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No-Bake Chocolate Raspberry Coconut Bars

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These layered no-bake bars combine a chewy chocolate base, a creamy coconut center, a vibrant raspberry layer, and a smooth dark chocolate topping. Sweet, tart, and rich in every bite—perfect for a guilt-free dessert or afternoon treat.

Ingredients

Scale
  • 1 cup almonds
  • 1 cup medjool dates, pitted
  • 1/4 cup unsweetened cocoa powder
  • 1 tbsp coconut oil
  • Pinch of salt
  • 1 1/4 cup shredded unsweetened coconut
  • 2 tbsp coconut cream
  • 2 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 1 cup fresh or frozen raspberries
  • 1 tbsp chia seeds
  • 1 tbsp maple syrup
  • 1/2 cup dark chocolate chips
  • 1 tbsp coconut oil

Instructions

  1. Line a square baking pan with parchment paper.
  2. In a food processor, blend almonds, dates, cocoa powder, coconut oil, and salt until a sticky dough forms. Press into the base of the pan and freeze while preparing the next layer.
  3. In a clean bowl, mix shredded coconut, coconut cream, maple syrup, and vanilla until well combined. Spread evenly over the base and return to freezer.
  4. Heat raspberries in a saucepan over low heat until they begin to break down. Stir in chia seeds and maple syrup, simmer for 5 minutes, then let cool. Spread over the coconut layer and freeze for 20 minutes.
  5. Melt dark chocolate chips with coconut oil until smooth. Pour over raspberry layer and smooth the top.
  6. Freeze for 30–45 minutes or until set. Slice into squares and store in the fridge or freezer.

Notes

  • Use fresh raspberries when in season for the best flavor.
  • Bars can be stored in the freezer for up to 1 month.
  • Let bars sit at room temperature for 5 minutes before serving for best texture.

Nutrition

Keywords: no-bake bars, chocolate raspberry, coconut dessert, vegan treat, layered bars

Find it online: https://foodiecara.com/no-bake-chocolate-raspberry-coconut-bars/