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coconut raspberry barsAnother awesome Sugar-Free and Gluten-Free baking recipe! I get this recipe from the nutritionist website here. The original recipe was a muffin recipe but I choose to make bars and to add shredded coconut into the mixture. As usual I used Stevia Powder from the brand Naturals. 

I also added shredded coconut on the top before baking the bars. The texture of these bars is dense and soft which is probably because I used coconut flour.

DSC_0125 picIt is also a really fresh treat because of the raspberry who release lots of juice when eating the bar. And of course it has a nice chocolate taste because of the 85% cocoa chocolate chunk – only 20g of carb/100g.

DSC_0067 picI tested them just after baking and also after cooling down. Both were really nice. I have to say I love when the chocolate chips are still melting in the bars.

Do not you like to bite a treat and have melted chocolate in your mouth ?

I stored them for 5 days into a metallic box. After 3 days the raspberry released some moisture into the bars so I would recommend to eat them within 3 days for a best taste.

DSC_0051 pic

Some picture below to illustrate the different steps of the recipe.

coconut bars

Sugar-Free Chocolate Raspberry Square with Coconut Flour

Sugar-Free Chocolate and Raspberry Square with coconut flour
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Author: SweetAsHoneyNZ
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  • 6 eggs
  • 1 teaspoon vanilla bean paste
  • 2 tablespoons of stevia powder
  • 1/4 cup virgin coconut oil
  • 1/2 cup coconut flour
  • 2 teaspoons baking powder gluten free
  • 1/2 cup frozen raspberries + 10 raspberries to decorate
  • 60 g dark chocolate 85% cocoa – diced
  • 40 g shredded coconut + 15 g to decorate


  • Preheat oven to 160 C
  • Mix the eggs, vanilla bean and stevia until light and creamy.
  • Pour in the melted coconut oil and mix well.
  • Add the coconut flour, shredded coconut, baking powder and mix until combined.
  • Fold in raspberry and diced dark chocolate.
  • Pour the mixture onto a greased rectangle mould and sprinkle the 15 g of shredded coconut on the top.
  • Bake for 40 minutes or until cooked through.
  • Cool down before eating.
  • Decorate with extra shredded coconut and raspberries if you like.

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    • Hi Jonathan, Yes it is 100% gluten free. Coconut flour and coconut are both safe if you don’t tolerate gluten. Of course, always keep an eye on the baking powder you choose from the store – I know that some contains gluten! Pick the right one. Enjoy the recipe and see you soon on the blog. xoxo. Carine.

  1. Is this really a sugar-free recipe with the dark chocolate included? Doesn’t most dark chocolate contain sugar?

    • Hi Kathleen, No you can use sugar free dark chocolate. In New Zealand we have got two brands I love that naturally sweetened their chocolate with stevia – the healtheries sugar free chocolate baking bites – read more here or well naturally sugar free melts – read more here. I hope it answer your question ! Enjoy the recipe! Carine.

    • Thank you so much Amanda. I am more a baker rather than a photographer so it makes me really happy to read your lovely comment. I was not a big fan of berries before but that is one of the fruits I am allowed to eat as a diabetic. But you can substitute them by any kind of fruits I guess.