Raspberry Coconut Magic Bars
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These Raspberry Coconut Magic Bars feature a mouthwatering coconut-almond crust, a creamy cheesecake layer and a melted chocolate topping. This no bake dessert is easy to make ahead for parties, potlucks, barbecues and picnics!
These Raspberry Coconut Magic Bars are creamy, nutritious and a guaranteed hit with coconut lovers. There are three mouthwatering layers: a base of almonds, dates and coconut; a middle layer of creamy cheesecake with raspberry, and a melted chocolate topping with more coconut!
We love to make them in summer when it’s too hot for baking, and you only need 15 minutes of prep before they go into the fridge to firm up. These magic bars are one of my go-to recipes for a potluck or BBQ. It’s also a great activity to do with the kids!
How to Make Raspberry Coconut Bars
While the three layers sound complicated, making these bars is actually a cinch. Here’s how to do it:
- Base: Pulverize almonds, pitted dates, coconut flakes to a coarse texture in a food processor or blender.
- Middle Layer: Beat softened cream cheese with powdered sugar and raspberries in a mixing bowl.
- Topping: spread melted chocolate and top with coconut flakes
First, line a square baking pan or loaf pan with parchment or foil. Then, use a spatula to press the base layer in first. Next, spread the cream cheese layer. Last, drizzle the melted chocolate evenly across the top.
Chill for 4 hours to firm up before serving. If you’re in a hurry, you can freeze for one hour instead.
Watch Recipe Video:
This video tutorial shows how to make these raspberry coconut magic bars:
More dessert ideas:
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Raspberry Coconut Bars
- 1 cup almonds, chopped or whole
- 1 cup pitted dates
- 1 cup coconut flakes
- 1/2 teaspoon salt
- 1 tablespoon honey
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 3/4 cup raspberries, fresh or frozen
- 3/4 cup kiwi fruit, diced (optional)
- 1/2 cup milk chocolate, melted
- 1/2 cup coconut flakes
- Add the almonds, dates, coconut flakes, salt, and honey into a blender or food processor. Blend or pulse several seconds.
- Line a loaf pan with wax/parchment paper. Press the almond mixture onto the bottom. Place into freezer.
- In a large mixing bowl, mix the cream cheese and powdered sugar until combined. Fold in the raspberries and kiwi.
- Dollop into the loaf pan and spread evenly across the base.
- Drizzle melted milk chocolate on top of cheesecake, and add coconut flakes. Refrigerate for at least 4 hours. Serve and enjoy!
- Make Ahead: You can make them up to one day ahead of time and store in an airtight container in the fridge. They also freeze well for up to 3 months.
Please read our nutrition disclaimer.
Editor note: Published November 7, 2016 and updated April 10, 2018