Coconut Butter Bars with Sea Salt Recipe

A little while ago, I told you how much I adore coconut butter. My passion has not abated in the slightest, and I continue to enjoy it as the divine treat that it is — here’s 20+ recipes to use coconut butter if you’re curious to know more.

But the tricky thing about coconut butter is how temperature-sensitive it is. Depending on the season, my jar of coconut butter can be super runny, which I don’t find the most pleasant consistency for eating with a spoon, or so solid you need a pickaxe to dig in.

So I’ve found a neat little way to make sure I have coconut butter available in a snack-friendly format at all times. You know, for emergencies.

I use my silicone chocolate bar molds — the very ones I bought to make these knock-your-socks-off caramelized sesame chocolate bars — to create these coconut butter bars, easily broken up into squares for popping into your mouth.

All it takes is to soften the coconut butter in a hot water bath (unless it’s summer and the coconut butter is creamy already), so you can pour it into the molds and put them into the fridge to set completely.

I sprinkle on a bit of sea salt, because it brings out the flavor of the coconut butter in the most flattering way. But I leave it at that in terms of flavorings, and pair my squares with banana slices, plump dates, or squares of dark chocolate.

You could, however, dream up all kinds of ways to guild the coconut butter bar lily by adding some delicious mix-ins:

  • Cacao nibs or chocolate chips,
  • Chopped nuts or seeds,
  • Freshly grated citrus zest,
  • Freeze-dried berries or banana chips,
  • Spices such as chili flakes, vanilla powder, or fresh cinnamon (I use fresh cinnamon from Cinnamon Hill),
  • Bacon bits (I’m only half kidding).

How would you eat these coconut butter bars?

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Coconut Butter Bars with Sea Salt Recipe

Prep Time: 10 minutes

Total Time: 2 hours, 30 minutes

Makes 3 bars

Coconut Butter Bars with Sea Salt Recipe



  1. If the coconut butter is creamy at room temperature, simply stir with a fork to combine well.
  2. If the coconut butter is set at room temperature, place the jar of coconut butter in a large heatproof bowl. Pour in boiling water to reach the neck of the jar and allow to rest for 20 minutes. Remove the jar from the water, dry it, and stir the contents with a fork until thoroughly combined.
  3. Softening the coconut butter
  4. Place the silicone chocolate bar molds on a tray.
  5. Pour the coconut butter into the molds, not quite filling them to the top as the coconut butter will expand slightly when set. If using a different shape of mold, I recommend you form a layer not much thicker than 1 cm (1/3 inch). (If you have extra coconut butter, just keep it in the jar for another use or another batch.)
  6. Pouring coconut butter into the molds
  7. Sprinkle the surface with fleur de sel. (I like quite a bit of salt, but adjust to your own taste.)
  8. Sprinkling salt on the coconut butter
  9. Transfer the tray to the refrigerator and allow the coconut butter bars to set completely, about 2 hours.
  10. Unmold the bars and transfer to an airtight container. They'll keep in the fridge for weeks.
  • Woah I can already tell I will love these. They’d make great gifts too if I could part with any. Pinning!

  • Oh my word… I love this idea! (Especially the bacon bits mix-in!) Yum :)

  • Charles in Charge

    The first thing I thought of putting in these are dry coconut flakes.

  • Businees Glass

    i love chocolate. nice one.

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  • V. Sam

    Hello, Coconut butter bars are so different. I am a huge coconut lover and these bars add to my favorites. Sprinkling sea salt on it to make it taste better is one of the smartest ideas. It is not only easy to cook but tastes equally good. The pictures demonstrate the recipe perfectly.

  • Madonna Ganier-Yancey

    I don’t know how I missed this when it was first posted. I’m starting to experiment with coconut butter, and this sounds like a great idea. I make a white chocolate bark with salted pistachios and dried apricots or salted cashews and dried cherries. I think I’ll try the coconut butter with the same add-ons. Thanks for another great idea.

    • Oh wow, those sounds like fabulous combinations! Do you have a recipe, or do you just wing it?

      • Madonna Ganier-Yancey

        For each batch, I line a baking sheet with parchment. I use two 8 ounce bars of good quality white chocolate per batch. Put about 3/4 of it in a large glass bowl, microwave for 30 seconds, remove and stir gently. Repeat until it’s thoroughly melted, then add the remaining chocolate and gently stir until it’s completely melted. Pour onto the parchment and spread it into more or less a rectangle. Sprinkle the dried fruit and nuts over the chocolate and gently press it in. It needs to set for a couple of hours before you cut it into pieces. You can also use 1 bar of semisweet and 1 bar of bittersweet chocolate. Whatever fruits and nuts you have on hand. I’m going to make some to take to my husband’s class reunion picnic this weekend. Thinking about making white chocolate with apricot and pistachio, and dark chocolate with cranberries and almonds. I think it would also be good with pieces of your candied orange peel added. I’ve made the white chocolate with dried blueberries and almonds. That was very delicious.

  • Melina J

    I add carob flour which thickens the coconut butter and bits of prunes. A touch of honey (optional). Pour into individual chocolate molds and place in fridge. They come out as super shiny chocolates yet are healthy raw treats. Caffeine free with the carob flour but you can use cocoa powder. Keep in the fridge.

    • That sounds lovely! How much carob flour to coconut butter would you say you use?

      • Melina J

        About 1/4 to 1/3 carob. Basically to get a thicker paste but not a dry paste.

  • thank you for sharing…

  • Floriane

    Hahaha, just made a big batch of coconut butter but remembered this article too late! The result? A big pot of butter, hard as stone for now! xD Summer, please come now, I need your 40 degrees! ^^

    • Ha ha, you can always melt it again in a double boiler, and let it set in smaller pieces. :)

      • Floriane

        Oh wait! Yeah you’re right here!! ^.^

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