Raspberry Chocolate Coconut Bars Recipe

Introduction

These Raspberry Chocolate Coconut Bars combine rich dark chocolate, tropical coconut, and tangy raspberries for a refreshing treat. They’re naturally sweetened and perfect for a quick dessert or snack. Plus, they’re easy to make and delightfully satisfying.

Ingredients

• 130 gr desiccated coconut
• 20 gr coconut oil
• 100 gr coconut milk (only the fat)
• 40 gr frozen raspberries
• 2 tbsp agave syrup
• 1 tsp vanilla extract
• 100 gr dark chocolate
• 1 pinch of salt

Instructions

1. Step 1: Add the shredded coconut, salt, coconut milk fat, coconut oil, agave syrup, vanilla extract, and frozen raspberries to a saucepan. Heat over medium heat, stirring continuously until everything melts and combines well. Remove from heat.
2. Step 2: For bars, spread the coconut mixture evenly into a lunchbox lined with parchment paper. For balls, shape the sticky mixture into small balls using silicone molds for easier removal.
3. Step 3: Place the shaped bars or balls in the freezer for about 2 hours until firm.
4. Step 4: Melt the dark chocolate in a double boiler. Dip each bar or ball into the chocolate, ensuring it is fully coated.
5. Step 5: Let the chocolate-coated bars or balls chill in the fridge for about 1 hour until the chocolate sets.

Tips & Variations

• Use fresh raspberries if available, but freeze them shortly to maintain the texture.
• Swap agave syrup for honey or maple syrup for a different sweetness profile.
• For a crunchier texture, toast the desiccated coconut lightly before mixing.
• Add a pinch of cinnamon or cardamom for a warm spice twist.

Storage

Store the bars or balls in an airtight container in the refrigerator for up to one week. To keep them longer, freeze for up to a month. Allow to come to room temperature or chill slightly before serving for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries work well too. If using fresh, you may want to freeze them briefly or chop them finely to help incorporate them evenly into the mixture.

What type of dark chocolate is best for coating?

Choose a high-quality dark chocolate with at least 70% cocoa for a rich flavor and smooth coating. Chocolate chips or bars work equally well when melted carefully.

Raspberry Chocolate Coconut Bars Recipe

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★★★★★

4.6 from 103 reviews

These Raspberry Chocolate Coconut Bars combine the tropical sweetness of coconut with tart raspberries and rich dark chocolate for a decadent yet healthy treat. Made with wholesome ingredients like desiccated coconut, coconut oil, and agave syrup, these no-bake bars are creamy, fruity, and perfectly coated with a smooth chocolate layer. Ideal for a quick dessert or snack, they require minimal prep and are chilled to set for a refreshing finish.

• Author: Jeannette
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 3 hours 20 minutes
• Yield: 12 bars or 20 balls 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: International
• Diet: Vegan

Ingredients

Scale 1x2x3x

Base Mixture

• 130 gr desiccated coconut
• 20 gr coconut oil
• 100 gr coconut milk (only the fat)
• 40 gr frozen raspberries
• 2 tbsp agave syrup
• 1 tsp vanilla extract
• 1 pinch of salt

Chocolate Coating

• 100 gr dark chocolate

Instructions

1. Combine Ingredients: Add the desiccated coconut, salt, coconut milk fat, coconut oil, agave syrup, vanilla extract, and frozen raspberries into a saucepan.
2. Cook Mixture: Heat the saucepan over medium heat, stirring continuously until all ingredients are melted and well combined into a sticky, cohesive mixture. Remove the saucepan from heat once smooth.
3. Shape the Bars or Balls: For bars, spread the coconut mixture evenly into a lunchbox lined with parchment paper to form a flat layer. For balls, shape the mixture into small rounds, optionally using silicone molds for easier handling and removal.
4. Freeze to Set: Place the shaped mixture in the freezer for about 2 hours until it is firm and holds its shape easily.
5. Melt Chocolate: While the mixture is freezing, melt the dark chocolate using a double boiler method, stirring until smooth and liquid.
6. Coat with Chocolate: Dip each bar or ball into the melted dark chocolate, ensuring they are fully coated. Place the coated treats on parchment paper or a tray.
7. Chill and Finalize: Transfer the chocolate-coated bars or balls to the fridge and let them chill for about 1 hour until the chocolate is fully set and hardened.

Notes

• Use only the solid, creamy part of the coconut milk for best texture.
• Frozen raspberries add natural tartness and freshness, but fresh raspberries can be used alternatively.
• Silicone molds help in shaping round balls and make removal easier.
• Store the finished bars or balls in the fridge to prevent melting.
• Dark chocolate with at least 70% cocoa content is recommended for optimal flavor and health benefits.

Keywords: raspberry chocolate coconut bars, no-bake coconut bars, vegan dessert, healthy chocolate bars, coconut raspberry balls