Print Recipe

Raspberry and Coconut Magic bars

Prep Time20 mins
Cook Time35 mins
Total Time2 hrs
Servings: 16



  • 1 Biscuit Base
  • 1 1/2 Cups Shredded Coconut
  • 1 serve Sweetened Condensed Milk Approximately 3/4 Cup- see recipe below
  • 1 Cup Sugar Free Jam see recipe below
  • 1/2 Cup Pecan Pieces other nuts can be substituted
  • 100 grams Chocolate see recipe below

Biscuit Slice Crust

  • 2/3 cup Coconut Flour
  • 1/2 cup Almond Meal
  • 1/2 teaspoon Baking Soda
  • 2 Tablespoons Coconut Oil
  • 2 Tablespoons Maple Syrup or Honey
  • 2 Eggs
  • 2 teaspoon Vanilla Extract

Sweetened Condensed Milk

  • 1 400 ml can Coconut Cream or milk
  • 1/4 Cup Maple Syrup

Sugar Free Jam

  • 2 Cups Raspberries fresh or frozen (other berries can be used instead)
  • 2 Tablespoons Maple Syrup/Honey optional if berries are too tart
  • 2 Tablespoons Water
  • 2 teaspoons Gelatine


  • 1/4 Cup Coconut Oil
  • 1 Tablespoon Maple Syrup
  • 1/4 Cup Cocoa
  • 1 teaspoon Vanilla Extract



    Raspberry Coconut Slice

    • Preheat the oven to 170C/340F
    • Line and grease a Medium sized baking tray (mine was 16cm (6 1/2 inch) by 25 cm (10 inch)) or 20cm (8 inch) square cake tin. Ensure baking paper is high on 2 edges to assist in removing the slice.
    • Using your hands spread the base dough over the tin until it covers the surface and is even.
    • Spread the coconut over the uncooked biscuit base in an even layer. Drizzle the sweetened condensed milk over the coconut layer and spread it with a knife until all the coconut is covered.
    • Bake in oven for 35 minutes, or until the coconut is browned.
    • Remove from the oven and allow to cool completely.
    • Spread the jam evenly over the slice and then top with chopped pecans.
    • Drizzle the chocolate over the slice and place in the fridge to firm (approximately 30 minutes).
    • Cut into slices and serve (the number of slices will depend on the size of the tin used).

    Biscuit Base

    • Place all the ingredients into a kitchen processor and blend for 30 seconds.
    • Scrape down sides and pulse until a dough forms.
    • Place the dough into a cake tin and press to form an even layer (I used a shot glass as a mini rolling pin)

    Sweetened Condensed Milk

    • Bring the Coconut Cream to the boil in a heavy based saucepan
    • Simmer over a low heat and add the maple syrup, stirring to combine.
    • Simmer for approximately 30 minutes, or until the liquid has reduced by half.
    • Store in the fridge

    Sugar Free Jam

    • Place the berries and maple syrup in a saucepan over medium heat.
    • Bring to boil, stirring constantly.
    • In a small bowl, add the gelatine to the water and allow to sit for 3 minutes.
    • Once boiling, reduce heat to medium and add the gelatine mixture.
    • Whisk to combine and allow to simmer for 8 minutes, or until the fruit has broken down.
    • To make a smoother jam, use a masher or a food processer.
    • The jam will thicken in the fridge (it can be freezed for a quicker result).


    • Over a very low heat, melt the Coconut oil in a saucepan.
    • Add the maple syrup and stir. Add the cocoa and whisk to combine.
    • Allow to thicken slightly, but DO NOT boil or over heat (as this causes the coconut oil to separate).
    • Place in lined dish and freeze until set (approximately 30 minutes).
    • Store in the freezer.


    Feel free to substitute store bought chocolate, jam or sweetened condensed milk if you can tolerate dairy and sugar.