Vegan raspberry bars which are just like bounty bars but with raspberries! These treats are easy to make, no bake, refined sugar free and gluten free
When I owned a cake business and provided treats to cafes all around Canberra, we'd make batches of these vegan raspberry slice every fortnight! This recipe is quite similar to what we used to make and sell. They are:
- Wholesome and healthy
- Packed with coconut (like a bounty) but not overpowering
- Not too sweet as they are refined sugar free
- Perfect for an afternoon pick-me-up!
- Basically an easy vegan raspberry bounty bar!
Is this a raw vegan recipe?
These vegan raspberry bounty bars are no bake but technically not raw. I used roasted almonds instead of raw because I prefer their flavor. I also reduced the raspberries on the stovetop to intensify their flavor.
If you want a 100% raw vegan bar, I'd recommend you:
- Use raw almonds instead of roasted
- Dehydrate the raspberries for about 4 hours until they are jammy (but not so much that they are chewy). Or skip this step and use less coconut cream (it may result in a softer slice).
How to make these vegan raspberry bars
Unlike baked vegan sponge cakes, unbaked bars are usually fool-proof and super easy to make! You don't have to worry about the cake collapsing, not cooking properly or not rising.
For this vegan raspberry bounty bar, all you need to do is:
- Make and press down your chocolate nut layer
- Make and press down your raspberry coconut layer
- Melt and pour over your chocolate ganache layer on top
- Cut and enjoy!
How to get extremely flat and smooth layers for unbaked slices and bars
One of the MOST frequent questions I get about no bake desserts is: 'How do you get those insanely 'perfect' and even layers'?
My secret is using a flexible cake scraper to flatten each layer! It has more surface area than a spoon or spatula or most kitchen items. Unlike a metal cake scraper, a silicone or plastic cake scraper has more leeway (so it won't just push your layers everywhere) and is easier to use.
Also, when you press your fillings into the tin, I'd recommend you press them in as FIRMLY as possible. Any gaps or wholes will be a structural weak point and will crumble when you cut into your raw vegan bar.
To get a very smooth ganache layer, make sure it's evenly and well melted. Pour it into your cake tin then IMMEDIATELY swivel the ganache around the cake tin. This forces the ganache to reach all corners of the tin. If you let the ganache cool too quickly, it'll be hard to spread!
The best way I can describe the 'swivel' action is.... it's like when you used to play portable pinball-like games when you were young and you wanted the ball to fall down a particular hole... See, playing games back them DO come in handy!
How to neatly cut an no bake slice or bar
Now that we've put in all that time and effort into making the slice (okay, only 20 minutes), we don't want to mess it up when cutting it, you know?!
I've cut thousands of slices and raw vegan cheesecakes over the years and my top tips for neat slices are:
Tip 1: Make sure the slice is very cold before you slice it. The more firm the layers are, the less they are likely to crumble.
Tip 2: Use the sharpest knife you have! I used my Global Chef Knife which I sharpened before I cut into this unbaked slice.
Tip 3: Wipe down your knife between each cut. After you make one cut, your knife will probably have crumbs and chocolate on it. If you don't wipe it down, the crumbs will appear on top of your next slice.
An *advanced* tip for neat slices
It helps if the knife is hot/ warm but dry. The heat from the knife creates a neater cut and just makes it easier to cut through it. However, it should be dry to avoid any smudging between the layers.
You can make your knife's blade hot/warm by running it under hot water (or dipping it into a tall jar of water) then drying it with a tea towel. Or you can use a blow torch to warm up the blade of your knife.
I hope you love these raspberry bounty bars!
Check out my other no bake vegan recipes
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Vegan Raspberry Bars
Ingredients
Base
- 1 ½ cup (160g) roasted or raw almonds, or any other nut/seed
- ¾ cup (150g) pitted dates, if they are dry, soak them in warm water for at least 2 hours
- ¼ cup (25g) cocoa or raw cacao powder
- Pinch of salt
Raspberry Coconut Filling
- 3 cups (375g) frozen or fresh raspberries
- 3 cups (240g) desiccated coconut
- ⅓ cup (115g) rice malt syrup, or any other liquid sweetener
- ½ cup (120g) thick scoopable canned coconut cream
- ½ cup (120g) coconut oil, melted
- 1 tablespoon beetroot powder, optional for colour
Chocolate Ganache topping
- 1 ½ cups (255g) roughly chopped vegan chocolate or chocolate chips
- ¼ cup (60g) thick scoopable canned coconut cream
- 3 tablespoons freeze dried raspberries, optional
Instructions
- To make the base: Add the almonds (or other nuts/seeds) to a food processor and process until it forms coarse crumbs. Drain the dates. Add the remaining base ingredients to the food processor and process until everything is combined. The mixture should stick together when it is pinched between two fingers.
- Line a 23 cm (9 inch) square baking tin or container with baking paper. Press the base mixture into the tin to cover the bottom. Set aside.
- To make the filling: Add the raspberries to a small saucepan over medium heat. Simmer for 5-10 minutes or until the mixture has intensified and formed a jammy mixture.
- Add the raspberries and rest of the filling ingredients to a large mixing bowl. Mix until well combined. Firmly press the mixture into the baking tin on top of the chocolate crust.
- To make the topping: Add the chocolate and coconut cream to a small saucepan or double boiler over low heat. Mix until melted and smooth. Pour the ganache over the slice and immediately swivel the tin so the ganache is spread evenly. If desired, sprinkle the freeze-dried raspberries on the wet chocolate. Cover the slice and set it aside in the fridge for 2 hours or until very firm.
- Remove the slice from the tin. Use a sharp knife to cut the slice as desired. Enjoy immediately or store in an airtight container in the fridge for up to 5 days or in the freezer for up to 1 month.
Nutrition
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I made this by melting Whittakers dark chocolate block in the microwave with 30 second intervals (took 1 minute overall). Then I added 1 tablespoon coconut oil and stirred. It worked really well and I didn't need a double boiler! I also sprinkled crushed oreo cookies on top of the chocolate. It was devine! Great recipe!
That sounds amazing Alex and love the addition of oreo cookies. Thanks so much for your feedback!
So delicious. I used strawberries as raspberries were no where to be found. So good. And they just got better after a few days
Oooh a strawberry bounty slice sounds delicious!!! So glad you enjoyed this recipe!
Fantastic recipe! I love it 😍😍
Yay! I'm so glad to hear :). Thanks for your feedback x
I love the flavours & it tasted good but my chocolate top stayed “fudge like”. I used vegan chocolate?
Glad to hear! Yep, the top ganache layer is meant to be 'fudge' like - it's easier to cut and less tempermental! If you prefer a firmer topping, next time you can omit the coconut cream and add just 1 tsp coconut oil or liquid oil. If so, the chocolate needs to be melted using a double boiler making sure the bowl is completely clean. To cut it cleanly, you may need to run your knife under hot water. Hope that helps!
I have tried so many vegan desserts and this one is my favourite by far. So easy to make and love that it can be frozen for easy mid week snacks. Even non vegans will like this one!
Aw that's the nicest comment, thank you so so much!
Can't wait to try this! But realized that the coconut cream that I bought has a bunch of sugar in it! 🙁 it was the only thing the store had. Can I sub it with something else if I can't find sugar free coconut cream??
Aw, I'd say you can still use sweetened coconut cream :). Just reduce the amount of rice malt/maple syrup so it's sweet enough for you! The syrup does help the coconut filling stick a little so maybe add 1-2 more tablespoons of coconut oil to make up for it. Hope that helps!
I’ve just put it in the fridge to cool and set.
Hoping desperately that it works for me as I have to serve it in a few hours time ?
Cleaning up the bowls before washing them tastes good .
That's great to hear Pam! Perhaps put it in the freezer so it sets a little quicker? It should be fine in the fridge if not 🙂
I love the colours! they look so good, I'm going to try them 🙂
Thank you Roisin! This slice was delicious! I hope you enjoy it as much as I did xo
Great, easy recipe. Thanks for posting. We love it. I am taking this to the next community vegan potluck.
Hi Debbie! Thank you so much! It brings me so much joy to hear xo
These slices look fabulous! I love the idea of raspberry with coconut - yumm!
Thank you Bianca! xo
Made this last night and it’s nearly gone. Every layer was the perfect combination. Very addictive and not too sweet. 10/10
That's amazing!!! Thanks so much for your kind comment xo
Love it! Totally hit the spot if you like cherry ripe / sweet tangy combos - with minimum fuss natural ingredients and all the taste you need to bookmark this recipe 10/10
Aw this is the best news Yas!! Thank you so much for the kind comment and for making me smile 🙂
This looks so good- I love the combo of raspberry, coconut and chocolate. So gorgeously photographed too.
Thanks soo much lovely! And isn't it a moreish combo?! xoxo
I'm obsessed with bounties and have tried many different recipes for raw bounty slice over the years, and honestly this is the most delicious recipe!!! I'm slowly getting my partner into raw alternatives, so he can be quite fussy haha, but i made these for his work lunches (not telling him they're vegan or healthy), and he came home raving about how these taste BETTER than any coconut dessert he's ever had!
I also used butterfly pea power for the beautiful depth of colour.
I'm seriously obsessed, will be making these all the time.
That's soo amazing to hear Parveen, especially that you've enjoyed it more than other bounty recipes! And that's AMAZING that your partner enjoyed it too! I hear you - my partner is fussy with his food too. Thanks for your ever so kind comment - it made me smile! Have a lovely week 🙂
Hello Athena,
Well done, you have the most beautiful raw cake creations. I want ask if I can substitute the coconut cream with something else? Thanks
I wish I live in Australia, I would have come to you for classes?. I am a home baker but I’m so scared to take the leap to start my own business, I need someone to give me that motivation to go for it.
Thanks! You could possibly substitute the cream with plant-based milk and coconut oil! You’ll need enough oil for it to solidify.
And thank you for your kind words! I'm sure there's someone in your country who offers similar dessert classes?
Beautiful, love all the colors! How many days will these keep for? Thanks so much!
Thanks Sel! They will keep in the fridge for 5 days in an airtight container or in the freezer for months 🙂
Hi! I plan on adapting this gorgeous recipe a bit and one of the changes will be to make a keto baked brownie base (I am diabetic so can't do all the dates) I plan on baking the brownie in the pan first and then cooling it completely before adding the filling and the chocolate topping. Do you think if I just line the pan with parchment, I can do this and then lift the whole thing out to slice once it's all set? Thanks!
Yes you could absolutely do that! Yes, parchment paper will allow you to lift the whole slice out easily. Let me know how you go 🙂
This bounty-slice looks Awesome!!!! I think this brownie-base so tasty as they look,Thanks for sharing.