Dark Chocolate Brazil Nut and Coconut Bars


Looking for a new homemade dessert to satisfy your sweet tooth? One that’s fancy enough to serve at a dinner party, but can also be thrown into a backpack on your next hike?

These dark chocolate coconut and Brazil nut bars are pretty to look at, easy to make, stay fresh for weeks and are filled with healthy fats, flavanols, and selenium. What more could you possibly want from dessert?

The idea to use a silicone ice cube tray for shaping chocolate comes from this recipe for dark chocolate snack bites. Pouring warm chocolate into a small ice cube tray yields nicely shaped, nicely sized chocolate squares.

The possibilities here are endless. Any type of nut or seed, dried fruit, sea salt, spices like cinnamon or turmeric…they can all be used to embellish the flavor of dark chocolate.

Servings: 15 small chocolate squares

Time in the Kitchen: 15 minutes, plus 2 to 3 hours for chocolate to set



  • 1.25 ounces (about 1/2 cup) unsweetened coconut flakes (56 g)
  • 8 ounces high-quality dark chocolate (230 g)
  • 1 ounce Brazil nuts (about 8 whole nuts), chopped (36 g)



Recipe Tip: For easiest removal, lightly oil the silicon ice cube tray.

Preheat oven to 350 °F.

Spread coconut out on a baking sheet. Bake until lightly browned, 4 to 5 minutes. Remove and cool. Pulse in a food processor a few times to chop the coconut flakes into smaller pieces.

Use a serrated knife to chop the chocolate into tiny pieces. Put half the chocolate in a bowl and microwave for 1 minute. Stir in the remaining chocolate. If needed, continue heating the chocolate in 15-second intervals and then stirring, until completely melted.

Stir the coconut and chopped Brazil nuts into the chocolate. Pour the chocolate into each cube in the tray (using a bowl with a pour spout makes this easier). The chocolate will come about halfway up each cube. If desired, ingredients can also be pressed onto the top of the chocolate squares (like coconut flakes or dried fruit).


Put the tray in the refrigerator until the chocolate is completely set, 2 to 3 hours.

Carefully remove the chocolate squares from the tray. Store in an airtight container in the pantry, or in the refrigerator if your house is warm. The chocolate bites will keep for several weeks.


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27 thoughts on “Dark Chocolate Brazil Nut and Coconut Bars”

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  1. One chocolate company claims refrigeration isn’t good for the quality of the chocolate. Can’t remember who it was though…

      1. Agreed. My wife is from Switzerland and most of her family and friends put it in the fridge over there and we do it here in the US.

  2. I’ve never commented on a Saturday post before, although I read them and marvel at how delicious and healthy they look … but this is the best looking treat ever! The picture of the final product triggered a Pavlov’s dog response LOL.

  3. Any kind of chopped nuts would work. Seems like you could also stir in some almond meal for a slightly different texture. (I just happen to have some in the freezer that’s needing to be used.) Vanilla or mint flavoring would be a good addition. Or you could thin the chocolate slightly with a few drops of heavy cream and dip slices of dried fruit (such as apricots). A tray with a variety of these easy-to-make goodies would be a hit at any gathering. Thanks, Mark.

  4. I make something similar but I use a nonstick mini muffin top tin. I grease it with coconut oil, drop in some nuts, place one square of 85% chocolate on top, let it sit in the sun to melt the chocolate, then top with coconut flakes or more crushed nuts. Then I pop the tin in the fridge to set up the chocolate. The end result are like chocolate sandwich cookies.

    1. I thought non-stick was made of some pretty ferocious chemicals that leech from the non stick surface?

  5. Def making these! Love all of the ingredients! And I kind of forget about Brazil nuts. Thanks for the reminder!

    1. Yeah I believe two Brazil nuts provide 100% of the RDA for selenium, so you don’t want to eat a ton of them in one sitting, but every other day or so I eat a couple of them.

  6. “The chocolate bites will keep for several weeks.”

    Love your sense of humor, Mark!

  7. I made these with hemp nutsb instead of Brazil. It was my first time using hemp nuts and they came out quite good.

  8. Oh, these look delicious! Chocolate, Brazil nuts, coconut… what’s not to love.

  9. Blend in a little coconut oil for an additional healthy fat and flavor kick.

  10. I freeze coconut milk (and water) all the time in these silicone ice-cube trays but never thought to put chocolate in ’em. I’m sure any kind of nut would work well. pistachios, the beloved macadamia …

  11. I’m just curious but isn’t the sugar in the chocolate going to cancel out any health benefits? Isn’t there a way to make something like this without the sugar element?

    1. I use 100% cacao, no sugar. Haven’t tried it in this recipe, but with my taste sense, the coconut will make it plenty sweet.

  12. If you choose chocolate that’s 70% cacao or above, the amount of sugar will be negligible for most people. There are 100% chocolate products available too.

    1. 100% chocolate without sugar is baking chocolate. You wouldn’t want to eat it by itself.

  13. Made these today. Amazing. May do some more batches, adding some orange zest and / or vanilla.

  14. I made these and they were delicious. On some of the pieces I put salt flakes on top and in some of the other pieces I mixed in dried cherries. All were very good. I stored them in the refrigerator and after a few days they started to discolor. I don’t know why that happened. Overall, I give this recipes two thumbs up.