Irresistibly Sweet Chocolate Raspberry Coconut Slices Recipe

Sweet summer memories dance on my palate with these chocolate raspberry coconut slices that blend tropical textures and rich flavors.

Decadent layers of smooth chocolate intertwine with tart raspberries and creamy coconut for a dessert that whispers pure indulgence.

Each bite tells a story of contrasting tastes and delightful sensations.

The recipe promises a harmonious blend of ingredients that sing together like a perfectly composed culinary symphony.

Elegant yet simple, these slices transform ordinary ingredients into an extraordinary treat.

Dark chocolate provides a luxurious backdrop for bright raspberry notes and toasted coconut undertones.

You’ll fall in love with this irresistible dessert that balances sweetness and sophistication in every single slice.

Coconut Slice Assembly: A Fun Process

Step 1: Simmer Raspberries

Place fresh or frozen raspberries in a saucepan and warm gently.

Crush the berries with a fork while cooking over high heat.

Stir constantly for 10-11 minutes until the mixture reduces and becomes thick and glossy.

Transfer to the refrigerator and let cool completely.

Step 2: Prepare Baking Vessel

Line a standard loaf pan with parchment paper, ensuring full coverage of the bottom and sides.

Step 3: Create Chocolatey Foundation

• Medjool dates
• Nut butter
• Cocoa powder
• Coconut oil
• Salt

Soak dates in boiling water for 10 minutes.

Drain thoroughly.

Add softened dates to a blender with remaining ingredients.

Blend until a sticky mixture forms.

Press evenly into the lined pan.

Refrigerate while preparing next layer.

Step 4: Craft Raspberry Coconut Layer

Combine reduced raspberries with filling ingredients in a mixing bowl.

Stir until mixture becomes sticky and well-incorporated.

Spread smoothly over the chocolate base.

Refrigerate for 45 minutes.

Step 5: Drizzle Chocolate Topping

Melt dark chocolate with coconut oil until perfectly smooth.

Pour over the raspberry coconut layer.

Sprinkle with freeze-dried raspberries and additional desiccated coconut if desired.

Return to refrigerator for 45 minutes or until completely set.

Step 6: Slice and Serve

Remove from refrigerator and lift out of the pan using parchment paper.

Use a sharp knife dipped in hot water to cut into 8 bars or 16 smaller squares.

Serve chilled and enjoy immediately or store in the refrigerator.

Top Suggestions for Coconut Slice Success

• Cook raspberries on high heat, stirring constantly for 10-11 minutes until thick and glossy, reducing volume by half for concentrated flavor.
• Soak medjool dates in boiling water to soften, ensuring smooth blending with nut butter and creating a sticky, cohesive chocolate base.
• Use gentle stirring when mixing raspberry coconut filling to maintain consistent texture and prevent ingredient separation.
• Allow each layer to set in the refrigerator for 45 minutes, which helps stabilize ingredients and enhances overall slice structure.
• Use a sharp knife dipped in hot water for precise, clean slices without crumbling the delicate layers.

Switch Up Your Coconut Slice Style

• Vegan Berry Bliss: Replace raspberries with mixed berries like strawberries or blueberries for a colorful and tangy alternative.
• Nutty Chocolate Crunch: Swap nut butter with almond butter and add chopped nuts like almonds or pecans on top for extra texture.
• Gluten-Free Coconut Dream: Use gluten-free cocoa powder and ensure all ingredients are certified gluten-free for individuals with dietary restrictions.
• Low-Sugar Wellness Bar: Substitute medjool dates with stevia or monk fruit sweetener to reduce natural sugar content while maintaining a similar consistency.

How to Serve Chocolate Raspberry Slices

• Sweet Morning Breakfast Pairing: Serve these slices alongside a creamy vanilla yogurt for a delightful breakfast treat that balances rich chocolate with tangy smoothness.
• Afternoon Tea Companion: Pair the chocolate raspberry coconut slices with a hot Earl Grey tea, allowing the bergamot notes to complement the deep chocolate flavors.
• Elegant Dessert Presentation: Plate individual slices on a white porcelain dish, garnishing with fresh raspberries and a light dusting of powdered coconut for an elevated look.
• Summer Party Platter: Arrange slices on a wooden board with mixed berries, creating a colorful and tempting dessert spread that highlights the recipe's vibrant raspberry tones.

Storing Coconut Slices: A Quick Guide

• Store slices in an airtight container between parchment paper layers for up to 5 days. Keep chilled to maintain texture and prevent melting.
• Wrap individually in plastic wrap, then place in freezer-safe container. Chocolate raspberry coconut slices stay fresh for 2-3 months when frozen properly.
• Remove frozen slices and let sit in refrigerator for 2-3 hours before serving. Never thaw at room temperature to prevent condensation and texture changes.
• Pull slices directly from refrigerator 10-15 minutes before eating to soften slightly and enhance flavor profile.

FAQs

• Are the ingredients healthy?

Yes, this recipe uses whole food ingredients like medjool dates, nut butter, coconut oil, and fresh raspberries, making it a nutritious dessert packed with natural sweetness and good fats.

• Do I need special equipment to make this recipe?

No, you only need a blender, saucepan, loaf tin, parchment paper, and basic mixing tools. Most home kitchens already have these items.

• Can I substitute ingredients if I don't have exact matches?

Absolutely! You can swap nut butter types, use different dark chocolate brands, or replace medjool dates with another sticky dried fruit like dried figs or prunes.

Chocolate Raspberry Coconut Slices: Treat Yourself Moments

• Create a stunning dessert with rich chocolate, tangy raspberries, and creamy coconut that builds incredible flavor complexity in every single bite.
• Perfect for home bakers with basic blending and mixing abilities, requiring no advanced cooking techniques or professional equipment.
• Skip the oven completely and enjoy a chilled dessert that comes together with simple chilling steps, making it stress-free and quick to prepare.
• Packed with nutritious ingredients like dates, nuts, and fresh raspberries, offering a more wholesome alternative to traditional sugary desserts while still delivering incredible taste satisfaction.

Ingredient Lineup for Coconut Slices

• Medjool Dates: Sweet and sticky fruits that provide natural sweetness and binding for the base.
• Nut Butter: Creamy spread that adds richness and helps hold the base together.
• Cocoa Powder: Provides deep chocolate flavor and dark color to the base.
• Coconut Oil: Helps bind ingredients and adds smooth texture.
• Salt: Enhances overall flavor profile.

• Fresh or Frozen Raspberries: Bright and tangy berries that create the primary fruit flavor.
• Coconut Layer Ingredients: Desiccated Coconut, Coconut Milk or Cream: Adds tropical sweetness and creamy texture to the middle layer.

• Dark Chocolate: Provides rich, intense chocolate flavor for the final layer.
• Coconut Oil: Helps create smooth, glossy chocolate coating.
• Freeze-Dried Raspberries: Adds crunchy texture and concentrated raspberry flavor as optional garnish.

Tools That Make Slicing a Breeze

• Blender: Essential for creating smooth, well-mixed base layer and combining ingredients.
• Saucepan: Perfect for reducing raspberries and creating thick, glossy fruit mixture.
• 9.5-inch loaf tin: Key for shaping and setting the dessert bars.
• Parchment paper: Crucial for easy removal and clean slicing of the bars.
• Sharp knife: Necessary for cutting clean, precise slices after chilling.
• Mixing bowl: Used for combining raspberry coconut layer ingredients.
• Fork: Helpful for mashing raspberries during reduction process.
• Measuring cups/spoons: Important for accurate ingredient proportions.

Chocolate Raspberry Coconut Slices Recipe

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4.6 from 25 reviews

• Total Time: 36 minutes
• Yield: 16 1x

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Description

Chocolate raspberry coconut slices blend rich cocoa with tangy berries and tropical coconut in a delightful dessert. Sweet layers create a harmonious treat you can savor with each indulgent bite.

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Ingredients

Scale 1x2x3x

Base Ingredients:

• 140 grams (5 ounces) medjool dates, pitted
• 90 grams (3.2 ounces) smooth cashew or almond butter, or tahini
• 30 grams (1.1 ounces) cocoa powder
• 2 tablespoons coconut oil, melted
• 1 pinch salt

Raspberry Coconut Layer Ingredients:

• 150 grams (5.3 ounces) fresh or frozen raspberries
• 120 grams (4.2 ounces) desiccated coconut
• 45 milliliters (3 tablespoons) maple or agave syrup
• 60 grams (2.1 ounces) thick coconut yoghurt or coconut cream
• 60 grams (2.1 ounces) coconut oil, melted
• 12 teaspoons vanilla essence

Topping Ingredients:

• 150 grams (5.3 ounces) dark chocolate, chopped small
• 1 tablespoon coconut oil
• Freeze-dried raspberries
• Desiccated coconut (extra)

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Instructions

1. Craft a vibrant raspberry reduction by gently warming fresh or frozen berries in a saucepan. Mash thoroughly and simmer for 10-11 minutes until the mixture condenses to a glossy, thick compote, reducing volume by half. Refrigerate to cool completely.
2. Prepare a 9×5-inch loaf pan by lining with parchment paper, ensuring complete coverage of bottom and sides.
3. Transform medjool dates by soaking in boiling water for 10 minutes, then drain. Combine softened dates with nut butter, cocoa powder, coconut oil, and salt in a blender. Process until a cohesive, sticky mixture forms. Press evenly into the prepared pan and chill.
4. Integrate the cooled raspberry reduction with remaining filling ingredients, stirring until a consistent texture develops. Carefully spread this layer atop the chocolate base, creating a smooth surface. Refrigerate for 45 minutes to set.
5. Create a glossy chocolate topping by melting dark chocolate with coconut oil until completely smooth. Gently pour over the raspberry coconut layer. Garnish with freeze-dried raspberries and additional desiccated coconut if desired. Chill for 45 minutes until fully set.
6. Remove the set dessert from the refrigerator. Using a knife warmed under hot water, slice into 8 rectangular bars or 16 smaller squares. Serve immediately or store in the refrigerator for later enjoyment.

Notes

• Soften Dates Completely soak medjool dates to ensure they blend smoothly and create a cohesive base without dry chunks.
• Prevent Sticking Use parchment paper with overhanging edges for easy removal and clean slicing of the dessert bars.
• Control Raspberry Intensity Adjust raspberry reduction time to manage tartness and consistency based on personal preference.
• Chocolate Drizzling Technique Melt chocolate and coconut oil slowly at low temperature to maintain a glossy, smooth chocolate topping without burning.

• Prep Time: 25 minutes
• Cook Time: 11 minutes
• Category: Desserts, Snacks
• Method: Blending
• Cuisine: American

Nutrition

• Serving Size: 16
• Calories: 205
• Sugar: 10g
• Sodium: 5mg
• Fat: 14g
• Saturated Fat: 9g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 0mg