These raspberry coconut bars have a soft almond-flour crust and a cool, fruit-forward filling. Coconut oil and maple syrup hold the simple crust together, while mashed raspberries, shredded coconut, and Greek yogurt create a creamy layer on top. Because the bars set in the refrigerator rather than the oven, they are a convenient no-bake dessert.
Line the pan before assembling the layers. The lining makes it much easier to lift out the chilled slab and cut it without disturbing the crust. If using frozen raspberries, thaw them first as the ingredient list directs and avoid adding excess thawing liquid.
Ingredients
Crust
- 1 cup almond flour
- 2 tablespoons coconut oil
- 1 tablespoon maple syrup
- Pinch of salt
Filling
- 1 cup raspberries, fresh or thawed frozen
- 1/2 cup shredded coconut
- 1/4 cup Greek yogurt
- 2 tablespoons maple syrup
Instructions
- Combine the almond flour, coconut oil, maple syrup, and salt. Mix until the crust ingredients are evenly moistened.
- Press the crust firmly into a lined pan, paying attention to the edges and corners so the base has an even thickness.
- In a separate bowl, mash the raspberries. Stir in the shredded coconut, Greek yogurt, and maple syrup.
- Spread the raspberry filling evenly over the crust and smooth the surface.
- Chill for 2–3 hours, until the filling is firm enough to slice.
- Lift from the pan, cut into bars, and serve cold.
For Clean Slices
The recipe has a prep time of 15 minutes, no cook time, and makes 10 servings. Firmly compressing the crust is important because no baking step is used to set it. Keep the finished bars refrigerated until serving. A clean knife and a fully chilled filling will give the neatest portions. Wipe the blade between cuts so raspberry filling does not drag across the next bar.
