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No Bake Mocha Coconut Bar Recipe
These No Bake Coconut Bars are a delicious and easy dessert! Hearty coconut bars on the bottom that are covered by a homemade chocolate and espresso topping–you're going to love these!
Course
Dessert
Cuisine
American
Keyword
Coconut Bars, coconut mocha, healthy dessert
Prep Time
15
minutes
Cook Time
0
minutes
fridge time
15
minutes
Total Time
30
minutes
Servings
16
Calories
144
kcal
Author
Becca Ludlum
Equipment
Square Pan
Ingredients
To make the coconut bars:
2
cups
unsweetened shredded coconut
4
tbsp
coconut oil
2
tsp
honey
To make the topping:
1/4
cup
cocoa powder
2
tbsp
coconut oil
4
tbsp
honey
2
tsp
ground espresso
finely ground, can also use coffee
1/4
tsp
vanilla
US Customary
-
Metric
Instructions
To make the bars:
Add shredded coconut, honey, and coconut oil to the food processor. You can also stir these by hand if you don’t have a food processor.
Process this until all of the ingredients are incorporated.
Transfer mixture to a small dish–you can use a loaf pan or a small 6x6 square pan.
Stick in the fridge to allow the ingredients to harden a bit while you make the topping.
To make the topping:
Melt coconut oil and honey in the microwave just until it melts. In my microwave this takes about 30 seconds.
Add espresso and cocoa powder to melted mixture and stir well so the cocoa powder and espresso dissolve.
Add vanilla.
To assemble the bars:
Pour chocolate topping onto your refrigerated coconut bars and put them back into the fridge until chocolate is hardened–about 10 minutes.
Cut, serve, and enjoy!
Video
Notes
Each bar counts as 1 orange container, 1 teaspoon, and 1 sweetener teaspoon on the
21 Day Fix.
WW Blue/Green/Purple Plan:
7 points per serving
Nutrition
Calories:
144
kcal
|
Carbohydrates:
9
g
|
Protein:
1
g
|
Fat:
13
g
|
Saturated Fat:
11
g
|
Sodium:
5
mg
|
Potassium:
86
mg
|
Fiber:
2
g
|
Sugar:
6
g
|
Vitamin C:
1
mg
|
Calcium:
5
mg
|
Iron:
1
mg