Chocolate Covered Coconut Bars ~
A chewy and buttery mixture of graham cracker crumbs, shredded coconut, and sweetened condensed coconut milk topped with a luscious layer of melted chocolate.
These rich and gooey chocolate coconut bars are sure to satisfy a sweet tooth craving!
Chocolate Coconut Bars Recipe
I like this recipe because the bars are a sweet treat that’s easy enough for kids to make with simple pantry staples and butter.
One thing to keep in mind is that this is a ‘make-ahead’ recipe. For best results, you will need to allow refrigeration time for the bars to be fully set prior to serving.
Ingredients for Chocolate Covered Coconut Bars
- Flour-based baking spray
- 2 cups graham cracker crumbs
- 2 cups shredded coconut, sweetened
- 11 ounces sweetened condensed coconut milk
- 1/4 cup butter, melted
- 3/4 cup semi-sweet chocolate chips
Ingredient Notes
- Flour-Based Baking Spray: I use Pam brand baking spray.
- Graham Cracker Crumbs: To keep this recipe vegan, look for graham cracker crumbs that do not contain honey.
- Shredded Coconut: I used sweetened coconut but for those who prefer a slightly less sweet dessert, unsweetened works just fine.
- Sweetened Condensed Coconut Milk: Look for this dairy-free milk alongside the dairy-based condensed milks on the general baking aisle or on the vegan specialty baking aisle.
- Butter: Earth Balance sticks are great for baking.
- Semi-Sweet Chocolate Chips: Look for vegan chocolate chips on the general or specialty vegan baking aisle. These bars would also be divine with dark chocolate!
How to Make Chocolate Covered Coconut Bars
STEP ONE: Preheat the oven to 400°F. Spray an 8×8″ baking dish with baking spray.
STEP TWO: In a medium bowl, stir together the graham cracker crumbs and coconut, breaking up any clumps of coconut.
STEP THREE: Add the sweetened condensed coconut milk and melted butter; stir to combine. Press the entire mixture into the bottom of the prepared baking dish.
STEP FOUR: Bake for 12 minutes then set aside to cool for 1 hour.
STEP FIVE: When the coconut layer is completely cool, use the microwave or a double boiler to melt the chocolate chips. Pour the melted chocolate over the cooled coconut layer, using a spatula to spread the chocolate to cover completely.
STEP SIX: Transfer the bars to the refrigerator and leave them there for 1 hour, or until set. Cut into squares and serve chilled.
Storage
These chocolate coconut bars should be stored, covered, in the refrigerator.
More Dairy-Free Chocolate Recipes You’ll Love!
- Chocolate Peanut Butter Bars
- Easy Vegan Chocolate Cake
- Mexican Chocolate Pudding
- Vegan Salted Chocolate Chip Cookies
- Vegan Chocolate Fondue
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Chocolate Covered Coconut Bars
Ingredients
- Flour-based baking spray
- 2 cups graham cracker crumbs
- 2 cups shredded coconut sweetened
- 11 ounces sweetened condensed coconut milk
- 1/4 cup butter melted
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 400°F. Spray an 8×8″ baking dish with baking spray.
- In a medium bowl, stir together the graham cracker crumbs and coconut, breaking up any clumps of coconut.
- Add the sweetened condensed coconut milk and melted butter; stir to combine. Press the entire mixture into the bottom of the prepared baking dish.
- Bake for 12 minutes then set aside to cool for 1 hour.
- When the coconut layer is completely cool, use the microwave or a double boiler to melt the chocolate chips. Pour the melted chocolate over the cooled coconut layer, using a spatula to spread the chocolate to cover completely.
- Transfer the bars to the refrigerator and leave them there for 1 hour, or until set. Cut into squares and serve chilled.
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