Decadently Delicious Low-Glycemic Chocolate Filled Coconut Nougats

by | 4 comments

Three low-glycemic chocolate cookies on a plate with one cut in half.

I was experimenting with making delicious alternatives to the typical candy treats that people become addicted to.  I wanted something that tasted decadently delicious and was also gluten and dairy free, low glycemic, nutritious and safe even for diabetics.  Here's what I came up with.  They are similar to “Mounds” bars, which I used to love as a kid.

They are low-glycemic, raw, and quick and easy to make, as well as bursting with flavor and blood-sugar-balancing nutrients.

This is how I made them. Feel free to substitute for the ingredients you have on hand, and comment with your version below.

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Low-Glycemic Chocolate Filled Coconut Nougats


  • 1 cup Artisana coconut butter
  • 2 tablespoons coconut oil, melted
  • 10 drops stevia or 1/8 tsp green powdered stevia (or to taste. My husband wanted them to be a little sweeter, I liked them as is.)
  • About a handful of shredded coconut (adjust to your liking)
  • 1 cup cacao paste melted in the dehydrator (you can substitute cacao powder with cacao or coconut butter)
  • 1/8 cup coconut oil, melted
  • 10 drops chocolate or other flavored stevia, or erythritol, inulin, or other low-glycemic sweetener


  1. In a medium-sized bowl, mix the coconut butter, coconut oil, shredded coconut, and stevia. Adjust to your desired sweetness.
  2. Put in a silicon mold of your desired shape and allow to harden in the freezer (about 15 minutes). If you don’t have molds, pour into a parchment-lined baking dish and cut to desired shapes when partially hardened (they will tend to be irregular in shape)
  3. Combine the melted cacao, coconut oil, and sweetener in a medium-sized bowl.  Once the coconut mixture you put in the freezer is hardened, remove from the freezer and dip into the chocolate mixture.
  4. Place on a parchment-lined baking sheet, and place back into the freezer until hardened. Store in a glass container in the refrigerator.

These are sure to delight your family, as well as satisfy your sweet tooth!

Next time I make them I will experiment with adding therapeutic herbs to them. I bet they would be great with cordyceps.

I would appreciate your comments! Thank you!

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  1. Louise DiSclafani

    Thank you for this recipe. I also loved Mounds bars as a kid. I’ve also given up eating candy as I have product allergies as well and don’t like an overdose of sugar.

    I’m allergic to chocolate so I use carob. Any changes to recipe suggested to be sure they come out well?

  2. Amanda

    These do look deliciously decadent. This is one of my favourite combinations, as well. I also love chocolate, coconut and cherry. Yum! Thank you for the recipe.

  3. Taryn

    I wish you had a Pinterest pin, because that is where I keep my recipes.

    • Marcia Patrice

      Hi Taryn, We know that Pinterest can be convenient, however we do not have an account. We may be looking for Pinterest alternatives to make it easier for people to catalogue recipes, but in the meantime, we hope you’ll copy and paste the recipe, and of course, enjoy!


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