Coconut Fudge Bars |

Coconut Fudge Bars

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It’s my birthday week! *cue streamers and party hats* And I want to share these coconut fudge bars with you to celebrate.

Since it’s not practical to make dozens of batches and mail you each your own personal coconut fudge bar (although how awesome would that be??), just providing the recipe will have to do. Which is probably better anyway because you’ll definitely want a full tray of these hanging around after you try them.

These coconut fudge bars are the bomb.

Coconut Fudge Bars |

After making and tasting the first batch of these bars, I knew they would be dangerous. I set aside a couple for myself and proudly served the rest of the tray to my CrossFit buddies. Thumbs up all around. People went back for seconds and begged to know what was in them.

Obviously, sharing the recipe is in order.

Coconut Fudge Bars |

The toasted coconut and nut base make for a partly crunchy, partly chewy bar. The fudge (which is basically my “peanut butter” fudge recipe) is bursting with that brilliant peanut butter and chocolate flavor combo – but these are made with sunflower seed butter so they’re totes paleo. The bars are rich, but not overly sweet.

Coconut Fudge Bars |

Since they need to be chilled, these bars will make an excellent spring/summer treat. You know, on those hot days when you really want a treat but making ice cream is too much of a pain. These coconut fudge bars freeze incredibly well, too, and they taste fantastic straight out of the freezer!

I can definitely see these being a big hit at summer potlucks and BBQs, and I’ll probably be making them numerous times this year…sometimes to share, and sometimes all for myself. A girl’s got to live, you know.

Coconut Fudge Bars |

I’m thrilled with how these pictures turned out. In fact, I had such a good time photographing these bars that I have too many pictures to share in this post alone. Bummer, right? But that’s what social media is for. So if you’re hankering to see the other mouthwatering shots, you’ll just have to keep an eye out for them on Instagram, Facebook, or Twitter.

Oh, and about my birthday. Despite my birthday being on a Saturday this year, which is an obvious invitation to party it up, I’m keeping things pretty low key. Morning workout, eating out, and generally hanging out with my phenomenal husband. A fresh batch of these coconut fudge bars. Livin’ it up, for sure!

Coconut Fudge Bars |

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Coconut Fudge Bars

  • Author: Chelsea at Do You Even Paleo
  • Prep Time: 10 minutes
  • Cook Time: 7 minutes
  • Total Time: 17 minutes
  • Yield: 16 squares 1x
  • Category: Dessert
  • Method: no bake


These coconut fudge bars have a chewy & crunchy base filled with rich cacao and sunflower seed butter fudge. Gluten free, paleo, and vegetarian!




  1. Preheat oven to 350 degrees F.
  2. Line a baking sheet with parchment paper. Spread coconut shreds evenly on the baking sheet. Toast for about 7 minutes, until the shreds are golden brown. Remove from oven, turn oven off, and let cool.
  3. Line an 8X8 pan with parchment paper. Set aside.
  4. In a large bowl, stir together maple syrup and 1/4 cup of sunflower seed butter until smooth. Stir in the coconut, walnuts, cashews, and salt. Separate out about 2/3 of this mixture and press into the bottom of the pan. Set aside.
  5. In a separate bowl, stir together the remaining sunflower seed butter, vanilla, honey, cacao powder and melted coconut oil. Stir until smooth. Pour evenly over the crust in the pan.
  6. Sprinkle the remaining crust mixture overtop. Refrigerate for at least 2 hours or freeze until firm enough to cut into squares. Store covered in the fridge or freezer (you can eat them right out of the freezer, if desired).


  • Serving Size: 1 square

Keywords: Coconut Fudge Bars


Paleo Coconut Fudge Bars Recipe Pin |


I'm Chelsea, the author behind Do You Even Paleo! I believe life should be full of flavor. I enjoy creating recipes that are nourishing, flavorful, and satisfying. When not experimenting in the kitchen, I usually have a camera, barbell, or mug of coffee in hand. My posts may include affiliate links, which means if you click through a purchase something, I make a small commission at no cost to you. It helps me fuel my coffee habit and pay rent!

27 thoughts to “Coconut Fudge Bars”

    1. You could try just decreasing the amount of maple syrup in the base mixture (maybe to 1/4 cup?), and increasing sunflower seed butter as needed to keep everything sticking together. As for the fudge filling, you can also decrease the honey a bit…but decreasing it too much will result in fudge that tastes like coconut oil.
      As for alternatives, I’m not sure what you’d prefer with less sugar. Most alternatives I can think of would end up changing the flavor (dates, for example). I try not to make my treats too sweet…but they are, after all, a treat!

    1. You can use any nut butter (almond butter, cashew butter, walnut butter, peanut butter if you eat it, etc.), but the flavor will be different for each one. I like sunflower seed butter because it reminds me of peanut butter and that flavor combo in these bars is bomb!

  1. Thanks for sharing this recipe! I made it twice and it’s delicious, everybody likes it! Is there any chance you can tell me how many calories there would be in a slice and how much protein?

    1. Hey Wendy! I’m glad you like them – they’re a hit wherever I bring them, too! I plugged the recipe into MyFitnessPal, and assuming you cut it into 16 bars, each bar is about 333 calories and has 4g of protein.

        1. Hi, Linda! At this time, I don’t post nutritional information for my recipes. I’m a one-woman show over here and I simply don’t have the time for it! There are awesome websites like myfitnesspal that allow you to plug in a recipe to find that stuff out for yourself, though!

  2. I make these regularly, they are addictive! I use all honey (GAPS) and I have no complaints. I also soak and dehydrate the sunflower seeds to make the sunbutter (GAPS crispy nuts). It’s a nice change from almond butter. Thanks for the great recipe!

  3. These are dangerously good! I used chopped almonds instead of cashews and almond butter, because I was craving an almond joy-like flavor. I just ate 2 squares and had to stop myself from eating more (or the whole thing)! Thank you for the fantastic recipe…it was easy to make, too, which is always a plus.

    1. Shirley, I’m so glad you made it your own! The almond joy variation sounds amazing. I know the struggle well – whenever I make these I have to either put them away in the freezer (they’re great right out of the freezer, btw!) or give them away…or I’ll eat the whole batch!

  4. These were amazing!!!! I modified by using pecans instead of walnuts since I am allergic to walnuts and subbed peanut butter for the sunbutter. It will be difficult not to eat the entire pan in one sitting haha

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