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Chocolate Coconut Cream Bars

by Mercedes Sandoval

Inspired by


for 16 servings

Coconut Cream Layer

  • 4 cups
    shredded coconut, unsweetened (400 g)
  • ½ cup
    coconut cream (150 g)
  • ⅓ cup
    maple syrup (75 g)
  • 1 pinch salt, optional

Chocolate Layer

  • 1 ½ cups
    dark chocolate chips (260 g)
  • ⅓ cup
    coconut cream (100 g)


  • shredded coconut, unsweetened



  1. Combine shredded coconut, coconut cream, maple syrup, and a pinch of salt to a food processor and blend until mixture becomes easily moldable. You may have to press down the mixture and reblend a few times for this to happen.
  2. Pour mixture into an 8x8-inch (20x20-cm) pan lined with parchment or wax paper. Press down firmly with a rubber spatula and smooth mixture into an even layer.
  3. Freeze for 30 minutes.
  4. Prepare chocolate layer by combining dark chocolate chips and coconut cream in a bowl. Microwave in 15-second intervals, stirring mixture thoroughly in between.
  5. Pour chocolate mixture on top of the coconut cream layer and spread into an even layer with a rubber spatula.
  6. Sprinkle shredded coconut on top.
  7. Freeze for 1 hour, or until chocolate layer has set.
  8. Cut into 16 squares.
  9. Enjoy!




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