Do you crave a Keto chocolate bar that reminds you of Bounty Bars?

I have always been crazy about the combination of chocolate and coconut so it was only a matter of time before I made a Keto version of a Chocolate Coconut Bar. 

Did I mention this keto chocolate coconut square is a no bake recipe!?

My kids dubbed them Cocoa Keeto Squares and I kind of liked the name so I kept it!

These bars are perfect for a low carb or a Keto diet when you either a) need something sweet and will eat the entire pantry or b) its the end of the day and your macro tracker tells you that you need more fat! 

Yes, these are a great chocolate coconut fat bomb!

What I especially like is that it is so easy to make them into squares or bars or even Valentine hearts! You just press them into whatever mold you want!

If you absolutely love those cute little single bar molds I found them here.  They are so inexpensive and I love the colors!

They also have the heart shaped molds so that you can make these keto chocolate coconut bars into Valentine treats for that special someone!

No matter what shape they are, these low carb desserts are a yummy piece of low carb Chocolate Coconut heaven!

How to make Low Carb Chocolate Coconut Bars

You will need these tools:

Food Processor (or a blender but having done it with both, go with the Food Processor!)

Silicone Baking Molds.  When doing chocolate and candies, I can’t say enough about using silicone trays and pans.  No more trying to scrape something out.  You can even turn your pan inside out to gently push out your creations! I LOVE that!

You will need these ingredients (there is a printable recipe card below)

Bottom Coconut layer:

• 2 cups shredded unsweetened coconut
• 1/3 c Virgin Coconut Oil, melted
• 1/4 cup  of granulated eythritol like So Nourished sweetener

Chocolate topping layer:

• 3 squares Baker’s Unsweetened Chocolate (3 ounces chocolate)
• 1 tablespoon coconut oil
• 1-2 tbsp So Nourished sweetener

Tips and Hacks for the keto Chocolate Coconut bar recipe

• As you can see from the images, this recipe is very forgiving.  You can press it into any size pan
• When I first put this recipe on the blog, I could not buy sugar free chocolate chips.  I recently made these chocolate coconut fat bombs using Lily’s chocolate chips which are sweetened with stevia and they were great!
• If you don’t have a food processor try doing this:  Use your blender to get the coconut into a more powdery form.  Just process 12 cup at a time.  Then mix it into a bowl with the coconut oil and sweetener.  Add an extra tbsp coconut oil if necessary, you want it to hold together like a ball of dough.

Print the Keto No Bake Chocolate Coconut Bars here

Yield: 12

Cocoa Keto Bars - Low Carb Chocolate Coconut Bars

Print

Ingredients

• Bottom Coconut layer:
• 2 cups shredded unsweetened coconut
• 1/3 c Virgin Coconut Oil, melted
• 1/4 cup  of granulated eythritol like So Nourished sweetener
• Chocolate topping layer:
• 3 squares Baker's Unsweetened Chocolate (3 ounces chocolate)
• 1 tablespoon coconut oil
• 1-2 tbsp So Nourished sweetener

Instructions

Bottom Coconut Layer

1. Place shredded coconut, coconut oil and sweetener into a food processor using the S blade. Process until the ingredients form a dough that falls away from the sides, scraping down the sides as needed.
2. Press the coconut mixture into the bottom of a silicone pan, or into 12 molds. Put the pan in the freezer while you prepare the topping.

Chocolate Layer

1. Warm the coconut oil and chocolate at 50% power in microwave until melted. Stir in the sweetener if using unsweetened chocolate.
2. Spread evenly over the frozen coconut layer. Pop back into the freezer for 30 minutes.
3. Take out of the freezer. Turn the silicone molds inside out to release the frozen contents. These keep very well in a ziploc in the freezer.

Notes

See my tips and hacks in the post.

Nutrition Information:

Yield:

12

Serving Size:

1 bar
Amount Per Serving: Calories: 216

Pin these Cocoa Keto Chocolate Coconut Fat Bombs here!

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