Homemade Chocolate Dipped Coconut ‘Luna Bars’


These homemade chocolate dipped bars are copycat recipe for Luna Bar! With coconut, chocolate, and peanut butter, you can’t go wrong with these bars!

Something amazing happened…

A blue plate with 3 homemade chocolate dipped coconut "luna bars."

I was able to recreate my favorite Luna Bar!

My three favorite Luna Bars are Chocolate Dipped Coconut, Chocolate Peppermint Stick and White Chocolate Macadamia, in that order. I don’t even like white chocolate so I don’t know why I love that White Chocolate Macadamia but I do.

I’ve been wanting to try my hand at making them at home but was intimated by the ingredient list because it’s rather long. I started looking online to see if anyone had tried to make a homemade version and found that Katie from Chocolate Covered Katie had indeed made them before. Using her recipe as inspiration I went to work in the kitchen and made a Chocolate Dipped Coconut version.

A blue plate with 3 homemade chocolate dipped coconut "luna bars."

I could tell by one taste of the “batter” that they were going to be good, but once they were covered in chocolate and chilled they were even better. I haven’t done a side by side taste test to see if the flavor is exactly the same as the real Luna Bar, but that doesn’t really matter to me.

Isaac said that it’s the best bar I’ve ever made, which is a bold statement, but I think he’s probably right. The texture is spot-on and the mix of chocolate and coconut flavors are perfect. I made them into mini bars because I wanted them to be around 100 calories each. Plus everything is cuter in mini form. Right?

A blue plate with 3 homemade chocolate dipped coconut "luna bars."
A blue plate with 3 homemade chocolate dipped coconut "luna bars."

And the mini bar only has 100 calories!!

A nutrition label showing 102 calories per bar.

Since these were such a success, I think a homemade version of the Chocolate Peppermint Stick will be next on my list! Do you like Luna Bars? If so, what’s your favorite flavor?

Homemade Chocolate Dipped Coconut ‘Luna Bars’

No ratings yet
A blue plate with 3 homemade chocolate dipped coconut "luna bars."
Prep Time 10 minutes
Resting Time 1 hour
Total Time 1 hour 10 minutes
Servings 16 bars


  • 2 cups crispy brown rice cereal, I used Erewhon’s Gluten-Free
  • ½ cup old fashioned oats, gluten-free
  • ¼ cup unsweetened dried coconut flakes
  • 2 Tablespoons protein powder, I used Sunwarrior
  • 1 Tablespoon cocoa powder
  • ¼ cup brown rice syrup
  • ¼ cup honey or maple syrup
  • 1 Tablespoon natural creamy peanut butter
  • 1 Tablespoon coconut oil
  • 1 teaspoon vanilla extract
  • 4 Tablespoons vegan chocolate chips, melted


  • Put cereal and oatmeal in a small food processor/chopper and pulse until the cereal is chopped fine. Don’t process it too much or else you’ll end up with flour.*
  • Place cereal and oat mixture in a large mixing bowl and add in the coconut, protein powder and cocoa powder.
  • Add the brown rice syrup, honey, peanut butter, coconut oil, and vanilla to a small sauce pan on medium-low heat. Stir mixture and heat until everything is melted and combined, about 2 minutes.
  • Pour over the dry ingredients and stir very well, making sure to coat everything.
  • Line a pan with parchment paper and spread the mixture evenly into the pan. Place a sheet of parchment paper on top of the mixture, then press down as firmly as you can. Really press it down.
  • Melt chocolate chips in the microwave, stirring every 30 seconds until completely melted.
  • Spread the chocolate on top of the bars and freeze for at least an hour before slicing.
  • Store the bars in a sealed container in the freezer, fridge or a room temperature. I like them straight from the freezer!


Serving: 1 bar Calories: 101kcal Carbohydrates: 15g Protein: 2g Fat: 4g Saturated Fat: 3g Sodium: 11mg Potassium: 37mg Fiber: 1g Sugar: 6g
Course: Bars and Balls
Cuisine: American
Keyword: chocolate dipped coconut bars


Please leave a comment and star rating on this post and share on social media using the hashtag #eatingbirdfood. I love seeing your recipe shares!
This post may include affiliate links. Thank you for your support.

Leave a Comment

Your email address will not be published.

Recipe Rating

    1. Michelle
      August 13, 2016 AT 10:30 am

      My son loves Luna bars, but they are pretty processed and expensive! He loved these and I have to agree….melted in your mouth…now how to stop eating them!

    2. Mirra
      February 28, 2014 AT 1:09 pm

      I didn’t have oats so I just added more brown rice cereal, and I didn’t know where to buy brown rice syrup so I used agave. They didn’t quite taste like the chocolate dipped coconut bar….more like a peanut butter chocolate bar with a hint of coconut. I also felt that they were lighter (a good thing!) than Luna bars and obviously way more healthier with better ingredients (I bought my stuff at a local farmers market!). They were ridiculously delicious and are my go to snack before and after class lectures. They taste even better out of the freezer and I will definitely be making more. Thank you!

      Also, I love the chocolate peppermint Luna bar as well!

      1. Brittany Mullins
        February 28, 2014 AT 2:58 pm

        So glad you like them Mirra!!

    3. Nisha
      January 11, 2014 AT 10:42 pm

      These are not vegan. Honey is listed in the ingredients which is an animal product. :/

      1. Eating Bird Food
        January 12, 2014 AT 7:15 pm

        Thanks for noticing that Nisha. I just updated the description. You could use maple syrup instead and they would still be vegan. 🙂

    4. katy
      March 18, 2013 AT 1:28 pm

      I’m with Jessica–Lemon Zest! Would that be white chocolate melted with lemon zest/lemon oil, and the same base but with no cocoa powder and some more lemon zest?

      Now that you’ve created the formula…it’s hard to stop experimenting.

    5. Katy
      March 15, 2013 AT 12:53 pm

      yum! I’m in the middle of making these. I’m at the point of pressing it into a pan. 8×8″? 9×9″? I’ll try 9×9 and hope for the best. Smells GREAT!

      Can’t find mini-Lunas anywhere anymore. Thank you for creating this recipe!

      1. Brittany Mullins
        March 16, 2013 AT 4:33 pm

        Sorry I didn’t catch this earlier! How did they turn out?

        1. katy
          March 18, 2013 AT 1:26 pm

          Brittany! Thank you so much for the recipe. I never, ever would have been able to figure this out without you.

          I did tweak the recip to make it less sweet—using more nut butter in place of the honey (for stickiness with less sweetness) and coconut nectar (as sweet and carb-y but allegedly lower-glycemic) in place of the brown rice syrup.

          I posted my version here: http://bigfootchildhavediabetes.com/2013/03/18/whither-mini-luna/

          Mine are not as chewy and truly Luna-y as yours. I think the brown rice syrup is what gives the Luna its signature weird sweetness that you don’t often taste elsewhere.

          I was trying to make something a little bit less carb-y for my diabetic child who loves chocolate-dipped coconut Lunas.

          Thanks again! You’re amazing! I am looking forward to trying more of your recipes.

Parchment paper lined with protein balls.


Eating healthy doesn’t have to be boring!



Subscribe to our list and get your free printable PDF of the 3 Day Clean Eating Meal Plan and Shopping List!