Sweet, buttery shredded coconut surrounds a rich chocolate center in these irresistible coconut fudge bars. They’re simple to make and always a crowd favorite.
NO BAKE
VEGAN
KETO
PALEO
GLUTEN FREE
SUGAR FREE
Here’s a coconut-free version: Chocolate Oatmeal Fudge Bars
With smooth dark chocolate sandwiched between layers of shredded coconut, these bars are like an inside-out Mounds—rich, nutty, and satisfying.
They travel well and don’t necessarily need refrigeration, making them ideal for potlucks, picnics, bake sales, or any occasion when you need a tasty, transportable treat.
No oven required—perfect for hot weather or when you want dessert without turning on the oven.
Also try: Keto Muffins — 6 ingredients
This recipe can be made with a liquid sweetener such as maple syrup, agave, or honey, or with stevia for a lower-carb, keto-friendly option. If you use stevia, add a little extra coconut oil to replace the missing liquid.
To assemble: press about two-thirds of the coconut mixture into a parchment-lined 8×8 pan, melt and spread the chocolate fudge layer over it, then sprinkle and press the remaining coconut on top. Chill until firm, slice, and enjoy.
The bars were adapted from earlier coconut ball recipes and remain one of the most popular no-bake treats for gatherings.
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No Bake Chocolate Coconut Fudge Bars
Ingredients
- 3 cups shredded unsweetened coconut (240g)
- 1/4 cup sweetener (see notes below) OR stevia
- 1/2 cup melted coconut oil or coconut butter (96g)
- 1/2 tsp pure vanilla extract
- 1/4 tsp salt
- 1 1/2 cups chocolate chips (or sugar-free chocolate chips)
- 1/3 cup almond butter (or additional chips or coconut oil/butter)
Instructions
-
Choose your sweetener: use 1/4 cup liquid sweetener (agave, honey, or pure maple syrup) or use stevia for a low-carb version. If you use stevia, add an extra 1/4 cup coconut oil to compensate for the missing liquid.
Line an 8×8-inch pan with parchment, leaving edges to lift the bars out later. Combine the first five ingredients (coconut through salt). A food processor makes this easy, but you can mix by hand. If mixing by hand, you may prefer to increase the coconut oil to 2/3 cup to prevent crumbliness—however, the bars pictured were mixed by hand with the original amount and still held together well enough to cut.
Press about two-thirds of the coconut mixture firmly into the prepared pan. Melt the chocolate chips gently, stir in the almond butter (or chosen substitute) until smooth, then spread the chocolate layer over the pressed coconut. Sprinkle the remaining coconut on top and press lightly. Refrigerate for at least 1 hour or until firm. On cool days, the bars can be left at room temperature for serving; otherwise store leftovers in the refrigerator or freezer.
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Notes
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