Dark Chocolate Raspberry Coconut Bars
Dark Chocolate Raspberry Coconut Bars
Ingredients
For the Bars
- 2 cups desiccated coconut
- 2 cups frozen raspberries
- 2 tablespoons maple syrup
For the Coating and Garnish
- 8 ounces dark chocolate, melted
- 1/4 cup raspberries, chopped, for garnish
- 1/4 teaspoon sea salt, for garnish, or as needed
Instructions
- 1
Add the 2 cups of frozen raspberries, 2 cups of desiccated coconut, and 2 tablespoons of maple syrup to a blender or food processor.
⏱️ 2 min
- 2
Blend the coconut, raspberries, and maple syrup until it forms a jammy, cohesive paste. The mixture should be a vibrant pink color.
⏱️ 3 min
- 3
Line a rectangular baking dish with parchment paper, ensuring there is an overhang on the sides to easily lift the mixture later.
⏱️ 1 min
- 4
Scoop the blended raspberry coconut mixture into the lined baking dish. Press the mixture firmly and evenly into the dish using the back of a spoon or your hands to create a compact, smooth layer.
⏱️ 4 min
- 5
Place the baking dish with the pressed mixture into the freezer for 2 to 3 hours to allow it to set completely and become firm.
⏱️ 180 min
- 6
Once the mixture is set, remove the frozen block from the baking dish by lifting the parchment paper. Place the block on a cutting board and use a sharp knife to cut it into desired shapes, such as rectangular bars or squares.
⏱️ 5 min
- 7
Break the dark chocolate into smaller pieces and place them in a heatproof glass bowl. Fill a saucepan with about 1 inch of water and bring it to a simmer over medium heat. Place the glass bowl with chocolate over the simmering water, ensuring the bottom of the bowl does not touch the water (bain-marie method).
⏱️ 3 min
- 8
Stir the chocolate with a wooden spoon or spatula until it is fully melted and smooth. Remove the bowl from the heat once melted.
⏱️ 4 min
- 9
Dip each bar or square into the melted chocolate, ensuring it is fully coated. Use a fork to lift the coated bar/square out of the chocolate, allowing any excess chocolate to drip off.
⏱️ 3 min
- 10
Place the chocolate-coated bars/squares on a piece of parchment paper. Immediately sprinkle with chopped raspberries and a pinch of sea salt for garnish before the chocolate sets.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Dark Chocolate Raspberry Coconut Bars
For the Bars
- 2 cups desiccated coconut
- 2 cups frozen raspberries
- 2 tablespoons maple syrup
For the Coating and Garnish
- 8 ounces dark chocolate, melted
- 1/4 cup raspberries, chopped, for garnish
- 1/4 teaspoon sea salt, for garnish, or as needed
Instructions
- 1
Add the 2 cups of frozen raspberries, 2 cups of desiccated coconut, and 2 tablespoons of maple syrup to a blender or food processor.
⏱️ 2 min - 2
Blend the coconut, raspberries, and maple syrup until it forms a jammy, cohesive paste. The mixture should be a vibrant pink color.
⏱️ 3 min - 3
Line a rectangular baking dish with parchment paper, ensuring there is an overhang on the sides to easily lift the mixture later.
⏱️ 1 min - 4
Scoop the blended raspberry coconut mixture into the lined baking dish. Press the mixture firmly and evenly into the dish using the back of a spoon or your hands to create a compact, smooth layer.
⏱️ 4 min - 5
Place the baking dish with the pressed mixture into the freezer for 2 to 3 hours to allow it to set completely and become firm.
⏱️ 180 min - 6
Once the mixture is set, remove the frozen block from the baking dish by lifting the parchment paper. Place the block on a cutting board and use a sharp knife to cut it into desired shapes, such as rectangular bars or squares.
⏱️ 5 min - 7
Break the dark chocolate into smaller pieces and place them in a heatproof glass bowl. Fill a saucepan with about 1 inch of water and bring it to a simmer over medium heat. Place the glass bowl with chocolate over the simmering water, ensuring the bottom of the bowl does not touch the water (bain-marie method).
⏱️ 3 min - 8
Stir the chocolate with a wooden spoon or spatula until it is fully melted and smooth. Remove the bowl from the heat once melted.
⏱️ 4 min - 9
Dip each bar or square into the melted chocolate, ensuring it is fully coated. Use a fork to lift the coated bar/square out of the chocolate, allowing any excess chocolate to drip off.
⏱️ 3 min - 10
Place the chocolate-coated bars/squares on a piece of parchment paper. Immediately sprinkle with chopped raspberries and a pinch of sea salt for garnish before the chocolate sets.
⏱️ 2 min