Pretty Pink Coconut & White Chocolate Bars

As if I needed any kind of excuse to share another chocolate recipe… Thanks to Seed & Bean for a recent delivery, which included a bar of their sensational Raspberry & Vanilla White Chocolate, I thought I’d make use of pretty pink colour in a Valentine’s themed recipe.

Combined with a no-bake oaty base and a vibrant pink coconut layer, the creamy, sweet, berry-speckled bar makes a wonderful topping for these gorgeous, easy to make bites. Whip up for you loved one, for your girl mates, for people you love in your life – and I’m sure they’ll love you back for these!


For the base –

  • 150g oats (I used Quaker)
  • 3 tablespoons maple syrup (I used Indigo Herbs)
  • 2 tablespoons melted coconut oil (I used Lucy Bee)
  • 2-3 tablespoons almond milk

For the middle layer –

  • 150g desiccated coconut (I used Whitworths)
  • 2 teaspoons beetroot powder (I used Indigo Herbs)
  • 4 tablespoons maple syrup
  • 3 tablespoons melted coconut oil
  • ½ teaspoon vanilla extract

For the topping –

  • 1 tablespoon coconut oil
  • 1 x 100g bar Seed & Bean White Chocolate with Coconut & Raspberry, broken up into pieces
  • Freeze-dried raspberries (I used Lio Licious)

Get making!

  1. First make the base: Place the oats in a blender and whizz up to form a flour. Add in the maple syrup, melted coconut oil and milk and pulse again so you have an almost shortbread texture.
  2. Tip this into a lined 15x20cm and press down with your fingers in an even layer. Chill while you make the next layer.
  3. Place everything in a blender and process until the mixture comes together and is slightly sticky. Spread this over the base in an even layer to cover. Chill.
  4. Now gently melt the coconut oil and chocolate and pour over to cover the filling. Sprinkle over the freeze-dried raspberries then chill in the fridge for at least 3 hours until set.
  5. Remove from the tin and onto a chopping board. Cut into slices or pieces and enjoy!