Making this healthier version of a classic candy bar at home puts you in full control of the ingredients — so you get much less added sugar while still satisfying your craving for a chocolate, coconut and almond treat.
Besides its rich, indulgent flavor, dark chocolate packs a healthy punch. It’s loaded with antioxidants, which are scientifically shown to support heart health, enhance brain function, and even elevate your mood (1). And while using dates instead of table sugar saves you a ton of added sugar, opt for dark chocolate with at least 70% cacao to reduce added sugar even more.
Active time: 20 minutes | Total time: 1 hour 20 minutes
Chocolate Covered Almond-Coconut Bars
Ingredients
- 1/2 cup (120g) canned coconut cream (not coconut milk)
- 3 dates, pitted and chopped
- 2 tbsp, plus 2 tsp coconut oil, melted, divided
- 1/2 tsp vanilla extract
- 1/4 tsp sea salt
- 3 cups (240g) unsweetened shredded coconut flakes
- 6 oz (170g) dark chocolate, chopped
- 1/4 cup (28g) whole roasted almonds, chopped
Directions
Line a standard loaf pan (4 1/2-by-8 1/2 inches/11cm-by-21cm) with plastic wrap, letting excess hang over the sides.
Put the coconut cream, dates, 2 tbsp of the coconut oil, vanilla and salt in a food processor and puree until the dates are smooth. Add the coconut flakes and pulse until the mixture is combined and begins to clump together, about 30 one-second pulses. Pour the mixture into the prepared pan and tamp down with the bottom of a measuring cup or spoon, so it’s firmly and evenly pressed into the pan. Freeze until firm, about 30 minutes.
In a small microwave-safe bowl, combine the chocolate with the remaining 2 tsp coconut oil. Microwave on high for 1 minute, stir, and then microwave in 30-second bursts, stirring between intervals, until the mixture is smooth, about 90 seconds total.
Line a small baking sheet with parchment paper. Remove the coconut mixture from the loaf pan and place it on a cutting board. Cut the loaf crosswise into 8 slices. Cut each slice in half to make 16 pieces.
Put a piece of the coconut mixture into the melted chocolate and flip with a fork to coat. Let excess chocolate drip back into the bowl and transfer to the prepared baking sheet. Sprinkle almonds over the top of the bar. Repeat with the remaining ingredients.
Refrigerate until the chocolate sets, about 30 minutes. Store the coconut bars in an airtight container in the refrigerator for up to 2 weeks.
Got leftover melted chocolate mixture? Store it in an airtight container at room temperature for up to two weeks and re-melt it to enjoy with frozen yogurt! It’ll harden into a crunchy (and tasty) chocolate shell.
Serves: 16 | Serving Size: 1 bar
Nutrition (per serving): Calories: 226; Total Fat: 18g; Saturated Fat: 14g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 0g; Cholesterol: 1mg; Sodium: 54mg; Carbohydrate: 17g; Dietary Fiber: 3g; Sugar: 12g; Protein: 2g
Nutrition Bonus: Potassium: 79mg; Iron: 5%
Originally published April 2021; Updated July 2026
The post Chocolate Covered Almond-Coconut Bars appeared first on MyFitnessPal Blog.
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