Chocolate Raspberry Coconut Bars

Name: Chocolate Raspberry Coconut Bars
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 16 bars
Ingredients: 1 cup unsweetened shredded coconut; 1/2 cup almond flour; 1/4 cup maple syrup; 1/4 cup coconut oil, melted; 1/2 teaspoon vanilla extract; 1/4 teaspoon salt; 1 cup dark chocolate chips; 1 cup fresh raspberries

Highlighted under: Baking & Desserts

I absolutely love making Chocolate Raspberry Coconut Bars when I'm looking for a sweet treat that combines rich chocolate, tangy raspberries, and the delightful chewiness of coconut. This dessert is not only delicious but also visually stunning, making it perfect for gatherings or simply indulging on a cozy evening. I've experimented with the balance of flavors and textures, and I believe the key is using fresh raspberries alongside high-quality dark chocolate. It's a quick recipe that always impresses friends and family alike.

Created by

Noemi Turner

Last updated on 2026-01-14T03:46:13.085Z

When I first tried creating my Chocolate Raspberry Coconut Bars, I was captivated by the contrast of flavors and textures. The combination of sweet, juicy raspberries with rich dark chocolate layered atop a coconut base has become a favorite in my household. I enjoy sharing them with friends, and the looks on their faces are priceless when they take that first bite!

During my experiments, I discovered that to achieve the best texture for the coconut base, it’s essential to toast the coconut flakes slightly before using them. This enhances their flavor and gives the bars an irresistible crunch. Plus, the addition of a little almond extract elevates the overall taste!

        Why You Will Love This Recipe
        Rich chocolate flavor paired with tangy raspberry goodness
Chewy coconut base adds an unexpected twist
Perfect dessert for gatherings or quiet evenings

      

The Role of Quality Ingredients

Using fresh raspberries is crucial for the vibrant taste of these Chocolate Raspberry Coconut Bars. The tartness of the berries cuts through the rich chocolate, creating a harmonious balance. I recommend choosing berries that are firm and fragrant, as overripe ones can lead to a mushy texture that doesn’t blend well into the chocolate layer. If fresh raspberries are out of season, you could opt for frozen ones, but be sure to thaw and drain excess moisture to prevent a watery filling.

High-quality dark chocolate is another star ingredient in this recipe. Aim for chocolate with at least 70% cocoa content for a bold flavor that complements the other elements beautifully. When melting the chocolate, be careful not to overheat it. Chocolate can seize up if it gets too hot, leading to a grainy texture. Stir it every 30 seconds while microwaving to ensure it melts evenly and remains smooth.

Tips for Perfect Bars

Pressing the coconut mixture firmly into the baking pan before baking is key. This helps the base hold its shape once cut into bars. Use the bottom of a measuring cup to compact it evenly, ensuring there are no air pockets. The golden edges after baking indicate that the base is ready, so keep an eye on it to avoid overbaking, which can result in a dry texture.

When you pour the melted chocolate and raspberry mixture over the cooled coconut layer, a gentle spreading motion will help distribute it evenly without displacing the coconut base. Allowing the bars to set in the refrigerator for at least 30 minutes not only firms them up but also enhances the layers' flavors as they mingle together. If you prefer a firmer texture, you can leave them to set for up to an hour.

Ingredients

Gather these ingredients before you start:

For the Bars

1 cup unsweetened shredded coconut
1/2 cup almond flour
1/4 cup maple syrup
1/4 cup coconut oil, melted
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup dark chocolate chips
1 cup fresh raspberries

Make sure to have everything ready!

Instructions

Follow these simple steps to make your Chocolate Raspberry Coconut Bars:

Prepare the Coconut Base

In a mixing bowl, combine the shredded coconut, almond flour, maple syrup, melted coconut oil, vanilla extract, and salt. Mix until fully incorporated. Press the mixture firmly into the bottom of a lined baking pan.

Bake the Base

Preheat your oven to 350°F (175°C) and bake the coconut base for 15 minutes or until golden brown. Allow it to cool while you prepare the chocolate layer.

Melt the Chocolate

In a microwave-safe bowl, melt the dark chocolate chips in 30-second intervals, stirring after each until smooth. Once melted, gently fold in the fresh raspberries.

Combine and Set

Pour the melted chocolate and raspberry mixture over the cooled coconut base and spread it evenly. Let it set in the refrigerator for at least 30 minutes before cutting into bars.

Once set, enjoy your delicious Chocolate Raspberry Coconut Bars!

Pro Tips

For an extra touch, sprinkle some toasted coconut on top of the chocolate layer before it sets.

Storage and Make-Ahead Tips

These Chocolate Raspberry Coconut Bars can be made ahead, making them an excellent choice for meal prep or an event. Once set, store them in an airtight container in the refrigerator for up to a week. If you plan to keep them longer, consider freezing them. Cut the bars into individual portions, wrap them tightly in plastic wrap, and place them in a freezer-safe container. They can last up to three months in the freezer. Just thaw in the refrigerator before serving.

To keep the bars from sticking together when stored, place parchment paper between layers. This small step preserves their texture and makes it easy to grab a bar when you’re craving something sweet. If you have leftovers after a gathering, sharing them with friends is a great way to spread the joy!

Serving Suggestions and Variations

These bars are delicious as is, but you can elevate your dessert experience with a few simple serving suggestions. Consider drizzling a bit of melted chocolate over the top for an extra touch of sweetness and presentation. A sprinkle of toasted coconut or crushed nuts can also add appealing texture and visual interest.

For a fun variation, try incorporating other fruits, like sliced strawberries or blueberries, into the chocolate layer. Each brings its own unique flavor profile, which can be fun to experiment with. Just remember to keep the total fruit volume consistent to maintain the proper chocolate-to-fruit balance.

Questions About Recipes

→ Can I use frozen raspberries?

Yes, you can! Just make sure to thaw and drain them well to avoid excess moisture.

→ How should I store these bars?

Store in an airtight container in the refrigerator for up to a week.

→ Can I substitute the almond flour?

Yes, you can use all-purpose flour or a gluten-free flour blend if needed.

→ Is there a way to make this recipe dairy-free?

Absolutely! Just ensure that the dark chocolate you use is dairy-free.