These layered no-bake bars feature a chewy chocolate-almond base, a creamy coconut middle, a bright raspberry chia layer, and a smooth dark chocolate topping. Sweet, tart, and rich in every bite, they’re the perfect refined sugar-free dessert or midday pick-me-up that looks as impressive as it tastes.

Why You’ll Love This Recipe

These no-bake bars strike the perfect balance of flavor and texture—fudgy, creamy, fruity, and crunchy all in one bite. They’re naturally sweetened with dates and maple syrup, made with wholesome ingredients, and free from gluten and dairy. Plus, they’re incredibly easy to assemble and freeze beautifully for make-ahead convenience. Whether you’re preparing for a special occasion or just need a healthier treat on hand, these bars deliver satisfaction with every layer.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Base layer:

• 1 cup almonds
• 1 cup medjool dates, pitted
• 1/4 cup unsweetened cocoa powder
• 1 tbsp coconut oil
• Pinch of salt

Coconut layer:

• 1 1/4 cup shredded unsweetened coconut
• 2 tbsp coconut cream
• 2 tbsp maple syrup
• 1/2 tsp vanilla extract

Raspberry layer:

• 1 cup fresh or frozen raspberries
• 1 tbsp chia seeds
• 1 tbsp maple syrup

Chocolate topping:

• 1/2 cup dark chocolate chips
• 1 tbsp coconut oil

Directions

1. Line a square baking pan (8×8-inch recommended) with parchment paper.
2. In a food processor, blend almonds, dates, cocoa powder, coconut oil, and a pinch of salt until a sticky, crumbly mixture forms.
3. Press the base mixture evenly into the prepared pan and place in the freezer to set while preparing the next layer.
4. In a clean bowl, combine shredded coconut, coconut cream, maple syrup, and vanilla extract. Mix until fully incorporated.
5. Spread the coconut mixture evenly over the chocolate base and return to the freezer.
6. In a small saucepan, heat raspberries over low heat until they begin to break down. Stir in chia seeds and maple syrup. Simmer for 5 minutes, then remove from heat and let cool slightly.
7. Spread the raspberry mixture evenly over the coconut layer. Freeze for 20 minutes.
8. Melt the dark chocolate chips and coconut oil together in a heatproof bowl over a double boiler or in the microwave in short intervals. Stir until smooth.
9. Pour the chocolate over the raspberry layer and smooth the surface.
10. Freeze for 30–45 minutes or until fully set.
11. Remove from the pan and slice into squares. Store in the fridge or freezer as preferred.

Servings and timing

This recipe yields approximately 16 small bars.
Prep Time: 25 minutes
Cook Time: 5 minutes
Chill Time: 1 hour 15 minutes
Total Time: About 1 hour 45 minutes

Variations

• Nut-Free Version: Replace almonds with sunflower seeds or oats for an allergy-friendly base.
• Berry Swap: Use blackberries or blueberries in place of raspberries for a different flavor.
• Protein Boost: Add a scoop of unflavored or chocolate plant-based protein powder to the base mixture.
• Tropical Twist: Add lime zest to the coconut layer for a refreshing touch.
• Layer Reversal: Reverse the order by placing the coconut layer on top and the berry layer in the middle for a visual twist.

Storage/Reheating

Storage:

• Store in an airtight container in the refrigerator for up to 7 days.
• For longer storage, freeze the bars for up to 2 months. Place parchment between layers to prevent sticking.

Serving Tips:

• Serve chilled for the best texture.
• Allow to sit at room temperature for 5–10 minutes if stored in the freezer before slicing or serving.

FAQs

Can I make these bars without a food processor?

You can use a high-speed blender, though it may require more scraping. The base should still form a sticky dough-like consistency.

Are these bars vegan?

Yes, all ingredients are plant-based. Just ensure your chocolate chips are dairy-free.

Can I use sweetened coconut?

Unsweetened is recommended to avoid overpowering sweetness, but sweetened shredded coconut can be used if preferred. Reduce added maple syrup slightly.

Do I have to use chia seeds?

Chia seeds help thicken the raspberry layer. You can substitute with ground flaxseed or reduce the layer to a simple raspberry compote.

Can I skip the coconut oil?

Coconut oil helps firm up the chocolate and the base. You may substitute with a neutral oil, but texture may vary slightly.

Can I use fresh raspberries?

Yes, both fresh and frozen raspberries work well. If using frozen, thaw slightly before cooking.

Are these bars gluten-free?

Yes, all listed ingredients are naturally gluten-free.

What can I use instead of coconut cream?

Full-fat coconut milk (scooped from the top of the can) or any thick plant-based cream will work.

How do I make clean cuts?

Use a sharp knife dipped in warm water and wiped dry before each cut to prevent cracking the chocolate.

Can I double the recipe?

Yes, use a larger pan and extend the chilling time slightly for even setting.

Conclusion

No-Bake Chocolate Raspberry Coconut Bars offer a beautiful medley of flavor and texture in every bite—chewy, creamy, tart, and rich. These bars are an impressive yet simple treat to keep in your fridge or freezer, perfect for dessert, snacks, or sharing. With wholesome ingredients and a stunning layered presentation, they’re a treat you’ll want to make again and again.

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