Dark Chocolate Coconut Cream Bars (Paleo, Keto)

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These dark chocolate coconut cream bars consist of a simple shortbread crust that's topped with a smooth layer of coconut cream and then finished with a dark chocolate drizzle. These bars are perfect for a no-fuss, no-bake dessert. They're paleo, keto, vegan and nut free!

If you're in need of an easy no-bake dessert that checks all the boxes, then this is it! These dark chocolate coconut cream bars are not only paleo and keto, but they're also vegan, gluten free, dairy free and nut free. This is a great allergy friendly recipe that isn't loaded with sugar.

These coconut cream bars have a simple shortbread crust that's made with coconut flour and sunflower seeds. It's topped with a layer of chocolate coconut cream and then drizzled with dark chocolate.

Why You'll Love these Chocolate Coconut Cream Bars

paleo friendly - made with wholesome, minimally processed ingredients
keto - these bars make a great keto friendly dessert
allergy friendly - perfect for anyone that can't have gluten, dairy or nuts
no-bake - this recipe doesn't require you to turn on your oven
easy to make - just a few simple steps

Top view of bars that have been cut and drizzled with chocolate.

Ingredients

The full recipe for these dark chocolate coconut bars can be found in the recipe card below, but here's an overview of the ingredients you'll need:

coconut flour - for the shortbread crust. You could probably swap the coconut flour for another flour, but I've only tested this recipe with coconut flour.
sunflower seeds - I used raw sunflower seeds, but feel free to roast your own for more of a nutty flavor. If you don't need the recipe to be nut free, then swapping the sunflower seeds for any other nut/seed should work.
salt - brings out the flavors
coconut oil - to help the crust stick together.
maple syrup - to sweeten the crust. For keto, use a sugar free liquid sweetener instead.
vanilla extract - for flavor
dark chocolate - You'll need dark chocolate for the coconut cream layer and the drizzled topping. I recommend a dark chocolate with a cocoa content between 70-85% for this recipe. The darker the chocolate, typically the firmer the filling will be.
coconut cream - for the coconut cream layer

Ingredients in dark chocolate coconut cream bars.

How to Make Chocolate Coconut Cream Bars

You'll need a food processor to make the crust for these coconut bars. The bars are made layer by layer: crust, filling, chocolate topping.

First, line an 8" x 8" or 11" x 7" baking dish with foil or parchment paper.
In your food processor, blend the coconut flour, sunflower seeds and salt to a fine flour.
Add in the coconut oil, maple syrup and vanilla. The dough is ready when you can grab a handful and press it together and it sticks.
Firmly press the crust dough into your lined baking pan.

Melt the coconut cream and dark chocolate for the filling. To do this, place the ingredients in a small saucepan and place on the stovetop. Melt over very low heat, stirring frequently.
Once melted, pour the filling over the crust.
Place the bars in your fridge and chill overnight, or for at least 6 hours.

How to make the filling and assemble dark chocolate coconut cream bars.

Once the bars have chilled, melt the dark chocolate for the topping. (If your chocolate is too thick to drizzle, then add a little coconut oil to thin in out.)
Remove the bars from the baking dish and cut them to desired size. Separate them so that there's a little space between each bar.
Drizzle the melted chocolate over the bars to decorate.

Holding a bar with a bite to show texture.

Tips and Tricks

Adjust the quantity of maple syrup for the crust. If you want a sweeter, chewier crust, then add more maple syrup. If you want a slightly less sweet, more crumbly crust, then use less maple syrup.
Use dark chocolate for the filling. This recipe works best using a dark chocolate (70-85% dark ) for the filling. A semi-sweet or milk chocolate will make the filling too soft (depending on the brand).
Cut the bars before drizzling with dark chocolate. You'll want to cut the bars, separate them so that there is about ½" space between each bar, then drizzle them with chocolate.
Keep the bars chilled. These chocolate coconut cream bars are best kept chilled. The filling will melt if left out at high temperatures.

Storage

These chocolate coconut cream bars must be kept in the fridge or freezer. They will spoil and get soft at room temperature.

Place them in an airtight storage container or baggie and keep in the fridge for up to two weeks, or the freezer up to two months.

FAQ

My crust is too crumbly! What do I do?

The crust should stick together when you press it together with your fingers. If it isn't then add another tablespoon of maple syrup to the crust and blend the mixture.

These bars are very thin? Can I make them bigger?

Yes! The layers for these bars are not very thick. If you want thicker bars, then either make the recipe in a loaf pan or double the recipe and make the bars in an 8" square or 7" x 11" pan.

My filling is too soft. What did I do wrong?

This recipe works best using a dark chocolate (70-85% dark ) for the filling. A semi-sweet or milk chocolate will make the filling too soft (depending on the brand).

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