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Get the delicious, bright taste of frozen strawberries, creamy coconut, and rich dark chocolate. These easy, no-bake bars are gluten-free, low-carb (7 grams of net carbs), and high in fiber.
Some recipes start with a craving that just won’t go away. And, that’s exactly how I came up with these strawberry coconut bars.
It was summer, and I craved something sweet but with summer flavors. All I had were strawberries, coconut, and chocolate.
The results didn’t disappoint.
The bars created a delicious combination of bright, fruity notes and the creaminess of coconut, which I love. All wrapped in dark chocolate and crunchy pistachios.
These bars are not only delicious, but their nutritional composition is incredible.
Pin this now to find it later
Pin ItWith only 7 grams of net carbs, it’s the perfect sweet treat when you are on a low-carb diet. And, their high fiber content (7 grams per serving) makes them a great snack to keep you satiated for a long time.
Ingredients and Substitutes
Frozen strawberries (1 cup) – You can use fresh strawberries or any other frozen berries like raspberries or blueberries.
Desiccated coconut (2 ½ cups) – Swap with shredded unsweetened coconut.
Maple syrup (2 tbsp) – Replace with honey, agave syrup, or any low-carb sweetener like monk fruit or stevia.
Coconut milk, thick part (2/3 cup) – Switch with heavy cream or cashew cream.
Dark chocolate chips, unsweetened (1 ¼ cups) – Substitute with chopped dark chocolate bars or sugar-free chocolate chips.
Coconut oil (1 tsp) – Use salted butter or ghee instead.
TOPPING
Pistachios, deshelled and chopped (1/4) – Use any other nut like almonds, walnuts, or hazelnuts.
How to Make Strawberry Coconut Bars
Step 1. Line a 9×5 loaf pan with parchment paper. Place the strawberries, maple syrup, and coconut milk in a blender.
Step 2. Then add the desiccated coconut. Blend until it forms a smooth consistency.
Step 3. Pour the blend into the loaf pan and use a spatula to level out the top. Place it in the freezer until it firms, which should take 1.5-2 hours.
Step 4. Before you remove it from the freezer, grab a microwave-safe bowl and add the dark chocolate chips and the coconut oil. Heat in 30-second increments, making sure you mix between them.
Take the pan from the freezer and drizzle the chocolate on top. Just make sure everything in the top part is covered.
Sprinkle with the chopped pistachios.
Step 5. Place it back into the freezer until it sets again. When it’s set, remove it from the freezer and slice it into 6 bars.
Pin this now to find it later
Pin ItHow I Would Modify This Recipe
- Make it keto: Replace the maple syrup with a keto-friendly option like erythritol or monk fruit.
- Boost the protein: Add a scoop of unflavored or vanilla collagen peptides to the blender to increase the protein content.
- Go nut–free: If you cannot have nuts, you can remove them altogether or sprinkle some sesame seeds.
My Tips & Tricks
- Pack the filling tightly: When pressing the coconut mixture into the loaf pan, use the back of a spoon or measuring cup to pack it down firmly. This prevents the bars from crumbling.
- Use full-fat coconut milk: Make sure you use the thick, creamy part at the top of the can. This is going to make them extra rich.
- Use a warm knife for slicing: To get clean cuts without cracking the chocolate shell, run a sharp knife under hot water, wipe it dry, and then gently press through the bars.
My Storage Tips
Place any leftovers in an airtight container. Make sure you place a piece of parchment paper between them to avoid them from sticking together.
Keep them in the fridge for up to 7 days or in the freezer for up to 2 months.
When you want to have one again, you can eat them straight from the freezer (if you enjoy an ice-cream-like texture). But you can also let them sit at room temperature for a couple of minutes to soften them up a bit.
Strawberry Coconut Bars
Cals: 301 Protein: 4.4 Carbs: 14.7 Fat: 27.5
Ingredients
- 1 cup frozen strawberries
- 2 ½ cups desiccated coconut
- 2 tbsp maple syrup
- 2/3 cup coconut milk thick part
- 1 ¼ cups dark chocolate chips unsweetened
- 1 tsp coconut oil
Topping
- 1/4 pistachios deshelled and chopped
Instructions
- Line a 9×5-inch loaf pan with parchment paper.
- Add strawberries, desiccated coconut, maple syrup, and coconut milk to a blender. Blend until combined.
- Transfer the mixture to a lined loaf pan and spread evenly, pack it well, and level it out.
- Freeze until firm for about 1.5-2 hours.
- In a bowl, combine dark chocolate chips and coconut oil. Heat in a microwave in increments of 30s and mix in between until completely melted.
- Pour the melted chocolate evenly over the filling until fully covered.
- Sprinkle with chopped pistachios.
- Freeze again until set, then slice into 6 bars and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
