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These maple coconut bars with coconut oil are the perfect little treat when you want something sweet (but not too sweet), and you want it to be good for you too!
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.
The recipe turned out well, though it’s not an exact copycat recipe. The Oskri bars are much chewier, due to the rice syrup, but frankly, it’s just too much sugar for me to consume at one time.
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. You can let them warm up a little bit so they’re not quite so hard and they get a soft fudge-texture. Eat them fast!
Note: If you want to eliminate the sugar altogether, you could leave the maple syrup out. 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.
Shout out to my friend Suzanne from Strands of My Life for shooting the photo for this recipe!
- 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), muffin tins, or any other dish you would like.
- 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.