Chocolate Coconut Dream Bars (GF, DF, Vegan, Nut-Free)
Valentine’s Day seems to stir up the same debate every year. Some people love it, others wish it would disappear faster than those heart-shaped chocolates on clearance. Me? I’m somewhere in the middle. I enjoy watching kids get a sugar high from their classroom crafts, but all the over-the-top romantic gestures? Not really my thing.
Michael and I prefer to celebrate love in quieter, more intentional ways—random Tuesday flowers, handwritten notes, DIY cards. This year, we're starting a new tradition: no store-bought gifts, just homemade goodies and heartfelt cards. But I’ll always make an exception for dessert.
Chocolate is a year-round love language in this house. And while my childhood heart belonged to Mars bars and Almond Joys, this version brings all the nostalgic joy—without the sugar crash. These Chocolate Coconut Dream Bars are gluten-free, dairy-free, nut-free, and naturally sweetened. You’d never guess it by the taste.
Tips Before You Start:
Use a loaf pan lined with parchment for easy shaping and removal.
Adjust filling quantity depending on your pan size.
Taste and tweak the coconut mixture before freezing—it should be just sweet enough since the chocolate adds richness.
Press the coconut layer down firmly to help the bars hold their shape.
Add coconut oil to the chocolate layer for a smoother, softer bite. (Skipping it makes the chocolate firmer.)
Chocolate Coconut Dream Bars
Makes: About 12 bars
Free of gluten, dairy, refined sugar, and nuts
Filling Ingredients:
3 cups finely shredded unsweetened coconut
¾ cup melted coconut oil
2 tbsp maple syrup
2–3 tbsp manuka honey (or more maple syrup for a fully vegan version)
1½ tsp vanilla extract
Pinch of sea salt
Chocolate Coating:
1–2 cups dark chocolate chips (choose refined sugar-free if needed)
1 tbsp coconut oil
Instructions:
Line a loaf or small baking pan with parchment paper.
In a mixing bowl, stir together all the filling ingredients until well combined.
Press the mixture into your prepared pan, smoothing and packing it down firmly.
Freeze for 30–60 minutes, or until solid.
Melt chocolate chips and coconut oil using a double boiler (or microwave in short bursts, stirring frequently).
Remove coconut mixture from the pan and slice into bars.
Dip each bar in melted chocolate and lay on a parchment-lined tray.
Chill in the fridge or freezer until the chocolate firms up. Store in an airtight container in the fridge (or freezer for longer shelf life).
Optional Toppings:
Flaky pink salt
Extra shredded coconut
Freeze-dried raspberries or strawberries
