several times. You want to force any air bubbles out of the mixture so dry pockets are avoided. 

Melting chocolate in a microwave should always be done in several steps so it isn’t overheated, which can negatively impact the taste with a slightly burnt flavor or create a runny consistency throughout the mixture.

How to make Chocolate and Vanilla Glazed Coconut Bars

Combine the shredded coconut, sugar-free maple syrup, coconut cream, and 4 tablespoons coconut oil in a blender.

Pulse several times then blend on high speed until it forms a sticky mixture.

Press the mixture into an 8×8-inch baking pan lined with parchment or foil, pressing until firm. Refrigerate for 15 minutes before removing from the refrigerator.

Cut bars into squares and place them on a parchment-lined baking sheet, leaving 1 inch of space between each.

Heat the dark chocolate in the microwave in 30-second intervals until melted, then stir smooth.

Use a spoon to drizzle the chocolate over the coconut squares, then refrigerate to set.

Melt the remaining coconut oil in a small bowl, then whisk in the powdered erythritol, coconut milk, and vanilla extract until it forms a smooth glaze. Drizzle the vanilla glaze over the coconut squares and set aside to set.

Serve and enjoy!

Looking for more Tasteaholics keto recipes?

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More keto chocolate recipes

• Keto Magic Bars
• Fudge Fat Bombs
• Keto Chocolate Pudding
• Dark Chocolate Raspberry Bark
• Low-Carb Triple Chocolate Zucchini Muffins