Chocolate Coconut Crème Bar

Photo by recipe author

Servings: 1
Preparation Time: 10 minutes

2 tablespoons coconut cream concentrate
1-2 tablespoons cocoa powder or carob powder
Stevia or honey to desired taste

Melt down the coconut cream concentrate until completely smooth and melted.* Slowly add cocoa powder until thoroughly mixed in and smooth.

Add in your sweetener, starting with 1 teaspoon for a rich taste and increasing to desired sweetness. Add your choice of other ingredients (see below) into this base and mix until evenly distributed.

Pour mixture into a mold, or any suitable bowl of choice and stick it in the fridge or freezer to re-harden.

Enjoy!

Notes: Sunflower seed lecithin really adds a much smoother texture and is worth adding 1/2 teaspoon to recipe.

Additional ingredient ideas:

Sprouted and dehydrated buckwheat groats, shredded coconut, nuts and seeds of choice for a great crunchy texture.

Dried fruit of choice.

Different types of herbs, spices, or superfoods such as cinnamon, nutmeg, cloves, maca, spirulina, chlorella, etc…

Nut or seed butters.

*Watch the video here to learn how to soften Coconut Cream Concentrate.

Recipe submitted by Melina, Baltimore, MD

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Published on February 6, 2010

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15 Comments

Bev July 24, 2019 at 10:25 am - Reply

I would like to have this in a larger recipe can anyone do this!  Thanks!

Tropical Canadian September 22, 2013 at 8:17 am - Reply

Such a delightful recipe, that was absolutely delicious!

caroline March 18, 2011 at 10:35 am - Reply

Delicious! Thanks for the simple recipe, my boyfriend and I both enjoyed this.  He got into it! and suggested using cardamom spice…which we did…yum! I mixed just the concentrate, honey and flakes first, put that in a candy mold in the fridge. In the meantime, heated and melted some chocolate morsels , then spread that on top of the cold coconut. very good!  thanks again

Peggy January 3, 2011 at 10:00 am - Reply

Can’t wait to try this and many of the other coconut recipes.

Ann December 2, 2010 at 12:35 am - Reply
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Where do you get the rectangular molds
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Kara April 9, 2010 at 6:06 pm - Reply

I just made this and added a pinch of pink Himalayan sea salt and some local maple cream flavored honey. I can’t wait for it to harden. This is going to be divine!

Pam April 9, 2010 at 6:33 am - Reply
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Amazing!
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Brie April 8, 2010 at 11:07 pm - Reply

this looks great and sounds delicious! great recipe and extra tips!

Tammy March 1, 2010 at 6:39 pm - Reply

Hi Melina! I tried this recipe and it was yummy. But…..it made a teeny tiny bit! LOL!

Would you say I should triple or more to make an “average” size candy bar???

Thank you!

Stella February 8, 2010 at 4:40 pm - Reply

This is just plain smart!  I like that it is both sweet and healthful!

Cherine February 8, 2010 at 3:33 am - Reply
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This sounds beautiful & delicious :)
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Sarah February 7, 2010 at 11:56 pm - Reply

That’s a great idea! :) Glad you enjoyed the recipe.

Tonda February 7, 2010 at 12:49 pm - Reply

I made some today; I used maple syrup to sweeten, and added a little coconut oil for good measure.  :D  Delicious!  My husband suggested that next time, I fill the molds up 1/2, then add some coconut, finish filling the molds & add an almond on top.

Kim February 6, 2010 at 2:46 pm - Reply

Sunflower seed lecithin? I have never heard of this. Where does one obtain this ingredient, or do you grind it yourself?

Cheryl February 6, 2010 at 1:25 pm - Reply

This sounds wonderful! As soon as I can get to the store, I’m getting the stuff to make some!

Chocolate Coconut Crème Bar