Meat Free Monday One day a week can make a world of difference

Chocolate and Coconut Bars

Lucy Watson
  • Serves: Makes 15 bars
  • Preparation: 15
  • Cooking: 5
  • Passive: 60
  • Ready: 80

The ideal substitute for your favourite chocolate bar, healthier and gluten free.


For the bars

  • 250 g desiccated coconut
  • 250 ml coconut cream
  • 3–4 tablespoons agave syrup
  • 1 teaspoon vanilla paste
  • 250 g vegan chocolate, chopped
  • 2 tablespoons coconut oil

For the decoration

  • nibbed pistachio nuts
  • dried rose petals
  • toasted coconut flakes


Line a baking tray with greaseproof paper. Put the desiccated coconut into a food processor and pulse 2 or 3 times. Add the coconut cream, agave and vanilla paste. Pulse again until well combined.

Take heaped tablespoonfuls of the mixture and form them into 2.5cm x 7.5cm long bars. Put them onto the prepared tray. Put into the freezer for 30 minutes to set.

Melt the chocolate and coconut oil in a heatproof bowl over a pan of gently simmering water, making sure the base of the bowl doesn’t touch the water. Stir occasionally. Remove from the heat and leave to cool for 5 minutes.

Take a coconut bar and dip it quickly into the chocolate. Using two forks, lift it out of the chocolate and let the extra chocolate drip away. Put the bar back onto the lined tray and sprinkle with some of the pistachio nuts, rose petals or coconut flakes. Repeat with the remaining bars and put in the fridge to set for 30 minutes.

Additonal notes

Recipe taken from Feed Me Vegan by Lucy Watson, published by Sphere, an imprint of Little, Brown Book Group Ltd.

“Really simple to make and the ideal substitute for your favourite chocolate bar. These are much healthier and gluten free, which makes them taste even sweeter.”

Feed Me Vegan Cookbook cover by Lucy Watson

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