These healthier coconut candy bars have a creamy coconut filling and are coated in dark chocolate. The candy bars need just 3 ingredients and are easy to make. The bars make a great dessert or snack.
These coconut candy bars are a healthier version of Mounds bars and other similar coconut candy bars. I especially love the creamy coconut filling.
Ingredients
- Shredded Coconut
- Vanilla Greek Yogurt
- Dark Chocolate
Shredded coconut: The filling is made with unsweetened shredded coconut. I like using finely shredded unsweetened coconut.
Vanilla Greek yogurt: Sweetened vanilla Greek yogurt is mixed with the shredded coconut to create a creamy filling. When mixed together, the coconut absorbs some of the moisture from the yogurt, creating a soft creamy nougat-like filling. If you don’t want to use vanilla Greek yogurt, you can also use plain Greek yogurt and add some maple syrup to sweeten it.
Dark chocolate: The coconut filling is coated in melted dark chocolate. I like using 60% cocoa dark chocolate but you can use a higher percentage cocoa. You can also use semisweet chocolate or milk chocolate for the coating.
How to Make Coconut Candy Bars
- The coconut and yogurt are first mixed together and spread out across a parchment paper lined loaf pan.
- Place the mixture into the freezer to freeze until firm.
- Use a sharp knife to cut the coconut filling into approximate 1 inch squares. Place the squares back into the freezer to firm up again.
- Melt the dark chocolate until smooth. Dip the coconut filling in the melted chocolate to cover and coat the coconut.
- If desired, you can also add thin chocolate drizzles or salt for garnish.
Texture
These bars have a creamy coconut filling. The coconut filling is softer than classic coconut candy bars, but it does have a soft, creamy nougat-like texture to it.
Expert Tips
- This recipe needs a thick Greek yogurt. Avoid using Greek yogurt brands that are liquidy or runny.
- You can use whatever type of chocolate you prefer for the outer coating. I chose dark chocolate to keep the bars healthier and not too sweet.
More Healthier Candy Recipes
- 2 Ingredient Healthier Chocolate Candy Bars
- 4 Ingredient Healthier Dubai Chocolate Bars
- 2 Ingredient Healthier Chocolate Peanut Butter Fudge
3 Ingredient Healthier Coconut Candy Bars
Ingredients
- 1 cup (245 g) vanilla Greek yogurt can substitute with plain Greek yogurt mixed with maple syrup
- 1 cup (75 g) finely shredded unsweetened coconut
- 2 cups (305 g) dark chocolate chips
Instructions
- Line an 8 x 4 inch loaf pan with parchment paper, leaving some overhang on the sides for easy removal later.
- Add yogurt and coconut to a medium bowl and mix until evenly combined. Let the mixture sit for about 10 minutes to allow it to thicken slightly more as the coconut absorbs some of the moisture from the yogurt.
- Add mixture to lined loaf pan and spread it evenly across the bottom. The filling should be just slightly under 1 inch thick.
- Place the pan in the freezer for about 1 hour, until the mixture is frozen solid.
- Remove the pan from the freezer. Lift the mixture out of the pan using the parchment paper overhang and place it on a cutting board. Let it soften slightly until you are able to cut it. Then cut into approximate 1 x 1 inch squares with a sharp knife. Add squares to a parchment lined baking sheet and place back to the freezer to keep firm.
- In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring between each interval with a silicone spatula, until smooth and melted, about 2 minutes total. If desired, you can add melted coconut oil to the chocolate coating for a thinner, runnier consistency. If doing so, add 1 tsp melted coconut oil at a time, until the melted chocolate reaches your desired consistency.
- Using your favorite dipping tool, dip each square into the melted chocolate, ensuring it is fully coated. Let any excess chocolate drip off before placing the square back on the parchment-lined baking sheet.
- Try to wipe or break off any excess chocolate that will pool a little at the bottom of each chocolate bar. If desired, add thin drizzles of chocolate on top of each square for decoration. You can also garnish with salt.
- Place bars back into the fridge briefly to allow the coating to set. Then let the bars come to room temperature for about 30 minutes before serving so that the filling is no longer frozen. Store uneaten bars in an airtight container in the fridge or freezer.
Notes
- You want to choose a brand of Greek yogurt that is very thick and does not have a liquidy or runny consistency. I used nonfat Greek yogurt but it should also work with whole milk Greek yogurt. If you find your filling is too soft even after freezing, you may need to add more coconut to help firm up the filling.
- If using plain Greek yogurt, add 2 to 3 tbsp of maple syrup.
- If you prefer a sweeter filling, you can also add 1 tbsp maple syrup to vanilla Greek yogurt.
- I used Whole Foods 365 Coconut Shreds.*
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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Thank you! We’re so glad you enjoyed these!