• 10 tbsp (60g) shredded coconut
  •  4 tbsp (60ml) coconut cream
  •  4 tbsp (56g) erythritol
  •  2.10 oz (60g) sugar-free chocolate or chocolate chips (very dark chocolate (90%) is fine as well)


  1. Mix the shredded coconut, the coconut cream and the erythritol in a small bowl until you get a thick but crumbly consistency.
    The coconut filling should hold together but should not be watery or too dry.
  2. Press the coconut filling into a rectangular silicone mold.
    Leave a small space for the chocolate (about 5mm or 0.2 inches).
    Chill the coconut filling in the fridge for 30 minutes.
  3. While the coconut filling is chilling in the fridge, melt the chocolate using a double boiler.
    Pour the melted chocolate into the silicone mold and chill again for 30 minutes.
  4. Pop the coconut filling with the chocolate bottom out of the silicone mold and place the bars on a baking rack (with a baking tray lined with parchment paper beneath it.)
    Pour the rest of the melted chocolate over the coconut bars and chill again for 30 minutes.
  5. Serve with a cup of tea or coffee!
Print Friendly, PDF & Email