Raspberry Chocolate Coconut Bars Recipe
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.
- 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
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
- Combine Ingredients: Add the desiccated coconut, salt, coconut milk fat, coconut oil, agave syrup, vanilla extract, and frozen raspberries into a saucepan.
- 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.
- 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.
- Freeze to Set: Place the shaped mixture in the freezer for about 2 hours until it is firm and holds its shape easily.
- Melt Chocolate: While the mixture is freezing, melt the dark chocolate using a double boiler method, stirring until smooth and liquid.
- 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.
- 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
Find it online: https://topreci.com/raspberry-chocolate-coconut-bars-recipe/
