Delightful Chocolate Raspberry Coconut Bars

Name: Raspberry Choco Coconut Bars
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Cuisine: American
Ingredients: 140g of medjool dates, remove the pits first (weight listed is without pits); 90g of creamy almond or cashew butter, or you can use tahini; 30g of cocoa powder; 2 tablespoons of melted coconut oil; A small pinch of salt; 150g of raspberries, either fresh or frozen; 120g of shredded coconut (unsweetened); 45ml (equals 3 tablespoons) of maple syrup or agave syrup; 60g of thick coconut yogurt or coconut cream; 60g of melted coconut oil; Half a teaspoon of vanilla extract; 150g of dark chocolate, chopped into small pieces; 1 tablespoon of coconut oil; Freeze-dried raspberries for garnish; Some extra shredded coconut for decoration

Featured in Sweet Endings: Irresistible Desserts.

Satisfy your cravings with these quick and easy chocolate raspberry coconut bars. They feature a soft brownie base, fruity coconut layers, and dark chocolate on top. With just 20 minutes of hands-on time, these treats are no-bake, vegan, gluten-free, and made with simple ingredients like dates, nut butter, and fresh raspberries. The triple-layer combo gives a bounty twist with a burst of fruit. They stay fresh for a week in the fridge or longer when frozen for later.

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By Paolina

Updated on Mon, 03 Mar 2025 00:09:25 GMT

Close-up of a chocolate dessert topped with raspberries. | linacooks.com

These no-bake Chocolate Raspberry Coconut Slices deliver an irresistible combination of dark chocolate, fresh berries, and tropical coconut in every bite. Perfect for entertaining, these layered bars offer a luxurious dessert experience while remaining completely vegan and gluten-free.

Key Components

Medjool Dates: Select soft, plump dates for the best caramel-like base flavor
Fresh Raspberries: Their natural tartness balances the rich chocolate perfectly
Desiccated Coconut: Fine texture creates the ideal filling consistency
Coconut Cream: Provides silky smoothness to the middle layer
Dark Chocolate: 70% cacao offers optimal richness for the topping

A stack of chocolate cake with raspberries on top. | linacooks.com

Step-by-Step Method

Raspberry Preparation

Heat berries over medium heat
Mash and stir while cooking
Reduce by half until thickened
Cool completely before using
Watch consistency carefully

Base Layer

Soften dates if needed
Process with cocoa and nut butter
Add oil last
Check texture for proper consistency
Press into lined pan

Coconut Filling

Combine coconut with sweetener
Add raspberry reduction
Incorporate coconut cream
Layer over base
Level surface carefully

Chocolate Layer

Chop chocolate uniformly
Melt gently with coconut oil
Spread over chilled filling
Ensure even coverage
Add toppings while soft

Summer Variations

Take advantage of peak berry season by incorporating fresh whole raspberries into the coconut layer.

Presentation

Individual slices wrapped in parchment and tied with string make elegant gifts during holiday season.

Professional Tips

Equipment Choice: Food processor creates ideal texture
Temperature Control: Proper chilling ensures clean layers
Cutting Technique: Heat knife for professional finish

This triple-layer dessert demonstrates how plant-based treats can rival traditional versions. The careful balance of chocolate, fruit, and coconut creates an elegant, satisfying confection.

Frequently Asked Questions

→ Can I use other berries besides raspberries?: Absolutely! Blackberries or strawberries are great substitutes, but the overall flavor may differ slightly.
→ What can I swap for coconut yogurt?: Coconut cream works really well, or you can try a plant-based thick yogurt instead.
→ How long will these bars last?: Store them in an airtight container, and they’ll keep for 5–7 days in the fridge or up to a month in the freezer.
→ Is regular yogurt okay if I’m not vegan?: If being vegan isn’t important, feel free to use Greek yogurt in place of the coconut yogurt.
→ How can I neatly cut these bars?: For clean cuts, warm a sharp knife in hot water, dry it, then slice. Repeat after each cut.

Raspberry Choco Coconut Bars

Enjoy making these no-bake bars with rich brownie layers, a fruity coconut middle, and smooth chocolate topping.

Prep Time

20 Minutes

Cook Time

90 Minutes

Total Time

110 Minutes

By: Paolina

Category: Desserts

Difficulty: Easy

Cuisine: American

Yield: 8 Servings (8 slices)

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Base

01 140g of medjool dates, remove the pits first (weight listed is without pits)

02 90g of creamy almond or cashew butter, or you can use tahini

03 30g of cocoa powder

04 2 tablespoons of melted coconut oil

05 A small pinch of salt

→ Raspberry Coconut Layer

06 150g of raspberries, either fresh or frozen

07 120g of shredded coconut (unsweetened)

08 45ml (equals 3 tablespoons) of maple syrup or agave syrup

09 60g of thick coconut yogurt or coconut cream

10 60g of melted coconut oil

11 Half a teaspoon of vanilla extract

→ Topping

12 150g of dark chocolate, chopped into small pieces

13 1 tablespoon of coconut oil

14 Freeze-dried raspberries for garnish

15 Some extra shredded coconut for decoration

Instructions

Step 01

Put the raspberries (fresh or frozen) into a saucepan. Heat them up until they soften. Use a fork to mash them into a puree, then let the mixture cook on high heat. Stir every couple of seconds for about 10 to 11 minutes, or until the volume is reduced by half (around 75g). It should look shiny and thick. Place in the fridge to cool completely.

Step 02

Take a loaf tin that’s 9×5 inches and line it with parchment paper.

Step 03

Let the medjool dates soak in boiling water for about 10 minutes. Drain well, then toss them into a blender along with the coconut oil, nut butter, salt, and cocoa powder. Blend until it all sticks together. Push this mixture evenly into the lined tin to make the base layer, then pop it in the fridge to chill while you prep the second layer.

Step 04

Mix the cooled-down raspberries in a bowl with the rest of the filling ingredients. Stir them together until you’ve got a sticky mixture. Spread this on top of the chilled chocolate base layer and smooth it out. Let it sit in the fridge for about 45 minutes.

Step 05

Melt the dark chocolate and coconut oil together until it’s smooth and pour it over the raspberry coconut layer. Sprinkle it with freeze-dried raspberries and a little extra shredded coconut if you’d like. Let it set in the fridge for another 45 minutes or until firm.

Step 06

Lift the entire dessert out of the tin and use a hot, sharp knife to cut it neatly into 8 bars or 16 smaller portions. Eat right away or keep it chilled in the fridge.

Notes

This dessert is like a no-bake brownie meeting a raspberry coconut bar!
You can keep it in the refrigerator for about 5 to 7 days as long as it’s in a sealed container.
You can also freeze it for up to a month.

Tools You'll Need

A 9×5-inch loaf tin
Parchment paper
A saucepan
A blender
A mixing bowl
A sharp knife

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.

This recipe contains tree nuts if you’re using almond or cashew butter.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Calories: ~
Total Fat: ~
Total Carbohydrate: ~
Protein: ~

Paolina

Paolina creates simple, delicious recipes that bring families together around the table. With over 10 years of cooking experience, she focuses on meals that are both kid-friendly and parent-approved.

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