Coconut-chocolate bars (vegan and gluten-free)

Hello little bees!

This Saturday was officially SPRING!!!! I really like this season as the nature seems to “wake up” after a big sleep. In the morning I can hear more birds singing, I love to see the trees putting on their green outfit again (they have been naked for so long!), there are more colours in the parks and in the garden with flowers blooming, and it starts to be warmer (I mean this is the theory, here in the big city it is still cold). All this makes me feel like summer is not so far, and summer is always linked with sun, sea and somehow exotic fruits (well, even if I don’t go to the sea side every year 🙂 ).

So to celebrate that, I decided to make some coconut-chocolate bars, as coconut makes me think of a paradisiac island with white sand and crystal clear water, and chocolate is there to remind me that we are still bit in winter 🙂 So the perfect combination to represent Spring.

This recipe is vegan, so egg-free and dairy-free, and gluten free. These bars are easy to make but the chocolate dipping can take some times, and depending on the chocolate quality, it might not come out as the famous ‘Bounty’ bars, but they still taste so good (not to say better 🙂 ).

Here we go: vegan and gluten free coconut-chocolate bars!


Makes around 15 bars.


-180 g shredded coconut

-120 g coconut cream

-4 table spoons of maple syrup (or date syrup or agave syrup)

-3 table spoons of coconut oil or coconut butter

-a pinch of sea salt

-250 g of dark chocolate, preferably 70% cocoa or higher


How to proceed:

In a pan, mix the coconut cream, the coconut oil (or coconut butter) and the maple syrup (or date syrup or agave syrup). Heat slightly until all the elements are dissolved and well mixed.

Pour in the shredded coconut and stir until you have an homogeneous mix.

Prepare a square mould with baking paper lined in, pour the mix in it and press firmly down to have the mix equally spread with a flat surface.

Place the mould in the fridge until it is firm (around 15-30mins), take it out and cut the paste into bars. Place them into the freezer so they become hard (around 30-45mins).

In the meantime, prepare your chocolate: cut it into squares and place it into a deep plate, place it into the microwave to a low temperature for 30s-1min, until 3/4 of the chocolate is melted, and 1/4 is still hard. Take is out of the microwave and stir this mix until all the chocolate is melted and homogeneous.

When your bars are hard, take them out of the freezer, and being patient, use a fork to cover the bars with melted chocolate.  Once coated, place each of  them on a baking paper sheet to dry (I know it is easier to say than to do, but it’s fine if your bars are not perfectly looking, they will still taste delicious!). Let the chocolate dry for 30 mins-1 hour, and VOILA !!

You should put your bars in a airtight container and store them in a cool and dry place.


Perfect occasions for these Coconut-Chocolate Bars:


-tea time

Version Française

Recette pour environ 15 barres.


-180 g de noix de coco râpée

-120 g de crème de noix de coco

-4 cuillères à soupe de sirop d’érable (ou de sirop de date ou de sirop d’agave)

-3 cuillères à soupe d’huile de noix de coco (ou de beurre de noix de coco fondu)

-une pincée de sel de mer

-250 g de chocolat noir, de préférence 70% de cacao ou plus

Comment procéder:

Dans une casserole, mélanger la crème de noix de coco, l’huile de noix de coco (ou de beurre de noix de coco) et le sirop d’érable (ou le sirop de date ou le sirop d’agave). Chauffer légèrement tout en remuant jusqu’à ce que tous les éléments soient dissous et bien mélangé. Verser la noix de coco râpée et remuer jusqu’à ce que vous ayez un mélange homogène.

Tapisser un moule carré de papier sulfurisé, versez le mélange dans le moule et presser fermement pour que le mélange s’étale et ait une surface le plus lisse possible.

Placer le moule au réfrigérateur jusqu’à ce qu’il soit ferme (environ 15-30 mins), le sortir et couper la pâte en barres. Placez-les dans le congélateur afin qu’elles durcissent (environ 30-45 mins).

En attendant, préparer votre chocolat: couper en carrés et les placer dans une bol, placer dans le micro-ondes à une température basse pendant 30s-1 min, jusqu’à ce que les 3/4 du chocolat soit fondu et qu’1/4 soit encore dur. Sortir le bol du micro-ondes et remuer jusqu’à ce que le chocolat soit fondu et homogène.

Lorsque vos barres ont durcies, les sortir du congélateur, et avec patience, utiliser une fourchette pour couvrir les barres avec le chocolat fondu. Une fois recouverte de chocolat, placer chaque barre sur une feuille de papier sulfurisé pour les sécher (je sais que c’est plus facile à dire qu’à faire, mais ce n’est pas grave si vos barres ne sont pas parfaites, elles seront délicieuses quand même!!). Laisser les barres sécher dans un endroit frais et sec pendant 30 minutes-1 heure, et voilà !!

Vous pouvez conserver vos barres dans un récipient hermétique et les stocker dans un endroit frais et sec.

Occasions parfaites pour ces Barres coco-chocolat:


-goûter / tea time / afternoon tea


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