Nutritious Gluten Free Food For The Whole Family

Chocolate covered coconut bars (gf, v, vg, nf)

Chocolate covered coconut bars (gf, v, vg, nf)

Warning!!!  these are totally addictive.

Taken from a recipe from The Art of Eating Well by Hemsley & Hemsley, these are so so easy to make, very kid friendly and sort of healthy. There is no sugar, but there is a bit of maple syrup – I actually added less than the recipe and they still taste totally sweet and delicious actually very similar to bounty bars. It’s packed with coconut and you can choose to melt into melted chocolate from a bar or make your own from scratch.

I couldn’t believe how easy these were to make and how sublime they taste.

These are perfect for those warm days hanging out in the garden. You can keep them in the freezer and let them chill for 30 mins. Then they’re nice and cold still but not too hard to eat. Too long at room temperature on a hot day, the chocolate will melt.

Making chocolate

You can of course use any 70% plain chocolate (we usually use Green & Blacks as it is gluten free, organic and tasty), but after I experimented with making my own chocolate, it actually has a pretty awesome flavour and texture and is much smoother for dipping the coconut bar in. It’s so easy to make it, I think I may be hooked on this – and it’s so much healthier. 

With the leftover chocolate, we just heated it up a bit the next day and poured over our buckwheat granola (recipe coming soon) and pancakes.  Alternatively you can pour a thin layer on a sheet of baking parchment and added a sprinkling of freeze dried raspberry, sea salt or any concoction that you can make up from the contents of your cupboards. Lots of creative fun !!

Sometimes, we keep half the batch of the coconut bar on its own without being dipped in chocolate. We just keep them in the freezer and take them out when it’s a warm day worthy of such a yummy snack. They are much more mobile without the chocolate as they don’t melt, so perfect for packed lunches.

I have to say I haven’t met anyone yet who doesn’t like these. Apparently these keep in the fridge for a month, but they won’t get passed a day in our house.

Chocolate Covered Coconut Bars Recipe and Affiliate links

The recipe is below, and also the links to the UK Amazon site to help you buy some of the ingredients. These are affiliate links of products that I would buy, they don’t cost you any extra. If you buy your ingredients through the clicks then I get a very small commission from Amazon, which in turn goes into the upkeep of the blog.


Coconut chocolate bars

May 29, 2018
: 10 small bars
: Easy


  • Coconut Bar
  • 200 g bar of creamed coconut
  • 6 tbsp coconut oil
  • 3 tbsp honey
  • 1 1/2 tsp vanilla extract
  • a pinch of sea salt
  • 150 g desiccated coconut
  • Homemade Chocolate
  • 100g cocoa butter
  • 6 tbsp cacao powder
  • 1 1/2 tbsp maple syrup
  • 1 tsp vanilla extract
  • Step 1 Line a 20 cm square tin with baking parchment or similar shape tin.
  • Step 2 In cold weather, place the unopened packet of creamed coconut in a bowl of warm water to melt it through (you can massage the packet to help it along). In warm weather, the creamed coconut will already be fluid enough.
  • Step 3 When it’s soft all the way through, pour into a bowl and mix in the coconut oil (it will melt if it’s hard), honey / maple syrup, vanilla, salt and 2–4 tablespoons water if you like a softer centre.
  • Step 4 Stir in the desiccated coconut evenly to create a doughy consistency.
  • Step 5 Pour the dough into the prepared tin. Press the mixture down with the back of a spoon to make it level and put it in the fridge for 15 mins until hard.
  • Step 6 Turn the tin of coconut mixture out onto a chopping board and slice into bars. Place them onto a baking tray lined with baking parchment and keep in the freezer while you prep the chocolate.
  • Step 7 Melt the cocoa butter (keep a couple of buttons back) in a glass or metal bowl over a pan of warm water – make sure the water does not touch the bottom of the bowl and do not allow the water to boil or simmer – you may have to keep removing from the heat.
  • Step 8 When the chocolate has almost melted take it off the heat and stir in the rest of the ingredients.
  • Step 9 Leave it to cool as much as possible without it hardening to give a thicker coating to the paradise bars – stir occasionally.
  • Step 10 Take the coconut bars out of the freezer and dip into the chocolate. Lay them straight onto baking parchment and keep in the fridge.
  • Step 11 Apparently these keep in the fridge for a month, but they rarely last a day.

To buy your ingredients – just click on the images:

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