These delicious bars have a date and almond crust, a coconut raspberry filling and topped with coconut whip cream with cute little pomegranate ‘roses’. They are an indulgent yet wholesome dessert that requires no baking at all!

No bake raspberry coconut bars vegan grain free

The Ingredients

Almonds. These make the base of the crust. Walnuts or cashews, or a combination of them, can be substituted.
Dates. Use soft Medjool dates. The stickiness of the dates is what keeps the base layer together. If your dates are dry/hard soak them in warm water for 20 minutes.
Shredded coconut. This makes the filling. Use unsweetened coconut.
Fresh raspberries. They’re cooked down and added to the shredded coconut to bring a vibrantly fresh flavor and color.
Agave syrup. This is added to sweeten the middle layer. It’s a light color which helps to keep the bright color of the raspberries. Maple syrup can be substituted but the filling will be slightly darker and less pink.
Coconut oil. Once chilled the coconut oil is what binds the middle layer together.
Coconut whipping cream. This is the icing for the top layer. You can use plain coconut cream and add a bit of sweetener or use premade coconut whipping cream. I used Cha’s Organic Whipping Cream.
Pomegranate seeds. They make the cute little ‘roses’ for the garnish.
Thyme. Trim small pieces of thyme sprigs for the stems of the pomegranate ‘roses’.

How To Make The Bars

Make the base layer by processing the almonds and dates. Press into the pan.
Cook the raspberries for 10 minutes and add them to the shredded coconut, agave and coconut oil. Press on top of the base layer.
Whip the coconut cream and spread on top. Garnish with pomegranate seeds and thyme to make little ‘roses’.
Place in the fridge for 1.5-2 hours until completely chilled. Slice and serve!

Why You Will Love These Bars

✓ Raspberry and coconut (delicious!)

✓ Wholesome and satiating ingredients

✓ No baking required

✓ Perfect for Valentines

✓ Great for snacking

✓ Vegan and grain free

Looking For More Raspberry Recipes?

Or More No Bake Recipes?

Raspberry and coconut are one of my favorite combo’s and I love that these bars are packed with healthy, wholesome ingredients. They’re not too sweet and will leave you feeling full and satiated. For snacking or for dessert they are sure to be a crowd pleaser for all! I hope that you enjoy this recipe and if you make it, your feedback is always appreciated! Please leave a comment and star rating below. If you have questions please ask me in the comment section and I will get back to you ASAP. Thank you so much for stopping by and happy eating always!

Ingredients

Base Layer

1 1/2 cup almonds
9 large soft Medjool dates *see notes
1/2 teaspoon vanilla extract

Raspberry Coconut Filling

3 cups fresh raspberries
3 cups unsweetened shredded coconut
1/2 cup coconut oil
1/3 cup agave syrup *see notes

Coconut cream Topping

1 cup coconut whipping cream or coconut cream *see notes
1 teaspoon icing sugar, sifted

Garnish

Handful pomegranate seeds
Few sprigs thyme

Instructions

Base layer

Line an 8"x 8" pan with parchment paper. Place the almonds into a food processor and processes until it forms a coarse crumb. Add the dates and vanilla extract and process until everything is combined. The mixture should stick together when pressed.
Firmly press the mixture into the lined pan to cover the bottom. Set aside.

Raspberry coconut layer

In a small pot add the raspberries. Heat on medium and mash the raspberries. Cook for about 10 minutes, stirring occasionally until the mixture slightly thickens. You should have roughly 1.5 cups of raspberry puree.
In a mixing bowl add the shredded coconut, agave syrup, coconut oil and cooked raspberries. Mix until combined. The mixture will be quite wet. Spread the mixture on top of the base layer and press firmly and evenly. Set aside.

Coconut whip cream

In a small bowl add the coconut cream. Sift in the icing sugar. Using a hand mixer beat for a few minutes until the cream becomes smooth and fluffy.
Using a spatula spread the coconut cream on top of the raspberry layer and smooth out. I like to lightly score the top with where I want to cut the bars. This makes it easier to know where to place the garnishes. Cut the thyme into small pieces. Place the pomegranate seeds and thyme to form 'roses'.
Place into the fridge for 1.5 -2 hours until it is chilled and firm. Remove from the tin and cut into bars. Wipe your knife after each cut for clean cuts. They will last 3-4 days sealed in the fridge. Enjoy!

Notes

*If your dates are dry/hard soak them in warm water for at least 20 minutes.

*Maple syrup can be substituted but the coconut layer will be darker and not as pink.

*Regular canned coconut cream can be used for the topping or store bought coconut whip cream. I used Cha’s Organic Coconut Whipping Cream.

*These bars are quite dense and filling. I cut them into 8 bars but I recommend cutting them into 10 bars or 16 squares for smaller bites. The nutritional information is calculated for 1 bar of 10.

Nutrition

No Bake Raspberry Coconut Bars (Vegan, Grain Free)

The Ingredients

How To Make The Bars

Why You Will Love These Bars

Looking For More Raspberry Recipes?

Or More No Bake Recipes?