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No Bake Keto Chocolate Coconut Bars

Prep Time15 mins
Refrigeration Time2 hrs
Total Time2 hrs 15 mins
Course: Dessert
Keyword: keto chocolate coconut bars, no bake
Servings: 16 bars
Calories: 204kcal


Coconut Layer

Chocolate Layer


  • Melt your coconut oil in a large microwavable bowl.
  • Add your vanilla extract and salt to the same bowl, mix, then add the rest of your "coconut layer" ingredients.
  • Stir well until the mixture is very thick. Scrape this mixture into a parchment lined 8x8 inch pan and freeze for 30min.
  • Meanwhile, melt your chocolate chips and coconut oil for the chocolate layer. Mix until smooth.
  • Pour and spread the chocolate evenly over-top of the coconut layer. Freeze everything for another 30min-1 hour.
  • To make your coconut glaze, whisk together the above 4 ingredient in a small bowl until smooth.
  • Drizzle the glaze over-top of the chocolate layer and freeze everything once more for 2-24 hours.
  • Remove the now frozen coconut chocolate square from the pan using the parchment paper to lift it, then slice into 16 bars. (You can even cut them into 32 pieces for a small little treat!) Enjoy your No Bake Keto Coconut Chocolate Bars!


  • These bars are super simple to make. I would say the only real hard part is cutting them without cracking the chocolate. When I worked at my job at a French bakery/patisserie we would cut squares like these with a large, very sharp knife that was regularly dunked in hot water between slicing the squares. I find this to be the best way to do it without having them crack apart on you! 
  • You can also let the bars come to room temperature slightly instead of cutting them straight from frozen to make it easier. 
  • Lastly, if you don't have collagen, you can try replacing it with almond flour, more shredded coconut or nuts or even another flour (*note coconut flour absorbs more liquid so be careful not to add as much)


Calories: 204kcal | Carbohydrates: 2.4g | Protein: 4.3g | Fat: 20.8g | Fiber: 3.6g