About Me

Vivica Menegaz

Nutritionist, Author, & Blogger

Hi I am Vivica, welcome to my blog! I am a certified nutritionist and the creator of the Healing Foods Method. My philosophy of healing is to let the right foods delight you, nourish you and make you healthy!

Ketonix® Bluetooth® Breath Ketone Analyzer

Coconut Chocolate Bars: one of the easiest low carb snacks!

Chocolate Coconut Bars - Do you miss candy bars? Here is a great solution. This coconut chocolate bar will become your favorite of all the low carb snacks!

To snack or not to snack?!

One of the great benefits of a low carb, ketogenic diet is that you do not need to snack, even on low carb snacks!

While dietitians will talk themselves hoarse repeating that you have to eat 5 meals a day, snack every 3 hours etc etc, that concept only holds true when your body is burning Glucose for fuel.

When your metabolism runs on fats instead, the picture is quite different.

First of all that well-known feeling of hunger disappears. You  can easily skip a meal without even noticing, once you are keto-adapted. (Which means that your body has successfully made the switch from glucose to fat metabolism).  Your blood glucose levels become wonderfully stable, and you do not experience the “hangry” feeling anymore.

One small caveat here: As a woman, even the healthiest woman, you are still somewhat victim to the whims of your hormones! Of course that happens to different degrees, depending how healthy and stable your hormonal levels are.

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Body VS mind

And there comes a time in a woman’s month, when the physical sensation of hunger and the need for a food treat become two complete different entities!

Heck, it can happen to anybody, pretty much anytime.

Sometimes you just feel like a snack, or a treat.

Then you look at your Fitness Pal numbers and you think “Mmmmh, if work out another 20 minutes I can eat something nice and actually fit in my macro and calorie goal!”

But what could you eat that would make good keto or low carb snacks for this  diet we love so much?!

Coconut is the answer!

To many questions.

Especially to the question “What is one of the best low carb snacks?”

Just don’t add sugar to it and it is a greatly balanced, nutrient rich food. Lucky for us it tastes a lot better than liver too!

Add a bit of chocolate and we are in business.

Make it into a “candy” bar and the deal is sealed!

Ladies and gentlemen let me introduce: the coconut chocolate bar, one of the best low carb snacks you will try!

Coconut Chocolate Bars By The Nourished Caveman - Do you miss candy bars? Here is a great solution. This coconut chocolate bar will become your favorite of all the low carb snacks!

4.7 from 27 reviews
Coconut Chcocolate Bars: one of the easiest low carb snacks!
 
Author: 
Nutrition Information
  • Serves: 5 bars
  • Serving size: 1 bar
  • Calories: 210
  • Fat: 22
  • Carbohydrates: 4.8
  • Protein: 1
Recipe type: snack
Cuisine: American
Ladies and gentlemen let me introduce: the coconut chocolate bar, one of the best low carb snacks you will try!
Ingredients
Instructions
  1. Mix shredded coconut with coconut cream,1/2 of the vanilla extract and ½ packet of stevia and blend well with a spatula or a spoon
  2. Place the shredded coconut mixture on a small cookie sheet lined with parchment paper
  3. Shape it into a flat rectangle about 4 inches by 6 inches and 1 inch thick (measurements may vary) You can aid yourself with kitchen wrap to accomplish this.
  4. Place in the freezer for 2 hours, until frozen solid
  5. Remove from the freezer and cut into 5 bars
  6. In the meantime you will prepare the chocolate coating:
  7. Melt coconut oil in a small sauce pan until liquified
  8. Add cocoa powder remaining stevia and vanilla extract to the coconut oil
  9. Mix well on low heat for about 2 minutes, until all ingredients are well blended
  10. Let cool to room temperature, but still liquid
  11. Now dip the bars in the cocoa mixture, and turn to all sides to coat evenly. It helps if the bars are frozen solid so they won't break.
  12. Place bars back on the cookie sheet
  13. When all bars are all coated put in the refrigerator to harden.
  14. The bars can be kept in the fridge for harder consistency or at room temperature for softer.
  15. Cacao will melt if kept at a temperature too high.
  16. OPTION 2
  17. If you want your chocolate coating to stay solid at room temperature use cocoa butter instead of coconut oil.
  18. Proceed exactly in the same way as using the coconut oil.
Notes
IMPORTANT:
The amount of stevia indicated in the recipe is only for the particular brand of stevia I used.
If you are using a different kind of stevia my recommendation is to start with a very small amount and taste test until you reach the right amount of sweetness without making it bitter and over sweet.

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Coconut Chocolate Bars By The Nourished Caveman -Do you miss candy bars? Here is a great solution. This coconut chocolate bar will become your favorite of all the low carb snacks!

 

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Comments 234

  1. Tina Tsai says:

    This sounds DELICIOUS! Just reading the ingredients list got me hungry!

  2. That sounds divine, I can never say no to chocolate and coconut together!

  3. These look great. I love that there is no sugar, plenty of healthy fat and it is low in carbs. I will definitely have to try this soon. Thanks.

  4. I love it when Coconut Chocolate Bars are “one of the easiest low carb snacks”, too!

  5. antonea says:

    What could be a substitute for coconut cream? Its not something I keep normally and I’d hate to have something with a singular purpose. Heavy whipping cream?

    • The Nourished Caveman says:

      Hi Antonea, yes if you are ok with dairy you can use heavy cream! I stay away from dairy in my recipes as it is an allergen and can cause problems, even unbeknown.

    • emma says:

      coconut milk will also work

  6. Jennifer says:

    These look fabulous! I am thinking I will make them into bite sized squares instead though. Just to pick up and grab whenever I need one. A question though… for the coconut cream, are you taking about what’s at the top of a can of full fat coconut milk or coconut butter?

    • The Nourished Caveman says:

      Thanx Jennifer!
      Squares sounds great, easier to use 😉
      Yes, coconut cream on top of the can, I think you could probably use coconut butter too, but might have to melt it to mix it with the shredded coconut. Let me know how they come out!!

  7. Sam says:

    vivica these look sooo good! i can see your keto creations will still be totally fabulous 🙂 Can’t wait to try these sometime.

  8. These look awesome! I love cooking with coconut products, but I’ve never used coconut cream…Do you think these would turn out ok using coconut butter?

    • The Nourished Caveman says:

      I do not see why they wouldn’t. Maybe it would add a bit of carbs but it depends which one you use!

  9. Arsy Vartanian says:

    These look awesome and the photos are so gorgeous!

  10. Jammie Knox says:

    Can I use coconut oil instead of the cream to blend with the coconut? I really do not want to wait for a can of coconut milk to get cold in the fridge for it to cream. I want to make these now. lol…

    • The Nourished Caveman says:

      Yes, you can. it’s just gong to be less creamy. You can try emulsifying it first!

  11. formymunchkins says:

    I tried these tonight. I messed up. The bars are in the freezer, and I was working on the chocolate. I followed the recipe and it looked beautiful….but silly me….I tasted it, and it was a little too bitter for my liking. I added a little coconut cream to soften the flavor a bit. Now I have a grainy separated mess. Any ideas?

    • The Nourished Caveman says:

      Mmmmhhh that sounds like a Vivica moment.
      So did you reblend them after you had already formed the bars?
      I think at that point you could have added coconut cream, maybe a but of stevia or honey as you prefer and then maybe just reshape them into a bar, without the coating. I am not sure what stage you got to before the “grainy mess” happened.
      How about defrost it, remix it in a blender, then plop spoonfulls on a cookie sheet and refreeze??!
      Let me know what happens
      🙂

      • formumunchkins says:

        The grainy mess was just the chocolate. I had not coated the bars yet. I am not a huge fan of dark bitter chocolate….semisweet or milk is more my speed. I though instead of adding more stevia a dollop of coconut cream would help. Stirring that in is when the texture turned from smooth and shiny to lumpy grainy ugliness. I ended up chucking it and melting semisweet chocolate chips to coat the bars. Tasty but not what I was going for.

        • The Nourished Caveman says:

          darn it, I am sorry, I hate wasting food!
          Are you keto Sherri? if you are you could use butter with cacao powder and a sweetener of choice. (stevia is the healthiest option in my opinion) If you are ok with dairy add some heavy cream to that mix. Warm it up to melt the butter and cacao together. It should be pretty sweet…
          🙂

          • formumunchkins says:

            Yes, I am…..3 weeks in and 9 lbs down.. I will try your suggestion for the chocolate next time. (There will be a next time) I served these at my BBQ today and my non dieting guests loved them! Thanks for the help!

          • The Nourished Caveman says:

            very happy to hear! I really try to create foods that anybody can enjoy and that make it easier for us ketoers 😉 Also I want HEALTHY keto foods…what’s the use if you still eat a bunch of bad stuff ….
            An happy to be of help, always!!

  12. Whoah, these bars look AMAZING!

    • The Nourished Caveman says:

      Thanks Audrey!! 🙂

      • Vicki says:

        How does keto and coconut products work with a type 2 and high cholesterol?

        • The Nourished Caveman says:

          It works great Vicky! All my patients have great success with it!

  13. Helen says:

    Hi – could you quantify the Stevia please?
    What strength – 1:1? Powder? Liquid?
    And want quantity is ‘a packet’ ?
    In Australia, it’s available in several different forms …. so ‘a packet’ doesn’t really mean anything.
    Thanks.

    • The Nourished Caveman says:

      Hi Helen. The recipe is based on this Stevia (http://amzn.to/1fZAAII). Honestly the best judge is your taste. Just use the Stevia you have, add in small increments and do a “lick the spoon” test 🙂
      (sorry not very scientific approach but it works!!)

    • Diana Van Dyke says:

      1 packet of Stevia equals 1 gram according to the nutritional information on the box that she linked to in her response via Amazon.

      1 teaspoon of sugar is about 4 grams. That’s a volume to mass conversion which makes it more difficult to get exact conversion.

      • The Nourished Caveman says:

        Diana, I think the best conversion tool is your own taste!! 😉
        Just put a bit of sugar ,if you must use it 🙁 and taste the mix…if you like it , then that is the right amount!!

  14. Charlotte Moore says:

    These look wonderful. 22 carbs sounds like high carbs to me. I have always thought if something was more than about 10-15 carbs it was too high for a low carb count.

    • The Nourished Caveman says:

      Charlotte. It is really hard to create a healthy sweet treat with no carbs at all. Especially when dairy free….
      (I am actually working on a zero carb, dairy free mousse right now)
      Also portion size counts 😉

      • Chris says:

        I think the nutrition info says
        210 calories/22 fat/4.8 carbs/
        1 protein

        • The Nourished Caveman says:

          HAHA! Good catch Chris!!
          This will teach me to not answer comments when is late and I am delirious tired 😛
          Sooo, well they are not too bad after all 😀

  15. Rebecca says:

    I am not a stevia fan. Will maple syrup work? How much would equal 1 packet of Stevia? Thanks!

    • The Nourished Caveman says:

      Rebecca, instead of maple syrup I would use coconut sugar.It has a lovely flavor and would work real nice with the recipe. You could also use a unrefined sugar cane sugar.
      Please understand that the reason I use stevia in the recipe is that we are trying to avoid sugar here, as a source of high carbs, therefore damaging to your health. If you have to use it please do so in extreme moderation. Our bodies are genetically designed to handle very little sugar. (about a pound a year)

  16. Jennifer says:

    I made these yesterday! The coconut filling is divine, but I found the coating just a bit too bitter for my tastes. I think next time I’ll try adding a little heavy cream (or coconut cream?) to turn it into a “milk chocolate” kind of coating instead, and using liquid sweetener in case it was the filler in the Stevia that added some bitterness (I always seem to notice it).

    Wonderful recipe, thank you. 🙂

    • The Nourished Caveman says:

      Thank you Jennifer! I love really bitter cacao, but understand not everybody does 😉
      Let me know how your version works out!

  17. Brilliant, this is absolutely brilliant! I make choc-covered coconut bites all the time but this looks so much better.
    Thanks for sharing and have a great weekend!

  18. Lisa says:

    These look amazing. I have taken gluten out of my diet so these kinds of treats are very welcome. Definitely pinning these.

    • The Nourished Caveman says:

      Good Job on going gluten free, Lisa!! It is for sure the first step towards a healthier diet! 🙂

  19. Len says:

    looks so good. I saw your comment at MNR. i also found another version but a lot different i guess. http://kitchenlovestories.com/salted-neapolitan-macaroon-bars/

    i’m going to try both. thanks for posting this. love gluten free anything! caveman 😛

    • The Nourished Caveman says:

      hey Thanx Len! I will check out the other recipe!! When I created this one I did not realize that Bounty bars were so popular here in the states! 🙂

  20. Audrey says:

    If I don’t have coconut cream or oil could I use half&half and canola or olive oil?

    • The Nourished Caveman says:

      HI Audrey. PLEASE do not use canola oil!! Matter of fact you should just toss it! 🙂
      canola oil is processed with bad chemicals and because it is heat sensitive it goes rancid during processing, that is why they have to deodorize it before selling it. YUCK!! It also causes inflammation in the body and a lot of other problems.
      If you can not find or afford coconut oil (which is a great substitute for the canola for everything u use it for) then you could use heavy cream.
      The whole idea of the recipe is to be healthy and enable to make a better food choice 😉
      Let me know what you end up using and how it comes out!

      • Audrey says:

        Thank you so much! I may just try some butter instead of oil I’ll let you know how it turns out

        • The Nourished Caveman says:

          DUH!! I should have thought of butter!! Of course butter is the second best choice!!

  21. Life Quotes says:

    Fantastic! I’m so making this, tnx for sharing 🙂

  22. These look amazing! Happy to share them with my followers on Pinterest and Google+! Thanks for the fun recipe!

  23. Yvonne says:

    Hi Vivica,
    The bars look very nice, I will try and make them. One question… you write in the recipe 1 packet of stevia…how much is this? I don’t know if the packages of Stevia are the same weight in Holland as in the USA. Otherwise I’ll just experiment. Can it be done with “sugar” made of birchjuice (you know the trees with the white bark – that’s a birch I think ;-).

    thank you in advance
    Love from a Dutchie

    • The Nourished Caveman says:

      Hey Yvonne! So cool that I have Dutch readers!! Love it!
      You can use as much stevia as you need, or like. Experiment is always fine 😉
      You can use a different kind of sugar if needed, i like stevia because has no carbs or calories and it’s non toxic (when it’s a good pure organic one)
      Enjoy!

      • Dawn says:

        I used one tablespoon coconut sugar, in filling and one in coating. Delicious!

  24. Beck says:

    Made these tonight, they turned out fab, I think I will add more stevia next time.
    I will be taking them to work tomorrow to see what they think. I have already shared the recipe twice.
    I wanted to know where the carb count comes from is it just from the shredded coconut?

    • The Nourished Caveman says:

      Hey there! I am so happy you liked them! 🙂
      I hope your work colleagues will as well.
      Yes the carbs come from the coconut and a bit form the cacao powder!

  25. Tracey says:

    This recipe looks awesome. So keen to try it.

    Quick q though… I know various people have asked about how much a “packet” of Stevia is. Has anyone figured out a vague estimate? Like in tablespoons perhaps? New to this low-carb business so still unsure of the potency of sugar replacements.

    Love from South Africa 🙂

    • The Nourished Caveman says:

      Hey Tracey!
      I would guesstimate something like a half teaspoon up to a full teaspoon, depending on your stevia! Remember though, with stevia less is better, or you will taste that unpleasant aftertaste. If you put just enough, it’s just sweet!

      🙂
      V

  26. Sofia says:

    Hi! is there any substitute for stevia ? if yes, how much i have to use for it ? And if not, how many grams are in one packet of stevia ?
    Lovely Regards,
    Sofia 🙂

    • The Nourished Caveman says:

      Hey Sofia! (love that name!! – My favorite duck is also named Sofia, she is the one with me in all my fave pictures!!)
      I would use only 1 packet of stevia…maybe less if you can…stevia tastes better when is barely perceptible!
      Let me know how it works 🙂
      V

      • Sofia says:

        Thanks so much !! 🙂 well i tried it out, but unfortunately the coconut bars fall apart after talking them out of the freezer! was the mixture (shredded coconut and coconut milk) too dry ?

        • The Nourished Caveman says:

          Oh no Sofia! Did you use coconut cream? I think the regular milk is too thin and would not do it. In case yo do not have coconut cream use a can of full fat coconut milk, place in the fridge overnight, then turn it upside down to open it. Separate the coconut water from the solid part, which is the cream.
          Now use that to mix with the shredded coconut. I also would let it sit together for about an hour so the shredded coconut soaks in moisture and swells up…
          I hope this helps…BTW you can just re-mix your bars and then re-coat them…it just will be a whole chocolaty bar!! 😉

          • Sofia says:

            Ah thanks !! I didn’t even notice that i had to use cream of coconut !! Thanks so much, i will try it again tomorrow and let u know about the results ! Thanks a million
            Love sofia

          • The Nourished Caveman says:

            you betcha!! 😉
            PS standing by…

  27. Bonnie says:

    We bought coconut cream (trader joes) and stevia for the first time just to make these. I didn’t want the coconut creme to go to waist so I made a double batch. Boy-O-Boy are we happy campers! These are so good and filling. Not really sweet but we are trying to stay away from sweets anyway and these little beauties are perfect. Thank you:)

    • The Nourished Caveman says:

      WOW Bonnie that is awesome!! I am very happy you enjoyed them 😀

  28. Jill says:

    These bars are as wonderful as they look and sound. The recipe is excellent as described and I also sometimes have them with a hint of raw honey on the top when I want to mellow the dark chocolate. Quick, easy and delicious.

    • The Nourished Caveman says:

      THANK YOU JILL!!
      I am so happy you like them and you made them work for you!! 🙂

  29. Taija says:

    How much is 1 Pkt of stevia?

    • The Nourished Caveman says:

      About a teaspoon. Or you can use 2/3 drops of Stevia Glycerol.

  30. Johanna says:

    Hi Vivica,

    Just wanted to say a big thank you for this recipe! Even though mine didn’t look anywhere near as good as yours they were so amazing, easy to make and truly satisfy a chocolate craving! This recipe is definitely a keeper!

    Johanna 🙂

    • The Nourished Caveman says:

      YAY! That’s awesome to hear! I hope tomorrow’s new chocolate recipe will be just as good 😉

  31. Bonnie says:

    I used xylitol to sweeten these. Worked a treat. I used 1 TBLS and it was plenty sweet. Nomnomnom. I am on a keto diet and love coming across awesome recipes like this one. My friend was just in Bali and brought back a big block of organic cacao butter, so I used some in the chocolate, YUM! Definitely not something I would usually use, as it is SO expensive to buy in New Zealand. Thank goodness for friends who travel! And thank goodness for keto foodies 😉 Thanks!

  32. Thank you for linking up to Savoring Saturdays! I have featured your recipe on tonight’s post going live at 7:00 PM Eastern time. I can’t wait to make them! I hope you’ll come back and post more of your beautiful recipes. Don’t forget to grab a badge!

  33. Coconut is the answer to everything, isn’t it, Vivica? I was just noticing that most of the baked recipes on my blog have coconut in them. You can never have too much of a good thing, can ya? Thanks for this recipe! I’m pinning it now – looks amazing!

    • The Nourished Caveman says:

      Thanx Heather!!
      Fortunately for us, tehre is a great substitute for dairy, and it’s just as delicious: coconut.
      LOL I always say coconut is the answer too! 🙂

  34. Zoey says:

    Hi. What a fab recipe 🙂 I love coconut & chocolate & the 2 together are a great combo 🙂
    Your pic of it has made my mouth water & I cannot wait to try these.
    One question though: If I am using Stevia Liquid Sweeter as apposed to the packet which you suggested (unfortunately I cannot find it here in packet form, only sachets for coffee & tea and the liquid form are available) what quanitity of the Stevia liquid sweetner should I use??l I have no idea so thought I would rather ask you for advice.
    Hope to hear back from you soon as I really need to try this recipe soon 🙂
    Thanks in advance 🙂

    • The Nourished Caveman says:

      Hi Zoey!
      I would just use 2 to 3 drops. Start with that, mix it well and taste it. It really depends on your taste buds.
      I do not love the taste of stevia, so I use as little as possible.

  35. Sue says:

    I had to make this as soon as I saw it re-posted on a Face book page today.
    I used butter instead of coconut oil mixing with my hands (like rubbing butter into flour) and firmly pressed it into a small square shallow food container lined with foil. Left it in the freezer for 2 hours before cutting into small fingers. I did coat in 70% dark chocolate so not sugar free but very happy with it. Just starting out so this will help with chocolate bar cravings. Thanks for a great treat that’s easy to do.

    • The Nourished Caveman says:

      Hey Sue. Sounds like a great way to make them!! I am so happy when my readers get a bit creative with the recipes 😉

  36. Mel says:

    Any chance of a sweetener alternative to stevia? Coconut sugar or something else work? Had any one else tried?

    • The Nourished Caveman says:

      Mel,
      as this is a Keto blog, (and I am very carb sensitive and insulin resistant) I do not use sugar. If your body is ok with it, I would sub for coconut sugar or Swerve, which is not Paleo but tastes just like regular sugar….

  37. Sadhbh says:

    Hey!
    These coconut bars look delicious. However, I live in Ireland, and the ingredients are sold in different weights.
    So what weight ie grams of stevia , coconut cream etc are required for this recipe.

    • The Nourished Caveman says:

      Hi! You can find a unit converter in the internet, I use it all the time!! 🙂

  38. Lori says:

    I also commented on facebook, since I just saw this recipe on Real Food outlaws, I don’t know anything about keto or anything right now I’m just working on healthy without nightshades and gluten, but i came across these and feel in love and the first thing that popped in my mind was using almonds, although after reading comments I know why they weren’t added, also started learning about keto and stuff and using stevia, I’m cutting out sugar slowly but surely, and I only use unrefined or coconut, but am going with the stevia in this recipe, but let me get to the question, I tend to ramble some anyhow, it gets really bad past my bedtime, but I was thinking of using half cocoa butter, and half coconut oil, as I like the idea of being able to leave them out, i have a very small refrigerator, but the cocoa butter is so expensive, any ideas on how it might hold up, or should i try and get back to you.

    • The Nourished Caveman says:

      HI Lori!
      I love your ramblings, please feel free to ramble anytime 😉
      I think that 1/2 coconut oil and 1/2 cacao butter should work pretty good! They might still be a bit soft, but much better than just coconut oil. Another option depending on where you live is to leave them outside!!
      About sugar, if you want to quit sugar one of the best substitutes I know is Swerve, cos it tastes just like ole white sugar! It’s a bit pricey, but I find that good, so you do not overindulge!! You can find a link for it in my kitchen essentials page!

  39. Dotti says:

    I made these today. Better than wonderful! Hubby loved them, too. I will definitely make these again! Thank you and keep the recipes coming!!

    • The Nourished Caveman says:

      NICE!! Thank you Dotti!! I will do my best to keep posting many delicious recipes! I LOVE food! 😉

  40. Donna says:

    i bought a jar of creamed coconut, do you think that would work in place of the coconut cream?

    • The Nourished Caveman says:

      I am not sure, it depends on the kind of product, but I would think no as they are different things.

  41. Dawnetta says:

    WOW!!!
    MMMMM. This is a brilliant recipe!
    I added some Alean Red hawaiian Sea salt & almonds!

  42. Carmen says:

    Hi there…. Wanting to give this recipe a bash but dont have stevia in packets…. How many Grams/ ml’s / Spoons do i need?

    Thanks so much

    • The Nourished Caveman says:

      Carmen It really depends on what stevia you are using….I would just add a little then taste the mix. Less is better than more!!

  43. Tracy says:

    These look great but I can not tolerate the taste of Stevia. I am also allergic to all artificial sweeteners. What other type of sweetener could I use?

    • The Nourished Caveman says:

      Hi Tracy
      As far as I know Stevia is the only non artificial sweetener. Have you tried Swerve? It is derived from a fermentation of vegetable matter, so it dons not qualify as artificial, like aspartame for example. If not I would just skip the sweetener altogether…or use a ver VERY small amount of coconut sugar.

  44. Darlene says:

    These are pretty good. They kind of remind me of a coconut Klondike Bar. The only problem I had was that my granular Stevia and Swerve did not dissolve in the coconut oil. I think maybe I’ll try the coconut butter next time. Really satisfied my sweet tooth, though!

    • Theresa says:

      if you have a Magic Bullet food processor or a spice grinder you can crush the Swerve until it becomes like confectioner’s sugar. Swerve also sells confectioner’s but I use it so seldom that I don’t mind whipping a bit up in the Bullet.

  45. Joy says:

    I made these yesterday. I doubted one packet of Stevia for the whole recipe would be enough. I put one packet in the filling, and tasted the coating while making it. I’d added one packet and it was still way bitter. I ended up adding two more. I wish I’d added a couple more in the filling, as it is just not sweet at all. I’m using ‘Stevia in the Raw’ packets. Is there something I’m missing?

    • The Nourished Caveman says:

      Hi Joy. Look at the ingredients in your stevia? Is it the only one? My stevia brand is super powerful and if I use more then a packed it becomes absolutely disgusting.

      • Paola says:

        These are delicious!!
        I made them yesterday using coconut butter instead of coconut oil (it keeps the solid at room temperature).
        I added the coconut butter, shredded coconut, vanilla and some drops of stevia in a warm pan. Then I pour them in mini cupcakes paper liners…and to the freeze!!
        I made the chocolate cover with 1/2 and 1/2 coconut butter, cocoa, some drops of stevia and vanilla…then in top of the frozen mini cups and to the frezer again for short time!!
        They stayed at room temperature all day in perfect condition!!
        Delicious and thank you for the recipe !!!!

        • The Nourished Caveman says:

          I love your techniques Paola!! Good job and thank you for trying the recipe!!

      • Julia says:

        I buy my stevia on Ebay and I buy the stevia extract which is 90% pure stevia rebaudiana (sp?). One quarter of a teaspoon of this powder is supposedly equivalent to a whole cup of sugar

  46. Michael says:

    My Mom and I are just getting started with Keto these look amazing I am glad there are sweet treats, we love our treats. =) Thanks for all of your hard work and great recipes. =)

  47. Lesley says:

    Just made these little keto delights. I halved the quantities and made smaller bars … I can’t trust myself to have that much sweet stuff knocking about in the fridge. Turned out really well, easy and definitely satisfied a sweet craving. One tip I would offer is to work quickly with the chocolate sauce, get the bars covered before it starts to solidify again 🙂

    • The Nourished Caveman says:

      Thank you Lesley, glad you liked them and great feedback!! 🙂

      • dolfyn says:

        You have a “packet of Stevia”; how much is in a packet, please?

        • The Nourished Caveman says:

          Please read the other comments and the notes on the recipe!

  48. Bethany says:

    Hello! Thanks for sharing this YUM recipe! I was wondering what I might be able to substitute for the Stevia though? I don’t like the taste of Stevia and I also don’t do any artificial sweeteners. Thanks!

  49. Gio says:

    HI, I am trying to figure out the Net Carbs, can we find out how much fiber is in the recipe or per bar even? Thanks!

  50. Jennifer says:

    I can’t find coconut cream in stores don’t want to order it is there something else that can be used?

    • The Nourished Caveman says:

      Yes just use regular coconut milk, put it in the fridge for few hours, then discard the water and use the solid part!

      • Kathryn says:

        I pour the water over my puppy’s food. She loves it.

        • The Nourished Caveman says:

          What a cool idea!!! Dog lovers did you hear that? 😀

  51. Diane C. says:

    Hello, This sounds soooo yummy! I was wondering if I could use raw honey in place of the stevia? I don’t do artificial sweeteners or coconut sugar, the other one you mentioned I have never heard of. If honey will work would you have a suggestion on how much to start with? Thanks so much.

    • The Nourished Caveman says:

      Hey Diane, you can use honey if you are not sensitive to fructose or carbs. I am not sure how much you would use, sorry, I do not even have honey in the house 😛 Just experiment and add to the recipe until desired sweetness is reached!

  52. Paleo202 says:

    Delicious!

  53. Fred says:

    So what if I dont want to use stevia or any artifical sweetener?
    Would this still work without?

  54. Ali says:

    These are so good and I didn’t even make them quite right (I halved everything except the coconut cream…oops!) I think I’ll try Swerve next time or maybe the brand of stevia you suggest. Mine was a touch bitter, but with chocolate it’s not a big deal. I bought cocoa butter specifically for this and it worked perfectly and tasted great. Thank you for making keto a little easier!

  55. John Vasquez says:

    Just made these. Outstanding! My wife that does not like dark chocolate but she liked these. I’m going to put almonds on top like Almond Joys. A suggestion from my wife.
    I did make some modification. I used liquid stevia instead of the packets. In my experience, I had problems mixing the packets with oils. The stevia granules just don’t dissolve.
    I also added about 1/2 tsp of cinnamon, I love cinnamon with chocolate. I need to add more cinnamon next time, maybe 1 tsp.
    Also I think it would be easier to cut the coconut-coconut cream mixture while its still soft.
    I’m going to make more soon but double the recipe. I’ll pig out on Halloween… to a point.
    I have a terrible sweet tooth and recipes like this satisfies my sweet tooth.
    BTW, I normally don’t reply to blogs but these chocolate bar was just too good.
    Thanks
    John

    • The Nourished Caveman says:

      Hey Jon! So cool! Thank you for the great feedback. I am so pleased when my readers can improve on the recipes 😀

  56. Vs says:

    To make the recipe simpler, I made the coconut mixture into golf ball sized balls using my hands and followed the instructions. Adding a little bit of ground walnuts, 0.1 to 0.2 lbs for the above recipe engances the taste. My daughter and I are addicted to this healthy dangerously addicting treat :). Thank you for the wonderful recipe

  57. Rachelle says:

    Hi 🙂 I’m in Australia and I was wondering about where the recipe says 1/2 a packet of stevia how much stevia that actually is. Like as in teaspoon or weight

    • The Nourished Caveman says:

      Hey Rachelle, please read previous comments 😉

  58. Trudie says:

    oooh my…this looks good! I’m living in the netherlands so I have to use other products than the ones you listed. How can I best measure a cup from the coconut cream? From the link I think it is a carton with inside a block of coconut cream packed in plastic. Is the cup measured with grated coconut cream?

    • The Nourished Caveman says:

      Hi Trudie. Maybe this can help you: 1 cup [US] = 236.588 milliliter

  59. Erica says:

    Hi,

    Just found your site! These look delicious. Quick question — The amount for the coconut cream is showing a box instead of an amount. Could you let me know who much to use for this recipe.

    Thanks!

  60. Rebekah says:

    Can’t wait to try these! I’m on the Fast Metabolism Diet, and these look like a great Phase 3 snack! 1 question, how long do these keep? Should I keep them in the freezer? Thanks!

    • The Nourished Caveman says:

      they keep for a week or two in the fridge, for about 2 months in the freezer.

  61. Sheila says:

    I love these bars. Though not to sweet the coconut makes up for it. I love the chocolate mixture so much that I made it and put it in molds just to have the chocolate when I want some, like that time of the month.

    • The Nourished Caveman says:

      Thank you Sheila! Yes making yo own chocolate is the best option….did you see my other chocolate posts?? 😉

  62. Maureen says:

    These were great! Had a little trouble mixing the coconut cream after leaving the can in the fridge overnight, but delish! I didn’t use your chocolate coating recipe, though; I coated them with the chocolate from George Stella’s Chocolate Pecan Truffles recipe (Eating Stella Style, p. 220.) I also used liquid Splenda instead of the Stevia packet. This time of year, with all the dark chocolate coconut cream eggs in the store for Easter, I feel really deprived, so it was great to find this recipe!

  63. Holly says:

    Thank you for this great recipe! I can’t use stevia so I substituted 1 tsp granulated Splenda. I also added a few drops of EZ Sweetz in the coconut oil/cocoa mixture. They are delicious and exactly what I need when I have a candy bar craving.

    • The Nourished Caveman says:

      Fantastic Holly! Glad it worked out for you 🙂

  64. Jan Lewis says:

    Your cocoa butter link goes to a skin moisturizer. Is that edible?! I’d like something that stays hard without refrigeration if I want to toss one in my purse or bag so I was glad to hear cocoa butter would do that, but…. what should I get?

    • The Nourished Caveman says:

      yes that is edible…it is 1005 cocoa butter…it is one of the cheaper options out there but still a good product!

  65. Anne says:

    Hi! Creamed coconut in the UK come in solid form – unless I am thinking of the wrong product – can I use something like melted butter instead?

    • The Nourished Caveman says:

      Just use coconut milk, separated from the water in the can. You can just put the can in the refrigerator and then pour out the water after it separates.

  66. Christina says:

    I made these tonight and they are awesome! I used the cocoa butter option, and although that stuff is expensive, the chocolate coating is beautiful. I actually used a silicon candy mold to make small bite-size bar pieces, so they were all uniform in shape and size. Then packaged them all up in a fancy candy box as a gift for my keto boyfriend (non-keto me had to taste test of course, they were delicious). He will love them, thank you!

  67. Chris says:

    Looks like you recreated the Bounty Bar except it has 9g more fat and at 210 calories you only knocked off 60 calories using the Stevia.

    • The Nourished Caveman says:

      Chris, this is not about calories, it’s about carb and fat content….that’s keto!!

  68. Coral says:

    Hey there. Just tried these coconut bars you made. They are so great! We are trying to drastically lower our sugar intake , and these will definitely make the job easier. The whole family loved them. Thanks for the help!

    • The Nourished Caveman says:

      I am so pleased Coral! Lowering sugar in take is a GREAT idea for your whole family! You will be so happy you made this decision.

  69. Jayne says:

    I LOVE Atkins coconut bars! I am so excited to find this recipe, making today!

    • The Nourished Caveman says:

      Thank you Janyne, glad you like the recipe!! 🙂

  70. Ash says:

    I know it’s been a couple years and you’ve got this a lot, but these look delicious. Me and my wife just started Keto a week ago and we’re always trying to look out for now for keto friendly foods and, of course, desserts are a red flag because of sugars and carbs. I’m going to take a crack at these this weekend. Out of curiosity, the nutrition info says “net carbs”. Is that like usual packaging where it’s: Carbs 20, but Dietary fiber 15, so net carbs are 5? Really excited to have found your website though, love the name lol

    • The Nourished Caveman says:

      Thank you so much Ash! Yes you got it right with the net carbs 🙂

  71. Pretty great find. I made several smaller bars so lowered the carb count per treat. Heavy and satisfying. 5*
    Thank you 😀

    • The Nourished Caveman says:

      YAY! Great idea! thank you for the feedback Sarah!

      • Angie says:

        If I DO want to use coconut oil, how much do I use?

        • The Nourished Caveman says:

          Angie, the recipe calls for coconut oil in the first place, just follow the recipe! 🙂

      • Angie says:

        Also…is the coconot cream you list. the solid packed type in a box?

        • The Nourished Caveman says:

          Angie, it can be the one in a box, or you can separate a can of coconut milk in the fridge and just use the cream part!! 🙂

  72. I love that you did NOT use sugar or cow dairy in this creation- thank you

  73. Nicola says:

    How much weight is the full bag of stevia as a full packet seems alot to me or am being thick

    • The Nourished Caveman says:

      Nicola, the bag of stevia is about 1 gram. It’s a single serving packet!

  74. Yasemin says:

    Is there a substitute to coconut cream?

  75. Rachel Payne says:

    Did you know the stevia to which you linked contains dextrose? Dextrose is sugar and raises blood sugar levels.

    • The Nourished Caveman says:

      Sorry that was a wrong link….now there is an updated one!

  76. Zahra says:

    Hi I just stuck the coconut filling in the freezer but I’m not sure this turned out right? The original proportions turned out very very dry so I added an additional 1/4 cup of coconut cream AND 1 Tablespoon of heavy cream. Even after that it was dry but sticky enough to hold together. What am I doing wrong??? Or is it supposed to be like that? I’m confused. At this rate it doesn’t seem like it will taste very creamy or very good. Please help!

    • The Nourished Caveman says:

      Seems to me you are using the wrong kind of coconut cream….

  77. Cheryl says:

    These are absolutely devine! Super easy, super creamy.
    I made them without the sugar, instead added a couple of chopped dates.
    Big hit in my house!

  78. Jane says:

    It looks delicious, will definitely try it out. Thank you for the recipe.

    • The Nourished Caveman says:

      Thank you Jane!!

      • nick says:

        Just got recipe for coconut bars sounds amazing as am on keto diet can’t wait to try them

  79. Susan says:

    I love coconut and chocolate but I wanted to make this even easier. So I mixed the coconut mixture with the cocoa mixture dropped it by tablespoons onto parchment and topped it with an almond. I also used coconut milk instead of coconut cream and used about 1/2 cup (maybe it was that my shredded coconut was dryer). I used butter instead of coconut oil and added a pinch of sea salt.

    • The Nourished Caveman says:

      Wow Susan looks like you created a whole new recipe 🙂 did it turn out good?

  80. Ioana says:

    What an amazing recipe plus the recipes are mouthwatering.

  81. judith says:

    they are very good!!!! but does anyone know how much fiber there is?

    • The Nourished Caveman says:

      There is fiber in the nutrition info Judith.

  82. Er8n says:

    This maybe a silly question ….Where can you buy cocoa butter ? And is it expensive? Ive looked online but only found cocoa butter that is used to make homemade lotions and soap with! Is it the same thing?, thank you for your time.
    Erin

  83. Detoxic says:

    Yuum, these look just delicious!

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