These Low-Carb No-Bake Chocolate Coconut Bars are made with walnuts, cashews, coconut, natural peanut butter, and dark chocolate. They are gluten-free and very delicious! This bar recipe will become your favorite of all the low-carb snacks!
Spring is here, and summer is just around the corner! I can’t believe that, finally, we are having warmer temperatures here in Toronto. As you know, I’m originally from Brazil, and my hometown is very hot with temperatures between 20ºC (68ºF) to 32ºC (90ºF) all year. And because it’s a city surrounded by the ocean, I never really minded the heat. It’s perfect weather to spend the day at the beach! 😉
So, you can imagine how hard it was for me to spend my first winter in Canada (but these adorable Snowman Chocolate Cups helped hahaha). But I have to say, I love summertime in Toronto even without the beach. This city has lots of activities during this time of the year, and you are always outside enjoying life with your loved ones.
I love all the parks with playgrounds, and now that Thomas is walking, it’s great. I’m always walking and playing with him outside. If you follow me on Instagram, you have probably seen all the little videos (insta-stories) I constantly post of this city and the activities we’ve been doing.
Of course, when the weather is good, the last thing we want to do is stay inside the kitchen for a long time, right? I’m a food blogger and should love being in the kitchen and yes, I do, but when it’s summer, I prefer to make something easy and refreshing like this Low-Carb No-Bake Chocolate Coconut Bars recipe I bring to you today.
When you crave a chocolate, peanut butter, and coconut combo but don’t want to feel guilty eating a heavy dessert, these Low-Carb No-Bake Chocolate Coconut Bars are perfect for you. This is definitely a treat that you will satisfy your sweet tooth, and the best part is, you don’t need to bake it. All you need are the ingredients and a microwave. These bars are an easy and delicious dessert for summer just like my Healthier Chocolate Chip Cookie Bars, Keto Chocolate Bars Recipe, and Peanut Butter Chocolate Chip Bars.
I love these Low-Carb No-Bake Chocolate Coconut Bars especially because of the combination of chocolate and peanut butter. This combo is so rich in flavor and delicious, making them a guaranteed success!
The best part of these Low-Carb No-Bake Chocolate Coconut Bars is that they are not packed with cups of sugar. These clean, no-bake chocolate bars offer the perfect alternative.
- They are gluten-free.
- The recipe calls for a natural sweetener.
- They take only 10 minutes to prepare.
- You can use any type of nuts you have on hand.
Awesome! You get all the wholesome ingredients such as walnuts, cashews, coconut, and peanut butter without all the extra ingredients from the regular bar recipes. Enjoy!
More no-bake recipes to try:
See below for how to make Low-Carb No-Bake Chocolate Bars:
Low-Carb No-Bake Chocolate Coconut Bars
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Ingredients
- 1 cup 100% pure peanut butter
- 1¼ cups sugar-free chocolate chips
- 1 tablespoon natural sweetner like Swerve you can use honey for low-carb
- ½ cup unrefined coconut oil Use the solid form because you are going to melt it with the chocolate.
- 1½ cups unsweetened shredded coconut save some for the topping
- 1 cup unsalted roasted peanuts
- 1 cup walnuts chopped
- 1 cup unsalted roasted cashews chopped
- 1 teaspoon vanilla extract
Instructions
- In a microwave-safe bowl, add the peanut butter, chocolate, Swerve, and coconut oil.
- Heat it at 50% power for 1 minute.
- Remove from the microwave, and stir.
- Return the bowl to the microwave and repeat, stopping to stir every 15 seconds until the mixture is completely melted.
- Add the remaining ingredients, and stir until they are well-combined.
- Pour into an 8x8-inch removable bottom pan. Top with shredded coconut.
- Refrigerate until the chocolate hardens. It takes about 4 hours.
- Slice into square pieces, and store in the refrigerator.
Tips
- Make sure the bowl does not have any water or moisture in it when you melt the chocolate, as it'll cause it to seize up.
- Loosely cover the chocolate in the fridge as it sets up, so it doesn't absorb any scents from the fridge.
- Feel free to change around the nuts for a different flavour.
- To store: Place the chocolate coconut bars in the fridge in an airtight container.
- To freeze: Freeze in a freezer-safe bag or container for up to 3 months.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
If you like this Low-Carb No-Bake Chocolate Coconut Bars recipe, please share it with your friends and family. Do you want to taste more? Subscribe to my newsletter, and follow Primavera Kitchen on Twitter, Pinterest, Instagram, and Facebook for all delicious recipe updates. As always, I really appreciate you stopping by.
Elena says
Loved these!!! I actually used half the amount of coconut oil and nuts. I also subbed in hemp seeds. I did half peanut butter and half cashew butter. Came out fantastic!!!
Olivia Ribas says
Awesome. It’s a great idea to add hemp seeds in there 😉
Karen says
You say the yield is 16 but the nutrition info says it is given for 1/20. Which is correct? Is the nutrition info given for 1/16 or 1/20?
Olivia Ribas says
It is fir 1/16. I just fixed it on the recipe box. Thanks for pointing it out.
Kristie R says
I made this recipe and for easier bites, I poured the mixture into silicon ice cube molds. Basically made keto fat bombs. Highly recommend
Olivia Ribas says
That’s a great idea. Love it. Thanks for stopping by 😉
Dawn says
Oooh! Great idea! Thank you!
Christina says
Made these today and they are fabulous! One thing though, it might be a good idea to note that the chocolate has sweetener in it. I used unsweetened chocolate and realized as I was melting the first four ingredients that it would taste awful without more sweetener so I added an extra 1/2 cup of Swerve (powdered). It turned out fine then. The only problem now is that my husband and kids are into them which means my “Mommy treats” (ie. sugar free) won’t last long! Thanks for the great recipe.
Olivia Ribas says
ahahahaha this is absolutely true. The kids enjoy this recipe too. And yes, if you want to add a little bit of Swerve it’s a good idea. Although some people prefer it without any type of sweetener. Happy to hear your family enjoyed this treat 😉
Kim says
Are those net carbs? I use one type of nut versus several? This recipe sound amazing!
Olivia Ribas says
Yes it is net carbs. You can use any type of nut you prefer.
Valerie says
Sounds delicious! Any advice on doing this in the oven (how long/what temp) as I don’t use microwaves?
Olivia Ribas says
Yes totally. Place the chopped chocolate in a oven safe bowl and place it in an oven set at 200 degrees F. Your chocolate will melt very slowly, but watch it very carefully to not burn it.
Cyndal Taylor says
Is there a way to make it with cocoa instead of chocolate chips?
Olivia Ribas says
Sorry, I’m not sure because I’ve never tried it with cocoa but let me know you you tried it and how it turned out for you.
Dexter C. Dela Cruz says
Great recipe! Im a Culinary student and I borrowed your recipe to present it to my classmates and to the chef. they were hyped to know your recipe because they said it is super delicious. Thank you thank you thank you
Olivia Ribas says
Wow Awesome. Glad to hear you all enjoyed this recipe 😉
Laura says
Can you substitute butter for coconut oil? Not a fan of coconut oil, is there any other substitutes?
Olivia Ribas says
Yes you can use melted butter instead coconut oil.
Liliana says
This is my favourite keto recipe. It’s better than the “normal” chocolate. I replaced the peanut butter for cocoa butter and although more expensive, is definitely worth it.
Olivia Ribas says
So awesome!!!