Dark Chocolate Raspberry Bars – Rich & Decadent Dessert Recipe
If you’re looking for a dessert that’s equal parts fancy, fun, and “OMG, gimme another bite,” you’ve just found it—these Chocolate Raspberry Pie Bars are the real deal. Imagine biting into a soft, grain-free crust topped with tangy raspberry jam, then cloaked in rich, smooth dark chocolate. Yeah… it’s basically dessert heaven in a square.
Last week, I had a flash of inspiration while thinking about my all-time favorite recipe—my homemade plant-based Twix bars. That coconut flour crust? Chef’s kiss. So I thought, why not mix things up and pair it with raspberry preserves? Result: a batch of Chocolate Raspberry Bars so good, I “taste-tested” at least five before they even cooled.
The magic is in the combo: fruity, tart raspberries + indulgent chocolate = a match made for your taste buds. And FYI, these are not your typical sugar-loaded treats. They’re a Healthy Raspberry Bar Recipe you can actually feel good about eating (and sharing… if you must). With just a handful of ingredients and about an hour, you can whip up Raspberry Chocolate Bars that look like they came straight from a bakery display.
Need a gift for someone special? Wrap a few of these Pie Bars in parchment and tie with twine. They’re the ultimate edible surprise. Looking for Non Sweet Dessert Ideas for an afternoon tea or a post-dinner nibble? These totally qualify—they’re perfectly balanced, not tooth-achingly sweet.
So, whether you’re craving a little Dark Chocolate Raspberry Pie moment for yourself or searching for the best Chocolate Raspberry Dessert Recipes to impress, this is it. Trust me—once you make these Raspberry Preserves Desserts, you’ll want them in your regular rotation.
Seriously, are you drooling yet? Because I definitely am.
Dark Chocolate Raspberry Bars – Rich & Decadent Dessert Recipe
Yield: 16 squares
Prep Time: 20 minutes
Cook Time: 20 minutes
Chill Time: 2 hours
Total Time: 2 hours 40 minutes
Author: Aleda
Category: Dessert
Treat yourself to these luscious dark chocolate raspberry bars—layers of tangy berry goodness over a tender grain-free crust, all wrapped in a smooth, refined sugar-free chocolate shell. Perfect for gifting, sharing, or keeping all to yourself.
Ingredients
Cookie Base
- 1 ⅓ cups coconut flour
- 5 tbsp organic light agave syrup (or use maple syrup)
- ⅓ cup + 2 tbsp organic coconut oil, softened (not melted)
- Pinch of salt
Raspberry Layer
- 2 ½ cups raspberries
- 1 cup blackberries
- ¼ cup water
- 2 tbsp maple syrup
- Juice from ½ lemon
- 1 tsp agar agar powder
Chocolate Coating
- 10 oz stevia-sweetened chocolate (or swap for semi-sweet/unsweetened)
- 1–2 tbsp organic coconut oil
Instructions
- Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
- In a mixing bowl, combine coconut flour, agave syrup, salt, and softened coconut oil.
- Use your hands to knead the mixture until it forms a soft dough.
- Press the dough evenly into the pan and bake for 8–10 minutes, or until the edges are lightly golden. Let it cool completely.
- For the berry layer, place raspberries, blackberries, water, maple syrup, and lemon juice in a saucepan. Simmer over medium heat for about 5 minutes, until the fruit softens.
- Blend the mixture until smooth, then return it to the saucepan.
- Whisk in the agar agar and cook for another 5 minutes over medium heat, stirring constantly.
- Remove from heat and let it rest for 5–10 minutes. Pour over the cooled crust and place in the freezer for 1–2 hours, until firm.
- Melt chocolate and coconut oil together in a small saucepan over low heat.
- Slice the frozen bars into 16 squares, dip each one into the melted chocolate, and place on a parchment-lined tray or cooling rack.
- Allow the chocolate to set, then enjoy right away or refrigerate for up to a week.
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