Raspberry Coconut Bars

For all you coconut fiends, this raspberry coconut bars recipe is for you! It’s a twist on the classic coconut bar - flavoured with fresh raspberries and coated in raw chocolate. I love the combination of coconut and raspberry, but of course, the raspberry gives the filling its enticing pink colour. Topped with freeze dried raspberries, these really are a very pretty treat. I’d definitely recommend being patient and leaving the raw chocolate to set before giving it a second coating. This really makes a difference to their look and taste - because who doesn't want more chocolate?! Unlike the traditional coconut bar, these definitely won’t be last choice!

Makes 12 bars


Prep: 40 mins + 2 hour setting


Total: 40 mins + 2 hour setting




  • 200g Coconut Cream bar,200g Desiccated Coconut,4 tbsp Coconut Oil, melted,7 tbsp Maple Syrup,60g Raspberries,Pinch of vanilla powder
  • Raw Chocolate Coating

  • 130g Cacao Butter,80g Cacao Powder,4 tbsp Maple Syrup,Pinch of Salt,Freeze dried raspberries, to decorate (optional)


  • Begin by gently melting the coconut cream, followed by mashing the raspberries. Mix all of the filling ingredients together until they are well combined. Transfer the mixture into a line baking tray and press down until firm. Place in the freezer for 10-15 minutes.

  • Meanwhile, make the raw chocolate coating by melting the cacao butter over a low heat first. Then, heat together with the remaining ingredients and leave to cool.

  • Take the mixture from the freezer and cut into bars. Dip the bars individually into the chocolate, leave to set for a few minutes and then dip again for a second coating. If you have enough chocolate left, drizzle over the top, sprinkle with freeze dried raspberries and place in the fridge until completely set.

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