Name: Chocolate and Vanilla Glazed Coconut Bars
Prep time: 15 min
Cook time: 2 min
Total time: 30 min
Cuisine: American
Ingredients: 3 cups unsweetened shredded coconut; ½ cup sugar-free maple syrup; 6 tbsp coconut cream; 6 tbsp coconut oil, divided; 1 oz 90% dark chocolate; 6 tbsp So Nourished powdered erythritol; 2 tbsp unsweetened coconut milk; ½ tsp vanilla extract

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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!

featured recipe image - Low Carb Chocolate & Vanilla Glazed Coconut Bars on a plate

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.

blender, maple syrup, coconut cream, coconut oil, shredded coconut atop a kitchen counter

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

combined maple syrup, coconut cream, coconut oil, and shredded coconut using a blender

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.

coconut mixture pressed into an 8x8-inch baking pan lined with foil

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

Low Carb Chocolate & Vanilla Glazed Coconut Bars cut into squares

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

melted dark chocolate in a small bowl and a teaspoon

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

coconut bars drizzled with melted dark chocolate on a baking sheet lined with parchment paper

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.

coconut bars drizzled with melted dark chocolate and vanilla glaze on a baking sheet lined with parchment paper

Serve and enjoy!

6 Low Carb Chocolate & Vanilla Glazed Coconut Bars on a plate beside a cup of tea, forks and a table napkin

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Chocolate and Vanilla Glazed Coconut Bars

Author: Sara Nelson
Prep Time: 15 minutes
Cook Time: 2 minutes
Total Time: 30 minutes
Yield: 24 bars 1x
Category: Dessert
Method: Chill
Cuisine: American

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Description

These Low Carb Chocolate & Vanilla Glazed Coconut Bars by Tasteaholics are keto-friendly and so delicious! With hints of coconut, maple, chocolate, and vanilla, these are the perfect sweet treat for any dessert fan.

Ingredients

3 cups unsweetened shredded coconut
½ cup sugar-free maple syrup
6 tbsp coconut cream
6 tbsp coconut oil, divided
1 oz 90% dark chocolate
6 tbsp So Nourished powdered erythritol
2 tbsp unsweetened coconut milk
½ tsp vanilla extract

Instructions

Combine the shredded coconut, sugar-free maple syrup, coconut cream, and 4 tablespoons coconut oil in a blender.
Pulse several times then blend on highest 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, then remove and cut 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 at 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.

Recipe Notes:

Pressing Mixture Into Baking Pan: As you press the mixture into the baking pan, apply firm, even pressure throughout and go over every inch of the mixture in the pan several times. You want to force any air bubbles out of the mixture so dry pockets are avoided. This will ensure the bars don’t crumble after cutting and serving.

Melting Chocolate In The Microwave: Melting chocolate in a microwave should always be done in several steps so it doesn’t overheat, which can negatively impact the taste with a slightly burnt flavor or create a runny consistency throughout the mixture. Be sure to only heat the chocolate in the microwave in no longer than 30-second intervals.

Storage: Store bars in an airtight container in the refrigerator and eat within 5 days.

Keywords: coconut bar, coconut bar recipe, low carb dessert recipe, nut free dessert recipe

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Rami & Vicky Abrams

Rami & Vicky Abrams created Tasteaholics.com in 2015 to master the art of creating extremely delicious and healthy low-carb food while researching the truth behind nutrition, dieting, and overall health. Their mission is to continue to grow the keto and low-carb movement and help their followers improve their health and outlook on life through nutrition.