No-Bake Raspberry Coconut Treats! They’re the kind of treat that feels special enough for guests but is still effortless for busy days, basically dessert magic you can whip up fast.
These No-Bake Raspberry Coconut Treats are the ultimate coconut lover’s dream: sweet, chewy, and bursting with flavor in every bite. If you’re craving an easy dessert that looks impressive but takes almost no effort, this one delivers, plus there’s no baking required, just simple steps and big payoff. The combination of rich coconut and tangy berries creates that perfect balance of tropical and fruity, making them ideal for everything from weeknight snacks to party platters.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
So much deliciousness! We devoured these tasty treats and immediately wanted to make another batch. The flavors are bright and refreshing, the coconut adds that cozy, melt-in-your-mouth texture, and the raspberry gives everything a sweet-tart pop that keeps each bite exciting.
Not a raspberry fan? No worries, these treats can be topped with any jam you want to pair with coconut, which is endless (think: blueberry, pineapple, apricot, strawberry, etc.) Not into jam? Drizzle a little chocolate (add an almond if desired), and you’ve got a whole different kind of treat – YUM!
You gotta give this one a try if you love no-bake desserts, raspberry recipes, or anything coconut-forward, trust me, it’s the kind of treat people will keep asking about.
Tips for Success:
- Flavor Profile: These No-Bake Raspberry Coconut Treats are a coconut lover’s dream treat. Easy to make with no baking required, these tasty treats are full of beautiful coconut and raspberry flavors.
- Keep Refrigerated: Because we are using jam that is not being baked, keep these delicious treats refrigerated.
- Jam: Use a natural jam like St. Dalfour. We used Dalfour’s Red Raspberry Fruit Spread. Feel free to use your favorite jam/fruit spread/natural preserves that compliments coconut like strawberry, blueberry, apricot, pineapple, or cranberry. The jam does not fully set as it is unbaked.
- Amount of Pure Maple Syrup: The amount of maple syrup needed is directly proportionate to holding the dough together when pinched. You may or not need that 1 teaspoon extra of maple syrup. During multiple kitchen tests, we found that sometimes we needed the 1 teaspoon and other times we did not. The key is when blitzing in the food processor, the dough starts to clump together, that is how you know it is ready.
- Chocolate Option: These treats also taste amazing with drizzled chocolate in lieu of the jam.
- Coconut Extract: We used a teaspoon of coconut extract to really pop the coconut flavor. The coconut extract is not essential but enhances the coconut flavor of the bottom layer.
- Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Leftovers and Freezing:
Leftovers will generally keep 5 days in the refrigerator. Store in a covered air-tight container.
This soup freezes well.
Pantry Products:
- Jam: We used Dalfour’s Red Raspberry Fruit Spread. Feel free to use your favorite jam/fruit spread/natural preserves.
- Rolled Oats: Use whole grain rolled oats, not instant oats. We used Bob’s Red Mill Organic Rolled Oats (Whole Grain), Gluten Free. Feel free to use your favorite whole grain rolled oats.
- Unsweetened Shredded Coconut: We used Bob’s Red Mill Unsweetened Shredded Coconut. Feel free to use your favorite unsweetened shredded coconut.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Kitchen Equipment:
- Food Processor
- Muffin tin
- Paper muffin liners
If you try these delicious treats, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
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No-Bake Raspberry Coconut Treats
- Prep Time: 25 Minutes
- Total Time: 25 Minutes (+Rest Time)
- Yield: 12 Treats 1x
- Category: Dessert
- Diet: Vegan
Description
These No-Bake Raspberry Coconut Treats are the ultimate coconut lover’s dream: sweet, chewy, and bursting with flavor in every bite.
Ingredients
Food Processor Dry Ingredients:
- 2 cups shredded unsweetened coconut *
- ½ cup almond flour
- 1/3 cup rolled oats *
- ¼ + 1/8 teaspoon sea salt (+/-) *
Wet Food Processor Ingredients:
- ¼ cup + 1 Tablespoon + 1 teaspoon pure maple syrup *
- 1 teaspoon vanilla
- 1 teaspoon coconut extract (optional) *
Other Ingredients:
- ½ to ¾ cup pure raspberry jam (or jam of choice) *
Optional Topping:
- Sprinkle shredded unsweetened coconut
Instructions
- Line a muffin tin with 12 paper muffin liners, set aside.
- Place all the Dry Food Processor Ingredients into the food processor, pulse off and on for 15 to 20 seconds. Turn into a finely chopped consistency, but not
- Place all the Wet Food Processor Ingredients into the food processor with the dry ingredients, pulse off and on until the mixture holds together nicely when pinched.
- Using a medium to large-sized cookie scoop or tablespoon, portion out the dough into the 12 paper-lined muffin tin. Press down hard to form a solid cohesive layer. Optional: Take a small smooth-bottomed juice glass, wrap in plastic wrap and press down on the bottom dough layer until firmly packed into a solid cohesive layer, repeat with remaining dough layers. The key is to really pack it down into a solid layer.
- Once all the dough has been firmly packed down, then place 1 to 2 teaspoons of jam on top of the bottom layer of each treat, spread it out, then sprinkle with some shredded coconut. Continue with the remaining treats. Refrigerate for 30 minutes or longer. Once the bottom coconut layer is firmly set, gently peel off the paper muffin liners.
- Store in an air-tight container in the refrigerator.
Notes
Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Servings: Makes 12 treats
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