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


Livia's Kitchen Raspberry Coconut Bars



  • 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)
40 mins + 2 hour setting
40 mins + 2 hour setting
  • 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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