Landscape photo of Chocolate Raspberry Coconut Slices

Chocolate Raspberry Coconut Slices (Vegan Gluten-Free)

No bake fudge brownie meets raspberry bounty bar in these Chocolate Raspberry Coconut Slices. They are easy to make, deliciously fruity and chocolatey and naturally vegan and gluten-free.

These bars really are the best of both worlds and have three layers of deliciousness: a no-bake chocolate brownie base; a raspberry coconut bounty middle and thick chocolate top with extra raspberries. They are a great summer no-bake recipe when you desire something chocolatey, sweet, slightly tangy and fruity.

Chocolate Raspberry Coconut Slices with a pink linen
Chocolate Raspberry Coconut Slices

Why will I love these coconutty slices?

These Chocolate Raspberry Coconut Slices are really special, they are:

  • Rich and chocolatey
  • Tangy and fruity
  • Use fresh or frozen raspberries
  • Packed with wholefood ingredients
  • Naturally vegan, gluten-free and nut-free
  • Three layers of goodness
  • Easy to make in a few steps with no baking required
  • Smooth, fudgy, melt-in-the-mouth delicious

If you already love the look of these slices, skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

Close up of a bitten Chocolate Raspberry Coconut Slice
Chocolate Raspberry Coconut Slices

What ingredients do I need?

The recipe is divided into three parts so let’s start with the no bake fudgy brownie base:

  • Medjool dates: these are the softest and jammiest dates which are great for sweet recipes. You can use other dried dates as they are soaked in boiling water first to make them softer.
  • Cashew/almond butter or tahini: for the nut or seed butter it needs to be creamy, smooth and runny so that it mixes well with the other ingredients. Cashew or almond butter are my favourites for a mellow sweet flavour but tahini or sunflower seed butter also work for a nut-free alternative.
  • Cocoa powder: or cacao powder for adding the chocolate element to the brownie base.
  • Coconut oil: this helps with the fudgy texture that is soft enough to bite into but firm enough to hold it all together.
  • Salt: for flavour.

And onto the second layer, the raspberry bounty:

  • Fresh or frozen raspberries: the middle layer starts by reducing the raspberries by half. Add them to a pan and allow to simmer over a high heat until really jammy and thick. You will start with 150g and will end up with 75g.
  • Desiccated coconut: for the best bounty experience.
  • Maple syrup: or I like to use agave here as it has a lighter colour. Other sticky syrups can be used like oat, date or vegan honey.
  • Thick coconut cream or yoghurt: if you have a good quality coconut yoghurt (like Cocos Organic in the UK) the ingredients are very high in coconut cream and it’s thick so you can use this. If not, you can use coconut cream either in a tin/carton or scoop the solid part off of the top of a full-fat tin of coconut milk.
  • Coconut oil: this is for the texture so that the middle layer is firm and holds together when sliced.
  • Vanilla essence: for flavour.
Close up of Chocolate Raspberry Coconut Slices
Chocolate Raspberry Coconut Slices
Side on shot of some Chocolate Raspberry Coconut Slices
Chocolate Raspberry Coconut Slices

Finally for the chocolate topping:

  • Dark chocolate: I prefer dark chocolate for my snacks and bars as the rest of the recipe is sweet enough but you can also use dairy-free milk chocolate. I use the Dark Raspberry bar from Divine Chocolate to really play up to the raspberry theme.
  • Coconut oil: this helps the chocolate to set more quickly and to a slightly softer consistency so that the bars are less likely to crack when you slice them. You can skip this step if you prefer to use chocolate as it is, but the tops will not be so smooth.
  • Freeze-dried raspberries: these are optional for adding on top but add a lovely tart flavour to the bars.
  • Desiccated coconut: just a little extra for sprinkling, this is optional.

How do I make these Chocolate Raspberry Coconut Slices?

These slices are so easy to make in a few steps and then require a little chill time to set all the layers.

  • Reduce the raspberries for the filling: add the raspberries to a pan and heat over a medium-high heat, stirring often to mash down the berries to a thick jam. Weigh out the mix and when you have half the amount, this is ready. Allow to cool completely.
  • Make the brownie base: blend together all the ingredients till fudgy and smooth.
  • Press the base into a lined tin: a 9×5-inch loaf tin and make a smooth even base. Pop in the fridge to chill.
  • Make the bounty middle: add all the ingredients with the reduced raspberries to a bowl and stir to a chunky, smooth mix.
  • Press the bounty layer over the base: until compact and even. Chill for 45 minutes till firm.
  • Melt the chocolate and coconut oil: and pour over the bounty base. Decorate with freeze-dried raspberries and extra coconut. Set for 45 minutes or until firm.
  • Use a sharp hot knife to slice into bars: or squares and enjoy.

Where can I find thick coconut cream?

If using coconut cream, place 1 tin of full-fat coconut milk in the fridge overnight. In the morning, without shaking the tin, scoop off 60g of the solid part (the cream) and use in the recipe. Save the rest for smoothies, curries and ice cream.

A stack of Chocolate Raspberry Coconut Slices
Chocolate Raspberry Coconut Slices

Are these bars gluten-free and nut-free?

Yes these bars are naturally gluten-free as they do not contain any gluten (please check your chocolate and coconut yoghurt) and to keep these nut-free swap the cashew/almond butter for tahini or sunflower seed butter in the brownie base. Also check that your chocolate does not contain nuts.

How long will these Chocolate Raspberry Coconut Slices keep?

These are great kept in the fridge in a sealed container for up to 1 week or you can freeze them for up to 1 month and allow to thaw at room temperature before eating.

A pyramid of 5 Chocolate Raspberry Coconut Slices
Chocolate Raspberry Coconut Slices

I love these bars, what else can I make?

I hope you are going to love these Chocolate Raspberry Coconut Slices and for more no bake recipes, how about my:

Chocolate Raspberry Coconut Slices (Vegan Gluten-Free)

  • Servings: 8
  • Difficulty: easy
  • Print

No bake fudge brownie meets raspberry bounty bar in these Chocolate Raspberry Coconut Slices. They are easy to make, deliciously fruity and chocolatey and naturally vegan and gluten-free.

Ingredients

    For the Base:
  • 140g medjool dates, pitted weight
  • 90g smooth cashew/almond butter or tahini
  • 30g cocoa powder
  • 2 tbsp coconut oil, melted
  • A pinch of salt
  • For the Raspberry Coconut:
  • 150g fresh or frozen raspberries
  • 120g desiccated coconut
  • 45ml (3 tbsp) maple or agave syrup
  • 60g thick coconut yoghurt, or coconut cream
  • 60g coconut oil, melted
  • ½ tsp vanilla essence
  • For the Topping:
  • 150g dark chocolate, chopped small
  • 1 tbsp coconut oil
  • Freeze-dried raspberries
  • Extra desiccated coconut

Directions

  1. Start by reducing the raspberries for the filling: add the fresh or frozen berries to a saucepan and warm through. Once soft enough, mash with a fork and then allow to bubble over a high heat, stirring almost constantly for 10-11 minutes or until reduced by half. It will be rich, thick and glossy. You should now have 75g of raspberries. Allow to cool completely in the fridge.
  2. Line a 9×5-inch loaf tin with parchment paper.
  3. Make the base: soak the medjool dates in boiling water for 10 minutes to soften and then drain. Add the dates to a blender with the cashew/almond butter, cocoa powder, coconut oil and salt. Blend to a sticky mix. Press into the tin to make an even base and chill while you make the next layer.
  4. For the raspberry coconut filling: add the reduced raspberries to a mixing bowl with all the other filling ingredients and stir until sticky. Spoon on top of the chocolate base and smooth over the top. Chill in the fridge for 45 minutes.
  5. For the topping: melt together the dark raspberry chocolate and coconut oil till smooth then pour over the raspberry coconut layer. Top with freeze-dried raspberries and extra desiccated coconut, if desired, and chill in the fridge for 45 minutes or until set.
  6. Lift out the tin and use a sharp hot knife to carefully slice into 8 bars (or 16 smaller squares). Enjoy straight away or keep in the fridge for 5-7 days in a sealed container. The bars will freeze for up to 1 month.
Landscape photo of Chocolate Raspberry Coconut Slices
Chocolate Raspberry Coconut Slices

I look forward to hearing what you think of these Chocolate Raspberry Coconut Slices so please let me know in the comments below. If you do make these, I’d love to see so please tag me, I am @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With raspberry choc bounty love x

Leave a Reply