Name: Raspberry Coconut Bars with Almond Crust
Prep time: 15 min
Cook time: 15 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 1½ cups almond flour; ¼ cup maple syrup; ¼ cup coconut oil, melted; ¼ teaspoon vanilla extract; Pinch of salt; 1½ cups unsweetened shredded coconut; ¼ cup maple syrup; ¼ cup coconut oil, melted; ½ teaspoon vanilla extract; Pinch of salt; 1 cup fresh raspberries; 1 tablespoon maple syrup; 1 tablespoon lemon juice

Why You’ll Love This Recipe

I love how the combination of almond, coconut, and raspberry creates such a delicious balance of flavors and textures. The crust is nutty and crisp, the coconut layer is soft and sweet, and the raspberry topping brings a refreshing tang. Plus, they’re gluten-free, dairy-free, and easy to make with wholesome ingredients.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Almond Crust:
1 1/2 cups almond flour
1/4 cup maple syrup
1/4 cup coconut oil, melted
1/4 teaspoon vanilla extract
Pinch of salt

For the Coconut Filling:
1 1/2 cups unsweetened shredded coconut
1/4 cup maple syrup
1/4 cup coconut oil, melted
1/2 teaspoon vanilla extract
Pinch of salt

For the Raspberry Layer:
1 cup fresh raspberries
1 tablespoon maple syrup
1 tablespoon lemon juice

directions

I preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.

In a medium bowl, I combine the almond flour, maple syrup, melted coconut oil, vanilla extract, and a pinch of salt. I stir until well mixed.

I press the almond mixture firmly into the bottom of the prepared pan, forming an even crust layer.

I bake the crust for 8 to 10 minutes, until it begins to turn golden. Then I remove it from the oven and let it cool.

While the crust cools, I prepare the coconut filling by mixing the shredded coconut, maple syrup, melted coconut oil, vanilla extract, and salt in a medium bowl until fully combined.

Once the crust has cooled, I spread the coconut filling evenly over it.

To make the raspberry layer, I place the raspberries, maple syrup, and lemon juice in a small saucepan over medium heat. I cook for 5 to 7 minutes, stirring occasionally, until the berries break down into a syrupy mixture.

I pour the raspberry sauce evenly over the coconut layer and gently swirl it with a knife for a marbled effect.

I refrigerate the bars for at least 2 hours to let them set properly.

Once set, I slice them into squares and serve.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 2 hours 30 minutes
Servings: 12 bars
Kcal: 150 kcal per bar

Variations

Sometimes I swap the raspberries for blackberries or strawberries depending on what’s in season. I’ve also added a bit of lemon zest to the coconut layer for extra brightness. For added crunch, I sprinkle slivered almonds on top before refrigerating.

storage/reheating

I store these bars in an airtight container in the refrigerator for up to 5 days. They also freeze well—just layer parchment between them and freeze in a sealed container. I let them thaw in the fridge or at room temperature before serving.

FAQs

Can I use frozen raspberries?

Yes, I use frozen raspberries and cook them the same way as fresh. I may need to simmer a bit longer to reduce the extra moisture.

Are these bars vegan?

Yes, I use maple syrup and coconut oil, so they’re fully plant-based.

Can I make these nut-free?

I substitute the almond flour with oat flour for a nut-free version, though the texture changes slightly.

How do I know when the bars are set?

They should feel firm to the touch after chilling and hold together when sliced.

Can I serve them warm?

I prefer them chilled for clean slices, but they’re also delicious slightly warmed with a scoop of dairy-free ice cream.

Conclusion

Raspberry Coconut Bars with Almond Crust are a go-to dessert for me when I want something fruity, wholesome, and satisfying. They’re simple to make, naturally gluten-free and vegan, and always a hit with friends and family.