Chocolate Coconut Squares

Chocolate Coconut Squares Recipes

Today we have a guest post from Carol Lovett of Ditch The Wheat! Please head over to Ditch The Wheat and check out Carols delicious grain free creations and take a peak at her book, Indulge: 70 Grain Free Recipes. You can also connect with Carol on her Facebook page

I’m Carol Lovett and I’m from the blog, Ditch The Wheat. I love making desserts especially with coconut in them. You’ll always find me playing around with coconut flour and coconut oil in my recipes. I love working with both of these ingredients. If you do too, we’ll be great friends! I’m sharing on Coconut Mama’s blog a recipe I developed specifically for you! I call it chocolate coconut bars.

If you are intimated by baking with coconut flour you’ll find chocolate coconut squares are easy to make and you probably have the ingredients in your cupboard to get started. All you basically need is egg whites, shredded coconut and chocolate. Plus it’s a budget friendly dessert/snack to make and I like that!
Chocolate Coconut Squares Recipes

Chocolate Coconut Squares

Ingredients, Coconut Squares:

Ingredients, Icing:

Instructions:

  • Preheat the oven to 350 degrees F.
  • Line a 4 1/2″ x 8 1/2″ (a.k.a. a loaf pan) baking dish with parchment paper.
  • In a bowl, using a mixing machine, whip the egg whites to soft peaks.
  • Add honey and vanilla and continue whipping until stiff peaks form.
  • Add cocoa powder and salt and mix until incorporated.
  • Fold in the shredded coconut. Spread the mixture in the baking dish.
  • Bake for 25 minutes or until a toothpick can be inserted in the middle and comes out without any batter.
  • Allow the bars to cool before spreading with icing.

Directions, Icing:

  • Place the chocolate chips and coconut oil in a small pot on low heat. Stir continuously until the chocolate chips have melted.
  • Spread over the cooled bars. Place the bars in the fridge to firm.
  • Cut into 8 squares. The bars are slightly delicate so be careful cutting them. Store the bars in the fridge.

Chocolate Coconut Squares
 
Author:
Ingredients
  • 4 egg whites, (save the egg yolks for homemade mayo)
  • 1 tsp vanilla extract
  • ¼ cup raw honey or more
  • ¼ cup unsweetened cocoa powder
  • ⅛ tsp sea salt
  • 2 cups unsweetened shredded coconut, fine
Icing
  • ¾ cup chocolate chips (dark or milk chocolate ~ adjust for desired sweetness)
  • 1 tbsp coconut oil
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Line a 4½" x 8½" (a.k.a. a loaf pan) baking dish with parchment paper.
  3. In a bowl, using a mixing machine, whip the egg whites to soft peaks.
  4. Add honey and vanilla and continue whipping until stiff peaks form.
  5. Add cocoa powder and salt and mix until incorporated.
  6. Fold in the shredded coconut. Spread the mixture in the baking dish.
  7. Bake for 25 minutes or until a toothpick can be inserted in the middle and comes out without any batter.
  8. Allow the bars to cool before spreading with icing.
Icing
  1. Place the chocolate chips and coconut oil in a small pot on low heat. Stir continuously until the chocolate chips have melted.
  2. Spread over the cooled bars. Place the bars in the fridge to firm.
  3. Cut into 8 squares. The bars are slightly delicate so be careful cutting them. Store the bars in the fridge.

 

Enjoy,

Carol

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About the author: Hi! I’m Tiffany – aka Coconut Mama. I’m a real food mama of three coconut babies. I’m passionate about traditional and healing foods. As a true believer in the health benefits of coconut, I use coconut products in all my recipes. You can download my free Coconut Flour Recipes E-book here. Thanks for stopping by!
21 comments… add one
  • Mary June 18, 2015, 5:43 pm

    Just made these… so good!!! I added a little bit of butter and cream cheese to the frosting to make it somewhat more like traditional frosting and called it a cake 🙂 I have a funny feeling that if you omit the cocoa powder and switch the coconut for shredded carrot you would get a delicious carrot cake… or maybe part coconut and part carrot! I will be trying that soon

    Reply
  • syana February 22, 2015, 4:30 pm

    I’d love to try this recipe out but I have one qstn … Shredded coconut – fresh or dried ones?

    Reply
  • Erin October 30, 2014, 8:47 am

    I made these last night using maple syrup instead of honey. Mine were great!

    Reply
  • Alicia October 22, 2014, 7:42 pm

    I made these today and mine turned out really dry too.

    Reply
  • Diane September 17, 2014, 3:37 pm

    In your blog, did you mean to say “intimidated” instead of “intimated?”

    Reply
  • gluten free chocolate chip cookies recipe April 17, 2014, 2:09 am

    That’s because about 20 minutes after you start eating, the brain receives a signal from the stomach that tells you you’re full.
    All our other mixes are soy free including our Wheat Free, Gluten
    Free Chocolate Cake. This morning, just bummed about the whole situation and craving some sweets,
    I decided to stop at the store on my way to work and
    buy whatever I wanted.

    Reply
  • Kirsten January 8, 2014, 10:53 pm

    I have a question. I’m sure they’re delicious. I just feel like I did something wrong. The top layer and a little of the cake part tastes good together, but if I just eat the cake part I actually spit it out, and I’m not picky with desserts. I love chocolate and coconut. Could it be because my coconut flakes were bad? The first bag I started to use had been opened a few months prior, and I saw some were yellow, so I threw that bag away and used a new one, but I got about a half a cup of the first bag in the recipe (minus all but a couple yellow ones since they tasted fine to me). Could I have over mixed the egg whites? I tried looking up what a soft peak meant but while mixing, I didn’t really get it. I just want to make sure I’m not going to make anyone sick over these bars haha. Help!

    Reply
  • Sylvia Wulf November 16, 2013, 5:30 pm

    Oh dear – I am trying to pack for a move and this makes me want to immediately unpack my baking pans!!! 😉

    Reply
  • Niki Mapoma October 29, 2013, 12:49 am

    This looks fantastic, some of my tribe don’t like shredded coconut. What could I substitute? Thanks!

    Reply
  • Alyse October 28, 2013, 10:04 am

    I made these, the icing was awesome but the cake was pretty dry, wish I could moisten it up a bit!

    Reply
  • Joy Caamano October 15, 2013, 5:43 pm

    Do these happen to be low carb also?

    Reply
    • Susan October 28, 2013, 10:15 am

      Not if you use honey. I would substitute with erythitol, splenda or stevia.

      Reply
  • Dee Johnson October 11, 2013, 12:55 am

    Has anyone tried freezing these? I am throwing my daughter-in-law a baby shower and would love to make these ahead of time and freeze them. Thanks!

    Reply
  • Norma Segui October 8, 2013, 5:09 pm

    my daughter in law will love this book! I must tell her about this! soooooooo excited to learn new things. Thank you!

    Reply
  • babs October 8, 2013, 9:46 am

    Well aren’t you a smarty pants….making it all deliicious and healthy and so delectable looking! I’m off to your website right NOW!

    Reply
  • Beth October 8, 2013, 8:24 am

    I have a related question. What is the difference between raw cacao powder and unsweetened cocoa powder, and can they be used interchangeably?

    Looking forward to trying this recipe.

    Reply

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