Raspberry Coconut Rough

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Raspberry coconut rough is a recipe you need to make now! Made with only 5 ingredients and it takes no time to prepare! You can also make it low carb or keto friendly by swapping the maple (or rice malt) syrup with stevia.

A bowl of raspberry coconut rough pieces in a white bowl on a white background.

I love creating new versions of coconut rough because it really is so easy to make. It is perfect for when you have a last-minute guest coming over or you get chocolate cravings. 

Since sharing my original recipe, I have made minty coconut rough and Jaffa coconut rough versions.

This addition of raspberries takes it to another level!


Allergy and Intolerance Friendly – this recipe is suitable for people with gluten, dairy, nut allergies & intolerances as well as many other dietary requirements.

Easy to Prepare – takes 5 minutes to make and approximately 1 hour of setting time in the freezer.

Healthy wholefood ingredients – which are easy to find at any supermarket, health store, food markets or on-line store.

Coconut rough cut into small slices on white baking paper.


  • Shredded coconut
  • Fresh raspberries (if you use frozen raspberries, you need to thaw out and remove the excess moisture first, otherwise the recipe may not set properly)
  • Coconut oil
  • cacao powder
  • Your choice of sweetener – pure maple syrup, brown rice syrup or stevia (if you want it to be keto/low-carb friendly).

I always keep these ingredients on hand, so I can easily whip this yummy treat up.

Piece of raw chocolate with other pieces behind it.


Making this raw dessert involves only a few steps:

  1. First you need to lightly toast the shredded coconut (however you can skip this step if you are really short on time… I do on occasion)
  2. Next, make the raw chocolate.
  3. Then, roughly chop up the raspberries and add them plus the shredded coconut to the raw chocolate mixture and mix through.
  4. Finally. pour the mixture into a lined square baking tin and place into the freezer and let it set, normally 30 – 60 minutes.
A few pieces of the chocolate just taken out of the freezer.

Looking for other raw dessert recipes? Try these:




Lastly, I would love to hear from you if you make this recipe. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.

Raspberry Coconut Rough

Vanessa Gengaroli
Raspberry coconut rough is a recipe you need to make now! Made with only 5 ingredients and takes no time to prepare!
4.60 from 5 votes
Prep Time 5 minutes
Total Time 5 minutes
Course Raw Chocolate
Cuisine Australian
Servings 30 pieces
Calories 82 kcal


  • 1 cup shredded coconut
  • 1 cup fresh raspberries 125 grams punnet
  • 1/2 cup coconut oil
  • 1/2 cup raw cacao powder
  • 2-3 tablespoons maple syrup or rice malt syrupor to make it keto friendly, add 1/4 – 1/2 teaspoon organic liquid stevia


  • Toast coconut. Lightly toast the shredded coconut in a small fry pan on medium heat for 5 minutes.
  • Make raw chocolate. To make the chocolate mixture, melt the coconut oil in a small saucepan on low heat. Once melted, remove from heat, add the sweetener, whisking briskly until well combined. Then add the cacao powder, stirring until well combined.
  • Prepare coconut rough. Roughly chop the raspberries and place with the shredded coconut into the saucepan and stir through the chocolate mixture.
  • Place into tin. Pour into a lined square baking tin (or spread evenly on lined baking tray) and place in the freezer for 30-60 minutes to set.
  • Slice. Slice in desired pieces and serve.


  1. I recommend storing in the freezer to keep firm.
  2. If you use frozen raspberries, you need to thaw out first and remove the excess moisture, otherwise the recipe may not set properly.
  3. The cook time does not allow the time for the coconut rough to set in the freezer, approximately 30-60 minutes.


Serving: 1pieceCalories: 82kcalCarbohydrates: 8gProtein: 1gFat: 5gSaturated Fat: 5gSodium: 17mgFiber: 1gSugar: 4g
Keyword coconut, dairy free, dessert, gluten free, raspberry, raw chocolate, raw dessert
Tried this recipe?Let us know how it was!


  1. G’day Vanessa, long time, since I last accessed your website even though it is in my bookmarks. I kind of lost my baking mojo for a long time. However, it’s back. How are you?

    Your Raspberry slices look awesome, there’s a chance I’ve made them before, however, I was thinking about making them again. Would I be able to roll them in a ball rather then as a slice?

    1. Hi Sonja, I have never rolled them into a ball, but you should be able to. I do have the coconut rough bliss balls, which is similar to coconut rough. So I think you should be ok. You may find the mixture quite soft, but if you can get into the balls, then it will firm up in the freezer quite well. I might have a play on the weekend and test it out 🙂

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