Coconut Chocolate Spreads

  • Author: Thriving Home
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 12 1x


Patterned off of the Pioneer Woman’s “spreads”, you’ll love this real-food version of coconut chocolate spreads. Whole wheat flour, unsweetened coconut, and a touch of unrefined sugar will wow your eaters.


  • 1 cup unrefined sugar (called turbinado sugar)
  • 1 cup extra virgin coconut oil, melted but not hot
  • 1 whole egg
  • 2 cups whole wheat flour (I used white whole wheat)
  • 1/2 teaspoon salt
  • 1 teaspoon real vanilla
  • 1/2 cup dark chocolate chips
  • 1/2 cup unsweetened shredded coconut


  1. Preheat oven to 350 degrees. Spray a cookie sheet with cooking spray.
  2. In a large bowl, combine sugar and coconut oil. Add in egg and mix together. Add flour, salt, and vanilla, and mix together well.
  3. Spread dough onto cookie sheet to a thickness of 1/4 to 1/2-inch.
  4. Bake for 15 to 20 minutes, or until slightly brown.
  5. When the Spread is done, pull out of the oven and sprinkle chocolate chips over the top. Return to oven for 1 minute. Remove and spread melted chips over the top. Sprinkle coconut evenly over the top. Cut into squares.