Every once in a while, those recipes come along that you know are going to be a lifelong keeper. I like to think it’s a combination of a recipe being 1) easy to make 2) delicious 3) made with few, real ingredients 4) most importantly, a crowd-pleaser. As far as I’m concerned, these Chocolate Coconut Bars – AKA healthier Copycat Mounds – are exactly that.

When I first made this treat for a family reunion a few years ago, I didn’t tell my family that they were actually on the healthier side (as far as desserts go, at least). After freaking out about how delicious they were, and unanimously deciding to call them “Gracie Bars” – everyone was shocked to learn that these coconut bars are:

low in added sugar
gluten and dairy free
no baking required
include just four ingredients!

Here’s how to make them.

4-Ingredient Chocolate Coconut Bars

ingredients

1 cup coconut oil, melted
2 cups unsweetened shredded coconut
1/4 cup honey
12 ounces dairy-free chocolate chips (my favorite are Hu Kitchen gems. Code GRACIE for free shipping!)

directions

In a large bowl whisk together coconut oil and honey, then mix in the shredded coconut and combine well
Press the coconut mixture down into a parchment-lined 8×8 baking dish. Refrigerate for at least 15 minutes
Melt the chocolate chips either stovetop in a small pot (stirring entire time so they don’t burn) or microwave in 30 second intervals – stirring in between – until completely melted
Pour the chocolate over the coconut mixture and spread evenly
Refrigerate for at least 30 more minutes
Cut into squares and keep refrigerated

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I’m telling you – you NEED these bars in your life. I can’t tell you enough how delicious and easy they are to make. I’m sure it will become a go-to recipe of yours as well!

UPDATE 9.4.18

You can also make these into BALLS! They’re a bit messier to make this way, but a little extra fun to eat. Follow the same recipe, except do the following:

After making the coconut mixture, let it sit in fridge for 10 minutes.
Roll into balls and place on parchment-lined plate/sheet and FREEZE for 15 minutes.
Dip the balls in melted chocolate and place back in fridge for at least 30 minutes to set.