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Raspberry Ruffle Bar (Vegan, Gluten free, Raw)

Halloween is on its way. Celebrate by making a batch of these decadent chocolate bars filled with the most raspberry-licious cream centers. 

Course Dessert
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 People


  • 1 1/4 Cup Soaked raw cashews
  • 1 1/2 Tsp Vanilla extract
  • 1/4 Cup Maple syrup
  • 1/4 Cup Plant milk
  • 1 Cup Raspberries, fresh or frozen Defrosted if frozen
  • 1/2 Cup Coconut shreds
  • 1/2 Cup Freeze dried raspberries crumbled by hand
  • 1 Cup Dark chocolate Melted
  • 1 Tbsp Coconut oil Melted


  1. In a food processor blend your cashews, raspberries (not the freeze dried ones!) vanilla, maple syrup, melted coconut oil and enough of the plant milk to get a smooth paste.  

  2. Mix the the freeze dried crushed raspberries through the mixture with a spatula. Place the coconut shreds into a shallow bowl.

  3. Chill the "dough" and once fairly solid, form them into sausage shapes about 3 inches log. Press the bottom of each log into the coconut shreds until the bottoms are fully coated. 

  4. Melt your chocolate and dip each bar into the melted chocolate. Allow to set and garnish with more raspberries if you have.  Disclaimer I obviously used molds. Amazon has many inexpensive plastic molds and they are so much fun to play with in the kitchen. I've made them without molds  though and both methods work wonderfully.