Chocolate raspberry coconut bars are an indulgent no-bake dessert featuring a chewy coconut base, a tangy raspberry chia jam center, and a rich dark chocolate coating. Finished with a drizzle of chocolate and a sprinkle of shredded coconut, these bars offer a perfect balance of sweetness, texture, and elegance. They make an ideal treat for holidays, gatherings, or a refined snack.

Why You’ll Love This Recipe

These bars are decadent yet wholesome, combining the tropical richness of coconut with the bright acidity of raspberries. The no-bake method keeps preparation simple and accessible, while the layered presentation creates a stunning visual appeal. They’re naturally gluten-free and easy to make vegan, making them a versatile option for entertaining or gifting.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the coconut layer:

• Unsweetened shredded coconut

• Coconut cream or full-fat coconut milk

• Maple syrup or honey

• Coconut oil

• Vanilla extract

• Pinch of salt

For the raspberry chia layer:

• Fresh or frozen raspberries

• Maple syrup

• Chia seeds

• Lemon juice

For the chocolate coating:

• Dark chocolate chips or chopped dark chocolate

• Coconut oil (optional, for smoother coating)

• Shredded coconut (for garnish)

Directions

1. Make the coconut layer: In a bowl, mix shredded coconut, coconut cream, maple syrup, melted coconut oil, vanilla, and salt until well combined. Press firmly into a parchment-lined pan to form a solid base. Freeze for 20–30 minutes until firm.

2. Prepare the raspberry chia jam: In a small saucepan, cook raspberries and maple syrup over medium heat until the berries break down (5–7 minutes). Stir in chia seeds and lemon juice. Simmer for another minute, then let cool to thicken.

3. Spread the raspberry mixture evenly over the chilled coconut base. Return to the freezer for another 30 minutes.

4. Melt the chocolate: In a heatproof bowl, melt the chocolate and coconut oil using a double boiler or microwave in short bursts.

5. Remove the chilled bars from the freezer and cut into squares or rectangles. Dip each bar into melted chocolate and place on a wire rack or parchment-lined tray.

6. Drizzle with extra chocolate and sprinkle with shredded coconut. Refrigerate until chocolate is set.

Servings and timing

This recipe yields approximately 12 bars.
Preparation time: 25 minutes
Chilling time: 1 hour
Total time: 1 hour 25 minutes

Variations

• Use strawberry or blueberry jam in place of raspberry.

• Add chopped almonds or walnuts to the coconut layer for crunch.

• Top with freeze-dried raspberries for extra texture and color.

• Substitute maple syrup with agave or date syrup.

• Use white or milk chocolate for a different flavor profile.

Storage/Reheating

Store the bars in an airtight container in the refrigerator for up to 1 week.
They can also be frozen for up to 2 months; allow them to thaw slightly before serving.
These bars do not require reheating and are best served chilled or at room temperature.

FAQs

Can I use sweetened shredded coconut?

Yes, but reduce or omit the added sweetener in the coconut layer to balance the sweetness.

Can I make these bars vegan?

Yes, use maple syrup and dairy-free dark chocolate to make the entire recipe vegan.

How do I keep the chocolate coating smooth?

Add a bit of coconut oil when melting the chocolate for a glossier, smoother coating.

Do I have to dip the bars in chocolate?

No, you can simply pour the melted chocolate over the top of the bars and slice after setting.

Can I use store-bought raspberry jam?

Yes, for a shortcut, use a thick, low-sugar raspberry jam in place of the chia mixture.

Why is my coconut layer too crumbly?

Add more coconut cream or a bit of extra melted coconut oil to help bind the mixture.

What size pan should I use?

An 8×8 inch (20×20 cm) square pan works well for this recipe.

Can I make these nut-free?

Yes, this recipe is naturally nut-free unless you add nuts as a variation.

How can I make the chocolate layer thicker?

Double the amount of melted chocolate or dip the bars twice, allowing the first coat to set before repeating.

Are these bars freezer-friendly?

Absolutely. Freeze in layers separated by parchment paper for up to 2 months.

Conclusion

Chocolate raspberry coconut bars are a luscious, no-bake dessert that combines rich coconut, fruity raspberry, and velvety dark chocolate in a perfectly balanced bite. Easy to prepare and stunning to serve, these bars are ideal for special occasions or everyday indulgence. With their beautiful layers and bold flavors, they are sure to become a favorite in any dessert collection.

Chocolate Raspberry Coconut Bars

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• Author: Emma Delaney
• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Total Time: 1 hour 30 minutes (including chilling)
• Yield: 16 bars
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegan

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Description

Une couche onctueuse de noix de coco sucrée garnie de confiture de framboises et de chia vibrante, le tout enrobé de chocolat noir riche et agrémenté d’une pincée de noix de coco râpée – ces barres sans cuisson sont gourmandes, saines et irrésistiblement belles.

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Ingredients

• Pour la base de noix de coco :
• 2 tasses de noix de coco râpée non sucrée
• 1/3 tasse de crème de noix de coco
• 1/4 tasse de sirop d’érable
• 1 cuillère à café d’extrait de vanille
• Une pincée de sel de mer
• Pour la couche de chia à la framboise :
• 1 tasse de framboises fraîches ou surgelées
• 1 cuillère à soupe de sirop d’érable
• 1 cuillère à soupe de graines de chia
• 1/2 cuillère à café de jus de citron
• Pour l’enrobage au chocolat :
• 1 1/4 tasse de pépites de chocolat noir
• 1 cuillère à soupe d’huile de coco
• Noix de coco râpée pour la garniture

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Instructions

1. Tapisser un moule à pâtisserie de 8 x 8 pouces de papier sulfurisé.
2. Dans un robot culinaire, mélanger la noix de coco râpée, la crème de coco, le sirop d’érable, la vanille et le sel jusqu’à obtenir une pâte moelleuse et collante. Presser uniformément dans le moule.
3. Dans une petite casserole, faire chauffer les framboises et le sirop d’érable à feu moyen pendant 4 à 5 minutes, jusqu’à ce que les framboises se défassent. Incorporer les graines de chia et le jus de citron. Laisser refroidir et épaissir 10 minutes.
4. Répartir uniformément le mélange framboise-chia sur la base de noix de coco. Placer au congélateur 1 heure jusqu’à ce que le mélange soit ferme.
5. Faites fondre le chocolat noir et l’huile de coco dans un bol allant au micro-ondes par intervalles de 20 secondes, en remuant jusqu’à consistance lisse.
6. Coupez les barres congelées en carrés, puis trempez-les dans le chocolat fondu pour les enrober. Placez-les sur une grille ou du papier sulfurisé.
7. Verser le reste du chocolat sur le dessus et saupoudrer de noix de coco râpée. Laisser refroidir jusqu’à ce que le mélange prenne.

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Notes

• Utilisez des framboises lyophilisées pour plus d’intensité dans la garniture si vous le souhaitez.
• Les barres se conservent mieux au réfrigérateur jusqu’à 1 semaine ou au congélateur plus longtemps.
• L’huile de coco raffinée donne une saveur plus neutre.

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Nutrition

• Serving Size: 1 bar
• Calories: 180
• Sugar: 8g
• Sodium: 40mg
• Fat: 14g
• Saturated Fat: 9g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 3g
• Protein: 2g
• Cholesterol: 0mg