Chocolate Coconut Bars

Hubby pointed out to me the other day that I have this compulsive need to justify everything I do. Can’t I just exist? Does every step need to be calculated and weighed to determine if it’s profitable? I didn’t realize I put this much pressure on myself. So that’s a subject I hope to really examine sometime in the future. I’d like to delve down into the recesses of my mind and determine why this behavior started and what can be done to free myself from it. BUT that will have to wait because right now I need to justify eating some chocolate!

Did you know eating coconut oil daily is good for you? What? I thought saturated fats were bad for you? Not the awesome medium chain fatty acids found in coconut oil. Medium-chain triglycerides are metabolized differently. I could try to go all sciency on you, but truth be told, it’s kind of hard to wrap my brain around! Eating coconut oil boosts your energy, helps aide in digestion, helps curb carbo cravings, and can even fight candita overgrowth. I mean, seriously if it was anymore helpful coconut oil would be doing the dishes!

So I present to you a chocolate covered coconut bar that you can justify eating. It’s so delicious, so simple, and so soo sooooo good for you.


Ingredients: 2 parts coconut shavings to 1 part coconut oil and enough chocolate to cover it. 

Did I forget something? Nope! (Don’t worry I was skeptical at first too, but trust me, if you have a good quality coconut oil, this is going to taste amazing!)


Mix 1 cup of oil with 2 cups of coconut shavings. Press the mixture in an ice cube tray designed for water bottles., or any mold for that matter, or scoop it into mounds,. Whatever works for you. Put it in the freezer for about an hour, or for a few days if, ya know, life happens. When it’s set firm you’ll want to prep your dipping chocolate. I used 8 ounces of Ghiredelli baker’s chocolate. Just do a quick chop and melt in a double boiler. When it’s all melty, smooth, and delicious, then the fun starts!




Dip your coconut combo in the chocolate and lay it on parchment or wax paper to set. Because the oil is so cold it should set really quickly. I used the unused portion of melted chocolate as a quick garnish on top by pouring it in a Zip-lock bag and snipping the corner.



And Viola! Quick, delicious chocolate coconut bars!chocolate coconut bars



Tell me what you think down below. I was toying with the idea of adding peppermint oil to the center to make a mock peppermint patty. How would you tweak this recipe? Are you going to try it tonight? ha ha! I don’t blame ya!




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