Hey there :)

Like promised, here is a follow up recipe for the coconut butter. It’s a simple and fast recipe but leaves you with some summer-y tasting treat that can either work as a breakfast or pick-me up snack. I really liked the raspberries along with the coconut and I guess I will try out this combo more often.


As they contain no dried fruits, those bars are not the typical put-in-your-bag bars. They are way moister and maybe you have to be more careful when eating then. Actually they are a bit of a bar-cake mix. But this is a good thing here. Because they will make you feel like eating desert more than a regular bar would. And you won’t miss that juicy, fresh raspberry filling…


Summer-bars, here I come :)



prep time: about 15 minutes + baking time +++ yields: about 6-7 bars


  • 1 ½ Cups / 150g rolled Oats
  • ½ Cups / 45g shredded coconut
  • ¼ Cup / 25g coconut sugar
  • 1 tsp. vanilla powder
  • ½ tsp. baking powder
  • ½ tsp. salt
  • ½ lemon, zest
  • 1/3 Cup / 95g coconut butter
  • 5-6 Tbsp. applesauce (unsweetened)
  • 2 Tbsp. coconut oil, melted
  • heaping ½ Cup / 75g raspberries (fresh or frozen)
  • 2 Tbsp. apricot marmalade or apricot compote (I have used homemade)


In a big bowl mix together the rolled Oats, shredded coconut, coconut sugar, baking powder, salt, vanilla powder and lemon zest (grated of course). Make sure everything is evenly distributed.

Then add the coconut butter, the apple sauce (start with 5 Tbsp. and if your dough seems to dry after kneading another one) and the coconut oil. Mix with your handy until you have a dough that is just a bit sticky and wet, but not runny.

In a rectangular cake pan lined with a baking sheet (I don’t own a classical brownie form, but I guess this would work as well) press about 2/3 of the dough on the bottom. Then smear 2 Tbsp. of apricot marmalade or compote (if you want to keep this refined sugar free, check your spread!) on top of it. Then put the raspberries on top.

Then top with the rest of the dough by making some crumbles out of the dough and sprinkling it on top. If you want to use more oats to make it more crumbly that’s fine.

Bake at 190°C for about 20-25 minutes.

Let cool slightly and cut into bars.

If you want your bars a little less cake-y and a bit more firm, bake the cut bars again in the oven at 150°C for about 10 minutes. This it totally optional but makes them firmer and bit crunchier.

Store in the fridge in airtight containers. Should last for at least 4 days.himbeerkokosriegel1

7 thoughts on “raspberry-coconut-bars

    1. Haha, same here. Whenever swapping maple fur sugar and adding nuts I fool myself into believing that eathing 5 in a row is perfectly normal ;) But whatever… We’re not 50 yet, so we can eat stuff like that all the time ;)


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