Coconut Crack Bars
No-bake bars that taste like candy bar filling.
Ingredients
- 4 cups finely shredded unsweetened coconut, approx 260 grams (see note)
- 3/4 cup maple syrup
- 1/4 cup water
- 1/2 cup melted coconut oil
- 1/4 cup chopped dark chocolate, melted (optional see note)
Instructions
- Add coconut, maple syrup, water and coconut oil to a food processor. Blend on high speed until everything is evenly mixed.
- Line an 8-inch x 8-inch baking pan with parchment paper. Spread coconut mixture evenly into lined pan. Place another piece of parchment paper on top of the coconut mixture and use your fingers and hands to press and smooth surface. Peel off the top layer of parchment paper.
- Place pan in the freezer for about 1 hour to set. If drizzling with chocolate, drizzle the melted chocolate over the bars immediately after you remove bars from the freezer. The chocolate should set right away since the bars are still cold. Slice bars and serve. Keep any remaining uneaten bars in the fridge or freezer.
Notes
There are many styles of shredded coconut out there, but I found that the finely shredded one works best. If you use coconut flakes or larger shreds, the bars don't stick together as well and will crumble more. I use this brand from Amazon.
If you find that your melted dark chocolate is too thick to drizzle, you can thin it out slightly with a little bit of melted coconut oil (about 1-2 tsp). I don't recommend melting chocolate chips to drizzle over the bars as chocolate chips don't melt as well.
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Serving: 1bar, Calories: 214kcal, Carbohydrates: 13g, Protein: 1g, Fat: 18g, Saturated Fat: 16g, Sodium: 10mg, Fiber: 3g, Sugar: 9g, NET CARBS: 10
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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