Name: Valentine’s Day Coconut-Chocolate Keto Bars
Prep time: 30 min
Cook time: PT-491727H28M58S
Yield: 10
Cuisine: American
Ingredients: 50 g coconut butter; 2 big tsp extra virgin coconut oil (big teaspoons); 70-80 g shredded coconut chips; 50-60 g cacao mass; 50 g cacao butter; 1/2 tsp vanilla powder; 1-2 tsp cinnamon powder; 2 tsp extra virgin coconut oil; pinch of himalayan salt; 2-3 tsp coconut sugar (optional)

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These Coconut-Chocolate Keto Bars are a delicious blend of flavors and textures that make for the perfect guilt-free treat. With a base of creamy coconut and a rich chocolate topping, they deliver an indulgent experience without the sugar crash. Not only are they dairy-free, gluten-free, and vegan, but they also align perfectly with keto and Whole30 diets. These bars are sure to satisfy your sweet cravings while keeping you on track with your health goals. Plus, they come together in under 30 minutes with a little patience while they solidify in the fridge.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Coconut-Chocolate Keto Bars
Storing & Reheating
Chef’s Helpful Tips
Valentine’s Day Coconut-Chocolate Keto Bars

Valentine’s Day Coconut-Chocolate Keto Bars

I first made these Coconut-Chocolate Keto Bars for a friend’s get-together, looking for a sweet that wouldn’t derail my health decisions. The joy from everyone as they took that first bite made me realize how delicious healthy treats can truly be. The smooth, mild coconut paired with the rich chocolate is a match made in heaven. You simply can’t go wrong with these snacks—they’re perfect for Valentine’s Day, of course, or any occasion where you want to share love through food. I can’t wait for you to try this recipe!

Why You’ll Love This Recipe

Simple & Quick: Only 30 minutes of prep time our bar recipe is quick to prepare, meaning you can whip these up even on a busy day.
Irresistible Flavor: The combination of creamy coconut and rich chocolate creates a delightful sweet experience that’s hard to resist.
Eye-Catching Appeal: The layers of coconut and chocolate make for a beautiful presentation that’s sure to impress guests.
Flexible Serving: Perfect for any occasion—snack on them during the day, serve them at parties, or enjoy them after dinner.
Diet-Friendly Options: This recipe caters to various dietary needs, being sugar-free, gluten-free, and vegan.

Ingredients You’ll Need

50 g coconut butter: This is the creamy base and adds a lovely coconut flavor. You can substitute with oil if needed but it won’t be as rich.
2 big tsp extra virgin coconut oil: This helps to give a smooth texture. Don’t skimp on the quality here—it makes a difference!
70-80 g shredded coconut chips: Adds texture and that beloved coconut taste. Unsweetened is best to keep things keto-friendly.
50-60 g cacao mass: The star of the chocolate layer. You can also use unsweetened dark chocolate if that’s what you have.
50 g cacao butter: Offers a silky texture in the chocolate layer. Substitute with another fat if necessary, but the texture may differ.
1/2 tsp vanilla powder: Elevates the flavors, but if you don’t have it, feel free to use vanilla extract.
1-2 tsp cinnamon powder: Adds warmth and enhances the overall flavor. This is flexible based on your taste preference.
2 tsp extra virgin coconut oil: For the chocolate layer, helping to create a smooth texture.
Pinch of Himalayan salt: Just a touch to balance the sweetness.
2-3 tsp coconut sugar (optional): If you’d like a touch of sweetness, but the bars are perfectly tasty without it!

How to Make Coconut-Chocolate Keto Bars

Melt Base Ingredients: Start by adding all the ingredients for the coconut layer into a double boiler: 50 g coconut butter, 2 big tsp extra virgin coconut oil, 70-80 g shredded coconut chips, and a pinch of Himalayan salt. Stir gently and watch as the mixture melts together slowly. Your goal is to create a thick and luscious coconut paste.

Pour and Chill: Once all ingredients have melded into a gorgeous coconut paste, pour the mixture into a glass or ceramic tray. Make sure it’s spread evenly, then pop it in the fridge to solidify slightly while you prepare the chocolate layer.

Melt Chocolate Ingredients: Now, let’s get to the chocolate layer. Again, place everything for this layer into the double boiler: 50-60 g cacao mass, 50 g cacao butter, 2 tsp extra virgin coconut oil, 1/2 tsp vanilla powder, and a pinch of Himalayan salt. Gently melt, being cautious not to overheat, until everything combines into a liquid chocolate paste.

Cool to Thick Consistency: Remove the mixture from the heat and let it cool for a few minutes. You want it to thicken just enough to be spreadable, not solid. If it gets too solid, gently reheat it in the double boiler for 30 seconds.

Combine & Spread: Retrieve the coconut layer from the fridge, ensuring it has set but isn’t rock hard. Spread the creamy chocolate layer evenly on top, allowing it to adhere perfectly to the coconut bottom.

Final Chilling: Return the tray to the fridge for a few hours until everything is beautifully solidified. Keep an eye on it; we want the bars to set, not become overly hard.

Slice and Enjoy: Once fully set, take the tray out of the fridge and carefully cut it into bars of your desired size. Voilà! Your keto bars are ready to be devoured.

Storing & Reheating

These Coconut-Chocolate Keto Bars can be stored at room temperature for a short time, but for longer freshness, keep them in the fridge for up to a week in an airtight container. If you want to store them longer, they freeze well for up to three months—just wrap them individually in parchment paper, then place them in a freezer-safe bag. For a quick treat, simply remove from the freezer and let them sit at room temperature for a few minutes; the texture will become delightful and chewy again.

Chef’s Helpful Tips

Ensure your coconut butter and cacao butter are soft enough when you melt them for the best texture.
Don’t overheat your chocolate mixture, as it may burn. Patience is key here!
If your coconut layer becomes too firm, let it sit out at room temperature for a few minutes to soften.
Feel free to play around with flavoring by adding nuts or seeds in the layers for added crunch.
For a sweeter texture, tweak the coconut sugar according to your taste without compromising the keto aspect.

These Coconut-Chocolate Keto Bars offer a fantastic balance of sweet and satisfying, perfect for satisfying cravings in a healthy way.

Recipe FAQs

Can I use regular chocolate instead of cacao?

Absolutely! If you prefer the taste, high-quality dark chocolate works just as well. Just check that it’s keto-friendly and low in sugar to align it with your dietary goals.

How do I cut the bars neatly?

To cut the bars cleanly, use a sharp knife and make sure to warm the blade slightly if the mixture has set too firmly. This prevents crumbling and ensures beautiful slices.

Can I add nuts to this recipe?

Yes! Chopped nuts such as almonds or hazelnuts can add great texture and flavor. Just mix them into the coconut layer or sprinkle them on top of the chocolate before chilling.

What’s the shelf life of these bars?

They can last in the fridge for up to a week and up to three months in the freezer. Just make sure to store them in an airtight container to maintain freshness.

Enjoy these Coconut-Chocolate Keto Bars as a delightful treat that fits perfectly into your dietary lifestyle! Don’t hesitate to experiment with flavors and textures to make them uniquely yours. Happy snacking!