Keto Toasted Coconut & Chocolate Bars (nut-free, dairy-free, grain-free)
Satisfy your chocolate cravings without the sugar with these nut-free, dairy-free, grain-free Keto Toasted Coconut and Chocolate Bars! This is one easy and delicious keto, low-carb, THM:S chocolate dessert you won’t want to miss!
Toasted coconut and chocolate??
Need I go on?
I admit, I was having some serious PMS when these Keto Toasted Coconut and Chocolate Bars were created.
Because of my recent physical and mental health challenges, my cycle has been off.
Did you know that it takes 100 days for a follicle to mature? And that the health of your current cycle is determined by what was happening in your life and body 100 days ago? (I learned that from Dr. Lara Briden’s Period Repair Manual — which every woman should read!)
Well, 100 days ago?
Your girl was NOT in a good place. I was super stressed out, and stress is baaaaad for hormones.
So now, my hormones are off, causing me to have PMS like I haven’t had since I was a teenager.
Craving Chocolate, But Don’t Need The Sugar?
Yeah, me too. These recent hormone changing have had me craving sweets and chocolate LIKE CRAZY.
That’s why I love keto desserts so much. They satisfy the sweet tooth without contributing to further hormone imbalances. (And yes, if hormone imbalance is an issue for you, the sugar’s got to go. It’s the #1 inflammatory food for a woman’s cycle. — Learned that from the Period Repair Manual, too.) 😉
So, even though I don’t eat keto or low-carb, I do stick with keto desserts.
I love that they’re high in nourishing fats and contain no inflammatory sugar. Oh, and they’re often chocolate. 😛
Just Look at Those Layers!
These Keto Toasted Coconut and Chocolate bars have 4 super yummy and super easy layers.
Layer #1 — a keto coconut flour shortbread crust. (It’s the same crust I used in these Keto Strawberry Lemon Bars.)
Layer #2 — my Toasted Coconut Butter with a little added salt and vanilla stevia.
Layer #2 — an inexpensive coconut oil + cacao powder + more vanilla stevia that hardens in the fridge. So much cheaper than melting Lily’s chocolate chips!
Layer #4 — beautiful, unsweetened toasted coconut. I just love Wildly Organic’s finely shredded coconut flakes. They’re so light and toast just perfectly. (Use my discount code NOURISHING to save 10% on your Wildly Organic order!)
Nut-Free & Dairy-Free Keto Toasted Coconut and Chocolate Bars!
More and more, I’m avoiding almond flour for keto desserts — you can read why here.
I’ve really been loving experimenting with Wildly Organic’s coconut flour — which has such an amazingly fine texture. (Don’t forget! Save 10% on any Wildly Organic purchase with my coupon code NOURISHING!)
The middle layer — my Toasted Coconut Butter — is pure genius, if I do say so myself. When you toast coconut, then process it into coconut butter, it becomes a no-nut butter that looks and tastes almost exactly like peanut butter!
So a coconut flour crust with a nutty-but-no-nuts layer means these Keto Toasted Coconut and Chocolate Bars are totes nut-free.
Then, by melting coconut oil and whisking in raw cacao powder, a bit of vanilla stevia, and salt, you end up with a dairy-free chocolate topping.
Nut-free. Dairy-free. Yummy and chocolate-y and coconutty!
How to Make Keto Toasted Coconut and Chocolate Bars
Layer #1 — Keto Shortbread Crust. Simply combine the ingredients for the crust in a stand mixer or in a medium mixing bowl and use a hand mixer. Once they come together as a dough, it’s ready to press into an 8″ by 8″ pan.
Press it evenly in the bottom of the pan, but don’t go up the sides. Then bake for about 22 to 25 minutes.
While it bakes, you can make layers #2 and #3 AND #4!
Layer #2 — Place 2-1/2 cups finely shredded coconut in a dry cast iron skillet on medium heat. Once the coconut begins to brown, stir it constantly so it toasts evenly. Once toasted, remove it from the heat immediately and put 2 of the 2-1/2 cups into a high-speed blender or food processor.
(You’re reserving 1/2 cup for Layer #4.) 🙂
Process the toasted coconut until completely smooth. You will have to stop and scrape down the sides of the blender or food processor a few times, but it will become smooth.
Once smooth, add a few drops of vanilla stevia and a pinch of salt.
Layer #3 — Melt coconut oil in a small saucepan. Once melted, whisk in cacao powder, a pinch of salt, and some liquid vanilla stevia, to taste. For me, that was about 10 drops.
Once the crust is totally cool, pour the Toasted Coconut Butter over it and spread out evenly. Pop it in the fridge for about 10 minutes or until solid.
Then pour on the chocolate layer and pop back into the fridge until solid.
Finally, sprinkle the 1/2 cup toasted coconut you reserve over the whole thing. Slice into 16 bars and serve!
Don’t forget — save 10% on any Wildly Organic order with my discount code NOURISHING!
Keto Toasted Coconut and Chocolate Bars (nut-free, dairy-free, grain-free)
Satisfy your chocolate cravings without the sugar with these nut-free, dairy-free, grain-free Keto Toasted Coconut and Chocolate Bars! This is one easy and delicious keto, low-carb, THM:S chocolate dessert you won't want to miss!
Ingredients
For the Keto Coconut Flour Shortbread Crust
- 2eggsroom temperature
- 3/4cup coconut flour
- 1/3cup palm shortening*or butter, if dairy is tolerated
- 2tablespoonsLakanto White(or Dietz Sweet or stevia to taste)
- 1/2teaspoonsalt
For the Toasted Coconut Butter Layer
- 2-1/2cupsfinely shredded coconut
- 5drops liquid vanilla stevia
- 1pinchsalt
For the Chocolate Layer
- 6tablespoonsfermented raw cacao powder
- 6tablespoonscoconut oil
- 10 to 15dropsliquid vanilla steviaor Lakanto or Dietz Sweet (3-4 tablespoons)
- 1pinchsalt
Instructions
For the Keto Coconut Flour Shortbread Crust
Preheat oven to 350 degrees Fahrenheit.
Line an 8"x8" baking dish with parchment paper going up all 4 sides.
Combine the crust ingredients in a mixing bowl or bowl of a stand mixer. Mix until combined.
Press the crust evenly on the bottom of the lined baking dish. Do not go up the sides.
Bake for 20 to 22 minutes, or until the edges begin to brown. The middle does not brown; this is ok.
Remove from the oven and set aside to cool. You may also put it in the freezer to cool more quickly.
For the Toasted Coconut Butter Layer (make while crust is baking)
In a dry skillet, toast the coconut until golden brown.
Remove 1/3 cup of the toasted coconut and set aside. This will be your topping.
Add the remaining toasted coconut to a high-speed blender and process until smooth, stopping to scrape down the sides as needed. Add the salt and stevia at the end of processing.
When the crust is cool, pour the toasted coconut butter into the crust and spread evenly.
Place the dish in the freezer until the toasted coconut butter layer is hard.
For the Chocolate Layer (make while crust is baking)
In a small saucepan, melt the coconut oil with raw cacao powder, whisking until smooth.
Whisk in stevia (or other sweetener) and salt.
Pour over the frozen toasted coconut butter layer.
Place into the freezer to harden.
Finally, sprinkle the reserved toasted coconut over the top of the chocolate.
Remove the entire thing from the dish by using the parchment paper to lift it out.
Cut into 16 even squares and serve!
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More Keto Chocolate Desserts You’ll Love…
- Paleo & Keto Flourless Chocolate Torte
- 40+ Keto Baked Goodies Made Without Almond Flour
- Keto Chocolate Coconut Donuts (nut-free, dairy-free)
- Cauliflower Chocolate Pudding
- Matcha-Moringa White Hot Cocoa
- Keto Chocolate Chip Cupcakes with Chocolate-Vanilla Swirl Frosting
- Best Keto Fudgy Brownies with a Secret!
- Keto Chocolate Chip Cookie Cheesecake Bars
- Keto White Chocolate Raspberry Muffins
- White Chocolate Peppermint Shortbread Cookies
How do you satisfy your chocolate cravings? Do you love layered bars?
I am wondering how to best store these bars. I am about to try them and don’t have stevia but am hoping another keto sweetener will do ok for the coconut butter layer. Thanks for the recipe.
I store them in the fridge so the chocolate layer doesn’t melt. 🙂