Raspberry Coconut Brownie Bars
This post contains links to affiliate websites, such as Amazon, and we receive an affiliate commission for any purchases made by you using these links. We appreciate your support!
These Raspberry Coconut Brownie Bars are no bake fudgey brownies, with a refreshing raspberry coconut filling, all wrapped in rich sea salted dark chocolate!
Gluten free, dairy free, refined sugar free, and vegan friendly!
Something about the raspberry and chocolate combination feels to decadent to me! But add the coconut and there is so much refreshing texture and sweetness with each bite!
Why You’ll Love These Raspberry Coconut Brownie Bars
- They’re completely no bake
- They satisfy your sweet tooth while nourishing you with whole food ingredients
- They’re gluten free, refined sugar free, completely vegan
- They’re incredibly refreshing to pull out the fridge or freezer on a hot summers day!
- They’re customizable with different fruits! I think a cherry coconut layer would be incredible, too!
Serves: 12
Ingredients
Brownie base
- 8 whole Medjool Dates
- 1/2 cup Almond Flour
- 3 Tbsp Chocolate Protein Powder, Or more cocoa powder
- 2 Tbsp Cocoa Powder
- 2 Tbsp Pure Maple Syrup
- 1 tsp Pure Vanilla Extract
Raspberry coconut filling
- 1 cup Raspberries, Organic, Fresh or frozen*
- 2 cup Coconut Flakes, Unsweetened
- 1/4 cup Pure Maple Syrup
- 1/2 tsp Pure Vanilla Extract
Coating
Process
- Process brownie ingredients together until smooth
- press down in 9×5 loaf tin lined with parchment paper & set in freezer
- Process coconut ingredients together until combined and sticky. Depending on how juicy your berries are you may need a splash of liquid (water or juice is fine)
- Press down overtop brownie layer and place in the freezer for 45min+
- Cut into desired slices (I cut into 6 bars, but would cut into 12 next time)
- Melt chocolate and coconut oil together in 30 second intervals
- Dip each bar in chocolate, allow excess to drip off, then place on parchment paper
- Sprinkle with flakey sea salt and refrigerate another 10min until chocolate has fully hardened
- Keep stored in the fridge
Variations for Dietary Preferences
- Cacao Powder– or cocoa powder, or half it with chocolate protein powder for a protein boost
- Almond flour – can sub for oat flour in the brownie base
- Coconut oil – can sub for another neutral oil, such as algae oil or avocado oil
- Pure Maple Syrup – do not sub for a granular sweetener. You can sub for medjool date syrup or sugar free syrup if you prefer
- Raspberries – feel free to try the recipe with strawberries or blackberries or cherries instead!
If you give these Raspberry Coconut Brownie Bars a try I’d love to hear your thoughts in the comments below! Or tag me on social media so I can see your creations!
Ingredients
Brownie base
- 8 whole Medjool Dates
- 1/2 cup Almond Flour
- 3 Tbsp Chocolate Protein Powder Or more cocoa powder
- 2 Tbsp Cocoa Powder
- 2 Tbsp Pure Maple Syrup
- 1 tsp Pure Vanilla Extract
Raspberry coconut filling
- 1 cup Raspberries Organic, Fresh or frozen*
- 2 cup Coconut Flakes Unsweetened
- 1/4 cup Pure Maple Syrup
- 1/2 tsp Pure Vanilla Extract
Coating
- 1 cup Dark Chocolate
- 2 tsp Coconut Oil
Instructions
- Process brownie ingredients together until smooth
- press down in 9×5 loaf tin lined with parchment paper & set in freezer
- Process coconut ingredients together until combined and sticky. Depending on how juicy your berries are you may need a splash of liquid (water or juice is fine)
- Press down overtop brownie layer and place in the freezer for 45min+
- Cut into desired slices (I cut into 6 bars, but would cut into 12 next time)
- Melt chocolate and coconut oil together in 30 second intervals
- Dip each bar in chocolate, allow excess to drip off, then place on parchment paper
- Sprinkle with flakey sea salt and refrigerate another 10min until chocolate has fully hardened
- Keep stored in the fridge