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raspberry coconut frozen bars

Raspberry Coconut Frozen Bars

These raspberry coconut frozen bars are creamy, tangy, and coated in chocolate. They’re no-bake, freezer-friendly, and the perfect healthy treat when you’re craving something sweet but refreshing.
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Prep Time 15 minutes
Cook Time 5 minutes
Freezing time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 Bars
Course: Dessert, Snack
Cuisine: Health Food, modern
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 2 cups raspberries fresh or frozen
  • 2 cups unsweetened shredded coconut
  • 3 tbsp coconut oil melted
  • 3 tbsp honey or maple syrup
  • ½ cup dark chocolate chips or chopped dark chocolate
  • 1 tsp vanilla extract optional
  • Pinch of salt

Method
 

Make raspberry filling:
  1. In a small saucepan, cook raspberries with 1 tbsp honey over medium heat until they break down into a thick jam (about 5 minutes). Let it cool.
Prepare coconut mixture:
  1. In a food processor, combine shredded coconut, melted coconut oil, remaining honey, vanilla, and salt. Pulse until mixture sticks together when pressed.
Layer the bars:
  1. Line an 8x8 inch pan with parchment. Press half the coconut mixture into the bottom. Spread the raspberry filling evenly on top. Add the rest of the coconut mixture and press gently.
Freeze:
  1. Place the pan in the freezer for 1 hour or until firm.
Add chocolate coating:
  1. Melt the chocolate chips in a microwave or double boiler. Cut frozen mixture into bars and dip or drizzle with chocolate. Place back in the freezer for 15 minutes to set.
Serve and enjoy:
  1. Store bars in the freezer and enjoy straight from frozen.

Notes

  • To make them sugar free: use monk fruit or another sugar substitute, plus sugar-free chocolate.
  • For a nutty twist: add almond flakes to the coconut mix.
  • These bars last up to 2 months in the freezer if stored in an airtight container.