Reminiscent of an Almond Joy, Mound or Bounty coconut candy bar, these no bake coconut bars are waaaay better for you! Try your hand at this healthy version and see which you prefer – or which your body prefers 😉
Looking to lighten up your Christmas Candy Calories? We adore this recipe that is a better-for-you version of one of our favorites – Almond Joy candy bars.
You won’t believe how close they taste to the original coconut filled candy, but made with 5 natural, whole food ingredients.
- Coconut Oil
- Coconut Milk
- Unsweetened Coconut Flakes
- Pure Maple Syrup
- Dark Chocolate (the higher the percentage, the better for you/less sugar)
Credit to this recipe idea and presentation goes to my Mr. TIDBITS. He made it up last year while searching for a few healthier Christmas candy ideas.
He adores carrying on his childhood tradition of making Christmas Candy as a family, and I adore watching him create this tradition that I am unfamiliar with.
While there is always piles of homemade peppermint patties, haystacks, and peanut brittle – he’ll amuse me with some low/no sugar added treats that I can tolerate.
Since we both LOVE Almond Joy Bars, he adapted some recipes online to include the perfect amount of soft coconut filling, dark chocolate and crunchy almonds. He calls it his “Joy to the World Bars“.
Shaping the dessert like a pizza or bar versus a completely dipped candy bar is definitely our preference.
It is a true delight that tastes so much fresher and doesn’t leave me with migraines like so many high sugar treats tend to do to me these days.
Blaming that condition on my 4th pregnancy – but a challenge I’ve found joy in adapting to in my life.
Let me walk you through how easy this no bake healthier treat is, then please let me know if you make it and what you think of it! Are there any other “natural treats” you’ve tried and loved? I’m trying to build my own “recipe collection” for those Sunday afternoons when I just need a little treat that doesn’t leave me feeling too sick. Some of my favorites I’ve shared here are:
TIPS FOR MAKING NO BAKE COCONUT BARS
You can use a a spoon and mixing bowl to combine the ingredients for the coconut layer, but I find throwing them in a food processor or blender make such a lovely creamy center, just like the store bought versions.
Once you mix or blend the coconut oil, coconut milk, coconut, and pure maple syrup together, you can form it any way you wish. If you want it spread out in a thin layer, use a spatula to make easy work of that.
Or you can choose to shape them into little bite size bars that will be dipped entirely in chocolate. The presentation is up to you and it will all turn out so yummy.
Once you have formed the filling, be sure to put it in the freezer for about 15 minutes to let it set while you prepare the melted chocolate.
WHAT CHOCOLATE SHOULD YOU USE?
You can opt for any chocolate percentage and variety here. But I am quite a dark chocolate fan and try to find chips or bars 85% or higher. If I want it a little sweeter, you can add a bit of pure maple syrup while you melt it. This way you control the sugar type a bit better.
If you are trying to make it Paleo or Keto friendly, you can buy chocolate chips suited for that diet, like these options:
This treat can truly be suited to your needs.
You will likely have leftover coconut milk, so give my healthy pumpkin dip recipe a try too!
I hope you enjoy this recipe, found below!
My blogger friends are all coming together to share some Holiday Treat Recipes that they love to make, for our “Tastes of the Season” themed series. Try not to drool on your screen while cruising through them all!
Peppermint Whipped Cream by Ella Claire & Co. | Fondant Christmas Cupcakes by Craftberry Bush | Old Fashioned Peanut Brittle by anderson + grant | Dairy Free 6 Ingredient Salted Caramels by Zevy Joy | No Bake Healthy Coconut Bars by Tidbits
Easy Peppermint Bark by Jenna Kate at Home | Black Walnut Christmas Cake by Inspired by Charm | Chocolate Covered Marshmallows with Salted Pretzel Topping by Boxwood Avenue | Christmas Popcorn by Town and Country Living | Snowman Cheese Ball by Julie Blanner
Slow Cooker Candied Pecans by Live Laugh Rowe | Fudgy Peppermint Coconut Flour Brownies by Farmhouse on Boone | Hot Peppermint Mocha by Shabbyfufu | Homemade Take 5 Peanut Butter Cups by Chronicles of Home | Slow Cooker Chocolate Peppermint Pretzels by Nest of Posies
Berry Topped Chocolate Cake by French Country Cottage | Pecan Butter Tart Bars by So Much Better With Age | Chocolate Pinecones by My Sweet Savannah | Peanut Butter Fudge by My 100 Year Old Home | Simple Holiday Fudge by House 214 Design
Coffee Cake by Rooms for RentPrint
5 Ingredient No Bake Healthy Coconut Bars
Reminiscent of an Almond Joy, Mound or Bounty coconut candy bar, these no bake coconut bars are way better for you!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8–15 servings 1x
- Cuisine: dessert
- 1/3 cup coconut oil
- 1/3 cup coconut milk, full fat not lite
- 2 cups shredded unsweetened coconut flakes
- 3 Tablespoons Pure Maple Syrup
- 1 Cup dark chocolate chips or bars
- Handful of crushed Almonds (optional)
- Melt the coconut oil until in a liquid form
- Combine the oil, coconut milk, shredded coconut and syrup together in a blender or food processor.
- Blend/mix until smooth consistency.
- Form the coconut mixture into bars or spread flat on pan or parchment paper.
- Freeze for approximately 15 minutes.
- Prep any toppings (crushed almonds) so they are ready to top right after the chocolate is melted and poured.
- While the mixture is setting in the freezer, melt chocolate over a double broiler or in a microwave in 30 second intervals while stirring in between. Add a teaspoon or so of coconut oil to the chocolate for a smoother, more pourable chocolate mixture.
- Remove coconut mixture from freezer and pour the chocolate over the mixture. If dipping, do so one at a time.
- Quickly top with nuts, coconut flakes, crushed candy canes, etc while the chocolate is still melted on coconut mixture. Because it is frozen, the chocolate will set quickly and the toppings won’t stick if it hardens. So pour, top, and eat super fast 😉
- Can be stored in the fridge, freezer, or countertop . . . if you have any left.