Sugar-free coconut chocolate bars

Curb your sweet cravings the lighter way with these gorgeous coconut chocolate bars, which are free of gluten and refined sugar! When there's a homemade option that's filled with goodness, you'll never reach for a bounty bar again.

  • 30 mins preparation plus freezing + chilling
  • Makes 16
  • Print


  • 2 1/2 cups shredded coconut, plus extra, to serve
  • 2 tsp stevia
  • 2/3 cup coconut cream
  • 2 tsp vanilla extract
  • 300 g sugar-free dark chocolate, finely chopped
  • 50 g butter


  • 1
    Combine coconut, stevia, coconut cream and half the vanilla in a bowl. Divide mixture into 16 portions; shape each portion into a 6cm log. Place logs on an oven tray lined with baking paper. Freeze for 1 hour or until firm.
  • 2
    Place the chocolate and butter in a small microwave-safe bowl. Microwave on HIGH in 30-second bursts, stirring between each, until melted and smooth. Add the remaining vanilla; stir until smooth. Cool mixture to room temperature.
  • 3
    Dip bars, one at a time, into chocolate mixture to evenly coat; allow excess to drain, then return to tray. Refrigerate for 30 minutes or until firm. Roll some of the bars in extra coconut.


We used 99 per cent sugar-free dark chocolate; you can also use regular dark chocolate. These bars can be stored in an airtight container in the fridge for up to 1 week.