Low-carb raspberry and coconut bars

Low-carb raspberry and coconut bars with white desiccated coconut and fresh raspberries. Layered, fruity desserts from the freezer that just work.

At a glance

• Serves 4
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 230 kcal per serving
• Protein: 2 g
• Fat: 22 g
• Carbs: 6 g

Ingredients

• 100g desiccated coconut
• 3 tbsp coconut oil
• 100g raspberries
• 1 tbsp chia seeds

Method

You’ll need: loaf tin · chopping board · knife · mixing bowl · grater

1. Gently melt the coconut oil and mix it thoroughly with the desiccated coconut in a bowl.
2. Press the coconut mixture firmly and flat into a small loaf tin lined with baking paper.
3. Mash the raspberries with a fork and stir the chia seeds into the purée.
4. Spread the fruit mixture thinly and evenly over the coconut base.
5. Freeze the tin for 2 hours, then cut the slab into bars with a sharp knife.

Good to know

Two colourful layers full of flavour. These unsweetened bars combine sweet coconut with a refreshing berry topping.

Swaps

Raspberries → strawberries (for a slightly milder fruity note, you can swap the raspberries for ripe strawberries one for one).

Cooking tips

Be sure to use a long knife dipped in very hot water to cut the frozen slab without it breaking.

Storage

The bars melt at room temperature. Always keep them in the freezer and only take them out just before serving.

Allergens

Completely gluten-free, lactose-free and vegan.

Frequently asked questions

Can you freeze raspberry and coconut bars?

Always keep them in the freezer and only take them out just before serving.

Dairy-free recipes