Chocolate, Raspberry and Coconut Bars

Similar to fudge and formed in the freezer, these Chocolate, Raspberry and Coconut Bars are fit for a sweet snack.

Made with only 5 ingredients and it takes no time to prepare! You can also make it low carb or keto friendly by swapping the maple (or rice malt) syrup with stevia.

I am excited to be sharing another variation of my coconut rough! My original coconut rough recipe is one of my most post popular recipes, which I shared back in 2015.

Since then, I have shared my minty coconut rough and Jaffa coconut rough recipes.

And now…. I am so excited to be sharing my latest variation, raspberry coconut rough!

I love creating new versions of coconut rough, because it really is so easy to make. It is perfect for when you have a last minute guest coming over or you get a craving for someone sweet and/or chocolatey.

This addition of raspberries takes my coconut rough to another level! Like my three other versions, it is still so easy to prepare and it is made with only 5 ingredients.


Chocolate, Raspberry and Coconut Bars
 
Prep Time
Total Time
 
Author:
Recipe Type: Chocolate
Serves: 30 bites
Ingredients
  • 1 cup shredded coconut organic coconut
  • 1 cup fresh raspberries (125 grams punnet)
  • ½ cup coconut oil
  • ½ cup raw cacao powder
  • 2-3 tablespoons pure maple syrup or rice malt syrup (or to make it keto friendly, add ¼ – ½ teaspoon organic liquid stevia)
Instructions
  1. Lightly toast the shredded coconut in a small fry pan on medium heat for 5 minutes.
  2. To make the chocolate mixture, melt the coconut oil in a small saucepan on low heat. Once melted, remove from heat, add the sweetener, whisking briskly until well combined. Then add the cacao powder, stirring until well combined.
  3. Roughly chop the raspberries and place with the shredded coconut into the saucepan and stir through the chocolate mixture.
  4. Pour into a lined square baking tin (or spread evenly on lined baking tray) and place in the freezer for 30-60 minutes to set.
  5. Slice in desired pieces and serve.
Notes
I recommend storing in the freezer to keep firm.
If you use frozen raspberries, you need to thaw out first and remove the excess moisture, otherwise the recipe may not set properly.
The cook time does not allow the time for the coconut rough to set in the freezer, approximately 30-60 minutes.
 

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