These Raspberry Coconut Bars taste similar to the regular bounty bar with a raspberry twist. Unlike regular bounty bars, they are also refined sugar free, gluten-free and vegan.

Valentine’s Raspberry Coconut Bars [Vegan, Gluten-Free, No Refined-Sugar]




Cooking Time




  • 1 cup desiccated coconut
  • 1/3 cup coconut flour
  • 1/2 cup full fat coconut milk
  • 1/2 cup raspberries – fresh or frozen
  • 2 tablespoon coconut oil
  • 2 tablespoons low calorie fruit syrup
  • 1 teaspoon beetroot powder (optional)

For the Topping:

  • 3.5-ounces dairy-free 70% dark chocolate, melted
  • Freeze-dried raspberries


  1. Add all the ingredients to a pan and cook over a low heat, mashing the raspberries as you mix.
  2. Once all the ingredients are melted and the mixture is well combined, take off the heat.
  3. Transfer into a loaf tin lined with parchment paper and spread with a spoon.
  4. Freeze for 2 hours then slice into 8-10 bars.
  5. Coat with the melted chocolate and sprinkle with some dried raspberries.
  6. Refrigerate to allow the chocolate to set.
  7. Enjoy!
  8. Store in the fridge for up to 5 days or freezer for a month.

Nutritional Information

Per Serving: Calories: 210 | Carbs: 8g | Fat: 18g | Protein: 2.2g | Sodium: 2mg | Sugar: 1g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.