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Raspberry Chocolate Coconut Bars

Deliciously sweet bars combining tart raspberries, creamy coconut, and rich dark chocolate, perfect for sharing with loved ones.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 2 hours 5 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: Southern, Vegan
Calories: 180
Ingredients Method Notes

Ingredients
  

Coconut Mixture
  • 130 g desiccated coconut
  • 20 g coconut oil
  • 100 g coconut milk (only the fat) Use the thick cream for best texture.
  • 40 g frozen raspberries Fresh raspberries can be used, but drain excess juice if needed.
  • 2 tbsp agave syrup Add more if raspberries are very tart.
  • 1 tsp vanilla extract
  • 1 pinch salt
Chocolate Coating
  • 100 g dark chocolate Can substitute with milk chocolate for a sweeter finish.

Method
 

Preparation
  1. In a saucepan, combine desiccated coconut, salt, coconut milk, coconut oil, agave syrup, vanilla extract, and frozen raspberries.
  2. Heat over medium heat while stirring until everything is melted and well combined.
  3. Remove from heat.
  4. Spread the mixture evenly into a lunchbox lined with parchment paper or shape into small balls.
Freezing
  1. Place the shaped mixture in the freezer for about 2 hours until firm.
Coating
  1. Melt the dark chocolate in a double boiler over low heat.
  2. Dip each bar or ball into the melted chocolate, ensuring they are fully coated.
  3. Chill in the fridge for about 1 hour until the chocolate sets.

Notes

These bars can be served cool with a sprig of mint or fresh raspberries. Store in an airtight container for up to 7 days, or freeze for up to a month.