Bountiful Coconut Chocolate Bar

Course: Dessert, Snack
Cuisine: American
Keyword: Chocolate, Diabetic friendly, Keto
Servings: 4 large squares
Calories: 390kcal


  • saucepan
  • Spatula
  • Mixing spoon
  • Mixing bowl
  • Tupperware container or baking sheet (approx. 5.5 x 4 inches)
  • Greaseproof paper


Chocolate Layers

  • 200 g 6 bars Ross milk chocolate
  • a pinch of salt
  • 1 heaped tsp coconut oil


  • cups dessicated/shredded coconut
  • 1 Tbsp Swerve sweetener
  • Tbsp coconut oil
  • 4 Tbsp 60 mL water


  • Lay out all of the ingredients.
  • Place the coconut oil in a small saucepan, and heat gently until melted.
  • Then add the dessicated coconut, sugar and water. Mix for a couple of minutes, then remove and set aside to cool.
  • Place your chocolate ingredients together in a glass bowl, and microwave until melted – a minute or so on full should do the job.
  • Otherwise the bain marie method will do.
  • Next, pour a few spoons of the chocolate in the base of the tupperware bowl (therefore sitting on top of the greaseproof paper base). Place in the freezer to solidify – 20 minutes or so should do the trick.
  • Remove from freezer, and spoon the coconut filling on top of the chocolate base, and place in the freezer for a further 15 minutes.
  • Remove from freezer, and pour the remaining chocolate on top of the coconut filling – and once again, place in the freezer for a further 20 minutes.
  • When it is solid, but not frozen, remove from freezer, and turn upside down. Remove the greaseproof paper.
  • Cut into your desired shapes. Keep in an airtight container, and consume within 3 days.
  • Enjoy!



Calories: 390kcal | Carbohydrates: 40g | Protein: 3g | Fat: 25g | Sodium: 140mg | Potassium: 320mg | Fiber: 5g

Note: original recipe published on