How long does no-bake chocolate raspberry coconut bars [vegan] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make no-bake chocolate raspberry coconut bars [vegan] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Can I make no-bake chocolate raspberry coconut bars [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is no-bake chocolate raspberry coconut bars [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does no-bake chocolate raspberry coconut bars [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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No-Bake Chocolate Raspberry Coconut Bars
[Vegan]

MP By: Maya Popovich

Author Bio

Hi there! I'm Maya. On my blog – Spice + Sprout – you will find original recipes,... Read More

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No-Bake Chocolate Raspberry Coconut Bars [Vegan]

Dark chocolate and sweet, gooey raspberry filling sit atop a crumbly coconut flour crust in these no-bake bars. These bars are chewy and soft, and the trio of flavors go perfectly together. The chill they maintain from being set in the freezer makes them a refreshing and sweet option to... Read More

Ingredients You Need for No-Bake Chocolate Raspberry Coconut Bars [Vegan]

For the Coconut Layer:

1 cup coconut flour
2 cups rolled oats
1/2 cup, plus 2 tablespoons coconut milk
1/4 cup maple syrup
2 tablespoons tahini
1 tablespoon coconut oil
1 teaspoon cinnamon
1/2 teaspoon salt

For the Raspberry Layer:

1 cup raspberries, fresh or frozen
1 tablespoon maple syrup

For the Chocolate Layer:

1 cup dark chocolate, chopped
1 tablespoon coconut oil

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How to Prepare No-Bake Chocolate Raspberry Coconut Bars [Vegan]

Set aside an 8x8-inch square baking pan.
In a food processor, combine the coconut flour and oats. Blend until a fine flour forms. Add in the rest of the ingredients for the coconut layer and pulse until fully combined. Tip the dough into the prepared baking pan and press firmly down into the pan, distributing evenly. Set aside.
Combine the raspberries and maple syrup in a small saucepan over medium heat. Stir until softened, about 2 minutes, and then begin mashing the mixture with the back of a fork. Make sure the raspberries are completely mashed, and then remove from heat. Evenly layer the raspberries over the coconut layer in the pan and then place in the freezer to set.
While the raspberry layer is freezing, make the chocolate. Either by using a double boiler, or setting a heatproof bowl above a pot of boiling water, melt the chocolate and coconut oil together. Pour the chocolate over the raspberry layer, using a spatula to make it even, and place in the freezer. Freeze for 20-30 minutes before cutting.