Angie’s Choc-Coconut Fudge Bars

Approximate cooking time:
10 minutes

"It is an easy dessert to make and keeps for ages because its frozen!
Plus it's very delicious - and plant-based! :)”


3 cups shredded unsweetened coconut (240g)
1/4 cup sweetener (see note below)
1/2 cup melted coconut oil or coconut butter (96g)
1/2 tsp pure vanilla extract
1/4 tsp salt
1 1/2 cup vegan chocolate chips
1/3 cup almond butter, or additional chips or coconut oil/butter



  1. Line an 8x8 pan with parchment going up the sides
  2. Combine first 5 ingredients - I like to blend in a food processor, but it can be done by hand. (If skipping the food processor, you can increase coconut oil to 2/3 cup to ensure they aren’t crumbly.)
  3. Spread about 2/3 of the mixture into the pan and press down really well
  4. Carefully melt the chocolate, stir in almond butter if using, and spread over top of the coconut
  5. Sprinkle remaining coconut on top, press down, and refrigerate 1 hour or until firm
  6. On cool days or for indoor parties, the bars are fine to leave out. Store leftovers in the fridge or freezer

Note: You can either use 1/4 cup liquid sweetener (agave, honey, pure maple syrup) OR stevia for the equivalent sweetness and add 1/4 cup additional coconut oil to make up the liquid difference.

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