Raw Vegan Chocolate Covered Coconut Bars

raw vegan

These raw vegan chocolate-covered coconut bars are perfect for anyone who enjoys coconut. If not, there's a chance you could convert. They are incredibly healthy (for a dessert) and packed with whole, plant-based ingredients. They also contain coconut in four different forms. This easy no bake vegan dessert recipe proves just how delicious healthy, allergy friendly sweets can be.

To begin with, these coconut bars wrapped in chocolate are not homemade Bounty bars. They are far more than that. These are Bounty bars elevated to a whole new level of healthfulness, allergy friendliness, and unquestionably deliciousness. (I've been told that the term "Bounty" doesn't actually mean much to Americans; we're talking about things like Mounds bars). Cultural disparities: what steps can you take?

I'm not making this up.

They include a ton of healthy, plant-based components.

No flavorings, additives, processed sugars, or "what's-that?" substances are included.

They are vegan and paleo in addition to being free of refined sugar, dairy, eggs, peanuts, soy, and gluten.

They highlight coconut in four distinct ways, and I promise that it shows in the finest way imaginable.

You might even become a convert if you're not a big fan of coconut. How come? Because scrumptious does not adequately convey how incredible these coconut bars coated in chocolate are.

First, there's the crunchy base of almond and coconut, which gives a lovely texture and is good enough to eat by itself in spoonfuls. Then there's the four different types of coconut that make up the incredibly creamy coconut center. That's correct, four. There was no room for more, I was told. I tried, so believe me. 

The desiccated coconut adds body and structure, the coconut oil provides stability and nutty undertones, the coconut cream provides, well, creaminess and silkiness, and in case you haven't guessed yet, this is a coconut dessert. The purpose of creamed coconut is to essentially shout at you, "YES, THIS IS A COCONUT DESSERT, AND IT'S AMAZING!"

Yes, this place definitely has a strong coconut vibe. I assure you that we wouldn't want it any other way.

The crisp and delicious chocolate shell melts in your tongue. Naturally, it's created from scratch, and the creamy sweetness of the coconut filling is counterbalanced by the subtle bitterness of the dark chocolate.

Have you started to drool? 

Not only are these chocolate-covered coconut bars incredibly simple to make, but the recipe comes together quickly—that is, without having to refrigerate. In actuality, everything is win-win-win-win…-win. Really, there's nothing bad to say or something to do better than to consume two coconut bars rather than just one.

I might or might not be shoving one into my face right now—that is, eating it in the most ladylike and dainty way possible. Actually.)

Feeling envious? You ought to be.


raw vegan

These raw vegan chocolate-covered coconut snacks are perfect for anyone who enjoys coconut. If not, there's a chance you could convert. They are incredibly healthy (for a dessert) and packed with whole, plant-based ingredients. They also feature coconut in four different forms. This quick and simple vegan dessert recipe demonstrates how tasty and healthful allergy-friendly desserts can be. NOTE: The time spent refrigerated food is not included in the preparation time. I've lined an 8 × 8-inch (21 x 21 cm) baking tray with the coconut bars.


For coconut almond base:

  • 1/4 cup maple syrup, 
  • 1/4 cup melted coconut oil, 
  • 1/4 cup crushed almonds, 
  • 1/4 cup desiccated coconut

For coconut cream center:

  • Three cups coconut cream (Note 1); 
  • three-eighth to half a cup maple syrup (Note 2); 
  • two tsp vanilla extract; one and a half cups desiccated coconut; 
  • half a cup creamed coconut; one and a half cups melted coconut oil; 
  • a pinch of salt

For chocolate shell:

  • Melted coconut oil in one cup with a teaspoon of salt1/2 cup chocolate powder; 
  • 1/2 cup maple syrup

You will also need:

  • 8 x 8 inch (21 x 21 cm) baking tray with a minimum depth of 1 inch (2.5 cm) (or other measurements; 
  • adjust ingredient proportions if necessary) Grill/baking paper ▿wire rack


For coconut almond base:

  1. Line a baking tray with greaseproof or baking paper.
  2. All of the ingredients for the coconut almond base should be combined in a bowl and mixed until everything is well distributed.
  3. Until you have a compact, even layer, press the coconut almond foundation mixture into the lined baking tray.
  4. Chill for a minimum of thirty minutes or until solid.

For coconut cream center:

  1. Put all the ingredients for the coconut cream center in a bowl and stir thoroughly. If necessary, reduce the sweetness.
  2. Spread the combination of coconut cream over the coconut almond base that has solidified.
  3. To obtain a smooth, level top, smooth out the coconut cream mixture using a spoon or spatula.
  4. Place in the fridge until solid, preferably for two hours.

For chocolate shell:

  1. Mix all the ingredients for the chocolate shell in a dry basin. (The mixture can split and become unfit for use in anything other than truffle production if the bowl and the combining equipment aren't totally dry).
  2. Blend vigorously until a smooth, melted chocolate-like consistency is achieved.


  1. Take the firm coconut bar block out of the baking tray and from the refrigerator. Then, cut it into bars or pieces of uniform size.
  2. Line a wire rack with a second baking pan or a plate with a rim, then arrange the coconut bars on the wire rack.
  3. Over the coconut bars, pour the chocolate shell mixture, letting any extra fall onto the baking tray or plate. The bars are still cold, so the chocolate will start to set right away.
  4. After the chocolate has completely set, place the coconut bars covered in chocolate onto a platter and refrigerate for at least one hour.

Have fun!


  1. The coconut bars coated in chocolate can be stored in the refrigerator for up to a week or, if you really truly hide them, in the freezer for up to three or four weeks.


Note 1: The simplest method to obtain coconut cream is to purchase coconut milk that has been minimally processed to remove emulsifiers and stabilizers. Don't stir it when you put it in the refrigerator for the night! The coconut cream (which tastes amazing in smoothies) should have separated from the coconut water when you opened it.

Note 2: How sweet you want your coconut bars to be will determine how much maple syrup you use. You can always take it away, but you can always add more. Add it gradually.

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