I developed this recipe after I tried a coconut bar made by Oskri Organics. Their bars are really tasty, but I didn’t like the fact that it had so much sugar in them. So, I wanted to try making something similar with lots of coconut oil and a little maple syrup instead of rice syrup. I am always looking for a way to get more coconut oil into my diet, and this is the perfect avenue! I would recommend keeping them in the fridge though – the oil melts really quickly if left out, so eat them fast!
Maple Coconut Bars
2 cups organic shredded coconut
1 cup coconut oil
2 tablespoons maple syrup
1/2 teaspoon vanilla
dash of salt
In a small saucepan, combine the shredded coconut and the coconut oil and warm over very low heat while stirring. Once the oil is completely melted, add the maple syrup, vanilla and salt and continue stirring until the shredded coconut has absorbed a little of the oil. I stirred for about 5 minutes. Pour the mixture into a small, glass dish (I used my little 3-cup rectangle Pyrex storage dish). Push the mixture down until it is packed firmly and then refrigerate for at least an hour. Cut into bars or cubes and enjoy. In order to get the bars to let go of the dish, try placing the dish in a shallow pan of hot water for a minute and then they will pop right out.
Note - if you want to eliminate the sugar altogether, you could leave the maple syrup out. I would just add 2 more tablespoons of coconut oil. Also, if you don’t like the maple flavor, I’m sure they would be equally delicious with honey or another type of sweetener of your choice.
This post is part of Fill Those Jars Friday | Fresh Bites Friday |
Delicious Obsessions was founded by Jessica Espinoza in 2010. Jessica is passionate about real food, natural living, and more. She helps people see how to eat nourishing food, without breaking the bank. Her motto is "baby steps" -- making small, lasting changes, one at a time, is the best way to ensure long-term success. This website contains "affiliate links" where appropriate, on which, I may earn a small commission or referral fee on your purchase. This has no effect on your price. The monies earned help maintain and support this website's hosting, maintenance, and the development of free content. The content shared on this site is for informational and educational purposes only. Statements/products discussed have not been evaluated by the Food and Drug Administration (FDA) and are not intended to diagnose, cure, treat, or prevent any disease or illness. Please consult your own health care practitioner before making changes to your current diet or before beginning any herbal or vitamin supplement regimen or exercise program.
These look really interesting…I am a huge coconut fan!
Thanks Jamie! I’m a big fan of your blog. All of your treats look so delicious and the photographs are fantastic too! That’s one thing I should work on in 2011 is making my photos better! Thanks for reading!
oh my yumminess! They turned out great! Have you tried any variations to get bars like the pineapple or mango or cherry bars?
Yay! I’m so glad you liked them. You know, I tried them on some friends and they weren’t too keen on them. But, I think it’s because most people aren’t used to eating a chunk of oil!
I eat coconut oil by the spoonful, so I’m used to it, but I have to admit, it’s a texture that takes some getting used to! I have not tried adding any fruit, but I’m sure they would turn out great. I’m thinking some dried cherries would be awesome – maybe stir them into the oil while it’s warm and they would soften up while it cools? If you try adding fruit, let me know how it turns out! Thanks for stopping by! 
I just may try these. I think if you lined the pan with parchment paper they’d be easy to get out too! So what size shred of coconut do you use – yours looks larger than the kind I get. I can get the flakes and chop them up a bit – I am thinking these would be better with a bigger shred like yours…………..anyway, good idea! I used to melt coconut oil, and put random things in it like coconut, maybe some melted chocolate in a shallow bowl and pop in the freezer when I needed a nice treat.
Hi Lydia! Sorry for the delay in responding. The parchment paper is a great idea. I’ll have to remember that next time I make them! The shreds are just whatever my health food store has in their bulk section. It varied from time to time. They typically have the huge flakes, a medium sized flake (which is what I used in this recipe), and a super fine shred (awesome for macaroons and such). And chocolate?? YUMMO!
These look delicious!
How about using organic coconut sugar instead of the maple?
Hi Elise – That would probably taste great!