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Looking for a wholesome frozen dessert that tastes like a decadent chocolate treat? These Chocolate-Covered Raspberry Coconut Bars are the perfect combination of sweet, tart, and chocolatey. Made with just a handful of simple ingredients, these no-bake bars feature a raspberry coconut filling coated in a layer of dark chocolate.
Whether you’re craving a refreshing summer snack, a healthier dessert option, or a make-ahead treat to keep in your freezer, these raspberry coconut bars won’t disappoint.
Why You’ll Love These Chocolate-Covered Raspberry Coconut Bars
- Made with only 5 simple ingredients
- No baking required
- Gluten-free, dairy-free, refined sugar-free
- Perfect for meal prep and freezer storage
What ingredients do I need to make this recipe?
If you want to make these Chocolate-Covered Raspberry Coconut Bars, you’ll need:
- Unsweetened shredded coconut
- Frozen organic raspberries
- Pure maple syrup
- Coconut oil
- Dark chocolate (I use dairy-free and refined sugar-free chocolate, see below)
What kind of dark chocolate do you use?
I use dairy-free and refined sugar-free chocolate in my recipes and specifically love using brands like Hu Kitchen and Navitas. Many other brands now make dairy-free, refined sugar-free chocolate as well, which is amazing!
Frequently Asked Questions
Can I use fresh raspberries?
Frozen raspberries work best because they help create a thick filling. Fresh raspberries may add extra moisture and affect the texture.
Can I make them ahead of time?
Absolutely. These bars can be stored in the freezer for up to three months!
Can I use milk, semi-sweet, or white chocolate instead?
Yes! While dark chocolate is my personal favorite and naturally dairy-free, milk chocolates, semi-sweet chocolate, and white chocolate can also be used.
Delicious Variations
One of the best things about these Chocolate-Covered Raspberry Coconut Bars is how easy they are to customize. Try one of these delicious variations to make the recipe your own!
- Mixed Berry Coconut Bars: Use a combination of frozen raspberries, strawberries, blackberries, and blueberries for a fun mixed berry filling.
- White Chocolate Raspberry Bars: Replace the dark chocolate coating with melted dairy-free white chocolate for a sweeter dessert.
- Dark Chocolate Almond Raspberry Bars: Add ¼ cup finely chopped almonds to the raspberry mixture once processed or sprinkle chopped almonds over the chocolate coating before it sets for added crunch.
- Double Chocolate Raspberry Bars: Mix 2 tablespoons of cacao powder into the raspberry filling for a richer chocolate flavor throughout the bars.
- Nutty Raspberry Coconut Bars: Add 2 tablespoons of almond butter or cashew butter to the raspberry filling before blending for a creamier texture and subtle nutty flavor.
Recipe Tips
- Use high-quality dark chocolate for the best flavor
- .Keep the bars frozen until you’re ready to coat them to prevent melting.
- Add a sprinkle of flaky sea salt before the chocolate sets for a sweet-and-salty finish.
Storage
You can store leftover Chocolate-Covered Raspberry Coconut Bars in an airtight container in the freezer for up to 3 months. For the best texture, allow the bars to sit at room temperature for several minutes before serving. This softens the raspberry coconut center slightly while keeping the chocolate shell crisp.
Looking for more berry frozen desserts?
If you love berries and frozen treats, try some of my other delicious recipes!
- 3-Ingredient Strawberry Frozen Yogurt
- 3-Ingredient Lemon Ice Cream
- Frozen Snickers Banana Popsicles
- Strawberry Dragon Fruit Popsicles
- Easy Melon Sorbet
- Strawberry Acai Ice Cream Bars
Ready to make these Chocolate-Covered Raspberry Coconut Bars? The full recipe is below!
Chocolate-Covered Raspberry Coconut Bars
Ingredients
For the Raspberry Coconut Bars
- 1½ cups unsweetened shredded coconut
- 2 cups frozen organic raspberries
- 1/3 cup pure maple syrup (room temperature)
- 2 tbsp coconut oil (melted)
For the Chocolate Coating
- 9 oz dark chocolate (I use dairy-free, refined sugar-free chocolate)
- 2 tbsp coconut oil
Instructions
- Prepare the Pan: Line an 8 x 5-inch loaf pan with parchment paper.
- Make the Raspberry Coconut Filling: Add the shredded coconut, frozen raspberries, maple syrup, and melted coconut oil to a food processor. Blend until the mixture is smooth and fully combined.
- Transfer the Mixture: Transfer the mixture to the prepared loaf pan and spread it into an even layer.
- Freeze Until Firm: Place the pan in the freezer and freeze overnight, or for at least 6 hours. The mixture should be completely firm before slicing.
- Melt the Chocolate: Once the raspberry coconut layer is frozen, melt the dark chocolate and coconut oil together. You can use a microwave-safe bowl and heat in 30-second intervals, stirring between each interval, or melt the mixture on the stovetop using a double boiler. Stir until smooth then set aside.
- Slice and Coat: Remove the frozen slab from the loaf pan and place it on a cutting board. Slice into 6 to 8 bars. Working quickly, coat each bar in the melted chocolate and place them on a parchment-lined tray.
- Freeze Again: Return the bars to the freezer until the chocolate coating is fully set. Once the chocolate hardens, they're ready to enjoy!
- Storage: Store leftover Chocolate-Covered Raspberry Coconut Bars in an airtight container in the freezer for up to 3 months. For the best texture, allow the bars to sit at room temperature for several minutes before serving.