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Chocolate, Raspberry and Coconut Bars

Vanessa Vickery
Prep Time 5 mins
Total Time 5 mins
Course Chocolate
Servings 30 bites


  • 1 cup shredded coconut organic coconut
  • 1 cup fresh raspberries 125 grams punnet
  • 1/2 cup coconut oil
  • 1/2 cup raw cacao powder
  • 2-3 tablespoons pure maple syrup or rice malt syrup or to make it keto friendly, add 1/4 – 1/2 teaspoon organic liquid stevia


  • 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 with the shredded coconut into the saucepan and stir through the chocolate mixture.
  • 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.
  • Slice in desired pieces and serve.


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.