Chocolate Raspberry Coconut Slices

Featured in Sweet treats for any occasion.

Indulge in these Chocolate Raspberry Coconut Slices that perfectly combine a fudgy brownie base with a vibrant raspberry coconut filling. Requiring no baking and just 20 minutes of active preparation, these bars offer a delicious blend of rich chocolate and fruity raspberry flavors. The three distinctive layers create a treat that's reminiscent of a bounty bar with a fruity twist. Naturally vegan and gluten-free, these slices are made with wholesome ingredients like medjool dates, nut butter, fresh raspberries, and coconut. Perfect for meal prep, they'll keep in the fridge for up to a week.
A woman in an apron is preparing a meal in a sunny kitchen filled with fresh vegetables and herbs.
Updated on Fri, 28 Feb 2025 00:17:42 GMT
A close up of a chocolate dessert with raspberries on top. pin it
A close up of a chocolate dessert with raspberries on top. | myhomemaderecipe.com

The first bite of these Chocolate Raspberry Coconut Slices releases an intoxicating blend of rich chocolate, tangy berries, and tropical coconut that dances across your palate. These decadent no-bake treats have become my go-to dessert when entertaining friends with varied dietary needs – the luxurious layers satisfy even the most dedicated dessert connoisseurs while remaining gloriously vegan and gluten-free.

Essential Ingredients

  • Medjool Dates: Their natural caramel-like flavor and soft texture create the perfect brownie base. Look for plump, glossy dates that feel soft when gently squeezed.
  • Fresh Raspberries: Their bright acidity cuts through the richness beautifully. Fresh raspberries provide the most vibrant flavor, but frozen work in a pinch.
  • Desiccated Coconut: The finer texture creates a more uniform filling than shredded varieties. Unsweetened allows you to control the sweetness.
  • Coconut Cream: This creates the luxurious mouthfeel that makes these bars so satisfying. Choose a brand without additives for the best texture.
  • Dark Chocolate: The higher the cacao percentage, the less sweet and more intense the topping. 70% cacao strikes the perfect balance of richness.
A stack of chocolate cake with raspberries on top. pin it
A stack of chocolate cake with raspberries on top. | myhomemaderecipe.com

Detailed Instructions

Creating the Perfect Raspberry Reduction
  • Place berries in a small saucepan over medium heat.
  • Mash gently with a fork as they begin to release juices.
  • Simmer for about 5-7 minutes, stirring frequently.
  • The mixture should reduce by half and coat the back of a spoon.
  • Cool completely before using – this prevents melting the coconut layer.
Crafting the Fudgy Base
  • Ensure dates are very soft – soak in warm water if needed.
  • Process with nut butter and cocoa until completely smooth.
  • Add coconut oil last, pulsing just until incorporated.
  • The mixture should hold together when pressed but still be slightly tacky.
  • Line tin with parchment with overhang for easy removal.
Building the Bounty Middle
  • Mix coconut with maple syrup and vanilla first.
  • Fold in cooled raspberry reduction gently.
  • Add coconut cream last, stirring until uniformly pink.
  • Press firmly and evenly over brownie base.
  • Smooth surface with back of spoon or offset spatula.
Perfect Chocolate Topping
  • Chop chocolate into small, even pieces for smooth melting.
  • Melt with coconut oil using double-boiler method.
  • Pour over chilled coconut layer while still warm.
  • Tilt pan gently to create even coverage.
  • Sprinkle toppings immediately before chocolate sets.

Seasonal Adaptations

During summer berry season, fold additional fresh whole raspberries into the coconut layer for bursts of intense flavor.

Gift-Worthy Packaging

These slices make beautiful gifts when wrapped individually in parchment paper and tied with twine. I often make a double batch during the holidays.

Chef's Essential Tips

  • Use a Food Processor: A food processor rather than a blender creates the perfect brownie base texture.
  • Chill Each Layer Thoroughly: This ensures defined, clean layers when slicing.
  • Cut with a Hot Knife: Wipe the knife clean between slices for professional-looking results.

These triple-layer bars prove that plant-based desserts can be just as satisfying as traditional ones. The combination of chocolate, raspberry, and coconut creates something far greater than the sum of its parts – a truly crave-worthy treat that never reveals its healthier attributes until you choose to share the secret.

A stack of chocolate cake with raspberries on top. pin it
A stack of chocolate cake with raspberries on top. | myhomemaderecipe.com

Frequently Asked Questions

→ Can I use different berries instead of raspberries?
Yes, strawberries or blackberries would work well as alternatives, though the flavor profile will change slightly.
→ What can I substitute for coconut yogurt?
If you don't have coconut yogurt, you can use coconut cream or even a thick plant-based yogurt alternative.
→ How long do these slices keep?
These slices will keep in the fridge for 5-7 days in a sealed container, or they can be frozen for up to a month.
→ Can I use regular yogurt if I'm not vegan?
Yes, if you don't need the recipe to be vegan, you can use Greek yogurt as a substitute for coconut yogurt.
→ What's the best way to cut these slices neatly?
Use a sharp knife dipped in hot water and wiped clean between cuts for the neatest slices.

Chocolate Raspberry Coconut Slices

Create these no-bake Chocolate Raspberry Coconut Slices featuring a fudgy brownie base and fruity coconut layer topped with dark chocolate.

Prep Time
20 Minutes
Cook Time
90 Minutes
Total Time
110 Minutes
By: Zaho

Category: Desserts

Difficulty: Easy

Cuisine: American

Yield: 8 Servings (8 slices)

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Base

01 140g medjool dates, pitted weight
02 90g smooth cashew/almond butter or tahini
03 30g cocoa powder
04 2 tbsp coconut oil, melted
05 A pinch of salt

→ Raspberry Coconut Layer

06 150g fresh or frozen raspberries
07 120g desiccated coconut
08 45ml (3 tbsp) maple or agave syrup
09 60g thick coconut yoghurt, or coconut cream
10 60g coconut oil, melted
11 ½ tsp vanilla essence

→ Topping

12 150g dark chocolate, chopped small
13 1 tbsp coconut oil
14 Freeze-dried raspberries
15 Extra desiccated coconut

Instructions

Step 01

Add fresh or frozen berries to a saucepan and warm through. Once soft, mash with a fork and allow to bubble over high heat, stirring almost constantly for 10-11 minutes until reduced by half (to about 75g). It will be thick and glossy. Cool completely in the fridge.

Step 02

Line a 9×5-inch loaf tin with parchment paper.

Step 03

Soak the medjool dates in boiling water for 10 minutes to soften, then drain. Add dates to a blender with the nut butter, cocoa powder, coconut oil and salt. Blend to a sticky mix. Press into the tin to make an even base and chill while preparing the next layer.

Step 04

Add the reduced raspberries to a mixing bowl with all other filling ingredients and stir until sticky. Spoon on top of the chocolate base and smooth over. Chill in the fridge for 45 minutes.

Step 05

Melt together the dark chocolate and coconut oil till smooth, then pour over the raspberry coconut layer. Top with freeze-dried raspberries and extra desiccated coconut if desired. Chill in the fridge for 45 minutes or until set.

Step 06

Lift out of the tin and use a sharp hot knife to carefully slice into 8 bars (or 16 smaller squares). Enjoy straight away or store in the fridge.

Notes

  1. No bake fudge brownie meets raspberry bounty bar
  2. Keep in the fridge for 5-7 days in a sealed container
  3. Can be frozen for up to 1 month

Tools You'll Need

  • 9×5-inch loaf tin
  • Parchment paper
  • Saucepan
  • Blender
  • Mixing bowl
  • Sharp knife

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Tree nuts (if using cashew/almond butter)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: ~
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~