3 Ingredient Healthier Coconut Candy Bars
These coconut candy bars have a creamy coconut filling and are coated in chocolate. They are a healthier version of classic coconut candy bars and only require 3 ingredients to make them.
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.
Serving: 1bar, Calories: 105kcal, Carbohydrates: 10g, Protein: 1g, Fat: 7g, Saturated Fat: 6g, Sodium: 6mg, Fiber: 1g, Sugar: 6g, NET CARBS: 9
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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