These no-bake raspberry coconut bars (keto-friendly) glow pink from real freeze-dried raspberries stirred into a creamy coconut base. Coconut butter and coconut oil melt smooth before the raspberry powder turns the whole pan vibrant. Chill, slice, and twelve naturally colored bars are ready to eat.
Craving a sweet treat that won’t derail your health goals? Look no further! These vibrant Raspberry Coconut Bars are a dream come true. They’re lusciously creamy, bursting with tangy raspberry flavor, and incredibly simple to make. With just a handful of ingredients and no oven required, you can whip up this stunning, low-carb dessert that’s as beautiful as it is delicious. It’s the perfect guilt-free indulgence for any time of day!
Ingredients
• 1/2 cup / 120g (4.2 oz) coconut butter
• 1/2 cup / 110g (3.9 oz) coconut oil
• 1/2 cup / 15g (0.53 oz) freeze-dried raspberries
• 1/2 cup / 40g (1.41 oz) unsweetened shredded coconut
• 1/4 teaspoon / 1g (0.04 oz) powdered sugar substitute, such as Swerve or Truvia
Instructions
1. Prepare your pan by lining an 8×8 inch (20×20 cm) pan with parchment paper, leaving some overhang on the sides to act as handles for easy removal later.
2. Create the raspberry magic! In a food processor, high-speed blender, or a clean coffee grinder, pulse the freeze-dried raspberries until they form a fine, vibrant pink powder.
3. Gently melt the coconut base in a small saucepan over low to medium heat. Combine the coconut butter, coconut oil, shredded coconut, and powdered sweetener, stirring frequently until everything is completely melted and smoothly combined.
4. Remove the saucepan from the heat and immediately stir in the raspberry powder. Mix well until the color is uniform and there are no clumps.
5. Pour the beautiful pink mixture into your prepared pan and spread it into an even layer. Refrigerate for at least 4 hours or freeze for 1-2 hours, until completely firm.
6. Once firm, use the parchment paper handles to lift the block from the pan. Cut into 12 equal pieces and serve chilled.
Nutritional Information
• Nutrition InformationServings: 12Calories: 169Total Fat: 18gTotal Carbohydrates: 3.2gDietary Fiber: 0.8gNet Carbs: 2.5gProtein: 0.3gNote: Nutrition facts are an estimate and may vary based on the specific used. Raspberries contain antioxidants like Vitamin C, which support a healthy immune system and have anti-inflammatory properties.
Pro Tips
• For a fudgier texture, use all coconut butter instead of a mix of butter and oil. For a firmer, snappier bar, use slightly more coconut oil.
• Adjust the sweetness to your liking. Taste the melted mixture before adding the raspberry powder and add more sweetener if desired.
• Create a beautiful swirl effect by only partially mixing in the raspberry powder at the end, or sprinkle extra raspberry powder and shredded coconut on top before chilling.
• Store these bars in an airtight container in the refrigerator for up to one week or in the freezer for up to 3 months.
FAQ
Q: Are these raspberry coconut bars keto-friendly
A: Yes, absolutely! With only 2.5g (0.09 oz) of net carbs per serving, these bars are a perfect low-carb and keto-friendly dessert to satisfy your sweet cravings without compromising your health goals.
Q: Can I use fresh or frozen raspberries instead of freeze-dried
A: It is highly recommended to use freeze-dried raspberries for this recipe. Fresh or frozen raspberries introduce water, which will prevent the coconut oil and butter base from setting properly and will alter the texture of the bars.
Q: What is the difference between coconut butter and coconut oil in this recipe
A: Coconut butter is made from the whole coconut flesh, giving the bars a rich, creamy, and fudgy texture. Coconut oil is just the fat, which creates a firmer, snappier texture. This recipe uses a blend for the perfect balance, but you can adjust the ratio to your preference.
Q: How should I store these no-bake bars
A: These bars must be kept chilled as they will soften at room temperature. Store them in an airtight container in the refrigerator for up to one week or in the freezer for up to three months.
Pro Tips
- Pulse the freeze-dried raspberries in a food processor, high-speed blender or clean coffee grinder until they form a fine, vibrant pink powder with no lumps.
- Adjust the texture with the fat ratio: use all coconut butter for a fudgier bar, or slightly more coconut oil for a firmer, snappier bite.
- For a beautiful swirl effect, only partially mix in the raspberry powder at the end – or sprinkle extra raspberry powder and shredded coconut on top before chilling.
- Taste the melted mixture before adding the raspberry powder and add more sweetener if desired – the raspberry powder brings its own tartness.
- Refrigerate for at least 4 hours (or freeze 1-2 hours) until completely firm, cut into 12 pieces, and serve chilled; store in an airtight container in the refrigerator for up to one week or the freezer for up to 3 months.
Frequently Asked Questions
How do I store these raspberry coconut bars?
Keep the cut bars in an airtight container in the refrigerator for up to one week, or freeze them for up to 3 months. They are best served chilled.
Can I freeze the bars to set them faster?
Yes – 1-2 hours in the freezer sets them completely firm, just like 4 hours in the refrigerator would. They also store in the freezer for up to 3 months.
How do I get that pink color and swirl?
The color comes entirely from powdered freeze-dried raspberries. Mix it in fully for an even pink, or only partially swirl it through – extra powder sprinkled on top looks beautiful too.
Are these bars keto-friendly?
Each of the 12 bars has 169 calories, 18g fat, 0.3g protein and 3.2g carbs – about 2.5g net carbs per bar.
Recipe card below.
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No-Bake Raspberry Coconut Bars (Keto-Friendly)
Ingredients
Method
- Prepare your pan by lining an 8x8 inch (20x20 cm) pan with parchment paper, leaving some overhang on the sides to act as handles for easy removal later.
- Create the raspberry magic!
- In a food processor, high-speed blender, or a clean coffee grinder, pulse the freeze-dried raspberries until they form a fine, vibrant pink powder.
- Gently melt the coconut base in a small saucepan over low to medium heat.
- Combine the coconut butter, coconut oil, shredded coconut, and powdered sweetener, stirring frequently until everything is completely melted and smoothly combined.
- Remove the saucepan from the heat and immediately stir in the raspberry powder.
- Mix well until the color is uniform and there are no clumps.
- Pour the beautiful pink mixture into your prepared pan and spread it into an even layer.
- Refrigerate for at least 4 hours or freeze for 1-2 hours, until completely firm.
- Once firm, use the parchment paper handles to lift the block from the pan.
- Cut into 12 equal pieces and serve chilled.
- Adjust the sweetness to your liking.
- Taste the melted mixture before adding the raspberry powder and add more sweetener if desired.
