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No-Bake Valentine Raspberry Bars

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These indulgent no-bake Valentine raspberry bars are layered with a sweet raspberry coconut filling, a crunchy graham cracker crust, and topped with a luscious chocolate ganache. Perfect for gifting or enjoying with your loved ones!

Ingredients

Scale
  • For the Crust:
    • 2 cups (200 g) graham cracker crumbs (or digestive biscuits, crushed)
    • 1/2 cup (115 g) unsalted butter, melted
    • 2 tbsp granulated sugar
  • For the Raspberry Coconut Filling:
    • 2 cups (180 g) shredded coconut
    • 1 1/2 cups (200 g) fresh or frozen raspberries
    • 1/4 cup (60 ml) coconut cream
    • 1/3 cup (75 g) granulated sugar
    • 1 tsp vanilla extract
  • For the Chocolate Ganache Topping:
    • 8 oz (225 g) semi-sweet or dark chocolate, chopped
    • 1/2 cup (120 ml) heavy cream or coconut cream
    • 1 tbsp unsalted butter (optional, for extra shine)

Instructions

  • Prepare the Crust:
    • In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until combined.
    • Press the mixture evenly into the bottom of an 8-inch (20 cm) square pan lined with parchment paper.
    • Chill in the refrigerator for 15 minutes to set.
  • Make the Raspberry Coconut Filling:
    • In a food processor, combine the shredded coconut, raspberries, coconut cream, sugar, and vanilla extract. Blend until smooth and creamy.
    • Spread the raspberry coconut mixture evenly over the chilled crust, smoothing the top with a spatula.
    • Refrigerate for at least 30 minutes to firm up.
  • Prepare the Chocolate Ganache Topping:
    • In a heatproof bowl, combine the chopped chocolate and heavy cream. Microwave in 20-second intervals, stirring between each, until fully melted and smooth.
    • Stir in the butter (if using) for a glossy finish.
  • Assemble the Bars:
    • Pour the ganache over the raspberry coconut layer, spreading it evenly with a spatula.
    • Chill in the refrigerator for at least 1 hour, or until the ganache is fully set.
  • Cut and Decorate:
    • Once set, remove the bars from the pan using the parchment paper overhang.
    • Cut into squares or heart shapes for a festive Valentine’s Day touch.
    • Garnish with shredded coconut, freeze-dried raspberries, or sprinkles, if desired.

Notes

  • These bars can be stored in the refrigerator for up to a week, or frozen for longer storage.
  • If you prefer a dairy-free option, use coconut cream in the ganache and for the filling.
  • To make the bars extra festive, decorate with pink or red sprinkles or edible glitter.

Nutrition

Find it online: https://easyfoodflash.com/no-bake-valentine-raspberry-bars/