Raspberry Bounty Bars made with freeze-dried raspberries, desiccated coconut, then sweetened up with condensed milk and coated in dark chocolate, a wonderful sweet treat that is incredibly delicious, and perfect for special occasions. Why not impress your loved ones this Valentine's Day with this no-bake dessert? It's quick and easy to make, and it lasts really well in the fridge for days.

A delicious twist on the classic Bounty bars, these homemade raspberry dark chocolate coconut bars are so indulgent and perfect for saying I LOVE YOU this Valentine's Day.
You can leave the raspberries out and have a homemade version of the popular bars, but I absolutely love this combo, all the flavours work so well together! They can also be rolled as balls, my Coconut Balls are another variation of this treat.
Plus, the pink really says love and Valentine's Day, doesn't it? Well, chocolate in general does I suppose. Plus, the bars are so easy to make and quick too, so it's a great opportunity to impress your other half with a dessert that looks incredible without any effort.
Freeze-dried raspberries are the next best thing when fresh raspberries are not in season. True, supermarkets would still have them on their shelves during the Winter months, but their quality and taste just don't do it for me.
And the good thing about having a packet of freeze-dried raspberries around is that they last long, and can be used in so many more desserts or to top dishes like porridge, rice pudding or semolina pudding.
I also used them to make my Raspberry White Chocolate Truffles and they were incredibly decadent, the raspberry flavour really came through!
Jump to:
Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients used

- freeze-dried raspberries - they can be found in larger supermarkets or health stores, or can be purchased online, I got mine off Amazon. They came in a large enough packet, so can be used them for many other recipes
- desiccated coconut - it should be easily-available in most shops, and come in packets of various sizes
- dark chocolate chips - or dark chocolate bar cut into chunks
- sweetened condensed milk - it adds sweetness to the bars, but it also acts as the binding agent
- butter - it has to be soft so it can mix well with the rest of the ingredients
Variations
The freeze-dried raspberries can be swapped for other freeze-dried berries or other fruit. Mine came as pieces and I blended them to a powder.
The butter can be replaced with coconut butter, if you like an even more intense coconut flavour, or for a spreadable, whatever you have around.
You can also top the bars with sprinkles or little hearts, or anything else that takes your fancy. The dark chocolate can be swapped for milk chocolate or even white, it's entirely up to you.
Step-by-step photos and instructions
- add the freeze-dried raspberries to a blender, and blitz it to a powder
- add the condensed milk and butter and blitz again to get a smooth paste ( see photo 4)

- add the coconut to the blender and blitz to get a uniform paste
- use your hands to shape out bars, and refrigerate them until you melt the chocolate
- dip each bar into the melted chocolate, then top with freeze-dried rapsberries
- allow the chocolate to set completely before serving

Expert tips
It helps massively if you have a bowl with cold water next to you when you shape the bars so you can wet the hands often to prevent the hands from getting sticky. Sticky hands don't make the smoothest bars, plus they tend to crumble easily.
Refrigerating the bars before dipping them in melted chocolate helps the chocolate stick better and them, but you do have to work fast so that the chocolate doesn't set too quickly.
If it does, just melt the chocolate again, and continue to coat the rest of bars. They can then be refrigerated again until ready to serve.
If you’ve liked this recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM , YOUTUBE, TIK TOK , FLIPBOARD and PINTEREST to see more delicious food and what I’m getting up to.

Raspberry Bounty Bars
Ingredients
- 200 g desiccated coconut
- 200 ml sweetened condensed milk
- 50 g butter, soft
- ½ cup freeze-dried raspberries ( 125 g - reserve 2 tablespoons for topping the bars)
- 300 g dark chocolate chips
Instructions
- Add the freeze-dried raspberries to a blender and blitz to a powder.
- Add the condensed milk and butter and blitz again to a get a paste.
- In goes the desiccated coconut, blitz to get a uniform mixture.
- With wet hands, shape out 10 bars, and arrange them on a tray lined with non-stick paper.
- Refrigerate the bars until the chocolate is melted.
- Transfer the chocolate chips to a bowl, then the bowl in a colander that sits on top of pot with simmering water, making sure that the bottom of the bowl does not touch the hot water.
- Allow the chocolate to melt completely over a low to medium heat.
- Dip each bar into the melted chocolate, then place them onto the non-stick paper.
- Top each bar with the reserved raspberries.
- Chill the bars until the chocolate is completely set.
Video
Notes
- It helps massively if you have a bowl with cold water next to you when you shape the bars so you can wet the hands often to prevent the hands from getting sticky. Sticky hands don't make the smoothest bars, plus they tend to crumble easily.
- Refrigerating the bars before dipping them in melted chocolate helps the chocolate stick better and them, but you do have to work fast so that the chocolate doesn't set too quickly.
- If it does, just melt the chocolate again, and continue to coat the rest of bars. They can then be refrigerated again until ready to serve.
Leave a Reply