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A stack of three raspberry coconut bars is centered on a light-colored plate. Each bar has a layer of raspberry jam on top of a shredded coconut base, showcasing their textured surfaces and vibrant red fruit topping. The background is out of focus.
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Healthy Coconut Raspberry Bars

Prep Time15 minutes
WORK TIME15 minutes
Cuisine: American
Servings: 16 yields

Ingredients

For the coconut:

  • 2¼ cups 180g Desiccated Coconut
  • 3 tablespoons coconut oil
  • 4-5 tablespoons Maple syrup
  • Pinch salt

Raspberry:

  • 2 cups 250g Raspberries
  • ¼ cup 60ml Water *or same amount of orange juice
  • ⅓ cup 80ml Maple syrup
  • ⅓ cup 80ml Orange juice
  • Orange zest from one orange
  • 3 tablespoons Chia seeds

Instructions

  • DIRECTIONS
    1. Line a 8-inch (20cm) square baking pan.
    2. Make the coconut base: place all ingredients in a large bowl, mix until combined and sticky.
    3. Spoon the mixture into prepared pan and press firmly with a spatula or a spoon. Transfer to the freezer and let it firm up as you prepare the sauce.
    4. Make the raspberry sauce: place the raspberries in a small saucepan, add water, orange juice, orange zest, maple syrup and cook over medium heat for about 10-12 minutes.
    5. Add chia seeds, vanilla bean paste and mix. Allow to cool.
    6. Pour the sauce over the coconut base and refrigerate until set, about 2-3 hours.
    7. Cut into squares and serve.

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