Chocolate Coconut Raspberry Bars

Featured in Irresistible Sweet Treats.

Grab a bite of these decadent bars: fudgy brownie base, fruity coconut center, and rich chocolate top. They're no-bake, vegan, gluten-free, and take only 20 minutes. Featuring wholesome ingredients like dates, nut butter, fresh raspberries, and shredded coconut, these layered treats stay fresh in the fridge for up to a week. Perfect as a quick snack or a meal-prep dessert, they deliver fruity and chocolaty flavors all in one bite.
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Updated on Sat, 15 Mar 2025 22:03:16 GMT
Close-up of a layered chocolate dessert with raspberries. Pin it
Close-up of a layered chocolate dessert with raspberries. | cuisinegenial.com

From that first mouthful, these Chocolate Raspberry Coconut Slices burst with an amazing mix of deep chocolate, zesty berries, and sweet coconut that sweeps across your taste buds. I've made these amazing no-bake goodies my favorite treat when having friends over with different food needs – the fancy layers please even serious sweet lovers while staying completely vegan and gluten-free.

Key Ingredients

  • Medjool Dates: They bring a natural toffee-like taste and chewy feel that makes the perfect brownie bottom. Try to find juicy, shiny dates that feel soft when you press them gently.
  • Fresh Raspberries: Their tangy kick cuts the richness wonderfully. Fresh ones give the brightest flavor, but you can use frozen ones in a hurry.
  • Desiccated Coconut: Its smaller bits make a smoother filling than longer shredded types. Go for unsweetened so you can handle the sugar level yourself.
  • Coconut Cream: This gives that wonderful smooth feeling that makes these bars so good. Pick a type with no extra stuff for the best texture.
  • Dark Chocolate: The more cacao it has, the less sweet and more intense your topping. Around 70% cacao hits that sweet spot of richness.
A stack of chocolate cake with raspberries on top. Pin it
A stack of chocolate cake with raspberries on top. | cuisinegenial.com

Step-by-Step Guide

Making an Amazing Raspberry Sauce
  • Put berries in a small pot over medium heat.
  • Squish them softly with a fork as they start to get juicy.
  • Let them bubble for around 5-7 minutes, keep stirring often.
  • The mix should get twice as thick and stick to the back of a spoon.
  • Let it cool all the way before using – this keeps it from melting your coconut layer.
Making the Gooey Base
  • Make sure dates are super soft – dunk in warm water if needed.
  • Mix with nut butter and cocoa until totally smooth.
  • Drop in coconut oil at the end, mixing just until it's combined.
  • The mix should stick together when pushed but still feel a bit sticky.
  • Put parchment in your tin with extra hanging over for easy lifting later.
Creating the Coconut Middle
  • Stir coconut with maple syrup and vanilla first.
  • Mix in cooled raspberry sauce carefully.
  • Add coconut cream at the end, stirring until it's all pink.
  • Press down firmly and evenly on top of brownie base.
  • Make the top smooth with the back of a spoon or flat knife.
Nailing the Chocolate Top
  • Cut chocolate into tiny, same-sized pieces so it melts smoothly.
  • Melt with coconut oil using a bowl over hot water.
  • Pour over the cold coconut layer while still warm.
  • Tip the pan slowly to spread it evenly.
  • Add toppings right away before chocolate hardens.

Tasty Season Changes

When summer berries are everywhere, throw some whole fresh raspberries into the coconut layer for extra pops of flavor.

Perfect Present Wrapping

These slices make great gifts when wrapped in single pieces with parchment paper and string. I usually make twice as many during holiday time.

Pro Cooking Tricks

  • Use a Food Processor: A food processor works better than a blender for the right brownie base feel.
  • Cool Each Layer Fully: This makes sure you get clear, separate layers when cutting.
  • Cut with a Hot Knife: Clean the knife between slices for fancy-looking results.

These three-layer treats show that plant-based sweets can be just as yummy as regular ones. When chocolate, raspberry, and coconut come together, they create something way better than you'd expect – a truly addictive treat that keeps its healthier side secret until you decide to tell.

A stack of chocolate cake with raspberries on top. Pin it
A stack of chocolate cake with raspberries on top. | cuisinegenial.com

Frequently Asked Questions

→ Can I swap raspberries with another berry?
Yep, try strawberries or blackberries, but the flavor will be a bit different.
→ What works as a substitute for coconut yogurt?
You can go with coconut cream or a thick plant-based yogurt if needed.
→ How long do these bars last?
Keep them for 5-7 days in the fridge or freeze for a month.
→ Can I use regular yogurt if vegan isn't a must?
Sure, swap in Greek yogurt if sticking to vegan isn't necessary.
→ How can I cut the bars cleanly?
Dip a sharp knife in warm water, wipe it clean, and cut each piece carefully.

Chocolate Coconut Raspberry Bars

Make these easy no-bake bars with a brownie base, tropical coconut layer, and chocolate top for a decadent vegan and gluten-free treat.

Prep Time
20 Minutes
Cook Time
90 Minutes
Total Time
110 Minutes
By: Ferdaous

Category: Desserts

Difficulty: Easy

Cuisine: American

Yield: 8 Servings (8 pieces)

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

Ingredients

→ Base

01 A little salt
02 2 tablespoons of melted coconut oil
03 30g of cocoa powder
04 90g of smooth almond, cashew butter, or tahini
05 140g pitted medjool dates, weight after removing pits

→ Raspberry Coconut Layer

06 150g raspberries, fresh or frozen
07 120g shredded coconut
08 45ml (3 tablespoons) of maple or agave syrup
09 ½ teaspoon of vanilla extract
10 60g thick coconut yogurt or cream
11 60g melted coconut oil

→ Topping

12 A tablespoon of coconut oil
13 Chopped dark chocolate, 150g
14 Shredded coconut for decoration
15 Freeze-dried raspberries

Instructions

Step 01

Heat your frozen or fresh raspberries in a small pan till they break down. Mash them with a fork once softened. Continue cooking over high heat, stirring frequently, for 10-11 minutes, till they reduce to a thick, shiny mixture (around 75g). Let it cool completely in the fridge.

Step 02

Take a loaf tin (9×5-inch size) and line it with parchment paper.

Step 03

Pour boiling water over the dates for around 10 minutes. Once softened, drain them and blend with the nut butter, cocoa powder, coconut oil, and salt to form a sticky dough. Press it evenly into the lined tin. Put it in the fridge while you make the next layer.

Step 04

In a bowl, combine the cooked-down raspberries with all the other filling ingredients. Stir till it's sticky. Spread it over the chocolate base layer and smooth it out. Place in the fridge for about 45 minutes to firm up.

Step 05

Melt the coconut oil and dark chocolate together till smooth. Pour this over the raspberry coconut filling. Sprinkle freeze-dried raspberries and extra coconut shreds on top if you'd like, then chill for another 45 minutes or until firm.

Step 06

Carefully remove it from the tin and slice it into 8 bars or 16 smaller squares. Use a sharp knife that's been warmed up for neat edges. Enjoy them right away or store in the fridge for later.

Notes

  1. Think fudgy brownies combined with a raspberry and coconut twist
  2. Store in an airtight container in the fridge for 5 to 7 days
  3. Pop them in the freezer for up to a month

Tools You'll Need

  • Loaf tin (9×5-inch)
  • Parchment or baking paper
  • Small pot for cooking
  • Blender or food processor
  • Mixing bowl
  • Sharp knife for cutting

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains tree nuts if 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: ~