Tag Archives: gaps chocolate

No-Bake Coconut Fudgy Bars

No-Bake Coconut Fudgy Bars

coconut fudgy bars


Makes 8-10 candy bars, or dozens of chocolate squares 


3/4 C. canned coconut milk

3/4 C. coconut oil

1/2 . raw cacoa powder (best to use raw here since these aren’t cooked)

1/2 C. coconut manna (or more coconut oil)

1/2 C. coconut flakes (or shredded coconut)

1/4 C. maple syrup + splash of stevia to taste (or more maple syrup)

1 T. vanilla extract, 1/2 t. real salt

1/4 C. raisins/cherries, 1/2 C. chopped walnuts (optional- but delicious- for chewy-crunchy factor)


  1. Gently melt coconut oil, manna and milk together over stove-top until liquid.
  2. Stir in other ingredients well and pour into small rectangular glass dish (or square dish). Top with additional coconut flakes.
  3. Freeze for 30 minutes until hardened. Once firm enough, cut into chocolate bars. Serve cold from the fridge. Can cut into small squares or ‘candy bars’.


coconut fudgy bars2


Orange-Almond Chocolate Crunch

Orange-Almond Chocolate Crunch
 Adapted from this recipe for chocolate-covered bananas! Perfect GAPS-friendly chocolate. 


We didn’t eat any ‘chocolate’ or cacoa/cocoa while on GAPS for the first 3 or so months.  Honestly, we didn’t start missing it until around then, and started using it a little bit.  We seemed to have digestive issues with it then, but it seems like we do okay with it now.  After making the chocolate covered banana recipe, we realized that when you mix cocoa/cacoa with coconut oil and let it harden in the freezer….it makes SOLID CHOCOLATE!! How amazed we were.  Here is my fun twist on your typical chocolate bar.  Its quick, raw, full of minerals, fats and quick honey energy. The perfect snack? I’d say so.  





2/3 raw cacoa powder (cocoa would work too)

2 C coconut oil

1 C slivered almonds

1 C unsweetened coconut

4 T raw honey & 4 servings stevia

2 t vanilla extract

½ t sea salt

½ t orange oil


  1. Mix together chocolate and coconut oil until incorporated.

  2. Stir in the rest of the ingredients.

  3. Check for sweetness factor, add more honey/stevia if needed.

  4. Line a large baking sheet with sides with parchment paper; if any of the sheet is showing brush with coconut oil.

  5. Pour chocolate mix onto tray, freeze until hardened and break into chocolate pieces. (about 15 minutes)

    Store in fridge/freezer in container.

15 minutes in freezer and its hard and ready to crunch!

15 minutes in freezer and its hard and ready to crunch! Yum!

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