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.
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Chocolate, Raspberry and Coconut Bars
- Total Time: 20 minutes
- Yield: Makes 12 1x
- Diet: Gluten-Free, Vegan, Vegetarian
Description
Decadent chocolate bars with a burst of raspberry and coconut. Perfect for a sweet treat any time.
Ingredients
- 1 cups (237 ml) shredded coconut
- 1 cups (125 g) fresh raspberries
- 0.5 cups (118 ml) coconut oil
- 0.5 cups (59 ml) raw cacao powder
- 2-3 tbsp pure maple syrup or rice malt syrup
- 0.25-0.5 tsp organic liquid stevia
Instructions
- Lightly toast the shredded coconut in a small fry pan on medium heat for 5 minutes.
- 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.
- Roughly chop the raspberries and place them with the shredded coconut into the saucepan; stir into the chocolate mixture.
- Pour the mixture into a lined square baking tin (or spread evenly on a lined baking tray) and place in the freezer for 30-60 minutes to set.
- Slice into desired pieces and serve.
Notes
- For richer flavor, use dark chocolate instead of cacao powder, adjusting sweetener as needed.
- If raspberries are frozen, thaw them completely before adding to the mixture to prevent a watery consistency.
- Store bars in an airtight container in the refrigerator for up to a week for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 15
- Sodium: 10
- Fat: 15
- Saturated Fat: 10
- Unsaturated Fat: 5
- Carbohydrates: 20
- Fiber: 5
- Protein: 2
Frequently Asked Questions
Can I use frozen raspberries instead of fresh ones?
Yes, you can use frozen raspberries, but make sure to thaw and drain them well to avoid excess moisture in the bars.
What type of chocolate works best for these bars?
You can use dark, milk, or even sugar-free chocolate depending on your preference, but make sure it’s high-quality for the best flavor.
Is there a specific brand of maple syrup or stevia you recommend for a keto version?
Any pure maple syrup works well, but for a keto option, look for a stevia brand that is suitable for baking, like Stevia in the Raw or Truvia.
