These Vegan Raspberry Coconut Bars are a luscious blend of fruity and tropical flavors wrapped in rich dark chocolate. Made with creamy coconut, freeze-dried raspberry powder, and naturally sweetened with rice or maple syrup, these no-bake bars are both indulgent and healthy. Perfect for a refreshing snack or a guilt-free dessert, they’re dairy-free, gluten-free, and packed with plant-based goodness. Each bite delivers a soft, creamy center with a burst of raspberry tang and a satisfying chocolate crunch.
Vegan Raspberry Coconut Bars Ingredients
65g (1/3 cup) coconut cream from a chilled can of full fat coconut milk
80g (1 cup) desiccated coconut (I used KoRo desiccated coconut)
4 tsp raspberry powder (I used KoRo freeze-dried raspberry powder)
2 tbsp coconut oil, melted
2 tbsp rice syrup or maple syrup (I used KoRo rice syrup)
Pinch of salt
150g dark chocolate, melted
Vegan Raspberry Coconut Bars Recipe Instructions
Place a can of full fat coconut milk in the fridge overnight, then weigh out 65 grams of the solid part of the cream (not the water).
Blend together the coconut cream, desiccated coconut, raspberry powder, coconut oil, rice syrup and salt in a food processor until smooth and creamy.
Transfer into a loaf tin lined with baking paper and freezer for an hour.
Slice into 8 squares, then dip in melted chocolate to coat.
Place on a baking sheet/chopping board lined with baking paper and refrigerate until the chocolate is set.
Optional – decorate with a sprinkle of raspberry powder
Recipe you May like: Pomegranate Raspberry Chia Dessert Recipe
