Commercial candy bars are often highly process and have no nutritional value, which is why Tina is recreating all the classic candy bars that don’t contain nasty ingredients like:
– refined sugar free
– dairy
– emulsifiers
– artificial flavours

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!

Metric | Imperial Measurement Conversions


45g/1/2 cup desiccated coconut
80ml/4 Tbsp coconut milk
40g/2 tbsp coconut butter (recipe can be found on my blog)
1/2 tsp vanilla extract
14-28g/1-2 tbsp Natvia
for the raw chocolate coating
45g/1/2 cup raw cacao powder
125ml/1/2 cup extra virgin cold pressed coconut oil, melted
42g/3 tbsp Natvia


  1. Combine your ingredients for the filling (except the shredded coconut)in a high speed blender or food processor. Blend until smooth and liquidy.
  2. Transfer mixture into a bowl and stir in your shredded coconut.
  3. Pour mixture into a baking dish lined with parchment paper. Press down firmly with the back of your spoon. Make it as thick as you'd like, I made mine about 1/2 cm thick.
  4. Place in the fridge and let it chill for 30 minutes to one hour.
  5. Remove from fridge and cut into 20 small rectangles
  6. Whisk together all your ingredients for the chocolate coating, and pour into a cup.
  7. Dip each piece of coconut bar into the chocolate, and place onto a piece of parchment paper. Repeat with the remaining bars
  8. Let bars set for 15-30 minutes in the fridge. Serve immediately or store in the fridge.

We love feedback

So comment below and if you decide to make it yourself, be sure to share it with us. We can't wait to hear what you think!

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