When I first made these Coconut Raspberry Crunch Bars, I was craving a simple yet indulgent treat that wouldn’t take too much time.
These bars have quickly become a kitchen staple—ideal for satisfying your sweet tooth without any guilt. With just six ingredients and no need for fancy equipment, they’re both easy to make and incredibly delicious!
Ingredients
- 1/2 cup desiccated coconut (42g)
- 1 cup puffed quinoa (25g)
- 1 cup vegan dark chocolate (150g)
- 2 tbsp freeze-dried raspberries
- 1/4 cup chopped cashews (35g)
- 1/2 cup peanut or almond butter (120g)
Instructions
- Toast the Coconut and Quinoa: Preheat your oven to 180°C (350°F). Spread the desiccated coconut and puffed quinoa evenly on a baking tray. Toast for about 5 minutes, or until the coconut is lightly golden and the quinoa is crispy. This step enhances the flavor and adds extra crunch to your bars.
- Melt the Chocolate: While the coconut and quinoa are toasting, melt the vegan dark chocolate using a double boiler or over a pan of hot water. Stir constantly to prevent burning.
- Combine the Ingredients: Remove the melted chocolate from heat and stir in the peanut or almond butter until smooth. Mix in the chopped cashews and freeze-dried raspberries, then fold in the toasted coconut and quinoa until everything is well combined.
- Shape and Set: Spoon the mixture into a silicone tray, pressing down firmly to compact the mixture. If you don’t have a silicone tray, you can use cupcake trays or a loaf tin. Sprinkle a little extra coconut and freeze-dried raspberries on top for added texture. Refrigerate for about an hour to set.
These bars are not only dairy and gluten-free but also bursting with flavor. They’re perfect for a quick snack or a healthy dessert!
Quick Facts
Servings: 8 large bars (or 16 smaller bars if cut in half)
Prep Time: 10 minutes
Total Time: 20 minutes
Cuisine: Healthy Snacks
Meal Type: Dessert/Snack
Notes
- No silicone tray? Cupcake trays or even a loaf tin will work. If using a loaf tin, slice the bar into pieces after it sets.
- Experiment with different nut butters or freeze-dried fruits to customize your bars.
Coconut Raspberry Crunch Bars
Ingredients
- ½ cup desiccated coconut 42g
- 1 cup puffed quinoa 25g
- 1 cup vegan dark chocolate 150g
- 2 tbsp freeze dried raspberries
- ¼ chopped cashews 35g
- ½ cup peanut or almond butter 120g
Instructions
- Toast the puffed quinoa and the coconut for 5 mins in a medium oven so it’s crispy and the coconut is a light brown colour
- Whilst it’s in the oven, melt the chocolate over a pan of hot water and then add in the other ingredients and mix well. Once the quinoa and coconut is ready add this too and mix to combine everything
- Spoon into a silicone tray, press down firmly and sprinkle over more coconut and raspberries and leave in the fridge for an hour to set
Notes
People Also Asked
- Can I use regular chocolate instead of vegan dark chocolate?
Yes, you can. Just note that the bars will no longer be dairy-free. - How long do these bars last in the fridge?
They remain fresh for up to two weeks when stored in an airtight container.
These Coconut Raspberry Crunch Bars are a breeze to make with just six ingredients. They’re crunchy, sweet, and packed with nutty goodness, making them a perfect guilt-free treat for any time of the day.
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